Sour dough bread

  • Thread starter Thread starter DP
  • Start date Start date
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Top picture
Mixed starter at 8.15 am (200 gm) and fed the culture ( 40 flour and 40 water).
Cleaned the container walls with spatula
Culture jar in fridge now and starter placed on top of the fridge which should double in size by 2.15pm.
Will post further pictures to to show different stages.
 
At 12.45pm
Can clearly see the surface is concave as starter is actively growing and at 400 mark ( already doubled in volume)

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DP said:
Not bad for first effort Bod
Modifying your procedure will improve your bake.
Bake in a closed container like a pot with a lid or casserole dish with lid

The starter reaches peak in about 6 hours
Dough will do the same. When dough ready for final shaping, it will be jiggly like a jelly

Bet it tastes nice.
Click to expand...
It was good.just not enough of it. I'll try again over the weekend
 
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By 15.15 the starter had peaked and was now collapsing as evidenced by the marks on the measuring jug

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Have now mixed the dough. For this lot I have added seeds

Try toasting your bread under the grill
 
Bod ... said:
Can I lay my starter on its side?

It's the oly way I will get it above my fridge
View attachment 336424
Click to expand...
The culture goes in the fridge.
That culture is 1/3 volume plus 1/3 water and 1/3 flour. Mix and place atop the fridge.

It will ready for use in 5.5-6.5 hours later
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Will be dividing this dough and shaping it around 9.30pm
 
DP said:
The culture goes in the fridge.
That culture is 1/3 volume plus 1/3 water and 1/3 flour. Mix and place atop the fridge.

It will ready for use in 5.5-6.5 hours later View attachment 336426

Will be dividing this dough and shaping it around 9.30pm
Click to expand...
Ate you expecting that to rise much?
 
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Final shaping and into the Benetton, overnight in fridge to bake tomorrow
 
Bod ... said:
Mine didn't. It got bigger but not double
Click to expand...
How much flour did you use.
Let me know what quantity, will work out ingredient amounts for your next bake.

After making dough, I let it rest for two hours, added salt and kneaded the dough for about 5 minutes.
After that 5 or 6 stretch and folds to strengthen the dough. To finally half the dough as in pictures above.

Bench rest for 1 hour and final shaping at 10.30.
 
Last edited:
Progress this morning
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Overnight in the fridge. Dough has risen more

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Heated Dutch oven at 250 degrees and then placed dough in the Dutch oven, scored the dough, baked at 220
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30 minutes later
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