Why do i keep getting buttholes other than full holes in my bagels? What can I do different ?
I make sure to stretch the dough out while forming and eve go back after boiling to stretch the hole.
Recipe:
80g stiff starter (60% hydration)
240g water
400g bread flour (15g protein per 100g)
8g salt
Mixed all the ingredients together and kneaded the dough for about 10 minutes. Rested for an hour, did one set of coil folds, then left to bulk ferment.
Shaped the dough 8.5 hours after mixing, and then let it sit in the banneton at room temperature for another 1 hour and 15 minutes, bringing total bulk fermentation to 9 hours and 45 minutes. Cold proofed in the fridge for a total of 14 hours.
Open baked in a convection oven at 230°C with steam for 35 minutes, then removed steam and lowered temperature to 190°C for another 15 minutes. Cooled for 4 hours before cutting.
The oven spring was amazing. The hydration for this loaf was intentionally lower, but I think maybe a touch too low. The dough was very different to my normal doughs, was not sticky at all throughout bulk fermentation, so I just tried to discern when to end bulk fermentation based on how airy it seemed (hence the extra time sitting in the banneton post-shaping). Any thoughts on the loaf?
I used some orange juice on the first day and vinegar on the second. today before I feed it there's already hooch on top of the starter. after a few hours it doubled but just now I realise there's like this orange streak on the bottom of the glass. is it still safe? is it mold or anything?
I had been terrified of trying my hand at sourdough for years. It seemed needy, it seemed time consuming, it seemed like a temperamental B. But then I figured....I have kids. I can probably do this. Lol. My friend gave me a starter and demystified things and my sourdough journey began. I left it in the fridge for 2 months. 🤦 Ok. let's go. dumped the hooch, attempted bread. it was rough, it was ugly, it didn't really rise but it was good. after a few more weeks of bread I started to get adventurous and start on focaccia, cookies, and bagels. I can't go back now. Every 3 days I need more bagels. I'm about to have surgery and I'm so so sad that I won't be able to make them for a few months. I've done plain, everything, and cinnamon crunch. Any suggestions for more varieties?
My basic process - though nothing crazy here.
Take out my starter in the morning/early afternoon to bring it to room temp.
that night- give it a good feed 1:2:2
next morning mix 120g starter, 1 pack of instant yeast (I'm impatient), 120 g water , tsp salt, tbs sugar. add 4-5 cups bread flour and knead 5-7 min. leave for about and hour to double in size.
cut into 10 pieces and form into rings. for the plains I just roll them into a ball and poke my thumb through. for the cinnamon ones I pat them out into a rectangle, add a little brown sugar and cinnamon and roll and twist them.
leave for 30-45 min to puff up while I get water boiling and oven to 425.
add 1Tbsp baking soda and 1 Tbsp sugar to the water then boil them 45 seconds each side. put them on a parchment lined sheet. add toppings either while still wet or add a little melted butter then add toppings. Bake 20 min.
Happy easter! The recipe is from Gluten Morgen
Link to the full process and ingredients: https://youtu.be/pb6LuJ6Yzvk?is=qq7nSwcCHAN1ltbc
Ingredients: 3 cups of wallabies bakers flour, 3/4 cup of starter,1 cup of water, 1 and a half teaspoons of salt.
Method: mix starter and water together then add flour and mix and leave for 30 minutes- add salt and press in then mix for 5 minutes- then stretch and fold for the next 5 hours then shape and add to banneton for cold proof in fridge overnight. Score and put in French oven for 15 minutes (lid on) oven temperature 200c then lid off for 23 minutes.
Its Easter here in Australia so I decided to make a second sourdough Easter bunny 🐰
I've been making sourdough for a little over a month now, can't seem to nail the air pockets, not sure what to do next.
here this the recipe I'm making:
100g Starter
375g warm water
500g bread flour
12g salt
I mixed the ingredients, let rest for 30 minutes
Did an envelope fold and I repeated this step every 30 minutes for 2 hours
3. I put it in an air tight container for 4 hours in my oven until it was doubled in size.
4. Cold proof for 2.5 hours (I have tried doing this for 6 and 12 hours and saw no differnce so I just do 2.5 hours now)
5. Preheat dutch oven for 45 minutes at 500
6. Baked at 450 with lid on for 8 minutes, cut a score, put it back with the lid on for 22 minutes.
7. Removed lid, turned oven to 400 and baked for 10 minutes
8. Removed the bread from the Dutch oven and baked on the oven rack for 8 minutes
This is an altered version of this recipe:
Followed the okaycoolgigi recipe exactly it bulk fermented from 2qts to a little over 3 qts in about 2.5 hours just inside my oven with the light on. Whole dough process took about 6 hours total from mixing to first shaping then I rested 30 mins on my counter uncovered then final shaping and fridge overnight for about 14 hours.
725g warm water
250g starter
30g salt
1000g bread flour
Rest 1 hour, stretch fold for 2 hours every 30 mins then bulk fermented til 1.5x then shape, rest 30 shape final, cold chill overnight bake 500 for 30 and 10 at 450 uncovered. I also did the 7 min score
Hey guys,
I'm baking with sourdough quite regularly. Today I first time tried to do something like foccacia, and I love it!
It was It was really easy to make, not that much work and I think it could be a good option even for beginners. The dough consists of 400 grams of wheat flour, 16 grams of salt, 80 grams of sourdough starter, and 800 milliliters of water. I didn’t prepare any extra sourdough with the starter beforehand due to a lack of time, so I threw the starter directly into the dough. After this just let it rise in the oven for 2 hours with the light on (so about 28 degrees Celsius), stretching and folding it every 30 minutes, then place it in the pan with a little olive oil on the bottom and let it sit covered at room temperature overnight (I think about 10 to 12 hours). The next morning, use your hands with spreadout fingers to press the dough into its typical shape, top it with whatever you love, and drizzle a little more olive oil over it. Then bake at 230 degrees Celsius with steam for about an hour.
I made the large one the classic way with olives, herbs, and capers, and for the small ones in the evening, I mixed a teaspoon of starter with a dash of balsamic vinegar, honey, oil, and herbs to make a glaze, that sat in the fridge til this morning. Then I added sun-dried tomatoes. It’s sooo delicious!
Remember: as always, let it cool completely before cutting it.
Please give me honest feedback. I made starter on a whim Feb 28th. Have been discard and feeding 1:1:1 everyday.
Recipe
50g starter
325g warm water
500g flour
10g salt
Mixed water and starter
Added flour and salt
Let sit for an hour
3 sets of stretch and folds
Let sit roughly 9 hrs on the counter
Shaped and let sit on counter for 1.5 hrs
Poke test (.5” deep, did not spring back)
450° 20 minutes with lid, 25 minutes without lid
I posted the first loaf from this batch earlier, here is the crumb of this one. obviously room for improvement but i’m so happy with my first loafs! lmk any tips, happy baking!
3rd pic is the crumb of the other loaf 🙂
recipe- makes 2 loaves
•150 grams active starter
• 700 grams warm water
•1000 grams all-purpose wheat flour
20 grams fine sea salt
Rice flour or all-purpose flour for the bannetons
I mixed up the dough at 2:15am added 20g salt to 30g warm water and added it in after letting dough rest 30 min, then did 4 sets of stretch and folds every 30 min. I then let it bulk ferment on the counter until 5pm. then i split into 2 and pre shaped, covered for 30 min, shaped again, put into bread baskets and into the fridge for 8 hours. pre heat oven to 450 and throw empty dutch oven in for 30 min, then put my dough in covered for 25 min, uncovered for 15.
Hi all,
I’ve been making sourdough for a while now, and I am jealous of all the big round sourdough that gets posted. I am happy with my interior texture, but my sourdough seems a little flat. I recently read Ken’s book, and I’m wondering if his suggestions are actually where I am going wrong.
Recipe:
Feed starter in morning, start bread recipe once doubled in size.
68% hydration
I do math to calculate this but normally is around 240 g starter, 22 g salt, 550 g water & 850 g flour. I calculate in the flour and water from my starter hence the weird numbers.
Mix flour & water. Let sit 20 min.
Add in starter and salt. Fold and squeeze for 5 min. (This first part follows Ken’s recipe)
Do 4 sets of folds over 2 hrs.
Bulk ferment overnight until 2-2.5x size. ( I have a hunch this is where I am going wrong but Ken says he likes to bulk ferment his dough to 3x in size!)
Shape & place in fridge for 24 hrs.
Preheat to 475. Bake in Dutch oven at 450 with lid on for 30 min, then bake with lid off until done.
Any suggestions for a better rise?
My first ever loaf! I made my own starter using KA whole wheat flour. Always feeding 1:1:1. It took me about 2-3 months to get it up and running.
I used 500 g KA bread flour
100 g starter
350 g water (I just used tap)
10 g salt
First I mixed starter and water then added flour and let sit for 30 minutes- 1 hour (I forget). Then I added salt. Then I did four sets of stretch and fold with 30 minutes between each (two hours total). Then I continued to bulk ferment for 6 hours. Final shape. Cold proofed in fridge around 11 and baked at 8 AM. Preheat oven to 500 with Dutch oven inside. Then I baked at 450 for 30 minutes with lid on and 20 with lid off. Then waited until cooled to cut!
Posting this for those DIY bakers looking to build their own proofing box. I built this Proofing Box using an Inkbird temp control ITC1000, a 100W ceramic heat emitter (a terrarium heater) and a fan for cooling. I put the Inkbird, sockets & power switch in a hobby box. Cost about $40 to build.
Set the temperature, the heater turns on until the thermostat reaches the desired temp. The variance is about 2 degrees.
I used highly specialized internal hardware 😂 to keep the sourdough away from the heater.
There are other temp control devices that are plug & play you can use.
I hope you find this useful.
My mom gave me a jar of her starter that she’s had for years. I made my dough the same day.
500g flour
100g starter
350g warm water
11g salt
I let it sit for 30 minutes before starting stretch and folds - 1 set every 30 minutes.
I let it sit for about 4 hours but it wasn’t rising much and it was late at night so I covered it and set it in the fridge.
Took it out of the fridge around 9am and let it bulk until 7p. Baked at 400 for about an hour, half with the lid on half with it off.
It looks and tastes great!
(Someone teach me how to push and pull because I can not get the ball shape for the life of me)
Ugh I can’t seem to escape the dense and gummy jail and it’s been two years of trying.
My usual is
100g starter at PEAK!
350g water (tried lower hydration. no improvements)
500g flour (tried variations of bread flour and APF. Again, no improvements)
10g salt.
Rest for 1 hour after combining.
4 sets of stretch and folds over the course of 2hrs.
8-10hr BF on the counter at approx 72-75°F.
Cold proof in fridge for 8-12hrs.
Shape & bake @ 450°F in preheated DO for 20min lid on 20 min lid off. Taken out of oven at 210° internal temp. Cooled OVERNIGHT!!!! ALWAYS. 😐
WHY DO THEY ALL COME OUT LIKE THIS :D I hate it I just want a nice light dry loaf. WHY WHY WHY. I even tried to de-acid my starter by doing high ratio feeds and still nothing. Someone please give me that one holy grail tip that changed your bread…I am so close to giving up again.
Gonna be completely honest, I don’t really measure when I bake. Don’t shoot me! But I’d say for my first loaf this is a success? Pls lmk any tips ! I also didn’t have a sharp enough blade to score the dough so the score disappeared after baking ☹️
I used ~2 1/2 c AP flour,
1/4 c starter
3/4 c water
Stretch and folds every 30 mins (x2)
Bulk fermented overnight
Dough was slightly sticky so I did coil folds for more structure
Then preheated my Dutch oven for about 40 minutes, baked for 20 covered and about 10 unconvered
So my mum baked these amazing sour dough breads but they are a pain in the ass to do and way to much work.
I miss treat my sourdough, onöy feed it once every 2 weeks. At least with home milled rye.
This bread:
200 g milled rye
200 g milled spelt
600 g tipo 00
20g salt
100 g old starter
700 g water
Mix everything for 15-20 min in kitchen aid.
2 stretch folds 45 min apart.
Rest 8 hours at room temp.
Shape the loaf.
30 min counter top rest
25 min at 250 C in cast iron
30 min with out lid
After 5 min into baking cut the loaf.
I think the bread at the end was wir 200 g soaked rye kernels.
Super juicy and fluffy bread. No big bubbles, which I prefer to actually eat it with cheese, ham or something.
So what is you option? Would it drastically improve if I would put way more effort in my starter, needing stretches proving etc?
I would appreciate your opinion!
I’m trying to figure out why my sourdough pizza turned out slightly gummy inside. It wasn’t tough to chew, but the crumb had that almost shiny look and didn’t feel quite right.
The dough bulk fermented for about 6 hours, then I balled it and put it in the fridge. The next day I left the dough balls out for about 2 hours before baking.
It didn’t taste sour, so I don’t think it was overfermented, but I’m not sure if this points more to underbaking, too much hydration, weak gluten development or something else :(
Sourdough pizza dough recipe
• 450 g flour Type 0 (Nuvola SUPER)
• 315 g water
• 50 g sourdough starter
• 11 g salt
• 5 g barley malt syrup
Mix flour and water and leave for a 2-hour autolyse. Add the starter and rest for 30 minutes. Add the salt, syrup and mix well, and rest again for 30 minutes. Knead for about 15 minutes and shaped into a tight ball. Leave at room temperature for around 10 hours (~50-70% increase), doing a few folds during the first 3 hours (I did 4). Divide into 3 dough balls, shape tightly, cover, and refrigerate (up to 72 hours). Take them out 2–3 hours before baking so they can relax.
For baking I had the oven at 250°C/482°F with fan and preheated two trays for about 30 minutes, one near the top and one near the bottom. I baked the pizza on the top tray for around 4 minutes, then moved it to the bottom tray for 1 minute.