Hi -
Let's say I am doing the sourdough bread with 75-80% hydration. After the autolyse period, can i do the french knead until my gluten stucture is developed and then do the stretch and fold 5-6 times every 20 minutes? Would that still create an airy loaf?
Cheers
Milan
Hi Everyone:
Tonight my world was opened to the wonders of home-cooked sourdough bread. I have previous experience cooking the Cooks' Illustrated No-Knead bread, where you substitute beer for water to imitate more complex yeast. I am happy to report that there is simply no comparison. This is the best bread I have ever tasted! And it came out of my kitchen!
I'm hoping to pick the collective brain troubleshooting my starter, Alfy. I made amazing sourdough bread about two weeks ago now (the first offspring of my new starter), and then I stored Alfy in the refrigerator on a Wednesday. I fed him Saturday and again on Tuesday by removing half of the starter and mixing in equal parts water and flour (50/50 AP and whole wheat). The last time, I took him out of the fridge and left him it at room temp to try and use the next day. But he didn't pass the float test. It's been 5 feedings at 12 hour intervals now and he still won't pass the test.
In the sourdough bread video, you say that hydration is at 70%. But the instructions say 500 grams of flour and 275 grams of water. How is the 70% figured? Where does the moisture in the starter figure into the equation?
I have been searching for an answer online, but to no avail.
I have been following the Bread Baker's Apprentice recipe for sourdough starter, and with relative success. However, the book directs to feed the barm, let sit at room temperature for 6 hours (until barm is bubbly), then refrigerate it.
The result: barm rises about 20%, then sinks in on itself when refrigerated.
1) Is the sinking normal?
Does anyone have any experience of bread domes? Recommendations - for's or against.
It took me awhile to work it out but I hope I have got it now! To work out the 70% hydration ratio for a sourdough loaf, it is necessary to calculate the amount of flour not the total amount of dough. Using Jacob's recipe of 500g flour and 500g of sourdough starter, the calculation is made on the weight of flour in the loaf, less the amount of water in the starter
1000g of dough = 750g flour
750g flour x 70% = 525g water
Less 250g of water already present in the starter
= 275g of water to be added
Salt 20g
Hi Chef Jacob and everybody
I am in an arab country in this summer , and i plan to make sourdough bread .
So starting by making the starter . The problem in it is that the air temperature ranging between 37 and 42 Celsius and sometimes is higher .
Is this hot temperature will kill the yeast or i considered that this temp is a benefit for me to active faster the starter ?
If this temp is good , the time cycle will definitely change , please i want to know the Amendments in the starter ?
