Messin' With Sourdough

[jdmidwest]

How did it taste?

[ness]

49 minutes ago, jdmidwest said:

How did it taste?

Good. Fresh baked, slightly sour, with butter. 

[rps]

5 hours ago, ness said:

We’ll, turned out a nice loaf today.

 

We use a razor blade (single edge!) to slit the raw loaf crust before we bake. It helps control the split. I  can't tell. Did you?

[ness]

10 hours ago, rps said:

We use a razor blade (single edge!) to slit the raw loaf crust before we bake. It helps control the split. I  can't tell. Did you?

Yes razor bladed it fairly deep. 

[ness]

10 hours ago, rps said:

We use a razor blade (single edge!) to slit the raw loaf crust before we bake. It helps control the split. I  can't tell. Did you?

Yeah, it did break kinda funny. Watched a few videos from this guy, https://www.chainbaker.com, and he cuts a little off center and with a slight curve. At least that's what it looks like. I'd probably go down the middle next time. That flap I ended up with wasn't that great, and it scorched a bit. 

Always learning.

[rps]

Baking may be just chemistry, butno two loaves ever look the same here.

[ness]

1 hour ago, rps said:

Baking may be just chemistry, butno two loaves ever look the same here.

Same here. And, I do this so infrequently that there's not really any consistency developed. 

[oneshot 1]

Just looking found you can use Sourdough in a variety of Breads. Cool!

oneshot 

[oneshot 1]

On 4/3/2023 at 8:37 AM, ness said:

Yeah, it did break kinda funny. Watched a few videos from this guy, https://www.chainbaker.com, and he cuts a little off center and with a slight curve. At least that's what it looks like. I'd probably go down the middle next time. That flap I ended up with wasn't that great, and it scorched a bit. 

Always learning.

At the Bakery we had a machine that used a high pressure stream of water to spilt the top then put Sesame Seed or Cornmeal on it.

oneshot 

[ness]

Did a fully sourdough pizza, and it turned out really well. Using the same culture I've been keeping since the beginning of this thread in 2014. Same one I shared with @BilletHead and @Chief Grey Bear a few years back. 

Took the culture out of the fridge on Wednesday and fed it a few times. It was going strong by midday Friday when I started this. 

The plan was to do a 2-day room temperature ferment and cook on Sunday. Recipe:

600 grams Caputo 00 Pizzeria flour
390 grams room temperature bottled water (65% of flour)
18 grams salt (3%)
10 grams culture (1.7%)

Bulk ferment Friday until Saturday. 

I balled it up to four ~250 gram balls Saturday and placed in individual containers. The balls were getting close to finished by Saturday evening, so I put them in the fridge. (The guy whose process I'm following ferments at 65 degrees which is cooler than my room temp, and his takes the full two days.) About midday Sunday I took them out of the fridge and let them finish proofing. We cooked around 4:00. 



I was really happy with the results. I think the longer ferment encouraged better dough structure because this was very nice to handle. The final pizza was better than what I have been making. The crust was airier, crisper and had larger holes. There was significantly better leoparding too. 

The results were a lot better than the two day cold ferment with yeast I've been doing. It's a little extra work but I'm already maintaining the sourdough culture, so it's minimal extra. This is definitely a keeper.