food Breaking Bread

[tctenten]

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?

 

[dragonsfire]

4 days is what I normally use. Will depend on how warm your place is.
Counter top.

 

[hot stuff]

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

 

[tctenten]

Room temp in the kitchen on the counter

Mine usually takes a day, but there are so many variables. You may have to increase your percentage of starter if it is not rising enough.

 

[dragonsfire]

Has expanded, going the long run, no yeast added yet.
 

 

[SavinaRed]

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. 

 

[beerbreath81]

Thought I'd have a go at some bread making last weekend....Picked up a book a while back so still learning
 

 
I started with a white bread with polish
 
here is after mixing..

 
and after 15 hours...

 
Proofing..

 
After the bake..

 
and finally....Dinner!!!

 
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
 
 

 

[dragonsfire]

Very nice! Good work

 

[dragonsfire]

Crap, waited too long, puffed up nicely
 

 

[hot stuff]

My first no yeast all sourdough bread loaf.

 

[FreeportBum]

Crap, waited too long, puffed up nicely
 

the white spots look like mold? 

 

[dragonsfire]

Yup all moldy, tossed it, have to start over.

 

[FreeportBum]

Bummer. I didn't read it but are you using a sourdough starter? My SD prevents mold from forming. Cheers

 

[dragonsfire]

The grain was old, Spelt 2 years expired on the package, so I think that might have contributed. Wanted to just use it up.

 

[SavinaRed]

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. 

 

[SavinaRed]

I wish this was on video when it came out if the oven with all the crackling sound from this loaf.

 

[dragonsfire]

Dont have a camera with Video ? Very nice bread

 

[grantmichaels]

I'm going to have to fire up some boules in the next couple of weeks ... the pics have gotten to me ...
 

 

[tctenten]

I wish this was on video when it came out if the oven with all the crackling sound from this loaf.

 
 
Looks perfect and I love that crackling sound.  

 

[SavinaRed]

 
 
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.