Topic: Winter food projects (Read 4656 times)

January 21, 2024, 08:45:14 PM #45

Tried to bake a loaf this evening. It came out looking good but doesn't taste sour like I expected. Maybe I should give it another week.

January 22, 2024, 06:40:08 AM #46

Quote from: Sailfish on January 21, 2024, 08:45:14 PM

Tried to bake a loaf this evening. It came out looking good but doesn't taste sour like I expected. Maybe I should give it another week.

It's not about giving the starter another week. See this list for options to make your loaf more sour.

https://amybakesbread.com/adjusting-the-sour-flavor-in-sourdough-bread/#:~:text=I%20want%20more%20sour%20flavor,to%20use%20a%20higher%20temperature.

-Allen

January 22, 2024, 09:31:36 AM #47

Quote from: polepole on January 22, 2024, 06:40:08 AM

Quote from: Sailfish on January 21, 2024, 08:45:14 PM
Tried to bake a loaf this evening. It came out looking good but doesn't taste sour like I expected. Maybe I should give it another week.

It's not about giving the starter another week. See this list for options to make your loaf more sour.

https://amybakesbread.com/adjusting-the-sour-flavor-in-sourdough-bread/#:~:text=I%20want%20more%20sour%20flavor,to%20use%20a%20higher%20temperature.

-Allen

Thanks for the link Allen. Will follow the info in this article on my next loaf.

January 22, 2024, 10:30:09 AM #48

to echo Allen - it's all about the longer secondary proof.

Bulk proof/fermentation is first order to get that gluten network developed and your bread some structure.
After that, shape it, throw it into your banneton or whatever proofing basket you have and stick it in the fridge for 12-18 hrs. that 2nd cold proof in the fridge slows down the fermentation and helps develop that sourness.
Some bakeries i've heard/read will cold proof for 24 hrs or more...that's a bit too intense for me (i.e. i'm impatient and don't have enough dedicated space in the fridge for that).

Come to think of it, i've never tried just doing a longer, room temp proof rather than the cold proof. I suppose that would work too, but you'd have to make it shorter (i.e. not 12-18 hrs) so you don't overproof the bread. I'd imagine you'd get to a similar result though.

January 25, 2024, 04:27:40 PM #49

I don’t think you can proof for sour with warm temperatures. Just overproofs an doesn’t rise in cooking. You can add citric acid for extra sour. Fruit Fresh is citric acid for canning.

January 25, 2024, 10:24:40 PM #50

Quote from: Califbill on January 25, 2024, 04:27:40 PM

I don’t think you can proof for sour with warm temperatures. Just overproofs an doesn’t rise in cooking. You can add citric acid for extra sour. Fruit Fresh is citric acid for canning.

Thanks for the info Bill. Can I use lime or apple vinegar?

January 26, 2024, 04:05:56 AM #51

Sonny, I’d concentrate on making a good loaf first, and understanding how to do it repeatedly, before experimenting in advanced techniques and extraneous ingredients.

Slight differences in temp, humidity, timing, hydration, flour selection, and other factors can result in big differences in your loaves, that you might think are from adding some other ingredient, when really your technique was off.

Show us pics of your crumb. And work on that crust too.

-Allen

January 26, 2024, 09:14:10 AM #52

Quote from: polepole on January 26, 2024, 04:05:56 AM

Sonny, I’d concentrate on making a good loaf first, and understanding how to do it repeatedly, before experimenting in advanced techniques and extraneous ingredients.

Slight differences in temp, humidity, timing, hydration, flour selection, and other factors can result in big differences in your loaves, that you might think are from adding some other ingredient, when really your technique was off.

Show us pics of your crumb. And work on that crust too.

-Allen

Thanks for the encouragement Allen. Please see the attachments for my bread crumb and yeast activity.

January 26, 2024, 09:46:52 AM #53

Tell us about your proofing schedule on that one. Not the best picture, but the bread looks flat and collapsed, suggesting an overproofing to me.

And tell us about your baking schedule. Are you doing it in a cast iron pot in the oven? What temps on what schedule?

-Allen

January 26, 2024, 10:24:25 AM #54

Quote from: polepole on January 26, 2024, 09:46:52 AM

Tell us about your proofing schedule on that one. Not the best picture, but the bread looks flat and collapsed, suggesting an overproofing to me.

And to emphasize the complexities, the crumb itself looks underproofed, nevermind the flat and collapse. So another possibility is it is underproofed and not well shaped.

-Allen

January 26, 2024, 11:39:14 AM #55

Hi Allen
I think I consistently bake Artisan bread and happy with it, the problem I am having is when I learn to bake sourdough bread and switch from bread flour to organic non bleach all purpose flour. I will try your suggestions and keep until successful

January 26, 2024, 11:40:16 AM #56

Quote from: Sailfish on January 26, 2024, 11:39:14 AM

Hi Allen
I think I consistently bake Artisan bread and happy with it, the problem I am having is when I learn to bake sourdough bread and switch from bread flour to organic non bleach all purpose flour. I will try your suggestions and keep trying until successful

January 26, 2024, 12:22:36 PM #57

Quote from: Sailfish on January 26, 2024, 11:40:16 AM

Quote from: Sailfish on January 26, 2024, 11:39:14 AM
Hi Allen
I think I consistently bake Artisan bread and happy with it, the problem I am having is when I learn to bake sourdough bread and switch from bread flour to organic non bleach all purpose flour. I will try your suggestions and keep trying until successful

Exactly. You changed one variable, and you don't know how that impacted your process. We need more details of your process to help isolate. I was starting with visual clues, but exact flour types and the exact proportions would help too.

-Allen

January 26, 2024, 01:46:42 PM #58

my son just took this perfect loaf from the oven, no yeast added, just starter 'discard' and some added flour.

it is delicious.

fwiw, I made the cutting board

January 26, 2024, 08:35:35 PM #59

[/quote]
Exactly. You changed one variable, and you don't know how that impacted your process. We need more details of your process to help isolate. I was starting with visual clues, but exact flour types and the exact proportions would help too.
-Allen
[/quote]

Please see attachment for the recipe that I used. The flour used is organic unbleached all purpose bought at Costco. Made the dough in the night before baking and proof overnight at room temperature around 65 - 70 degrees. Pre-heat oven at 450 then bake in Dutch oven for 30 minutes and another 15 minutes with lid removed.

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