All things sourdough

Systemic

Latest bake. 80% hydration - overnight fridge rest. 75% strong white and 25% Semolina Riconcetta.

Key to getting really open hipster approved open crumb is high hydration but equally important is scoring the dough prior to baking off. It needs to be deep enough and angled to allow the dough maximum spring in the open to develop really open texture.

I gave myself a modest ten on ten for this bake but Mrs Systemic only rated it two on tem on account the open crumb is useless for marmalade which, she says, slips through the holes. She may be a philistine but she is right.

Click on arrow to reveal the open crumb pic.

Elcarajillo

Systemic The link does not work Patrick, just goes black ?

LMSC

Systemic Would strong wholemeal work ?

Systemic

The chevron isn’t very clear but click where the arrow is pointing to on the first pic above.

Elcarajillo

Systemic I see what mrs S means about the marmalade. You will just have to make 2, one for sweet and one for savoury. That looks perfect for salads and dipping in some EV olive oil.

Systemic

Wholemeal flour is equally ideal for sourdough baking. You won’t get the same degree of oven spring which isn’t a problem.

Pompeyexile

In these time of increase in Gas and electric prices, having your oven heat up for an hour before even baking your bread is expensive, especially if you are baking several times a week. So, looking around I have interestingly found on FoodGeek’s YouTube who bakes a lot of sourdough, an experiment where he tried baking a sourdough putting it in a cold oven then turning it on. The results were surprising to say the least…it worked a treat. Here’s the link…

https://www.youtube.com/watch?v=Y8EzHYxEpgs

DavecUK

Elcarajillo I see what mrs S means about the marmalade. You will just have to make 2, one for sweet and one for savoury. That looks perfect for salads and dipping in some EV olive oil.

I imagine hot toast can be a bugger with the butter….

Pompeyexile

Not just thick but maybe even thicker cut marmalade might do the trick, like a whole orange cut in quarters… Perhaps not.😜

DavecUK

Pompeyexile Plus melting the butter allows you to dip the toast in and soak it….

Systemic

Pompeyexile

Naturally, Mrs Systemic makes our marmalade - enough to last a year. I, as her understudy, got the job of cutting up the peel to the ‘correct’ thickness. After one batch, I lost the will to live and resorted to the Magimix which was, as it says on the tin, magic. Devoured a kilo of peel in seconds. Even Mrs Systemic was impressed.

The above batch of two loaves was greeted with a roll of the eyes when I started slicing them prior to freezing. I felt deflated, unlike my sourdough.

Dusk

How is everyone making their sourdough? I previously used a recipe with a 1 hour autolyse and then lots of turning it (no kneading) but lately I’ve been trying a 15 minute knead (stand mixer) and it seems to work similarly well but perhaps more uniform rise/air bubbles.

Squiggs19822

I’ve been using this one for a while, although probably need to look at some others. I’ve had to reduce the water ratio as otherwise it is completely unformed. Otherwise, tastes good. Think I may give your stand mixer suggestion a whirl.