Wednesday 24 April 2013

sourdough

just lately i've become a bit frustrated with my sourdough loaves..they just haven't been doing what i want..yeah..they taste ok but i've been finding them harder to slash and they've been cracking a lot on the bottom and not opening up on top properly so i've been doing a bit of pondering and a bit of reading and a bit more pondering..

yesterday i made a loaf where i changed a few things that i thought might be causing the problem..i've been making quite a high hydration dough lately so yesterday i lowered the hydration level of the dough and instead of covering the dough during its second prove i left it uncovered because i read somewhere that this helps the dough develop a 'skin' which makes slashing easier..the last thing i did differently was to bake the loaf using a conventional setting rather than using the oven's bread baking function (convection) because i read somewhere that fan assisted heat can dehydrate the surface of dough which i guessed might impact on oven spring (i use steam with both methods)..

whenever i make a loaf of bread i develop a case of 'baker's anticipation'..yesterday was no exception as i peered through the oven door and watched happily this time as the loaf sprung open beautifully..and i'm not sure why but the bread actually tasted a bit different too..not better or worse..just different..oh..and by the way it was a breeze to slash..


 oh look..it has an 'ear'

and a nice crust

and look at the holes

do i sound like a proud mother showing off her newborn?


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6 comments:

  1. Jane S25 April 2013 at 02:36

    Beautiful Jane and just look at the crust and those holes! I can relate to bakers anticipation too. I have been doing lots of other things with sourdough lately, as opposed to actual loaves. Pita bread, pizza bases, small rolls etc. It really is amazing, versatile stuff isn't it?

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    1. tea with hazel30 April 2013 at 14:58

      thanks jane..your sourdough adventures sound wonderful jane..are you cooking most of it in your wood fired oven?

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  2. Anonymous26 April 2013 at 10:08

    Spectacular bread Jane...I am envious out the wazoo! I have a wonderful sourdough starter (Audrey) and want to see what I can do with her after experimenting all this coming winter to perfect my loaves. At the moment I haven't made much bread, I use it mainly for cakes but that will be remedied soon. I am going to have to delve back into your back posts to find recipes and hints and tips and am going to see if I can't replicate that gorgeous loaf in Brunhilda :). Cheers for giving me good Aussie Sourdough to ogle :)

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    1. tea with hazel30 April 2013 at 15:10

      i can't imagine you having any problem making sourdough bread trts..you'll have artisan loaves coming out of brunhilda in no time with your culinary skills..

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  3. Anonymous29 April 2013 at 13:57

    and mama, what a beautiful newborn you have! Nice ear, great slash, awesome crumb.... I still get excited looking into the oven to see what the loaf has produced today. It's NEVER the same and always an exciting surprise.
    A fine looking loaf :-)

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    1. tea with hazel30 April 2013 at 15:12

      thanks brydie..i will never get sick of making bread..it's one of life's great joys..x

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