Playing with sourdough Hearth Bread and Flatbread Discuss Playing with sourdough in the Brick Oven Cooking forums; Originally Posted by CanuckJim I suggest that the pan breads were at the very top of their rise when they ...

[asudavew]

Originally Posted by CanuckJim

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.

Jim

I'll give this a try on my next go around.
I thought a bigger second rise would be better, but I'll go for 2-2/12 hours my next go around. Do you think more salt would help with flavor? Or should I begin creating a new starter?
Do all starters taste the same when developed in the same location?

Thanks Jim!

[asudavew]

Originally Posted by 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.

Nice work!

How did you get that nice design on the crust?
I would love to be able to do that.

[CanuckJim]

Dave,

On salt, it's not a question I can answer without details on the formula you are using. A starter will not develop it's full flavour for months, if not years, of feedings. My experience is that starters, no matter where they originate, will eventually taste the same as one you made yourself in your own location, though I know there is some debate on this.

The spiral design on those loaves came from coiled rush rising baskets. They are traditional in France, where they're called banneton.

In order to start baking consistent breads, I think you should adopt the weight rather than volume or eyeball methods. That way you can begin to repeat the formula that has worked for you in the past and start refining it.

Jim

[rlf5]

Originally Posted by asudavew

Nice work!

How did you get that nice design on the crust?
I would love to be able to do that.

Dave

You can get the bannetons from a kitchen supply store, amazon, or the baker's catalog. They'll run you about $35-$40 a piece though. I got mine from Cost Plus World Market in the wicker basket section. They are actually 1.5-2 times the size of a real banneton, but they only cost $10.

Ron

[CanuckJim]

Ron, Dave,

The retail arm of The Sanfrancisco Baking Institute sells genuine banneton at a much lower price. They also have other cool stuff at good prices: Baking Supplies|Basket and Supplies|Basket|Wicket Baskter|Plastic Baskets|Linen Liners|Proofing Boards|Wood Peel.

Jim

[rlf5]

Originally Posted by CanuckJim

Ron, Dave,

The retail arm of The Sanfrancisco Baking Institute sells genuine banneton at a much lower price. They also have other cool stuff at good prices: Baking Supplies|Basket and Supplies|Basket|Wicket Baskter|Plastic Baskets|Linen Liners|Proofing Boards|Wood Peel.

Jim

Thanks for the link!

[Richard]

how do you prepare the banneton so the rising dough does not stick when you go to release it onto floor of oven

[rlf5]

The inside of the banneton is dusted quite well with rice flour. No problems with sticking thus far.

[rlf5]

Took a try at the poilâne miche from "The Baker's Apprentice." The crust looks OK, but the inside was undercooked and quite dense. I had to cut the cook time short b/c I needed to leave the house right away. I believe the internal temp was 192F. Also, I had to use a 50/50 mix of whole wheat flour and bread flour b/c I couldn't find and medium grind wheat. Oh and those dayum hampster holes are back.

[DrakeRemoray]

Baking always takes longer than you think huh? I have found that concentrating on my shaping technique has gotten rid of my large holes. There are some detailed shaping instructions in Amazon.com: Bread: A Baker's Book of Techniques and Recipes: Books: Jeffrey Hamelman
Drake