Sourdough and long fermentation specifically

thriftwizard

I'm also tracking down a decent peel, Vanlady. It'd just make life somewhat easier! But I'll hunt around the boot sales before investing any serious money; the traders who pop over from France when the ferry fares are on special offer often have old-but-good bakery bits.

pattypan4

also called pizza peel and from £5 on ebay. Wood is best, metal gets hot and dough sticks. I use a lame with razor blades for slashing, better than a sharp knife or scissors and best done if the final dough has a 30 minute stay in the fridge first

My last bake was 2 `boules` of chocolate sd, lots of hydration and they went floppy but looked great when cooked. I think I over proved, used OO flour in part. Just added cacao to replace some flour. I toasted two half slices, let them cool in the toaster and were gorgeous

Present pre-ferment has 12 hours to go and I`ll be adding flour and salt and doing the bulk ferment via stretch and fold, wholemeal this time so I will give it some time in the fridge to retard a bit, otherwise it will be running my day for me, w/meal ferments faster than strong white. This time I will stretch the top to make the shielding skin to hold the shape better

Camomile

Rye is very susceptible to ergot but today’s crops are thoroughly checked and cleaned.I don’t think any of. The reputable sellers would allow spoiled crop to be milled risking multiple food poisonings and lots of lawsuits.
I’m buying rye flour from Doves Farm, was wondering if to buy a sack from Shipton Mill. At the reate I’m going now I’m running out of flour very quickly.
Pattypan, does the wholewheat flour gives more sourness or just the rye one? I have 2 starters on the go, wholemeal rye which is very sour and white wheat which is much milder. I like adding rye flour to bread as it gives it very distinctive taste and flavour- I was brought up on rye/wheat bread

Camomile

thriftwizard wrote: »

I'm also tracking down a decent peel, Vanlady. It'd just make life somewhat easier! But I'll hunt around the boot sales before investing any serious money; the traders who pop over from France when the ferry fares are on special offer often have old-but-good bakery bits.

I’d love to have a good rummage through that, old utensils last for ages!

silverwhistle

I've seen some lovely new peels over in Italy (pala per fornai) - baker's shovels - but they're all for getting bread out of bigger pizza ovens and would hit the far side of my kitchen! Seems sacrilege to buy and chop!


I use an aluminium peel that came with my Ooni pizza stove. A bit expensive but works well, dusted with semolina. I bought an extra one to speed up the production process as each one cooks in a couple of minutes.

pattypan4

I roughed it all together at 7am, just rough with a round whirly thing on a stick, covered and left for 45 minutes in the covered bowl, meanwhile made my storage starter and this is labelled and in the fridge after 30 minutes out. Ground the sea salt, sprinkled it on top, paddled it in with wet finger tips and gently and lightly kneaded on the surface work protector. It is now proofing on the protector covered in a wet t towel. Dough weighs 1.2 kg and is very nice to work. Stretches and folds over the next few hours and fridge for 30 minutes while the cloche heats up. I am not sure that oven temperature is hot enough so will be using an oven thermometer. Today I am in charge of my time

silverwhistle

"labelled"?:eek: Far too organised! :-)

pattypan4

nah, perfectionist with my starters. I have 3 types. Keeping them `pure`

Camomile

What starters do you have? Just curious.

As for salt- wanted to buy rock salt which is not iodised and better for pickles. They didn’t have any in the shop so I bought something labelled as himalayan salt. Not the pink one, the dark one.
Oh my goodness, the smell. I can only think of sulphur. Stinks to high heaven so now I’m wondering what the heck to do with bag of this stuff. Can’t smell it in bread once it’s baked but has some side effect (parrrp) which are as bad.

Good to find out about pizza peel, was thinking about buying one

pattypan4

pure sea salt, ground in my little coffee grinder


In the oven and I was testing the oven temperature earlier, spot on but I forgot I had already got semolina on the cloche base. Manipulating everything is hard when its all hot. Took the top off, left that in the oven with door closed. Semolina was black, doh didn`t have time to re-sprinkle after ridding the black. I keep my semolina in the frzer. Now fingers crossed that cloche base is seasoned enough not to make my bread stick. If it is stuck then I`ll let it cool on base and remove cold, has more chance of being intact
I made some more brief notes, neatly typed in word, printed, cut out and laminated. Now stuck on the freezer. So many different ways to sd, different tastes etc


Cooled choc sd slice out the freezer, toasted and let cool. Very very yummy. Is only a starter change ie bit of cacao + little sugar and less flour, same with the main flour, 80g cacao, wet dough, hard to handle, no good for a beginner