Talk to me about sourdough - The Fermentation Club!

[overthehill]

That looks really good, Pip! Good colour too.

If it didn't rise as much as you thought it would, perhaps it was a bit over-proved before it went in. I've had it happen where I haven't been able to bake when I intended and left the loaf for an extra couple of hours. It gets very puffy and soft, but the 'energy' has gone out of the dough and it kind of deflates in the oven. There are some good videos around that show how springy the dough should be when it goes into the oven. I think the idea is that, when poked with a finger, it should spring back slightly but still leave a bit of an indent. If it springs back immediately, leaving no trace, it needs to prove a bit more, and if it doesn't really spring back at all, it's over-proved.

[Pippedydeadeye]

Ah, thanks!

It’s quite fun experimenting and working it out. I’ll try again next weekend.

[bramblerose]

That looks good Pip.

I did my poolish and made a loaf.

I didn't really have time to finish it yesterday so popped the dough into the fridge overnight.

It appears to be completely forgiving, thank goodness.

I basically add all the poolish to the rest of the flour and water, mixed it by hand, left it for while then folded it, left it a bit longer, folded it, ran out of time, shoved it in the fridge, took it out, folded it and put it in a hot Dutch oven. It could probably have done with a few more folds and it's ever so slightly under baked but I don't mind that.

It does taste a lot nicer than my normal no knead bread.

[Pippedydeadeye]

That looks amazing!

[Pippedydeadeye]

I tried Purp’s recipe & method and I think this is my most successful loaf so far! Thank you.

[Cosmopolitan]

That looks really good. I mean, Purps is pretty much a professional these days so I'm not surprised it works. It looks great though.

[overthehill]

Yes!!! You have lift-off! Well done.

[Pippedydeadeye]

It could do with being darker and the crust a little harder but I have the technique now.

[bramblerose]

Lovely!

[purple_dress]

Well done! The more you feed and bake with your starter, the better the bread will get as well.

[Pippedydeadeye]

Look! I’m pleased with this one, but haven’t cut it yet.

[purple_dress]

Wow, that looks great!

[Pippedydeadeye]

I tried a different recipe this time, so it’s all white flour & some honey.

[Cosmopolitan]

Cor. That looks amazing.

[purple_dress]

Please can you share the recipe? And can we see the inside when you slice it?

[Pippedydeadeye]

Yes and yes! Obviously I ignored the starter steps on here and did your method of feeding, Purps.

https://www.bbcgoodfood.com/recipes/sourdough-bread

[Cosmopolitan]

That looks great!

[Pippedydeadeye]

Chunk gives it 9/10 for a toastie.

[Epponnee Rae]

That looks perfect, Pip. I got my starter out yesterday to see if it can be revived. I’m not hopeful tbh.

[purple_dress]

Lovely! Thanks for the link.