Sourdough Success

[sarah h]

I finally got time to try out some sourdough bread (from Jim's starter - thanks Jim!) a few weeks ago ... and it worked!
It started out in the WFO but we ran into heat management problems - guess I hadn't fired up hot enough - so I had to finish up in the regular oven. It still ended up a touch under-done, but we ate it anyway - delicious!
I used baker's percentages for the recipe (plain old white bread) but will cut down the salt a bit next time, for taste.
My skills still need some work but I can't wait to try it again!

[Ed_]

That looks like a mighty tasty first effort! Congratulations!

I can't help you with heat management (I swear I'm going to start building soon, honest!) but one small thing I've learned from my baking attempts so far is to not be shy about letting the crust get quite dark. Once I sort of forgot about it, and that was a little too dark; don't do that either.

Until I get some more practice, I still like to stick a meat thermometer in it to check doneness. I've heard recommendations from 190F to 205F as a target interior temperature. Maybe CJim or someone else with a little more experience can chime on that?

Ed

Edit: I just noticed the meat thermometer in your photo; evidently you're already onto that.

[asudavew]

Great Sarah!

how's spring going for you?

[CajunKnight]

Looking good sarah, just remember practice makes perfect.

[Dutchoven]

Sarah...great job...good looking bread...when firing for baking you should really fire it beyond what you think you need...you definitely want to be sure the dome gets white and then another 30 minutes of fire then 30 minutes of coals...then you can clean out and let the temps stabilize

Ed...as far as the internal temps are concerned...the answer depends upon the type of bread you are baking...leaner breads like baguettes and sourdoughs and such 205 should be the target...for breads enriched with things like eggs, butter, milk, etc...the 190 target is more appropriate.
Even when you have more practice continue to use the probe thermometer because underdone and overdone on certain bread is really close...a digital with a fast response time is the best
All the best!
Dutch

Originally Posted by Ed_

That looks like a mighty tasty first effort! Congratulations!

I can't help you with heat management (I swear I'm going to start building soon, honest!) but one small thing I've learned from my baking attempts so far is to not be shy about letting the crust get quite dark. Once I sort of forgot about it, and that was a little too dark; don't do that either.

Until I get some more practice, I still like to stick a meat thermometer in it to check doneness. I've heard recommendations from 190F to 205F as a target interior temperature. Maybe CJim or someone else with a little more experience can chime on that?

Ed

Edit: I just noticed the meat thermometer in your photo; evidently you're already onto that.

[Frances]

Yay Sarah, that looks really good!! Makes me hungry!

What was the taste like, did it taste sour at all? Different from regular bread?

It so cool that you're using Jim's starter now.

[PizzaPolice]

That will make the BEST toast you ever stuck in your mouth!

[CanuckJim]

Sarah,

Glad the starter is working for you, and your breads show you are on your way. Dutch is spot on with the temp recommendations. You might try to go slightly higher with your hydration levels and bake a bit longer. With higher hydration, higher bake temp and a longer bake, you'll get a better crumb. Don't forget to steam well just after the loaves go in and vent the steam half way or so through the bake time.

Haven't disappeared, really, just super busy with such a short build season here.

Jim