Hello, I posted earlier regarding my attempts at starting a starter that had milk/four/sugar. After about a week and changing it to a 100% hydration flour and water starter, the following are some of the things that I have baked. I am really excited at the results thus far and will continue trying new recipes. Any comments are welcome!
I first made the Norwich sourdough from Wildyeast since it was so highly rated for a first loaf, but I made a hybrid loaf since I wasn't sure if my starter was working or not and added a teaspoon of instant yeast. Below are the pictures after a 20 hour final proof in the fridge and baking in a tiny fan assisted oven. I heated a roasting dish for 20 mins before placing the scored bread into the dish and putting it back in the hot oven. I supplied steam by just spritzing 8-9 times once the bread was in. I repeated spritzing after 5 mins.
Loaf before slashing...
Closeup of slash shows good bubble formation
Just before going into oven on modified peel (upturned baking dish- need to try something else!)
And after coming out of the oven - 50 mins at 200 C, needed to shield with aluminium foil because the elements are just too close to the top of the bread. Very brown but not burnt. Crust was extremely hard and chewy. Is this right?
And finally the crumb. Not bad but I couldn't help wondering if it was due to the addition of instant yeast?
Anyways onwards since I had a lot of starter discards I also made sourdough waffles from Wild Yeast. Superb! Fluffy, crispy and delicious!
Next I decided to try my hand at some bagels- Cinnamon Raisin (also from Wildyeast). Before boiling in soda, promising...
Unfortunately after boiling and baking. Very sad looking and chewy bagels. The only one who likes them is my 15 month old who has 10 teeth and likes chewing on things (he may be teething!) If anyone has any ideas what went wrong, much appreciate some comments.
After the bagel fiasco, I fed my starter (Shaggy) and put him in the fridge as I was away and travelling for the week. When I got back on Friday morning, I took Shaggy out. He was alive as there was bubbles and hooch, so I fed him with a ratio of 1 starter :2 flour and 2 water. Repeated the feeding after 12 hours. Saturday morning Shaggy was bubbling and active. So I decided to try a Raisin bread/ Basic fruit loaf from SourDom. This time, no added instant yeast! Pure starter, was a bit nervous, but had to give it a try. Mixed everything together around 10am (used a mixture of golden raisins, dried cherries, citrus peel and walnuts), then had to leave the house and was out all day. Got it to the final proof which asked for 3-4 hours, but after I got back, it didn't seem quite ready, so decided to leave the loaf to rise more (total time about 9 hours). Perhaps my kitchen is cooler than I think or my starter is not vigorous enough. Next time for the second feed, I think I will use a ratio of 1 starter :1 flour: 1 water. Perhaps this will make the starter more vigorous. I think I made a mistake not putting the whole thing to proof in a bag, because when I finally tipped it out of the pan that it was proofing in, it had a thick leathery skin and had stuck to the linen. Dried out I think. No photos of this unfortunately, only after it came out of the oven. I tried what Sourdom suggested about switching off the oven to hopefully improve oven spring, but my oven cooled down really quickly. Initial temperature was 240C but went to 140 after 8 mins. I turned the oven on again immediately. And maintained at 190C for another 45 mins. The slash didn't open up properly and there was a crack at the side of the loaf.
The smell was heavenly! And could not wait to see the crumb.
It was delicious! Will try again to improve my technique.
Thank you for reading. Appreciate all and any comments. Cheers! Erin