Hey people!
Just want to say I’m a professional artisan baker blah blah blah etc buuuut I love this group because I see so many people giving bread a go! 🙂
My general advice for all of you would be: temperature! With sourdough(and anything fermenting), temperatures matter a ton! At this time of year I see many underprooved loaves on here and I’m sure it’s just too cold in your wintery kitchens. In many of the processes I see written here there is next to no mention of temperature.
I want to say: keep going, keep baking, keep proving! Also- enjoy your ‘failures’ because I bet they’re still delicious!
Much love
by Top-Presence8252
12 Comments
Amazing color
https://preview.redd.it/ajxu0xahiy9g1.jpeg?width=4282&format=pjpg&auto=webp&s=b305547450d51db4174685de31e66daf6b31f5ec
Thanks, will keep going after pulling this out of the oven this morning. ☺️
Good stuff, we newbs appreciate it. Since you’re in the game for it, I wanted to ask if there is ever any benefit to adding a slight layer of washed egg after the steam is done with. You know, similar to how you do an eggwash to sweet bread and it gives it that luscious, vibrant color on top. I am not going to try it myself since I only have 1 succesful loaf so far, but as a sweet bread baker (2 times a year) I always wondered. Pic for reference
https://preview.redd.it/ehu37n18jy9g1.jpeg?width=1868&format=pjpg&auto=webp&s=c5af7264101d01fab117f2bfcc3ff3ce3b0ab02e
On a sourdough there’s really no point… it’s a no from me.
But what’s the bread in the picture? Looks babka-like?
https://preview.redd.it/9uwqrkhsly9g1.jpeg?width=3024&format=pjpg&auto=webp&s=50bc6a401e926df287c6fdc2548818949e12901e
15f difference in cooking temps between these two loaves this morning!
Thanks for the info Mr baker!
They look great! Can I ask what temp you baked at and how long?
275 c for 20 mins then dropped temperature to 245 for last 15/20. NOTE!!! I’m using proper bead ovens so really depends on your oven.
My home oven id say 250c then drop to 230 to cook through
I also spray those loaves with a mist OUT of the oven- gives them a good shine.
What’s the ideal proofing temperature?
Do you slash twice to get that double ear?
I was surprised how many home ovens now have a proof setting when I was shopping for a replacement last year. The lowest temperature on my oven is 85F, too warm for a long BF but I still use it intermittently when I don’t want to heat the whole house up and my dough is not warm enough to proof in a reasonable amount of time.
Looks gorgeous!!
Could you give us your recipe broken down for 2 loaves and flour type.