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First Sourdough Loaves - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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First Sourdough Loaves

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  • First Sourdough Loaves

    I started making sourdough bread last Sunday as per Reinhart's recipe and have had it fermenting in the fridge for the last 2 days. I took it out of the fridge and placed it in a slightly warm oven to proof for 2.5 hrs... and then in to the oven.

    Was happy with the results - quite tangy! It really is a lot of work to make though... but certainly different.
    / Rossco

  • #2
    Re: First Sourdough Loaves

    They look really good! Nice color and the texture looks quite good.

    If you slash the loaves on top, you'll get some interesting oven spring.



    • #3
      Re: First Sourdough Loaves

      Thanks Elizabeth ... I was going to do that, but forgot during all the excitement.

      Didn't know that it adds spring though ... very interesting!
      / Rossco


      • #4
        Re: First Sourdough Loaves

        I made some sourdough this past week myself. My WFO is not ready yet so I did it in my home oven. I have been using my own variation of a no-knead technique and it has worked great. I am basically following Lahey's recipe but I am using my sourdough starter instead of dry yeast. I have been activating the starter for 12 hours, feeding it again and leaving it for another 6-12. Then I mix the final dough (salt included which has not been a problem) for about 30 seconds and leave it again for about 18 hrs. While the total time of waiting is many hours the actually hands on time has been minimal and I think the results have been great. I will post picks later. Has anyone else tried this technique using a sourdough starter?
        Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

        Member WFOAMBA


        • #5
          Re: First Sourdough Loaves

          Hi Rossco!

          Slashing increases oven spring because it creates a weak spot for the dough to expand/break open. Your dough was on the verge of overproofed. Evidence is that it didn't "burst" (underproofed loaves will often burst if not slashed. NOTE: it appears the bread was probably very close to the peak. Your timing was good! However, if you want artisanal loaves with rip you will want to bake a bit sooner.

          You got a really nice thick crust and good crumb. It also appears you did a good job while forming the loaves for it appears you closed the seam on the bottom so it did not open up (which is more likely to happen as the loaf expands when you don't slash).

          Well done!