This is my first sourdough bread, room for improvement I think!
60% white flour, 30% wholewheat and 10% rye
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First of all I would like to say a big THANK YOU to everyone for all the information they share and help they give to a beginner like me.
This was my first attempt at sourdough bread making. After nurturing the starter for 10 days I had a day free to make my loaf and I could give it my full attention.
I followed all the wonderful advice given by SourDom and co and kept going back to the computer throughout the day reading and re-reading make sure I had got it right.
I used the method of 10 second kneads and rests for 10 minutes etc. I was really chuffed when after proving it was doulbled in size and looked ready for the oven. BUT......when I tried to tip it on to the baking sheet it was stuck to the cloth!! I had used a colander lined with muslin and liberally floured with white flour. I peeled the loaf away but it collapsed quite a bit. I then tried to slash it but was worried I would make it completely collapse. Why did it stick to the cloth. I've always used oiled cling film for my other bread making and never had a problem, is this OK to do with sourdough?
Anyway.......in the oven it went, with a tray of hot water at the bottom and some more boiling water poured from the kettle as it went in. It was crackling whilst it was cooling on the wire rack and thought i had a lovely crunchy crust, but they next day when I cut into it the crust was very chewy........ why?
Just lightly toasted some with bacon, tomato and lettuce and balsalmic vinegar and hubby said it was absolutely lovely.
Instead of using just white flour, use a combination of Rice Flour & White Flour and that should do the trick.
Looks pretty damn good for a first attempt, DonDons!
As KMIAA said, rice flour is the answer. Personally I use all rice flour, you can most easily buy it as gluten-free flour in the supermarket.
I'd either invest in a linen lined banetton, or use a linen glass cloth in a colander.
To maximise crust, I bake in a cast iron casserole. Google 'Dutch oven bread' and you'll see what I mean. At the end of the baking time, I simply turn off the oven and let the loaf cool gradually in the oven. This seems to increase the crust.
The crispness will go after the first day though, second day bread is cooking bread- grill it or use it in recipes.
Thank you for your reply, sorry it has taken a long time to thank you but life has been quite manic and bread baking had to take a back burner for a few weeks. I will try rice flour next time, I did use rye flour on my second attempt and had more success.
I have a Le Creuset cast iron casserole dish I'm going to give that a go next time I bake and see what the crust is like.
it is essential to be very geltle with the risen dough before it is baked if you knock the gass out of it as you acidentally did you will get a dense loaf and little oven spring.
I have occasionally the same issue, but only when I am missing the right teatowel (ie used to actually dry plates). how is the weave of your cloth? is it textured? if it's not, I suggest you get yourself some. a flat weave will stuck a lot more than a textured one.
Hope that helps.
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