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Thread: My bread

  1. #81
    Senior Member Jmadams13's Avatar
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    Quote Originally Posted by rahimlee54 View Post
    Mostly I just want to see how to get there, I usually use a pinch of yeast in with my starter. Around 50% hydration. The starter is fed once a week so I figured that was my main problem. I usually mix rise around 3 hours, shape and rise 2 hours and bake. It turns out really good just no real sour flavor.
    Sorry the delay, kinda forgot, lol


    Firstly, I would start refreshing the starter at least three days in advance. This will bring new live yeasts and bacteria to the party. Second, I would up,your hydration, to at least 65%. More water makes for more open crumb, and more places for the gasses to move around during fermentation and helping build the flavor.

    Third, but not last, slow your fermentation. A longer, slower, cooler fermentation really develops the flavor. I would even suggest retarding the dough in the fridge overnight, 8 hours at least. This can be done prior post shaping, depending on your space. At home I shape and prove till 85% ready, then put in the fridge overnight. Once the bread is at room temp, the proof should be ready and fire. If you retard the whole bulk ferment, bring to room temp before shaping. You might have to do a second fermentation, but this will not be a bad thing. As long as your starter and the yeast you add is healthy, you wont have problems. Just never add more than 3% of yeast by weight of the total weight or you will have yeasty flavors, disguising the sour your looking for.

    Try without added yeast and see what happens. Just don't rush it. Demi-sourdoughs are great, but nothing compares to true sourdough.

    So in review: keep your starter happy, and well fed well before needing. Raise your hydration by 15%. And SLOW down your fermentation. Hope this helps. Let us knowmhowmit goes.


    PS: are you doing at autolyze? This would help too, even a 25 minuet autolyze can make a world of difference
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  2. #82
    Senior Member Jmadams13's Avatar
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    Quote Originally Posted by don View Post
    Rye and millet yeast water English muffins looks interesting. How's the crumb?
    Runs circles around Thomas, for days, lol

    So tall one feeds myself and my fiancée
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #83
    First loaf on a stone. I am waiting for my big one to come in. Should be here Monday, a full 1" thick!

    So I did a sponge for this one. A multi-grain loaf, sweetened with honey.

    Sponge:


    Dough formed for primary rise:


    And first stone loaf! I let it proof in a rattan banneton/brotform.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  4. #84
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    Really nice! What is this monster 1" stone you have coming?

  5. #85

  6. #86
    It turned out good!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  7. #87
    Senior Member Jmadams13's Avatar
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    Nice. Glad the stone worked out for you. Ill have to look into on that one for home. My ghetto system I suggested to you works great, but I'm always looking fr options.

    Bread looks great btw. First loaf looks awesome!!
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

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