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Sour dough bread

fisher23

Last week @Shivam_Daryanani_92859 posted his bread, it looked so great I really wanted to have some right then. Well it has taken me a week to get it where I want it. I have gone to Shivam's on-line baking school, lol! He really is a mad bread baker and has given me a lot of pointers. So this is what I finally got after a week of trial and error, more error than success, until today. Thank you Shivam for all your help and guidance. #bread

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Comments

tangma27

Looks beautiful! What kinda bread is it?

fisher23

It's a rustic lean bread, 90% white bread flour, 10% whole wheat flour, sour dough starter leven and salt. I've made what I thought was real sour dough for years but never this lean of dough or baked in a dutch oven. The crust is crisp and has a nice chew. It's the holy grail of bread IMHO.

tangma27

what does lean mean in terms of bread?

Shivam_Daryanani_92859

Nice! And no problem at all, my pleasure

tshewman

freakin amazing!

Shivam_Daryanani_92859

I assume John means, no fats. Just flour water salt

pgcath

Looks a lot like the Tartine sourdough we make. Looks really good!

seijoed

Looks pretty close to the Pain De Campagne that Forkish has in his book.

400g AP

180g Levain

2g Active Dry Yeast

10g Salt

10g Sugar (optional, I like it)

310g Tempered water

Shivam_Daryanani_92859

The "recipe" is from there. It's a great bread

Ellen_212162

WOW. I'd like some of that right about now! Looks amazing, John!

fisher23

Yes, it is the Tartine recipe....

fisher23

Here is the second loaf, the "ears" and even better on this loaf.

pgcath

Get ready to make fun of us.

We have a lame. We have double sided Feather razor blades from Japan. I can shave with my damn knives.

How the HELL are you getting that cut? What is the missing technique? Our loves are all looking like someone attacked them with a spoon!!!

!!!111oneONE!!11dammit!!!

fisher23

I use a single edge razor blade and go over the cut twice in the areas it doesn't go through the skin into the soft center of the dough. I've tried a lame, serrated knife etc..but that is what works best for me.

fitzek2000

Love ur s a lot better then mine. Soon modernist should come up with new literature about baking.

Gabriele_Di_Cerbo_40805

it looks amazing! I just bought tartine's book after seeing your picture...

fisher23

Thank you so much.

If you have any questions please ask @Shivam_Daryanani_92859 or myself. He really helped me out. My problem was during the fermentation, I wasn't folding the dough enough, every 30 minutes for about 3 hours to build the structure, it's similar to kneading but you don't want to knock down all the bubbles. Did the initial forming let it sit for 30 minutes and did the final forming, places in a cloth lined banneton with a lot of bread flour and rice flour on the bottom side, the rice flour doesn't burn as easily when you get it into the dutch oven at 500 F. After the proofing, I then turned it out on a piece of parchment that I had folded the sides in about an inch, scored the top and then put it in a dutch oven on the parchment. I used the parchment like a cot to gently get it in the dutch oven, the first few times I tried I burnt myself getting it into the dutch oven as the dutch oven was pre-heated to 500 F. The only other thing was that for the leaven, it's ready when a teaspoon or so will float on water. Those were the things that really helped me to get a full raise.

Gabriele_Di_Cerbo_40805

thank you very much! I will get started in few days and I'll let you know how it goes when I manage to bake my first loaf! I'm sure I will get back to you with some questions...

Gabriele_Di_Cerbo_40805

roughly how long did you train your started? I fed it today for the first time and I'm not sure how long does it take... and in New York is getting pretty warm, should I put it in the fridge?

fisher23

I have had mine for about 10 years. I take if out of the fridge and feed in about once a month (or when I need more). I scrape off the top (if I am using it a lot I don't need to scrape off the top), add about a 1/4 cup of flour and enough water to make the consistency of pancake batter, let it sit at room temp over night. If it didn't get as bubbly and frothy and I like, I remove about a 1/2 cup, discard and re-feed. The more you do that the stronger it will get. I then put it back in the fridge until I need it.