Sourdough halp

[Anonymous No.13692705]

I cant my loaves to get a nice ear and to "burst" open in the oven. Help plz. Recipe 400g flour, 160g starter, 240g water, 5g salt. Stretch and fold every two hours during bulk proof, 2nd overnight in banneton in fridge. Tastes awesome but lacking that aesthetic. My scores always just seal themselves up. What gives.

[Anonymous No.13692707]

[Anonymous No.13692710]

[Anonymous No.13692713]

>the goal

[Anonymous No.13692754]

>>13692705
how are you baking them?

Honestly, that loaf looks great!

[Anonymous No.13692773]

>>13692754
Just in my shitty oven with a tray of water to create some steam. Yeah they're not bad but I want that beautiful burst and its evaded me thus far.

[Anonymous No.13692774]

>>13692705
Have you tried scouring deeper, maybe there is a specific technique to it, experiment.

[Anonymous No.13692784]

you need to score really deep to get that traditional ear, i made the same mistake very often too, made way too superficial cuts.

[Anonymous No.13692785]

>>13692774
Lol I've been doing that for months my friend

[Anonymous No.13692792]

>>13692784
How deep we talking? I just got these yesterday and I think it's already better than the box cutter I was using.

[Anonymous No.13692796]

>>13692792
i use razorblades too, they work fairly well.
I'd say at least half an inch deep if not deeper, i've never actually measured though. But if it looks 'too deep' it's probably not.

[Anonymous No.13692815]

>>13692796
I will try to go deeper. I'm trying to rule out variables and conditions seem to be good for an ear ie steam/good tension/active starter/hot oven etc Might just be a shallow score letting me down.

[Anonymous No.13692825]

>>13692815
Good luck anon, it warms my heart to see someone care about presentation as much as the flavour on this board, most people just don't care enough if the flavour is fine.

[Anonymous No.13692839]

>>13692825
Well I was a chef for 10 years including two years as a pastry sous chef in a very nice hotel. Never really got in to bread in all that time and I'm trying to make up for it now. Annoys me when I think about all the amazing bakers I worked with, if only I'd picked their brains at the time

[Anonymous No.13692859]

>>13692815
yeah those variables all affect the ear formation, but it seems like you're doing those properly. Good luck on your next tries

[Anonymous No.13692864]

>>13692859
Fingerscrossed.jpg

[Anonymous No.13692942]

>>13692773
This is the issue, if you want that oven spring and ear, you need to bake in a dutch oven (preheated) or a cloche.

You don't need to spend a fortune on anything fancy, I got a cheapo enameled cast iron dutch oven on sale for $20.

[Anonymous No.13692953]

>>13692705
It's still a very sexy load there anon. Are you baking the first 15 minutes at 500°F or more? Also make sure when shaping you have made sufficient tension on the surface of the dough and score deep.

[Anonymous No.13692959]

>>13692942
And here is the kind of spring you can get with a dutch oven.

[Anonymous No.13692967]

>>13692942
I had my suspicions that not enough steam was a factor alright. I was previously making boules with a large glass oven bowl as a cover and they got huge before browning at all. I'm baking on a 10mm steel plate at the moment, I might weld up a steel box to go over the loaf initially

[Anonymous No.13692973]

>>13692942
agreed. with a Dutch oven and lid (obviously), you should be able to get good oven spring without adding any steam.

also bake 500 for 20 minutes, turn heat to 450 and bake another 10 minutes, remove lid and bake 22 to 25 minutes or even longer. you want a pretty damn dark crust, not burnt but almost.

the crumb looks good in this loaf and its almost there, just bake it harder and score deeper.

[Anonymous No.13692975]

>>13692959
Yeah very nice. I'll make a cloche tomorrow and see how it goes.

[Anonymous No.13692981]

>>13692713
that looks silly. i'd be quite happy with what you got

[Anonymous No.13692983]

My baking steel. I'll weld up a box to sit on it tomorrow.

[Anonymous No.13692990]

>>13692967
>>13692973
I also spritz some water in the heated dutch oven after I've the dough right before it goes back in the oven.

[Anonymous No.13692994]

>>13692981
Technically its not even really the look I want, more the ideal conditions that the ear is indicative of. The look is more of a by-product for me.

[Anonymous No.13692996]

Day 8 of trying to get my starter going but I think my apartment is too cold (~15 Celcius), and I have no control over it because it's central heating. I do get bubbles everyday but it doesn't really smell super yeasty, nor does it seem to rise much in the hours following the feeding. Feelsbadman.

[Anonymous No.13693007]

>>13692996
I built a proofing box with a light bulb and thermostat for a terrarium. If you've got a some basic tools/knowledge you could do the same with a cooler box.

[Anonymous No.13693011]

sour dough is a fucking meme

[Anonymous No.13693017]

>>13693011
Imagine being this much of a contrarian you have to pretend to hate the best bread

[Anonymous No.13693019]

>>13693011
Be gone yeast shill

[Anonymous No.13693029]

>>13693017
but using baking yeast and cold proofing over a 24-48h period produces better bread in less steps?

[Anonymous No.13693049]

>>13693029
that also works, but there's nothing wrong with sourdough. Why cant we have both? Why does it always have to be just one thing? You hate variety?

[Anonymous No.13693121]

>>13692705
Let the surface dry a little before you cut it with a razor

[Anonymous No.13693127]

>>13693121
This. You want the skin firm so the cut creates that effect

[Anonymous No.13693149]

>>13693121
It's very dry. Overnight in the fridge in a wood pulp banneton. It's bone dry.

[Anonymous No.13693161]

>>13693149
Maybe try oiling the sides of the razor

[Anonymous No.13693195]

>>13693007
I kind of ghetto'd something real quick with a cardboard box and a desk lamp. I'll have to run to the store and get myself a thermometer to see if that's good enough. Regardless, thanks a lot, anon.

[Anonymous No.13693303]

>>13693161
I don't have problems with it sticking tho...

>>13693195
You need to use a thermostat to control the temp or it'll get too warm. Have a look in ebay for a reptile thermostat or similar. I got mine for about 10 euro or so

[Anonymous No.13694837]

OP here. Had a eureka moment there when I remembered that I have a slow cooker, the dish from which is a great size for my bread. Will try it soon as a Dutch oven. Hopefully it'll take the heat.

[Anonymous No.13694883]

>>13694837
that knob might melt, I would take it off first

[Anonymous No.13694940]

>>13694883
Well yes, obvs. I'll probably make a new handle from steel on my lathe, if it survives in the oven.

[Anonymous No.13694983]

>>13693029
Lol no. You aren't getting near the sourness. Ragusea fags can leave.

[Anonymous No.13694987]

>>13694983
>you aren't getting near the sourness
but that's a good thing

[Anonymous No.13694993]

>>13694987
>>13694983
fags arguing over personal preferences

[Anonymous No.13695007]

>>13694987
>>13694993
I just argue it isn't the same. Don't expect your laziness to be rewarded just because you won't bother to make a starter. It isn't the same.

[Anonymous No.13695072]

>>13694987
Mt sourdough often isn't very sour. I just like it because its trad and more challenging than regular yeast. Plus I don't have to bother buying yeast. It's just a more interesting experience imo

[Anonymous No.13695151]

>>13692705
cut near 3/4 though dough, deeper than feels comfortable. looks good tho

[Anonymous No.13696014]

>>13692705
Increase your hydration, make sure you don't overproof it, 2% salt to flour by weight. High temperature steam during the beginning of bake.
>t. GF bakes sourdough every week.
>nom nom nom

[Anonymous No.13696019]

>>13692959
Nice. We use a cast iron dutch oven.
She also says that you should try to score the bread as if you were flaying the skin from your enemies.

[Anonymous No.13696046]

how can i put shapes and patterns onto my bread?

[Anonymous No.13697458]

>>13696046
You can buy or cut out stencils and sift flour over them. That or make decorative cuts with a sharp blade

[Anonymous No.13697583]

>>13692705

The thing folks in this thread aren't mentioning is you'll want a curved laime. A straight cut with a razor doesn't create the proper geometry to open up into a nice ear. Straight laimes tend to be used for decorative cuts like wheat stalks and ear cuts are done with curved laimes. Also make sure you're cutting at a shallow angle.

[Anonymous No.13697796]

Just gonna use this as the /smbg/ since I don't see one up. We're doing 100% whole wheat at 100% hydration, lads. Leavened from a stiff levain with 40% prefermented flour.

[Anonymous No.13697818]

>>13693011
It's tasty but I can't fathom people who prefer to bake bread into a round lump. Loaf pan is so much nicer for consistent slicing, toasting, storing

[Anonymous No.13697846]

>>13697818

Sourdough doesn't have to be shaped as a boule. People just do it at home since they already have circular dutch ovens.

[Anonymous No.13697852]

>>13692705
>fridge
don't do that. it puts the yeast to sleep.

[Anonymous No.13697857]

>>13697852

Retarding the final proof in refrigeration is a common and useful practice.

[Anonymous No.13698003]

>>13697796

Second fold and it's starting to look like dough.

[Anonymous No.13698331]

OP here. Got some dough in my proofer so hopefully tomorrow morning's bread will have a nice ear. Will also be trying my slow cooker dish Dutch oven.

[Anonymous No.13698335]

>>13697583
Yes I've been reading about that. I don't have one but I'm going to try to make one this evening for the Big Score tomorrow

[Anonymous No.13698360]

>>13698003

4 folds and 3 hours in. I'm thinking this has another hour or two of proofing left before shaping. Haven't decided whether or not to retard in the fridge yet.

[Anonymous No.13698401]

>>13692996
Just keep with it brother. Temp just slows the yeast but doesnt kill it. When I know I'll go a long time without using my starter I'll put it in the fridge and feed it only twice a week.

[Anonymous No.13698656]

>>13698360

Preshaped.

[Anonymous No.13698685]

>>13698656

Final proof.

[Anonymous No.13698687]

>>13696019
This. You want them to be angled shallow to the surface of the bread.

[Anonymous No.13698796]

>>13698687
>>13697583
>curved lame
https://breadtopia.com/
https://breadtopia.com/product-category/bread-baking-supplies/bread-scoring-tool/
Is what we use.
>the whole house smells like fermenting dough as she makes Anadama
>it's amazing

[Anonymous No.13698848]

>>13698796
I just made one

[Anonymous No.13698880]

>>13698848

Hell yeah.

[Anonymous No.13698882]

>>13698848
>dad walks in

[Anonymous No.13698964]

>>13698882
>dad walks in
>dad why are you here? I moved out 14 years ago

[Anonymous No.13699048]

>>13698685

Lid off. This was not easy to get into the preheated dutch oven from the banneton.

[Anonymous No.13699056]

>>13699048
What I do is flop the dough from the banneton to a piece of parchment paper, score, then slide that into the dutch oven

[Anonymous No.13699076]

>>13699056

I'll try that with the second loaf. It's usually no issue but 100% hydration is no joke.

[Anonymous No.13699085]

>>13699076
You're baking it covered, right?

[Anonymous No.13699101]

>>13699085

First 20 minutes was covered at 460. Dropped the temp to 440 and baking til it's done. Has a lot of moisture to lose so it's probably going to be upwards of an hour.

[Anonymous No.13699217]

>>13699101

Well the bad news is the loaf chemically bonded to the bottom of the dutch oven. Second loaf is in the fridge until further notice.

[Anonymous No.13699231]

>>13699217
That's the other reason you use parchment..

[Anonymous No.13699247]

>>13699231

Yup. I use parchment for all of my ciabatta at the bakery so I should have seen that coming, although I did an 87% hydration loaf a few weeks back with no issue. Once it cools I'll get it fixed up and do the second loaf with parchment.

[Anonymous No.13699292]

>>13699217
>Well the bad news is the loaf chemically bonded to the bottom of the dutch oven.
you mean le ebin cast iron seasoning failed again

[Anonymous No.13699303]

>>13699292

>seasoning

It's enamelled, friend.

[Anonymous No.13699533]

>>13698848
Sweet.

[Anonymous No.13699615]

>>13699247

There we go. Came out like a smaller version of a Miche, essentially, which is about what I thought. Probably gonna need to wait at least 6 hours to cut into it, though.

[Anonymous No.13699632]

>>13699615
that's it? this thread went on for over 80 posts just to climax in this this? i'm giving up on /ck/ for good.

[Anonymous No.13699635]

>>13699632

Is this not what you expected?

[Anonymous No.13699906]

>>13699632
Ill be going for my ear tomorrow so don't go too far anon

[Anonymous No.13700393]

Crumb. Not any huge holes but very light nonetheless. I'm satisfied with it for my first attempt at 100% WW 100% hydration. Might give it another shot next week with less preferment and retarding it overnight.

[Anonymous No.13700509]

Today's Anadama. Wheat and rye starter, baked in a cast iron dutch oven.
>not my work, I just get to eat it
>I cook, she bakes

[Anonymous No.13700531]

if i have a spelt starter, do i need to make another starter for wheat bread also?

[Anonymous No.13700537]

How exactly you are supposed to knead the dough? I always fold but when looking at some youtube video earlier apparently I was mistaken? just massage and compress the dough until it smooth?

[Anonymous No.13700545]

>>13700537

Depends on the hydration and how long you're bulk fermenting. Stiff short fermented doughs can get straight up kneaded, while wetter or longer fermented doughs can just have many folds.

[Anonymous No.13700574]

>>13700393
That looks fuckin delicious anon, good job.

[Anonymous No.13700872]

>>13699303
You didn't preheat it enough. You need to let it for for an hour.
T. Experienced home baker. Check my giant loaves from Thanksgiving.

[Anonymous No.13700877]

Hk

[Anonymous No.13700900]

>>13700872
Crumb for those interested. Keys for scale. About a 2k loaf.

[Anonymous No.13700940]

>>13700531
Probably not.
>>13700537
Look up no-knead recipes.
>>13700393
Nice. Looks delicious!
>>13700872
>>13700900
That's the good stuff.

[Anonymous No.13701479]

What are some good resources for starting with breads like this? I'm finally going to have a working oven again after years of suffering and crusty breads have been at the top of my "to-bake" list for a while. I'm particularly interested in pic related because the only place I've ever seen it is an Italian deli 1500 miles away and yet just thinking about it gives me a half-chub. I don't even know what the actual name is, just the name I found it under. I wouldn't be averse to buying it but despite living in a town lousy with Italians all of them are apparently unaware that bread is supposed to have a crust.

[Anonymous No.13702014]

>>13699615
Why is it so orange

[Anonymous No.13702020]

OP here again. Final proof in banneton under way. Will refrigerate for couple of hours when its done and then it's ear time, hopefully.
>>13702014
>orange bread bad

[Anonymous No.13702029]

>>13702020
It looks like there's sweet potato or pumpkin in it.

[Anonymous No.13702146]

>>13700872

Could be. Regardless, moving a 100% hydration dough without the help of some parchment wasn't a good idea even without the possibility of sticking.

>>13702014

I think it was just the lighting. Looks normal in natural light.

[Anonymous No.13702154]

>>13702014
>>13702029

And if you want to see some actually orange bread, here's a beet and dill recipe I came up with a few weeks back.

[Anonymous No.13702159]

>>13702154

[Anonymous No.13702340]

>>13702159
That looks incredible

[Anonymous No.13702743]

Did a sourdough, one day levain ferment, 1 day bulk fermentation and then 12 hours in the fridge in the banneton. Crumb wasn't as light as I wanted but I did get those microblisters which is cool. 78% hydration.

[Anonymous No.13702759]

>>13702743
Crumb shot, I think I didn't bulk fermentation enough and over handled during shaping.

[Anonymous No.13702830]

OP here. Its go time. Digits say I get an ear

[Anonymous No.13702857]

anyone have a good egg bread recipe? ive been making the no knead ones and a few french bread ones and wanted to try something new.

[Anonymous No.13702860]

>>13702830

Remember to score it at a shallow angle.

[Anonymous No.13702883]

>>13702860
I did but don't think my score was long enough. Only been in a few mins tho. Definitely looks better than previous one. I think the curved blade made a big difference.

[Anonymous No.13703011]

Partial success. Don't think my score was long enough, might have gotten more of a flap if cut more top to bottom. Also probably could've cut deeper. Definite improvement though and a nice loaf nonetheless.

[Anonymous No.13703013]

Next time I'll nail it.

[Anonymous No.13703256]

Crumb is how I like it. Big bubbles piss me off.

[Anonymous No.13703258]

>>13703011

Not too shabby. Definitely make sure to do the whole length next time, and maybe do the score right down the middle.

[Anonymous No.13703280]

I had my bread fall one night so I made hot dog buns from it.

[Anonymous No.13703387]

>>13703256
>Big bubbles piss me off.
yes, fuck those bubbles. i hate dripping butter all the place

[Anonymous No.13703393]

>>13703256
>>13703387

Honestly, you people are fucking peasants.

[Anonymous No.13703558]

>>13702159
Incredibly pretty bread

[Anonymous No.13703702]

>>13703393
Yeah great then you slice it and your shit falls through the holes. No thanks.

[Anonymous No.13704529]

>>13703702
Thick slices and you don't have that problem.

[Anonymous No.13705437]

>>13697583
Are those cat turds?

[Anonymous No.13705559]

Weekly bread

[Anonymous No.13705561]

>>13705437
Cat turds would have melted, dunkass.

[Anonymous No.13705564]

>>13705559

[Anonymous No.13705584]

>>13703393
Chad big bubble sourdough baker. The bubbles have the best texture and are easily the tastiest part of the bread. How do you get yours so bug anon mine are usually quite dense

[Anonymous No.13705788]

>>13705584
>Chad big bubble sourdough baker. The bubbles have the best texture and are easily the tastiest part of the bread.
Yeah, but fuck bubble bread for any kind of liquid - I like being able to eat hot toast or a sandwich without risking butter, mustard or some other condiment shitting onto my clothing.

[Anonymous No.13706356]

>>13703280
Clever.

[Anonymous No.13706661]

Has anyone here ever experimented with semolina breads? The idea intrigues me.