Whole Wheat Sourdough

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esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13
Whole Wheat Sourdough

Photos of the sourdough I made on Sunday:  Proofing, resting and cut:

esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13

Thanks Lance.

As you know, it is a labor of love!

Lance.W's picture
Lance.W
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Joined: 2011-10-26 21:24

Wow what a beautiful boule! Nicely done.

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

Is it no knead? Razor cuts look great. Very rustic.

esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13

Yes it is no knead.  Just 4 fold and stretches during first 2 1/2 hours of the process followed by a bulk fermentation and then a second proofing.

Wisconsin Limey's picture
Wisconsin Limey

Beauty way to go!

Nina's picture
Nina
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Joined: 2011-06-14 08:06

Elliot, your breads have come a long way in a short while.  This is a beautiful loaf! Cudos

"People who love to eat are always the best people." -- Julia Child

enilorac's picture
enilorac
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Joined: 2011-07-19 03:18

Gorgeous!

Shane's picture
Shane
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Joined: 2012-04-14 10:34

After the 3 weeks of effort, the loaf today finally came out perfect! 
http://shane-whateverblog.blogspot.co.uk/2012/04/sourdough-bread-success.html
I
 didn't completely follow the method Chef Jacob did in the video (just because my flat mate left the kitchen in a mess and I didn't want to clean it up) but I'm really satisfied with the taste! I sure hope that I can made the ball shaped one soon. 

Wisconsin Limey's picture
Wisconsin Limey

Looks fantastic!  Great job mate!

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I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 2

Cook's Science has figured out the relationship of water and rice for Sous Vide.

The ratio is 1:1 at 200 F.

What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes

So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.

The beans were meaty and the rice was al dente.

Chris

Comments: 0

This is an interesting on line calculator that was developed by some students at MIT for meat cooking times in the Science of Cooking class.

https://groups.csail.mit.edu/uid/science-of-cooking/home-screen.html 

I did a Make Your Own chart
You can toggle between C or F in the top right corner. Time is in minutes 1 hour equals 60:00 minutes

Meat Type Turkey

Thickness 5 cm
Starting at 40 F

Comments: 0