I bake better sourdough than you & there's nothing you can do about it (TSINAH)
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Date: May 24th, 2025 7:09 PM Author: Salmon Psychic Piazza
https://i.imgur.com/gWBnIsq.jpeg
you should be able to "infer" the crumb just by looking at the outside of the crust, however. If you zoom in, you can see the amount of blistering on the crust, which is caused by both the steam in my oven (which is a bitch because I don't have a steam oven & instead use lava rocks + an inverted 8" basin + cooking steel) and the level of dough fermentation.
Here, the dough is fermented just about perfectly; this was made from a homemade starter (which I began on 4/22) and no additional yeast. Accordingly, the final dough had to ferment for approximately 10 hours at room temp.
(http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2...id.#48959500) |
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Date: May 24th, 2025 7:24 PM Author: Salmon Psychic Piazza
I don't use a dutch oven. I use the following:
https://www.amazon.com/dp/B0DHF6C2RS (baking steel)
https://www.amazon.com/dp/B09M6DQJDX (basin)
https://www.amazon.com/dp/B07SXC698V (trays)
I put lava rocks in the trays (4 trays) which I preheat on the steel + parchment. Once preheated, I move the loaf to the steel and invert the basin over the loaf, trays, and steel after adding a bit of water to the trays. The trays produce steam for 20 min, after which I remove the trays and finish the loaf.
Artisan sourdough made in this fashion almost necessarily has a dense crumb at perfect fermentation. To get larger holes like in baguettes requires a different dough manipulation technique. Here, I just use stretch-and-folds to develop gluten. With baguettes, I use stretch-and-folds + the envelope method to help shape the baguettes during gluten formation.
(http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2...id.#48959533) |
Date: May 25th, 2025 6:40 PM Author: Dark Fragrant Community Account Mad Cow Disease
I’m sorry but I don’t think you do brother
https://ibb.co/G4Yw1qrx
(http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2...id.#48961132) |
Date: May 27th, 2025 7:02 PM Author: Salmon Psychic Piazza
I decided to over-ferment this one by about 6 hours:
https://imgur.com/a/EWKNi5f
(http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2...id.#48966051) |
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