Sourdough and long fermentation specifically

caronc

Apodemus wrote: »

Thriftwizard, I often wonder on threads like this, if we don’t start to over-think it all. I reckon breadmaking has to work in my circumstances rather than me adapting everything to suit an all-demanding monster of my own creation.

For several thousand years people have been making bread across a wide range of latitudes, summer and winter, in palaces and hovels. It’s bread! If today’s doesn’t work as well as I’d like, tomorrow’s might be better.

My sourdough starter lives on the kitchen counter, it’s use and feeding comes and goes. It’s activity (and acidity) varies with how often I use it and the warmth of the kitchen and in turn, the bread varies as well. A lot of the time it wouldn’t win any awards, but it’s bread, it’s edible and almost always better than the supermarket!

My sentiments entirely, though my starter lives in the fridge as I don't use it enough to keep it on the counter. I think since artisan bread became a "thing" in recent years, a bit of an industry of do & don'ts and kit, techniques etc. you need has sprung up when there has been generations and generations of folk making bread in basic circumstances to fill bellies with what is endless combinations of flour, water, raising agent & salt cooked in multitudes of ways using what ingredients/kit they had to hand.

thriftwizard

I think you're both probably right! My problem is that I live with two extremely good bakers, the DDs, but all they like to make (apart from general meals) is cakes! I kind of feel I need to produce bread to match the standards they've set.

I also have a feeling that there's a symbiotic element; I'll get better with experience & my starter will adapt to what & when I get round to feeding it. Perfectly happy working on it, though!

Apodemus

thriftwizard wrote: »

I think you're both probably right! My problem is that I live with two extremely good bakers, the DDs, but all they like to make (apart from general meals) is cakes! I kind of feel I need to produce bread to match the standards they've set.

I also have a feeling that there's a symbiotic element; I'll get better with experience & my starter will adapt to what & when I get round to feeding it. Perfectly happy working on it, though!

Lol! With you entirely! I’ve no interest in baking all the fancy stuff and take comfort from the fact that when stomachs need filled, it’s bread that does the job!

And yes, definitely symbiotic...although it perhaps sounds cuter when it’s dogs becoming like their owners who become like their dogs, rather than coming to resemble one’s Lactobacilli!

caronc

thriftwizard wrote: »

I think you're both probably right! My problem is that I live with two extremely good bakers, the DDs, but all they like to make (apart from general meals) is cakes! I kind of feel I need to produce bread to match the standards they've set.

I also have a feeling that there's a symbiotic element; I'll get better with experience & my starter will adapt to what & when I get round to feeding it. Perfectly happy working on it, though!

You're on your own when it comes to baking :rotfl:
I'm very much a bung it and hope kind of person which means any baking beyond scones, pancakes & shortbread etc. I very much leave to others. However, decent bread is about taste & texture rather than appearance. I've had many cake which looked wonderful but wasn't that great to eat so I'd much rather have a "rustic" looking loaf (or cake) that tasted great than one than looked pretty. Good luck if you can master both

thriftwizard

Well, another sourdough baking day, and I got the flavour, crust & crumb spot on - shame about the shape! Don't let anyone tell you that bannetons work without a liner if you work flour well into every crevice... the old one I found at the market wasn't too bad, but the one I bought new at the bookshop in town was hopeless! So I had to scrape it out onto the hot baking stone & lost the shape completely. However it "bounced" quite well & this time I got the lovely open texture I've been wanting, having stretched & turned rather than kneading. Will try to organise my baking days to have the time to do that in future, when possible.

The upside-down Le Creuset worked pretty well (though of course the bottom of the loaf isn't completely flat) as did the old baking stone with another casserole plonked over the top. But that's a really heavy option! I'll be looking out for something lighter at a sensible price - preferably secondhand. And possibly a peel, too.

So in future I will line my proving baskets; I found a lovely old linen tablecloth in a charity shop for 99p yesterday, which is just the right size to cut into quarters, hem & use, well-dusted, as baking cloths.

thriftmonster

My Book of Buns arrived and I think I want to make everything in it. Am going to try the Mueslistangen to take on holiday with us possibly.

Camomile

Thriftwizard,I don’t have banneton. I use banneton size wicker basket with linen kitchen towel, pyrex bowl oiled and dusted with rice flour( no gluten so doesn’t stick) and deep sieve with linen cloth again. Both linen towels are dusted with rice flour.

As for shaping- I watched loads of videos on you tube about shaping bread, sticking to round boules at the moment as it’s easiest for me. It’s hard to explain but tip the dough on worktop, tuck the edges into the middle of dough turning as you do it. Repeat twice and flip the doughball over (so the bottom is on worktop)and slide it on the worktop tucking it underneath and doing quarter turn as you go to create a tension. Leave to rest for a while then shape them again and put in bannetons or whatever you’re using.

The best loaf I got actually from what I thought was overproofed dough, neat doughball turned into shapeless mess in the fridge and spilled out onto the shelf. Popped it into casserole dish and it turned out beautiful.

Thriftmonster, what are the buns recipies like in the book you got? Any sourdough ones? I was watching a book on ebay wondering if to buy it and next thing it was gone for stupid price.

thriftwizard

Camomile, it's The Book of Buns by Jane Mason, and she gives quantities/instructions in each recipe for fresh yeast, dried yeast OR powdered yeast, and at the front tells you how to do any of them with white or rye sourdough starters!

And my chef friend has told me how to "season" a banneton properly, with flour & water pasted into the crevices then dried, but pointed out that it's much easier just to use a well-floured muslin or fine linen cloth...

pattypan4

I got rid of my 4 cane bannetons, used rye flour and spent too much time brushing them afterwards, was scared of rye ergot. Trying a new formulation today, takes 36 hours just for the first ferment, am aiming for a more sour bake using wholewheat. Have ordered some whicker bannetons with linen cloth and will be using semolina. Saturday I used 2 pyrex bowls, a wooden peel coated with semilina and a covered baker. Good results but I want more sour, will be making boules

Vanlady

When I started first making sourdough before I was gifted my cane ( I think) banneton, I tried the floured cloth method, but had disastrous results with it sticking. So I then went onto use an oiled Pyrex bowl for proving and shaping. Once I started using my banneton, I have same results, which I'm happy with. The only difference for me is that the traditional banneton boule is more pleasing to the eye.

I think my next kitchen utensil buy has got to a peel. I've been hankering after one for a while and after making pizzas on Saturday I think I would benefit from one.

I'm a bit scared of rye ergot though.......does anyone have any more information about this? And is it just rye?