Very basic scoring this time. One line one x. I was happy to find some "golden whole wheat flour" yesterday.

350g Golden whole wheat flour

650g strong white bread flour

20g sel gris

675g tap water

200g starter made with all purpose white flour and tap water, hydration 100%.

Just mix, rest, stretch and fold 4x at 30 minute intervals. Bulk rise took awhile, maybe 4 hours this time (it varies, one hour to 8 - is a condition not a time). Split and bench rest then shaped, into cloth lined baskets wrapped in plastic bags, overnight in the refrigerator. Baked cold bread in very hot closed pans 20 minutes then open lids and 20 minutes more. 450F.

Ok I guess this is attempt 1.5. My recipe made two loaves. The first one I must've bumped the temp on the oven moving stuff on the stove because I was over 100° off somehow. But this one went in after. Much better than I expected! Maybe not a great as I hoped but, perfection is an illusion I need to stop chasing lol.

Edit, excuse my lighting. It does look much better in person 😂

Everything went perfect. I tasted it. I forgot the salt.

Next loaf I forgot to cover it while bulking so it got crusty and ugly but it's SOUR so I'm happy with it.

It's probably been about 2 years since I posted here. My wife started making sourdough and the first few turned out good, with the next 5 or so coming out as flat lumps and she kinda lost interest. We recently got a new starter from a friend and tried again, and with her busy schedule I've taken over as the breadmaker. Still feeling out the process but I've had good results with an extended bulk in the oven (light on). With the temperature coming down I'll even leave it in the oven between stretches. The pictured loaf in particular did not want to mix and was super hard to work, but the additional heat helped.

Hey everyone,

Does anyone use a sourdough warmer? Temp can fluctuate in my house and it usually is kinda low especially when winter comes. I was wondering if anyone uses a starter warmer device of some sort to help keep your starter even temp?

This one is just a BEAUTY.

the flavor is kind of bland, so it's probably on the under-proofed side. I just baked two more that spent an extra 12 hours in the fridge, very curious how they look inside.

I also splurged and bought a good bread knife, the one in my henckels knife block suuuuuuuuuucks

It's a tojiro F-737 and cutting bread with it is sublime. It does like to drift left, but aside from that it's perfect and I love it more than life itself

cross-posted from: https://lemmy.zip/post/72187134

Haven't baked all summer bc it's too hot. Left my starter alone for that time. Apparently it wasn't dead. Neat. Not as vigorous as I remember but next feed should be better.

I've been feeding my starter religiously, at least once, sometimes twice a day, and I've been seeing larger, but very irregular holes.

I'm not entirely sure what's going on, but it's a new development, so i need a lot of repetition before making any more major changes

These are from a week or two ago

Update: as I've eaten my way through the most recent loaf, I uncovered this gorgeous section Still far from perfect, but much closer to what i want

Just for fun, I made a 1.8× batch of the tartine country loaf, but still made two loaves.

Overall they're great, if a bit dense. I theorize that the mass of the dough makes a more open crumb difficult at this size, but it could also just as easily be any of the more normal reasons.

Amazing the difference photographing in sunlight makes

I used millers durum wheat flour instead of more course whole grain . Left if overnight in the fridge to prove but didn’t read the recipe correctly so did the shaping after the fridge instead of before haha. Still turned out good! It’s a bit less sour than the last one. I’m very happy :)

Recipe: https://www.theperfectloaf.com/simple-weekday-sourdough-bread/

Batch 2:

First sourdough after a few years. Got out a bit flatter than i wanted but tasted great non the less.

Made from whole wheat flower or whole grain or how ever you say this in English. We have a difference between the super fine white stuff and the less ground , which is this :-)

Made a couple round loaves with this batch, but i ran out of parchment paper a few days ago, so I just dropped them on the Dutch oven. Both of them stuck, and after the first 30 minutes, when it came time to take out, this one was stuck TIGHT.

Instead of being rational and just putting it back in with the lid off, I brutalized it with a spatula and my oven mitts, then ended up just putting it in with the top off anyway.

It still turned out fine, just a little dense. Quite sour though, which i thought was interesting, since this recipe is usually very very mild

Hello everyone, first time poster on this community!

I think the context came out a tad too long, so TL;DR: this is gluten (and nickel) free bread made mostly from rice flour and starch. The recipe is my own, developed mostly from scratch for the past year or so. The starter is live, 2.5 years old, made from whole grain rice flour (more photos and info below).

A bit of context: For a variety of reasons and food allergies/intolerances I've been eating gluten free for the past 5 years or thereabouts. I've always been deeply unsatisfied with commercial gluten free breads, especially since my mother used to bake a lot, even sourdough sometimes, and it was always stellar.

In an attempt to make some decent bread, a couple years ago I started my live sourdough made from whole grain rice fluor exclusively (it actually started from white rice flour, but whole grain has more proteins, so it rises better, and I find it has a better taste too).

The recipe is one I've been developing on my own for the past year or so, mostly because I needed something that was also nickel free (for allergies). I live in Italy and the GF offer here is stellar, but the only alternative I could find which suited my needs tasted waaay too sugary for my taste (which is a common issue in gf baked products I find, since sugar tends to be used both for rising and for giving the bread a nice caramelized color). GF products tend to replace wheat with mostly corn (tons of nickel) and/or potato starch (also tons of histamine as well, and I need to keep it in check). The flour mix I was using before was made mostly from those two alone, so I had to change it.

This is my first bake after a period away from home. I had dried and freezed my starter before leaving, then unfreezed it and started feeding it again a couple days before the bake. I actually got the proportions for my recipe completely wrong this time, and added about 100g too much flour. Somehow the proportions worked out in the end, I didn't even need to change the hydration.

After making the dough, I let it rise for ~1.5hrs outside the fridge ( ~35°), then 12hrs in the fridge, then a couple hours outside to let it reach room temp. I think the dough was a bit dry on the outside and it split during rising. I cut it ~1cm deep in a ) shape along the border before baking. With my recipe the bread usually splits along the cut which didn't happen this time, but at a second look it mostly rised from the previous split.

The crust is very crunchy for a GF bread, not so much for a normal wheat bread. The crumb is a bit humid and gummy, probably because of too high hydration. The bubbles are some of the best I've ever obtained, I'm definitely marking this accident as a happy one.

Would be really happy to contribute my bakes to this community and to hear everyone's thoughts!

Turns out, 91% hydration and a very very weak starter isn't a recipe for success, who knew?

It was fun folding such slack dough, but honestly I didn't really learn anything from this experiment

This is the first loaf, I didn't even bother with the second half of the bake

Tartine country loaves tweaked just a bit: 700g water 850 g all purpose King Arthur 50 g whole wheat King Arthur 100 g rye King Arthur 200 g ripe starter 20g salt

Been perusing this again and it has inspired me.

I'm doing an experiment, the dough is 90% hydration and I'm going to let the autolyse go for 5-6 hours, then add salt and starter, bulk ferment and shaping in the evening, bake in the morning

I think it's likely to be more or less a failure, but i realized that the loaves I'm getting from the tartine recipe look almost nothing like the ones in the book, so i gotta shake things up

As usual, recipe is the tartine country loaf, this was another 1.5× batch. I shaped them a little on the early side, but left them on the counter another two or three hours, then they spent about 12 hours in the fridge. Aside from wanting a little more airy crumb, I have very little to complain about

Been a long-ass time since I made genuine sourdough, kids'll do that.

This is for my partner's grandparents, it isn't too my usual standard, but it's fine

I was looking for a way to use as much discard as possible. (There is a limit of how many pancake I can eat on a diet.)

I tried This recipe for the first time. And of course I can't leave instructions all alone, so:
Divided by 1.8 so it fits in a 9x9. Instead of cinnamon, I used pumpkin spice.
And added 0.25 tsp baking powder also.
And added about 160g discard with 5g of cornstarch added.

It isn't too sweet, could use a bit more salt (at least to my taste). I guess if you make some cinnamon roll icing that would go really well with it.

I believe it will freeze very well.

Edit #3: I'm done witb editing. Happy with the end results.

My very first loaf. It is very crunchy, but kinda too dense.
Im in a very low humidity zone, I believe I let it dry out while it was in the fridge. Also next time I'll cut deeper.
It's made out of unbleached all purpose, 500-350-100.

Sourdough donuts

Used the recipe on Perfect Loaf, way too long to detail here but the ingredients are, for 18 of them (he always has these weird odd measurements like 101, I do often round them with no ill effect but will write them as the recipe states):

203 g very active starter 100% hydration

253 g all purpose white flour

253 g strong white bread flour

187g eggs - use extra yolk to adjust to this weight

101 g butter

101 g white sugar

91 g water

10 g salt

It takes a couple days to finish these (I start Friday midnight to get Sunday morning donuts) but most of that time is waiting not working).

Couple of notes- he says the final rise takes 12 hours but that must be in a cold climate, here in the subtropics it took about 7 to be perfect. And when he says careful attention to shaping he means it, but it's easy if you keep the dough chilled, with the butter in the dough it's not too sticky. Don't be afraid to really stretch it when forming the little dough balls, you want a tight surface all over. If you can shape buns, and your starter is robust, this is about a foolproof recipe.

https://www.theperfectloaf.com/naturally-leavened-bomboloni-doughnuts/

I can't see the picture in the header, hopefully you can. Will put below too.

I wanted to make a loaf with nice dark and red color contrast and I think it came out very interesting. Here is a picture of the full loaf:

I don't maintain my sourdough very strong. Only feed it pretty much when I bake.

Tips on process are welcome, I am not super experienced.

ingredients

• 350 g white soft flour
• 100 g hard wheat flour
• 50 g rye flour
• 200 g sourdough
• 10 g salt
• 30 g bread seeds mix
• ~360 g water

preparation

• put the sourdough in a separate bowl and add a bit (5 g) of flour
• separately, mix the flours, salt, seeds and stir them well until more or less even
• start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
• start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
• after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
• leave for proving, stretching 2-3-4 times every half an hour
• after the last stretching, I sometimes move it to the oven pot and let it prove there
• now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
• finally, bake with the lid on for 50 minutes

I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.

The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.

The bread is made of white flour, and the only whole grain comes from the rye sourdough.