Warning: Duplicate entry '186777838' for key 'PRIMARY' query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://sourdough.com/blog/3-bakes-thus-far', '', '54.82.219.70', 1422721216) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
3 bakes thus far | Sourdough Companion

3 bakes thus far

A little history prior to joining this site.
Stumbled across Breadtopia and the camp baking video series - http://www.breadtopia.com/campfire-bread/ - Seemed easy enough so I grew a wild yeast culture using their pineapple juice method.
A few weeks later I slapped together a dough going by feel as mentioned in the camp bake video even though I didn't really know what I was "feeling" :)
Three bakes thus far using this very loose method with edible results and a lot more to learn.
This was the 1st, a 50/50 (wholemeal/white) dough. The crust was really thick and the taste was pretty bland but I still ate it all.

Next came this one. About a 30/70 (wholemeal/white) flour ratio. Not really much improvement apart from some flavour coming through. I hydrated the dough more this time and tried to notice when the dough started to feel like the gluten was kicking in during about a 10min knead.

The next one was smaller as I used less water to hydrate with. It was about a 40/60 (wholemeal/white) flour ratio. The idea being that it would bake through better as the ones prior were doughy in texture even when testing for internal temperature. A little less thicker on the crust too with a higher baking temperature tried. I also did the proof poke test to see if I could tell went it was ready.

Things I'm hoping to imporve on in the coming bakes are less doughy bread and a thinner, lighter crust.

0 comments