Bread making

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deliquium
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Re: Bread making

Postby deliquium » 13 Feb 2019, 7:48am

661-Pete wrote:Assuming your have the space, I'd suggest making two loaves at once, and putting one in the freezer until you need it. Saves energy! But use the 1-loaf-a-week regime if you prefer.


Thanks Pete for all your help and details, much appreciated :D

I only have a small freezer and sometimes there's not enough room for a whole loaf - but point well made, as it's undoubtedly so wasteful using the oven for one loaf :(

Currently I don't bother giving my loaves a second 'prove', they get whacked in the tin after kneading and baked as soon as is risen suffiently - would you say the more usual double rise method you outlined is necessary for sourdough bread that will only be eaten toasted?
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661-Pete
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Re: Bread making

Postby 661-Pete » 13 Feb 2019, 3:47pm

deliquium wrote:Currently I don't bother giving my loaves a second 'prove', they get whacked in the tin after kneading and baked as soon as is risen suffiently - would you say the more usual double rise method you outlined is necessary for sourdough bread that will only be eaten toasted?

Hard to say. I don't think the fact that you toast your bread makes any difference (we eat some of ours toasted, some not).

We also make a half-and-half (i.e. half wholemeal and half white) bread, using cultivated yeast (not sourdough) and that one is given just a single rising. But I don't think that works for 100% wholemeal bread. Also, I don't think it works for sourdough.

Incidentally, we don't use loaf tins, we make all our bread (both sourdough and yeast) in the 'cob' shape, on flat baking sheets. I think that works better for sourdough. Here is one of yesterday's loaves, to give you an idea what it looks like:
Sourdough 12-02-19.jpg


But bear in mind that your starter culture will be different from ours - all starters are unique - and may behave differently. You need to experiment - and expect the occasional flop! Just keep it alive.
Pete

Et qui rit des curés d'Oc?/De Meuse raines, houp! de cloques./De quelles loques ce turque coin./Et ne d'anes ni rennes,/Ecuries des curés d'Oc. - Louis d'Antin

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al_yrpal
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Re: Bread making

Postby al_yrpal » 13 Feb 2019, 5:23pm

I believe the double rise method is to knock back the overlarge voids in sourdough and get a more even texture.

Al
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mercalia
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Re: Bread making

Postby mercalia » 15 Feb 2019, 12:18pm

does any on ehere use Barley Malt extract instead of sugar? seems to give a nicer taste.

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deliquium
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Re: Bread making

Postby deliquium » 23 Feb 2019, 10:40am

As I'm lazy and experimental, only bothered whacking a sourdough dough* into a tin after a brief knead and baked after just one rise.

Overestimated the 'prove' time somewhat as was expecting much longer than yeasted doughs. Went out for a ride to retrun and find a flop sided loaf begging to get into the oven after only 2 hours.

Next week I'll do the recommended twice proving and see if there's any appreciable difference.

* Starter 30/70 wholegrain rye/strong white + 50/50 wholemeal/white bread flours

Does sourdough bread require more salt than yeasted breads? The flavour in this loaf seems to require more - maybe to counteract the wonderful tanginess?

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661-Pete
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Re: Bread making

Postby 661-Pete » 23 Feb 2019, 12:13pm

That looks a pretty good effort: well done! I don't think sourdough needs more salt than yeast bread, it's mainly a matter of taste (though some salt is necessary to help with the rising). Experiment until you've got it right. I don't think the amount of salt you put in bread will harm you, assuming you aren't on a low-salt regime for medical reasons. We use about one rounded teaspoon - two level teaspoons - per Kg flour.
Pete

Et qui rit des curés d'Oc?/De Meuse raines, houp! de cloques./De quelles loques ce turque coin./Et ne d'anes ni rennes,/Ecuries des curés d'Oc. - Louis d'Antin