Playing with sourdough Hearth Bread and Flatbread Discuss Playing with sourdough in the Brick Oven Cooking forums; Here are some pics of my experiment. I must admit the bread came out looking excellent and had great texture. ...

[asudavew]

Here are some pics of my experiment.

I must admit the bread came out looking excellent and had great texture.

But........ I thought the flavor was a bit dull, although it was sour and I got a good rise.......... I think it may have been lacking in salt.

I usually just make my bread dough without measuring and this batch was a bit larger than my normal batch and I was afraid to over salt it.

[asudavew]

Here's my starter after a few days of doubling the concoction.

It was nice and bubbly. Seemed pretty active.

[asudavew]

Started with my mixer, and then hand kneaded for about 15 minutes.

[asudavew]

The "window pane test" and the initial dough ball. The ball had about an eight inch diameter.

[asudavew]

After 3 hours the dough ball was 16 inches.

Here are a couple pics, one at about 1.5 hours and one at 3 hours.

[asudavew]

Initial panning of the loaves.

Then pictures of the rise at 1.5 hours and 3.0 hours.

[asudavew]

The oven, the final product, and a slice.


Thanks for looking.

[asudavew]

A couple more slice pics.

Good Eats

[rlf5]

Below are the results for my third try. Much better than before. More sour flavor, but more importantly, I had a better crumb. Lots of little air pockets (still not enough though) and the usual cavern big enough to fit a hamster in is not present. Still needs work but at least its coming along nicely.

[CanuckJim]

Alfredo,
Had just got off the phone with a prospective customer whose name was Alphonse; just slipped off the tips of my fingers, I guess.

RLF, USDA,

You guys are both getting there pretty quickly. I suggest that the pan breads were at the very top of their rise when they went into the oven; you really want to load them at about 80 per cent. The crumb looks quite good, but I'd try a slightly shorter secondary rise: 2-2 1/2 hours. I always add salt when the dough in the mixer has reached the shaggy mass stage. Adding it to your starter will impede the wild yeast. As a starter matures, you'll not only get deep bubbles in it when it's fed, but also stripes of tiny-bubble foam on the surface.

The crumb will be improved and the hampster holes be eliminated if you pat the dough flat after dividing and scaling and before the secondary basket rise. The patting deflates the really large gas pockets. Some people just drop the dough on the counter a few times for the same effect. "Punching down" is a far too aggressive name for this procedure. What I'm seeing is a geometric improvement over your previous attempts. Notice that the walls of the gas pockets are shiny/creamy. This is a direct result of good gluten development during kneading. Keep it up.

Panna,

Suggest you consult the videos that accompany the Wood-Fired Bread E-book. There you will find one on shaping a boule. The surface tension that this method creates will give you a round loaf. If left free standing during the secondary rise, they will spread a bit, though. Suggest you get some banneton (like RLF uses) or buy some wicker/cane/platic bowls at the buck store instead, then line them with floured linen. The shape will be better if you do. Simply invert the dough from the bowl to the peel just before baking. You should learn to slash or dock the loaves with a bread blade immediately before loading or the loaves will burst in inconvenient places. These procedures are covered in depth in the E-book.

Jim