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My first sourdough attempt - Forno Bravo Forum: The Wood-Fired Oven Community

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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:
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My first sourdough attempt

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  • My first sourdough attempt

    Here are pictures of my first sourdough attempt. Taste was GREAT, wish the crust was crustier. I got my starter from wholefoods. An extremely gracious baker just went in back and gave me some sourdough starter to try when I was inquiring about whether they sold cake yeast (which they don't). So I cooked the loaves at about 530 F and pulled them when it looked like they do in the pictures. Internal temp was 208 F. I put a very small tinfoil pan with water in the oven for the entire cook. Thoughts?

  • #2
    Re: My first sourdough attempt

    Those look AMAZING! I have heard that steam is the trick; maybe your small pan of water wasn't making steam and you need to put water or ice directly on the hot floor? In the pictures, your crust looks great, though.

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    • #3
      Re: My first sourdough attempt

      Looks very good

      For steam I use an old pan full of pumice that I let heat up and add cold water to it as I put the loaves in.
      I get crusty loaves.

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      • #4
        Re: My first sourdough attempt

        Any idea on how much water is enough? I used about a cup (8 oz) and it was all gone when I pulled the bread.

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        • #5
          Re: My first sourdough attempt

          Originally posted by TropicalCoasting View Post
          Looks very good

          For steam I use an old pan full of pumice that I let heat up and add cold water to it as I put the loaves in.
          I get crusty loaves.
          I do the same thing except i use hot water, it works great.
          Chip

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          • #6
            Re: My first sourdough attempt

            Looks a hell of a lot better than my first attempt.

            Thoughts...

            You got the starter from a bakery so you know you have a highly active, completely mature starter. It shows. Good oven spring.

            I think you are somewhat over-proofed. As a result, you have a relatively tight, uniform crumb. Some strive for that...I like a slightly larger less uniform crumb.

            You need a bit more steam for better color. Ideally...more bread in the oven to provide the steam....if not that, then ice cubes on lava rocks as the loaves go in. Don't need a lot. For a small oven...maybe five ice cubes on four or five lava rocks (or chucks of firebrick left over from your build) piled up in a pie tin.

            But the bottom line is that the bread looks great. Nothing wrong with that. No mouse holes. Decent color. Bravo.

            Bill

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