Making Sourdough work during the work day

http://www.thefreshloaf.com/node/44878/making-sourdough-work-during-work-day

Making Sourdough work during the work day

Submitted by kmaltby on February 8, 2016 - 2:33pm.

Hello Everyone, I have been making artisan breads for the past couple of weeks with the purchase of FWSY. I am a decent baker making sandwich breads for a while and have had quite a bit of success with FWSY White Poolish recipe. Almost 2 weeks ago I started my starter using http://www.theperfectloaf.com/sourdough-starter-maintenance-routine/ setup. And it passed the float test with no problem last night. To make things easier for me I fed it and put it in the fridge to hold things over until the weekend when I am going to do my first sourdough loaf. My question is has anyone found a way to make sourdough work around their work schedule. I have time in the morning to form loaves and even mix together recipes. I know you can use the fridge to slow down the rising schedule but I need ideas on scheduling and thought some more experienced bakers would be able to help me figure out timelines. 

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For Sale: TWO (2) Bosch Compact Mixers, Very Good Condition and Not Used Much at All

http://www.thefreshloaf.com/node/44877/sale-two-2-bosch-compact-mixers-very-good-condition-and-not-used-much-all

For Sale: TWO (2) Bosch Compact Mixers, Very Good Condition and Not Used Much at All

Submitted by davidinberkeley on February 8, 2016 - 2:08pm.

Hi! I have two lightly used (fewer than 20x on one of them and fewer than 10x on another) for sale. How'd I end up with two, well, you all understand mixers and their allure. But, I have moved to a smaller house with a compact kitchen and really don't need to keep either one. I just use my Kitchen Aid now. 

 

They each come with:

Mixer

Bowl

Whisk, primary wire attachment, and dough hook

Bowl cover

 

They're in perfect condition. 

 

I'd sell both for $225. They're worth $199 each new. 

 

THANKS!

-David

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Sugar, is it needed?

http://www.thefreshloaf.com/node/44875/sugar-it-needed

Sugar, is it needed?

Submitted by Kev-UK on February 8, 2016 - 11:53am.

Hi All,

I've been baking lovely loaves using Alinsons Easy Bake Yeast, until one day when doughs seemed to go lifeless. I tried various things to improve my doughs but finally put it down to the yeast. I contacted the manufacturer who said my issue was lack of sugar in my recipe! I'd been making very successful loaves with just the usual 4 ingredients, so I'm puzzelled as to why they state sugar, and butter, needs to be added. 

Any thoughts on this? 

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Another neophyte chasing the Sour Gods

http://www.thefreshloaf.com/node/44876/another-neophyte-chasing-sour-gods

Another neophyte chasing the Sour Gods

Submitted by adrianjm on February 8, 2016 - 11:55am.

I have been baking sourdough for about 2 years now. When I first started, the bread had a nice strong sour flavour, enough for people to comment on how sour it was. Not sure at the time if it was to their taste, but it certainly was to mine. Fast forward to today, and my sour taste is nothing more than a memory. My recipe at the start was quite different to what it is now, and unfortunately I did not keep a diary or changes. Although in terms of the starter, things were not so different from today. From memory it was a 100% hydration with just plain flour, fed daily, left at room temperature. For the last 6 months or so, I have tried many variations, mostly from the posts of others on this website, all without sour success. This is what I have tried:  

  1. Change the hydration. I have gone from 100% hydration down to about 50%. I gave this about a week for flavours to change;
  2. Change the temperature. I have had the starter at room temperature (17 degrees), in a cold room (about 7 degrees), and in the fridge;
  3. Change the feeding. I started feeding once per day, and have increased this to twice per day (when at room temp), presently the starter is in the fridge and I only feed when I make bread (every other day). On this day I keep the starter at room temperature for about 6 hours to reactivate after being in the fridge;
  4. Changed the ingredients. I started with only ASDA bread flour, and have tried adding 20% Rye flour to the feeds;
  5. Combining my existing starter and some Whole Foods starter;
  6. Retard the finished dough in the fridge for an additional 24 hours.
 In some instances i have combined the changes above, but not always. For example I tried adding rye and refrigeration. The sour gods didn't hear my changes. My bread recipe is as follows: Start the Poolish in the morning, the day before the bake:   
  • 140g Starter (This starter has a very strong smell, with hooch on top)
  • 50g Rye
  • 250g Strong bread flour
  • 320g water
 Combine and cover with cling wrap for 24 hours (This used to be 12 hours, but I found that refrigerated starters take much longer before I see that point where the poolish collapses)  Morning of Bake:  
  • 200g Strong bread flour (sometimes 150 with another 50 Rye)
  • 11g salt
  • 1/2 tablespoon malt barley
 Mix and knead for 10-20 minutes. Form into a boule, into the bannetton, let double in size and bake in a crock for 50 minutes.  I use this method because I am more than happy with the rise, the crumb, and the crust. It really does also taste pretty good, with the exception of the missing sour flavour which I still dream about... :-)   Are there any additional ideas I can try to get that sour taste back into my bread? I'm kind of exhausted for ideas. 
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Bread Baking Workshop with James MacGuire

http://www.thefreshloaf.com/node/44873/bread-baking-workshop-james-macguire

Bread Baking Workshop with James MacGuire

Submitted by gbcchca on February 8, 2016 - 9:07am.

Hello Everyone,

You may be interested to know that James MacGuire who co-wrote The Taste of Bread will be leading a hands-on workshop at George Brown College's Centre for Hospitality and Culinary Arts on Monday, February 29th in the evening. This is a great intermediate workshop. 

More information is here: 

http://chca.ticketleap.com/bread-baking-with-james-macguire/

For all of our events, do check out:

http://chca.ticketleap.com 

We have some really fun dinners, workshops, and food-related events. You can also follow us on Facebook for more news on Continuing Education courses and our events: 

facebook.com/gbcchca 

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Need Help with Cinnamon Roll Filling

http://www.thefreshloaf.com/node/44872/need-help-cinnamon-roll-filling

Need Help with Cinnamon Roll Filling

Submitted by AliciaD on February 8, 2016 - 8:11am.

I am working really hard at making the absolute BEST cinnamon rolls.  I have an amazing recipe that a lot of people have claimed is the best cinnamon roll they have ever had...but...I can't stand how they look. It seems like after baking, they're nice and puffy and the coils are tightly stuck together, however, when they start to cool they shrink and the coils separate.  I've tried adding Guar gum which helped but made the filling too gooey (if you can imagine) and is honestly just too expensive.  I've also tried cornstarch which helped a little bit but not enough.  Lastly I tried just brushing egg white on the dough before adding the filling and completely omitting the butter,  This technique helped the most but compromised the taste of my rolls.  Do you think I could brush the dough with the egg whites and then add my filling but still include the butter and get a yummy roll where the coils stay together after cooling? 

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dabrownman made me do it

http://www.thefreshloaf.com/node/44871/dabrownman-made-me-do-it

dabrownman made me do it

Submitted by alfanso on February 8, 2016 - 6:08am.

Make no mistake.  dabrownman is a puppeteer, a master manipulator, one who is capable of, and who garners great pleasure in takes unfair advantage of those weak of will and of mind.  Like me! 

In my most recent post, he once more "challenged me" to create a baguette using David's SJSD formula as a framework, but to up the hydration and the whole grain.  So I ask and beseech you, dear reader, what am I supposed to do?  The man's bidding.  (actually I think that it is his nefarious furry baking assistant who really pulls his strings as he dances to her every whim.)

So here we have it, a formula so far removed from the SJSD that it really isn't.  A wayward stepchild at best, and best kept in the darkened back room.  Using my own stiff levain as usual, I bumped the hydration from 72% to 78%, and the whole grain from ~11% to 25% split evenly between WW and rye.

The dough was quite wet even with the whole grain, which I assumed would soak up some of the added moisture.  But it seemingly didn't.  The dough was fairly goopy and was too difficult to French Fold as I usually do, so I had to split my FF activity into three, 15 minutes of rest time apart.  It rose nicely between letter folds, but those were also very slack.

A bit of difficulty with scoring them with my scores inexplicably going off to one side.  That is not my typical M.O.  The batard score seems okay even as the lame dragged, but as you can see, barely bloomed.  The less said about that, the better.  But none of these bloomed as anticipated.

1x600g, 3x300g.  There is a distinct sweet taste of rye, and the crust has a really nice snap to it.  However, I won't be revisiting this one again.  But - if one does not seek, one does not find.  In this case I suppose that also applies to dabrownman, who sought out a sucker, and found one in - me!

alan

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Hello from the UK

http://www.thefreshloaf.com/node/44869/hello-uk

Hello from the UK

Submitted by Wildfire on February 8, 2016 - 5:00am.

Hi

I'm brand new to baking bread having moved to working from home I now have a bit more time on my hands. So far I have had varying success with sour dough, but want to work up to some high hydration recipes. I tried on at arrow 70% and sadly the loaf wouldn't keep shape. 

 

Looking forward to learning and sharing.

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Increasing hydration practise recipe

http://www.thefreshloaf.com/node/44870/increasing-hydration-practise-recipe

Increasing hydration practise recipe

Submitted by Wildfire on February 8, 2016 - 5:08am.

Hi all, so far I have just been doing quite dry doughs for my bread and would like to be able to start working on some of the more hydrated recipes.

I believe that building up to this is the way forward. Does any one have any pointers towards some/a recipe that would give me a bit of a start in working up to something that is around 70% eventually?

 

All tips are gratefully received!

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