Bread Baking (sourdough)

[Grange]

I set my oven at 475 F and bake the loaf in the dutch oven with lid on for 30 min. I then take off the lid and bank for about an additional 20 min. until I get a darker color. This is leading to the bottom of the loaf being slightly burned. I got a pizza stone and plan on taking the loave out of the dutch oven when I remove the lid and putting on the pizza stone to finish. I'm hoping this will address the slightly burned bottom.

[old goat]

I do 450 for 30 with the lid on, 10 with the lid off. I have a cold house--65 in the winter. Compared to other things I bake sourdough seems very forgiving, which is why there are so many formulas that all work.

[motopsycha]

I should add that I have a stone on the bottom rack of the oven and try to do a 30 min plus preheat with the combo cooker in the oven


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[schindlerpiste]

Today's vegan and gluten-free offering



Wholemeal oats, pumpkin seeds, sunflower seeds, linseeds, sesame seeds, flaxseed, chia seeds, millet, salt and water

[old goat]

Pretty sure sourdough is always vegan

[schindlerpiste]

I’m pretty sure that it is not considered far-fetched for some sourdough bread to contain eggs, honey or dairy. Snarky comment aside I think that most sourdough bread is in fact, vegan. I only know this, because I have a niece who is vegan and won’t even wear a wool sweater

[SB]

I bet the birds and squirrels will love it.

[old goat]

I’m pretty sure that it is not considered far-fetched for some sourdough bread to contain eggs, honey or dairy. Snarky comment aside I think that most sourdough bread is in fact, vegan. I only know this, because I have a niece who is vegan and won’t even wear a wool sweater

So how does she feel about the sheep who have to wear their wool sweaters all summer?

[schindlerpiste]

^^She says that at least they are not forced to go thru the painful process of mulesing

[Grange]

I made sourdough bagels this weekend and they turned out great. I prefer a chewy bagel that is crispy on the outside and these were exactly what I wanted. I made them in two batches with the second I went a little darker to compare. The darker ones are a little crispier on the outside, but still have the chewy texture I like. These are definitely not dense. Combine the sourdough and slight malt flavors with a clean cream cheese like Tillamook and these will not last long.

[SB]

https://www.amazon.com/dp/B09C2RT3YP...language=en-US

[SB]

[Grange]

I made a bunch of sourdough bread this weekend including a 100 percent whole grain spelt flour loaf. I've only used spelt flour in small amounts with other flours but wanted to try it on its own. I'm happy with the results. The taste reminds me of an earth whole wheat loaf of bread.

[devlinc]

Got a new cast iron for baking bread recently, first bake turned out nice!

[SB]

[Grange]

I've been experimenting with different recipes for sourdough sandwich bread. I can only use my artisan loaves for so long before I crave classic soft and fluffy sandwich bread. What I've found so far is that some sort of fat like butter helps to get a softer texture and adding a little commercial yeast helps with the crumb. I'm hoping to get a good fluffy loaf without added yeast as seems to mute some of the sourdough flavors from developing from a longer fermentation.

[SB]

[bad dancer]

2nd try. This time with Dutch oven


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[SB]

Nice, hows the crumb look?