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



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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?
    Attached Files

  • #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.


    • #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.


      • #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.


        • #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.


          • #6
            Re: My first sourdough attempt

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


            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.