Hello All -
Recently, I tried baking the 70% Hydration Boule as outlined in the video and on the website. The bread was a failure and looked like this:
My first guess as to the cause of the failure, is that the starter may not have been quite active, or mature, enough to lift the dough. The starter was only about 10 days old and was not yet on a regular feeding schedule. However, it passed the float test right before baking. When I looked back at the bowl I floated the starter in 20 minutes later, it had eventually sunk.
Hi All -
Thought I'd share with you my recent results baking sourdough baguettes, specifically my technique for getting artisan crust at home. First, here's the end result:
Sorry I don't have pics of the crumb; I haven't cut into it yet - too warm.
Here's what I did to achieve this crust result at home:
Dear Chef Burton,
I have just finished making your basic sourdough boule, and it turned out so amazing. It took my sourdough started about a 10 days to mature and get stable enough, but when doing the float test this morning and lo and behold it floated, I jumped in.
So I listened once to SCS21 and man it was a doozy. I do have to listen again, possibly while taking notes, but I wanted to throw a couple of things out. I'm probably going to forget some of the things i wanted to ask, so i'll open this thread to come back to.
My 10yo daughter and I made a starter after watching your video. In the video it says it needs to be fed every 24 hrs. I am a firefighter and am gone for 24hrs then home for 48. I wanted to know if I can skip a feeding for this 24hr period? We plan on making bread 2-3 times a week so I didn't want to put it in the fridge. Also I assume using the same recipe for bread but shaping into a baguette or another shape is ok?
Hello Chef,
I have been working on sourdough. My problem is that the while the top of my bread looks fine, the bottom is slightly burnt. My internal temperature today was 208F. I use an orange enameled dutch oven with white interior to bake, and I have a slightly different method of putting the boule in the oven since I am afraid to do it barehanded as you do. I place it on a long piece of parchment paper and use that as a sling to lower the dough into the oven.
I have been baking at 450F for 50 minutes. Should I lower the temperature, shorten the time, or ...?
Hi all, I have just recently started a sourdough starter called Poppy, but I'm concerned about the temp she's kept at. Here in England it's very wet, windy and cool! I'm out all day and most evenings and so don't have the heating on most of the time, so often room temp is about 14 C. I have an airing cupboard but think this is going to be too warm!
Everything's working well...very very well.
I'm in Tucson, AZ. My starter grew up here about a month ago. Between baking sessions, I keep it in the refrigerator. It pops back to bubbly life in an hour or so upon being brought out and fed.
In a couple of months I'm going back to Buffalo, NY for the summer. I fear that if I leave the starter in the fridge,even well covered, it may well dry out. I'm thinking about putting it in the freezer. Has anyone had experience with this? Would a well sealed glass canning jar in the fridge do as well?