Sour dough bread

  • Thread starter Thread starter DP
  • Start date Start date
I'll be doing g my final fold of the day then I'll let it rest for 3 hours.
Cut and shape then I'll leave it in the fridge for 8-10 hours.

Bake ½5⁶ in the morning.
 
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It's all about Practice..


Sourdough Yorkshire pudding
 
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One thing I'm doing wrong is tye way I'm using my cooker.
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Bit soft on the bottom. They didn't rise as much as they should have done.

Will let them cool down and the test will be this afternoon
 
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Try baking in a pot with a lid. Steam stays within the vessel and final bake with lid off.
Much more controllable than steam from water in tray.
Deeper scoring will eliminate burst outs and promote better oven spring
 
DP said:
Try baking in a pot with a lid. Steam stays within the vessel and final bake with lid off.
Much more controllable than steam from water in tray.
Deeper scoring will eliminate burst outs and promote better oven spring
Click to expand...
Do you mean put water in the vessel ?
 
@DP

Can I follow your measurements for a starter.

I don't want to start again so I'll just carry on with what I have. If you think that's OK
 
I over done it with the heat.

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I have another in now so hopefully that'll be better.
 
DP said:
Catchy tune
Click to expand...
I know, right. :cool: Saw that as i was listening to something else and thought of this..maybe 'London's Burning' would be apt for Bod's latest loaf. I like a hint of charcoal on the crust. Gives it xtra crunch.
 
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Odds said:
I know, right. :cool: Saw that as i was listening to something else and thought of this..maybe 'London's Burning' would be apt for Bod's latest loaf. I like a hint of charcoal on the crust. Gives it xtra crunch.
Click to expand...
Did you see the picture of sourdough with charcoal added to it?
 
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