Winter food projects

Overnight seems long.  Likely over proofed.  And moving to all purpose flour means you lost even more structure.  How long was the bulk rise before you shaped and let proof overnight?  And did you do regular stretch and folds through the bulk rise?  How long is overnight?  I would do the overnight secondary in the fridge.  You’ll probably create more  sour too.

-Allen

Overnight seems long.  Likely over proofed.  And moving to all purpose flour means you lost even more structure.  How long was the bulk rise before you shaped and let proof overnight?  And did you do regular stretch and folds through the bulk rise?  How long is overnight?  I would do the overnight secondary in the fridge.  You’ll probably create more  sour too.

-Allen

About 1 hour for bulk rise.  No stretch and fold as I follow the "no knead" method.  Overnight period is between 10 to 12 hours.

In attempt to improve my sourdough bread recipe,  I baked some baguettes last night.  Followed Allen's suggestions,  I shorten the bulk rise to around 6 hours and put them inside the oven with the light on to keep the temperature around 78 degrees.  The baguettes came out ok with nice texture but still not sour as store bought.

Looks great, Sonny

Looks great, Sonny

Thanks Alex. Think I will try to add a little Apple vinegar on my next try.

That starter looks good and active but a bit liquidey. If the bubbles rise to the surface and escape into the air, they won’t puff up the starter to make it grow. That doesn’t mean the starter is no good. You could try a stiffer sour”dough” starter that’s got more flour vs water and should get the expansion you seek.

Thanks for the suggestion TG.  I used to successfully baked Artisan breads using bread flour but since I switched to all purpose flour the same recipe needs to be tweaked.  Another thing I noticed is the bread flour has better aroma.  Maybe I  should switch back to bread flour.

I am sure your family is happy with all your baking trials. Have you gone through a tub of butter yet? It's probably so good warm out the oven that it needs none.

Great topic and advise. My turn soon.

My breakfast 😋

That starter looks good and active but a bit liquidey. If the bubbles rise to the surface and escape into the air, they won’t puff up the starter to make it grow. That doesn’t mean the starter is no good. You could try a stiffer sour”dough” starter that’s got more flour vs water and should get the expansion you seek.

Thanks for the suggestion TG.  I used to successfully baked Artisan breads using bread flour but since I switched to all purpose flour the same recipe needs to be tweaked.  Another thing I noticed is the bread flour has better aroma.  Maybe I  should switch back to bread flour.

bread flour is the way to go...i like this one: https://centralmilling.com/product/organic-bread-flour-artisan-bakers-craft-plus/
bread flour can stand a higher hydration in the dough and makes a much nicer gluten structure than AP. More flavor as well.

I would strongly encourage you to do an overnight cold fermentation / proof to get that sour flavor you're looking for.

NorCal Kayak Anglers and Bakers! Right on, I’m appreciating all the info and experience. Inspired to expand on my dough making.

NorCal Kayak Anglers and Bakers! R

 

Great weather to stay indoors and make some sourdough. 

https://www.facebook.com/profile.php?id=61553736167878&mibextid=rS40aB7S9Ucbxw6v

Great weather to stay indoors and make some sourdough. 

https://www.facebook.com/profile.php?id=61553736167878&mibextid=rS40aB7S9Ucbxw6v

Not if we don't have power  .  Still no electricity in my neighborhood!

Got a text message from PG&E said estimate time for power restoration in my area is tomorrow afternoon!

I used to be impatient when my power went off but after working with line crews, I am impressed with all the hard work and weather conditions they deal with.


Weather conditions is one of the reasons we just switched to a gas stove. I love the ease of cleaning an electric cook top but not when it's useless in these situations.

Haven't tried to override the electronic ignition on the oven yet, though.