78% hydration - 15 hr proofing including overnight fridge retardation. 60% strong white Canadian, 25% Semolina Riconcetta and 15% Enker [upl-image-preview url=//i.imgur.com/MlQ0DTh.jpeg ]

That looks nice, just love a sourdough. I am just in the process of making my starter I am trying a light rye and strong bread flour. Hopefully I will be ready in about a week to start making some bread. New starter and a nice new Ankarasum mixer.

I only tried sourdough recently as it was served for breakfast as avo toast at a B&B I stayed at in, er, Rye (how appropriate!) I'll be honest, I am not about to embark on learning how to bake it quite yet, but it's my favourite bread now so I'll be watching and learning.

Lovely bread! I started sourdough baking during the summer (got a starter from my mother in law). Additional benefit of owning an espresso machine is that the cup warmer rack is an excellent place to activate the starter during the winter😊

@"Cino"#p989 I have just started again, attempting to bake bread. I suppose I just play at it but am hoping to start and maintain making my own as it is far superior than standard shop bread. Great Idea with the cup warmer. I have a small Brod and Taylor proofer which folds down to conserve space. I am just baking my first loaf as I type so fingers crossed.

I made a lot of sourdough over lockdown, probably a loaf every other day, because well, why not. Loved the workflow and got some pretty decent bread at the end of it (as well as a few utter disasters) Different thread maybe but if you’ve got a sourdough starter and you haven’t made pizza with it yet you really must! [URL=https://i.imgur.com/PTLv1LP.jpg][IMG]https://i.imgur.com/PTLv1LP.jpg[/IMG][/URL] [URL=https://i.imgur.com/gz1L00F.jpg][IMG]https://i.imgur.com/gz1L00F.jpg[/IMG][/URL] [URL=https://i.imgur.com/WGmOpkC.jpg][IMG]https://i.imgur.com/WGmOpkC.jpg[/IMG][/URL] [URL=https://i.imgur.com/WGmOpkC.jpg][IMG]https://i.imgur.com/WGmOpkC.jpg[/IMG][/URL] [URL=https://i.imgur.com/WGmOpkC.jpg][IMG]https://i.imgur.com/WGmOpkC.jpg[/IMG][/URL]

made a lot of sourdough over lockdown, probably a loaf every other day, because well, why not. Loved the workflow and got some pretty decent bread at the end of it (as well as a few utter disasters) Different thread maybe but if you’ve got a sourdough starter and you haven’t made pizza with it yet you really must! **[![](https://i.imgur.com/PTLv1LP.jpg)](https://i.imgur.com/PTLv1LP.jpg)[![](https://i.imgur.com/gz1L00F.jpg)](https://i.imgur.com/gz1L00F.jpg)**

I don’t think mine is going to come out the same. Something has gone wrong and the loaf has not risen even though my starter was good. Back to the drawing board.

@"Meldrew"#p1008 how long have you left your first prove? It takes much longer when the weather is cold. That pic above is one of the better ones I’ve done. Sometimes even though you’ve done exactly the same method, flour etc it’s just doesn’t come out - still tastes good though 😉

@"Baldrick"#p1005 I made my first sourdough pizza (Roman style) couple of weeks ago and it tasted amazing.

I did a overnight prove in the fridge which went on for 16 hrs due to a holdup getting home in time then 4 hours in the proofer. The bread started to rise then stopped rising so it went straight into the oven.

Sourdough and bread making

Dusk

That recipe is broadly what I already do, I often leave my poolish for longer but I put mine in the fridge. I also end up making enough for 4 pizzas so I freeze two balls of the dough. I’ve only ever used bread flour and haven’t had issues so haven’t felt the need to try anything else. I also don’t have a pizza oven but a thick preheated baking tray and the oven at 250°C cooks them perfectly in 6 minutes.

Ernie1

Do you notice a difference in flavour when freezing/defrosting them? That’s a good idea to make more than you need, I always find making small quantities if we only make two doesn’t always result in a great dough.

Dusk

Ernie1

Nope, they sometimes seem a slightly different texture when shaping them but they cook and taste fine. I usually take them out the freezer the night before and put them in the fridge until about an hour or so before I want to use them

Pompeyexile

Had to send off for my San Marzano tomatoes but it was worth it…

I’ve always wanted a pizza oven and after seeing a lot of videos I think the Gozney Roccbox is the one I would go for. Nearly had one from Santa but then the Sage Dual Boiler with Sage Pro grinder package came up at a very affordable price. However, after selling my Gaggia, Brasilia and Sage grinder I am left with my ROK hand grinder, so I had a choice… A Niche grinder or a Roccbox. As much as my ROK does an excellent job, I just can’t resist the Niche, so the pizza oven will have to wait for another year.

DavecUK

Pompeyexile I get them fresh from M&S sometimes, great in sandwiches and salads, even though they are meant to be cooking tomatoes

Baldrick

Pompeyexile I’ve got a roccbox and it’s an absolute beast! Really really solid bit of kit - you can tell it’s been built to last. Most importantly it makes fantastic pizzas in a minute or 2

Those are also the tomatoes I use 😂 - sous chef?

Pompeyexile

DavecUK Didn’t know you could get Au natural ones over here as it’s hard enough getting tinned. Next trip to York and I’ll pay M&S a visit.

DavecUK

https://www.ocado.com/products/m-s-san-marzano-tomatoes-528441011

In store they actually come fuor in a back, I suppose they are packed differently to make it easier for Ocado

DavecUK

Baldrick Why aren’t the high street Pizzas like this….actually it’s probably a good job they don’t or I would be spending too much!

Pompeyexile

Baldrick Oooh that looks lush!

Trouble is I drink coffee every day which is why the Niche wins out over the Roccbox.

Now if you could use the Roccbox indoors safely, I’d be saving up like Fagin and eating them every chuffin week!

Ernie1

Nice, thanks, I’ll have to give freezing a go.

Good to hear there’s some fellow pizza enthusiasts!

That one out of the Roccbox looks amazing! I think if I ever do upgrade to a real-fuel one I’ll get the Roccbox.

Doram

DavecUK Baldrick Why aren’t the high street Pizzas like this….actually it’s probably a good job they don’t or I would be spending too much!

Maybe because it’s easier/cheaper to make what they do sell, and people buy it anyway? :-) Same as coffee really, isn’t it?

Pompeyexile Trouble is I drink coffee every day which is why the Niche wins out over the Roccbox.

That’s exactly what I wanted to say! You will use the grinder twice a day. You can also use the pizza oven every day too, which might be a very dangerous (though delicious) thing.

Baldrick

Pompeyexile it does steak too….. just saying 😂

Pompeyexile

For goodness sake! You’re like the devil sitting on my shoulder….BE GONE!

Doram

Back to actual sourdough? 4th attempt today, I think I may be on to something here. :)

DavecUK

Doram That’t looking very good…holier than the pope.

Pompeyexile

Since making Japanese milk bread I have been experimenting to see if it works using different flour other than plain white. Here is one made with ¾ cotswold Crunch and ¼ white. Used the same method as milk loaf, making a Yudane and it has worked a treat. A very soft fluffy loaf…

Meldrew

Been practicing. I think I am getting better. The second bake came out the best. The last 3 pictures

Ernie1

Meldrew

Looks amazing, love a dark crust.

Pompeyexile

Meldrew Been practicing. I think I am getting better. The second bake came out the best.

Is that a Swedish Ankarsrum mixer I see there in the background? I’ve had one a couple of years and it is brilliant, espcially for non-sourdough bread.

Ernie1

Some of my latest. Standard rosemary focaccia and dark crust white loaf.

I just don’t have the patience for sourdough, even though I love to eat it. We recently got a Kitchenaid and that white loaf below is just bang all the ingredients in the bowl, 10 mins with the dough hook, rise/shape/prove/bake. Start to finish in 2h with no kneading!

Dusk

Ernie1

I have been trying one of the Hobbs House Bakery sourdough recipe’s and whack it in the stand mixer to knead then leave to prove and then shape. It really doesn’t take any more time than using yeast. I’ve even found the proving to barely be much longer than with yeast if you leave it in a warm place.

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