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My latest Sourdough , looks good... | Sourdough Companion

My latest Sourdough , looks good...

My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...My latest Sourdough , looks good...

 

I am quite pleased at this time..

There was a good rise and mild sourness that I have been looking for. 

 

However still  I have no idea how to get better bursting on top.

 

 

 

 

 The recipe and method are like this.

 

Bread Flour   200g

* Kraft Plus mix  100g 

Starter 150 g  ( 70% hydration )

Water 160g

Olive oil   20g

* Salt   3 g 

 

* Kraft Plus mix is  mix flour from Germany which includes  flour, rye flour, soy bean flour, sunflower seeds and so on . 

* Kraft mix already has some salt in so the amoutn of salt here is reduced by half.

 

1st fermentation : 4 hours

Foldings : 3 times

Proof :  overnight in the refrigerator

After out of the refrigerator , stand at room temp. for 30 mins.  ( It was already over prooved a little so there was no time to rest at room temp . ) 

Bake at 240 C for 10 mins then 200C for 20 mins. 

 

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Here are more pictures.

 

 

 

Tearing on the side ... it should have been on the top where I cut through... hmm ...

 

 

Recipe

Bread flour  270g

whole wheat flour 30g

white starter 150g  ( 70% hydration )

Water  180g

Salt 7g

 

Method is same as the above.

 

 

 

 

 

This is the culture that I used to make the above loaves.  

I think this is quite good.  I have made several cultures before , however this is my first time to see the full of bubbles like this.  I have tried not to make the culture over ripen at this time ( by refreshing earlier ) .  I have learned from my previous failures that over fermented culture broke down gluten network and made the dough weak.    

 

 

 

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I got new flour .  Anyone uses same flour ? 

I have made new culture with this flour and baked a loaf today for the test to see the culture is ready or not.

 

 

 

 

 

 

 

 

Flour  300g

multigrain mix  80g

Water 220 g

Olive oil 60 g

Starter 200 g  ( about 70% hydration , White Flour 90%, Rye flour 10% )

Salt 7 g

 

In overall, the taste and crumb was good, but

it took 9 hours ( 5 + 4 )  before going in the oven, which means the new culture is not ready yet...

or ...the new flour doesn't work ? 

 

I' ll bake one more after sevral feedings.

Let's see what loaf comes out .

 

 

3 comments

 Looks really good.  You will need to post your recipe if you want some help in finding out how to get more bursting on top.  I think it looks just fine the way it is.

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 

A lot of different factors could be involved, so give lots of details. Your crumb and hole structure is very nice, your bread looks wonderful!  

Terri

You really are what you eat, so eat wisely...

I wouldn't worry too much!  The loaf looks great and the crumb is really nice.  Could it be that the loaf was overproofed a little?

Ruralidle