Pictures of my seeded and chocolate (2 different) loaves. We’ve been enjoying them but I never seem to be able to get large bubbles or a good ear. Are they okay or do I need to seriously reconsider my process?
by noomsh
2 Comments
noomsh
I have a 2 month-old medium rye starter I started from scratch a couple of months ago (commander ryeker). My loaves except the chocolate are usually 96 g starter, 320 g water, 450 g bread flour, usually about 30 g of wheat bran and a mix of seeds, and 9 g salt. Feed starter in the morning, mix the dough around evening whenever the starter looks plump af, 3-4 sets of stretch and fold, shape roughly (not good at it, dont like scrubbing counters for it, and generally lazy, so I admit, my shaping can be really much improved), cover in seeds, oats, or just flour, put it in a bowl that’s covered with a clean, flour dusted tea towel, cover and let it sit over night in the garage (it’s very cold where i live but not below freezing in the garage). I bring it in in the morning, let it rest at room temp a bit, preheat over and dutch over at 420 for ~20 mins. Score the dough, drop a couple ice cubes next to it in the DO, bake for 30 mins covered and 15-18 mins uncovered. Usually let it cool until at least that night to cut but prefer the next morning. This is loosely my method as I can’t stick to a more rigid plan (life and work get in the way) and honestly after my first 2-3 bakes that were a little gummy, the rest have been acceptable and I might even say quite enjoyable. But I wanted to do a sanity check and see how far I am from being widely accepted as a good sourdough baker, lol. Please feel free to point out anything that seems not ideal to you and/or plain wrong. Thank you.
2 Comments
I have a 2 month-old medium rye starter I started from scratch a couple of months ago (commander ryeker). My loaves except the chocolate are usually 96 g starter, 320 g water, 450 g bread flour, usually about 30 g of wheat bran and a mix of seeds, and 9 g salt. Feed starter in the morning, mix the dough around evening whenever the starter looks plump af, 3-4 sets of stretch and fold, shape roughly (not good at it, dont like scrubbing counters for it, and generally lazy, so I admit, my shaping can be really much improved), cover in seeds, oats, or just flour, put it in a bowl that’s covered with a clean, flour dusted tea towel, cover and let it sit over night in the garage (it’s very cold where i live but not below freezing in the garage). I bring it in in the morning, let it rest at room temp a bit, preheat over and dutch over at 420 for ~20 mins. Score the dough, drop a couple ice cubes next to it in the DO, bake for 30 mins covered and 15-18 mins uncovered. Usually let it cool until at least that night to cut but prefer the next morning. This is loosely my method as I can’t stick to a more rigid plan (life and work get in the way) and honestly after my first 2-3 bakes that were a little gummy, the rest have been acceptable and I might even say quite enjoyable. But I wanted to do a sanity check and see how far I am from being widely accepted as a good sourdough baker, lol. Please feel free to point out anything that seems not ideal to you and/or plain wrong. Thank you.
yummm these look great! love your seeded loaf.