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Good Eats>Sourdough bread
kydsid 09:35 AM 06-03-2020
Originally Posted by stearns:
I've played around with a couple things that have turned out fantastic (cinnamon rolls, crackers) but haven't tried bread again. I ordered parts for a makeshift proofing box which should be here today, this weekend I'll give bread another shot
I had some trouble with proofing this last winter. Made learning a bit harder. I too ordered a proofing box, but sent mine back for a refund without use. By the time I had it delivered found using either the oven with the light on, or the above range microwave withe above range light on, produced an almost perfect 80 degree environment. That plus now I'm generally just letting time take the work over the worrying. I have one great white bread that calls for 12g of yeast and should be done in about 4-5 hours total. Now instead I put 1g of yeast in, mix the dough at night and let it go thru the first proof on the counter overnight. Shape in the morning and by lunch it's ready to bake. Flavors are better with the longer fermentation.
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stearns 11:01 AM 06-03-2020
I just got a plastic bin, light bulb, and thermostat outlet that turns off the light bulb when it hits a set temperature. $40 :-)
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Chainsaw13 03:23 PM 06-03-2020
Pulled my starter, Frank, out of the fridge today to feed and get ready for tomorrow. Granted, fresh out of the fridge, I didn’t expect it to be super lively. Six hours after feeding, nary a rise. Couple hours later, now we’ve got action. I’m going to take it till 12 hours before the next feeding. Kinda want to see how high it’ll go, then use that to gauge my bulk ferment tomorrow.
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kydsid 05:48 PM 06-03-2020
We call out starter Dos Baquis in honor of it's birth during the Corona pandemic.
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Chainsaw13 10:15 AM 06-04-2020
Made a half batch of King Arthurís better burger buns this morning. Used the semi spent starter plus some commercial yeast. Good rise, but still not getting the color Iíd like on top. Guess I need to check the temp in my small convection oven.
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Chainsaw13 05:24 PM 06-04-2020
Well, Frank is/was the Tank. More than doubled in six hours after feeding this morning. Pushed my schedule up. Started my autolyse at 10am. Mixing, folding, etc at 1pm. Just shaped and into the basket at 7. Lots of bubbles.

Going to try a different baking temp tomorrow. 475F instead of 500 like I’ve done on the last couple with the new pan. Not burning the bottom crust, but on the cusp. Then continue at 475 after removing the lid for 10 minutes, then 425 until done.
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kydsid 07:56 PM 06-04-2020
Bob, I always brush egg white on my hamburger buns to get that golden brown look I want.
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Chainsaw13 12:16 PM 06-05-2020
Preheated my pan, pulled the loaf out of the fridge, scored and baked. By far th best looking loaf Iíve made. Until I cut into it. As my friend informed me, I have whatís known as ďfoolís crumbĒ. Could be from lack of proper bulk fermentation. I honestly think itís from creating big air pockets when I folded. Live and learn for my next bake. Still tastes good.
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kydsid 01:18 PM 06-05-2020
Well you've got bread already prepared for Egg in the Hole breakfast. :-)
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Chainsaw13 02:30 PM 06-05-2020
Originally Posted by kydsid:
Well you've got bread already prepared for Egg in the Hole breakfast. :-)
Youíre the second one to say that. Lol.
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kydsid 01:33 PM 06-07-2020
Made some bagels with an overnight proof altering a recipe online I found. Also used starter instead of yeast.


ImageIMG_20200607_084322 by kydsid, on Flickr
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Chainsaw13 08:29 PM 06-07-2020
Dayum, Jason. Those look good. Bring on the lox and cream cheese.
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kydsid 07:11 AM 06-08-2020
Originally Posted by Chainsaw13:
Dayum, Jason. Those look good. Bring on the lox and cream cheese.
Thanks Bob. They are tasty, but still work in progress to get just right. Don't know if I need higher proteing flour (used my Bread Flour which should be over 13%), more kneading or more boiling time.

But good enough to keep experimenting and not feel bad about destroying the work. :-)
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stearns 09:00 AM 06-08-2020
Looks good! Too much yard work this weekend to get a chance to make bread, but this week's discard is currently fixing our problem of having too many blueberries in the fridge... blueberry muffins :-)
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Steve 12:35 PM 06-08-2020
Looks delicious guys!
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Chainsaw13 11:20 AM 06-13-2020
This weeks loaf. Same as last week, minus the lamination step. I think that what caused the large air pockets in my last loaf.
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Chainsaw13 10:23 AM 06-19-2020
This weeks loaf, right before removing from the oven. Nice oven spring. Wasnít optimistic that it would rise that much, after unmolding it. Seemed flat. Had a long, 16 hour, cold ferment. Upped the hydration to 68% and added the sesame seeds to the outside crust. Finally found a source of the seeds with the adhesive backing. ***** putting them on one at a time. :-) (little Mitch Hedberg humor)
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kydsid 03:00 PM 06-19-2020
Looks great ��
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Chainsaw13 04:11 PM 06-19-2020
Originally Posted by kydsid:
Looks great ��
Thanks. Going to do another bake this weekend. Just pulled my starter out of the fridge to feed. Shooting for 80% hydration. Also push the bulk ferment a bit longer.
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Chainsaw13 09:26 PM 06-22-2020
Did another bake today, with 80% hydration. Did a mix of 90% King Arthur bread flour/10% KA whole wheat white. Went a bit longer on my bulk ferment yesterday, but maybe not long enough. Didnít get the open crumb I was looking for. Still not a bad loaf, but the mostly bread flour definitely makes for a more bland loaf.
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