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Breaking Bread

Started baking some bread for both Christmas Eve and Christmas Day dinner. Here are the first couple out of the oven.




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hot stuff said:
Is that how long it takes? I never made a pure sourdough loaf before but I started one last night and well it grew a little but it has a long way to go to be bakeable.
I have done it both ways. I use yeast when I am pressed for time. This also lessens the sour taste due to shorter fermentation. If I use a longer fermentation the more sour it tastes.

Are you fermenting at room temp or in fridge?
 
tctenten said:
I have done it both ways. I use yeast when I am pressed for time. This also lessens the sour taste due to shorter fermentation. If I use a longer fermentation the more sour it tastes.

Are you fermenting at room temp or in fridge?
Room temp in the kitchen on the counter
 
hot stuff said:
Is that how long it takes? I never made a pure sourdough loaf before but I started one last night and well it grew a little but it has a long way to go to be bakeable.
My white sourdough from a starter is 2 days and my wheat bread I'll go either 3-3 days. You can let your dough sit in the refrigerator for several days and it will get more tangy/sour. You can shortcut the process by adding citric acid to the dough and make your bread the same day or the next. 
 
Thought I'd have a go at some bread making last weekend....Picked up a book a while back so still learning
 
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I started with a white bread with polish
 
here is after mixing..
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and after 15 hours...
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Proofing..
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After the bake..
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and finally....Dinner!!!
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I was pretty proud how it turned out, being my first time with artisan bread and the kiddos had what was left of the loaf finished of that night. haha
 
 
 
A sourdough starter is easy to make just put equal parts water/flour every 24 hours. You can start out with as little as a TBS of each. After 5-7 days you will have some nice activity and continue to leave it out of the fridge for a month doing this each day. As you container gets half filled discard half each day and refresh the same amount you take out. You can start using an active starter after 3 weeks. 
 
tctenten said:
 
 
Looks perfect and I love that crackling sound.  
This loaf had the most spring out of any loaf I've made. It actually reached the top of my SS bowl and when I went to place it back on it for 5 minutes it had risen taller than the bowl that was covering it lol. I'm not sure I will be able to replicate it again. I mixed the ingredients in the Kitchen Aid then did my folding by hand. 
 
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