Sourdough Bread - Part 2: The Loaf
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Date: 2019-07-25
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Comments and reviews: 9
Paul Collegio
The reason you score the bread is to provide a location for steam to escape. Without the score, the bread will rupture in an unpredictable location making for a less attractive loaf. There are some things you can do to improve the crust of the bread. First, proof it in your oven with a pan of boiling water. Second, put the dough into a room temperature heavy Dutch oven and place the dutch oven in an unheated oven and set it to the highest temp. Bake it in a CV covered dutch oven for 30 min. Then take the cover off as nd lower the temp to 400 and bake for 20 more min. Then, as you did, let it cool. The bread will have an incredible thick, hard golden crust.
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The reason you score the bread is to provide a location for steam to escape. Without the score, the bread will rupture in an unpredictable location making for a less attractive loaf. There are some things you can do to improve the crust of the bread. First, proof it in your oven with a pan of boiling water. Second, put the dough into a room temperature heavy Dutch oven and place the dutch oven in an unheated oven and set it to the highest temp. Bake it in a CV covered dutch oven for 30 min. Then take the cover off as nd lower the temp to 400 and bake for 20 more min. Then, as you did, let it cool. The bread will have an incredible thick, hard golden crust.
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Mary Sanchez
It wasn't until last year that I learned about baking my bread in my preheated, six quart, enameled cast iron Dutch oven, like an oven inside the real oven. I can make bread crust as crunchy crackly as I want, it's just like a steam injected French oven. It's just wonderful. But I'll never be able to make a batard in one. :. You can learn how on King Arthur Flour's website, or on YouTube at Jenny Can Cook, lots of good websites. And KAF also has a very good bakers' hotline, and their recipes have never failed me. It would never have occurred to me, on my own. I feel so silly. Doh.
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It wasn't until last year that I learned about baking my bread in my preheated, six quart, enameled cast iron Dutch oven, like an oven inside the real oven. I can make bread crust as crunchy crackly as I want, it's just like a steam injected French oven. It's just wonderful. But I'll never be able to make a batard in one. :. You can learn how on King Arthur Flour's website, or on YouTube at Jenny Can Cook, lots of good websites. And KAF also has a very good bakers' hotline, and their recipes have never failed me. It would never have occurred to me, on my own. I feel so silly. Doh.
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Konstantina Papaioannou
So, I want to create sour dough starter with chestnut flour instead of wheat flour. Is that possible? I am gluten and grain free, but I really want to experiment with chestnut. I've found recipes where the sour dough starter is made with wheat or rye flour and then the bread dough is made by adding chestnut flour. But I've not found a recipe where both sour dough starter and the actual dough are made with chestnut flour. If anyone knows, I'll appreciate the advice.
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So, I want to create sour dough starter with chestnut flour instead of wheat flour. Is that possible? I am gluten and grain free, but I really want to experiment with chestnut. I've found recipes where the sour dough starter is made with wheat or rye flour and then the bread dough is made by adding chestnut flour. But I've not found a recipe where both sour dough starter and the actual dough are made with chestnut flour. If anyone knows, I'll appreciate the advice.
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anjellixee
Hi Chef John, thank you for the sourdough video (starter n bread)I'm a beginner in baking, and i never know about sourdough bread, and never eat it. So i want to try to bake one, i tried to make the sourdough starter with your recipe, for 4th times and always failed in the middle of feeding. Now i make the starter for the 5th time, hope it success. And i want to ask you, When is the right time to use the starter? A few hours after feeding it? Or before feeding?
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Hi Chef John, thank you for the sourdough video (starter n bread)I'm a beginner in baking, and i never know about sourdough bread, and never eat it. So i want to try to bake one, i tried to make the sourdough starter with your recipe, for 4th times and always failed in the middle of feeding. Now i make the starter for the 5th time, hope it success. And i want to ask you, When is the right time to use the starter? A few hours after feeding it? Or before feeding?
reply
TacDyne
Where I used to live back 2 decades ago, we had a Wildflower Bread Co. My ex brought home some of their sourdough. I had to get a hacksaw to cut the crust. It was amazing So I stopped by one day for some pumpernickel and was chatting with the girl who was working the counter. She tells me I must try her favorite and gives me a big bag of scone sized loaves of the same sourdough. WOOHOO To this day I ask friends who are near there to pick up and mail me that bread.
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Where I used to live back 2 decades ago, we had a Wildflower Bread Co. My ex brought home some of their sourdough. I had to get a hacksaw to cut the crust. It was amazing So I stopped by one day for some pumpernickel and was chatting with the girl who was working the counter. She tells me I must try her favorite and gives me a big bag of scone sized loaves of the same sourdough. WOOHOO To this day I ask friends who are near there to pick up and mail me that bread.
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fglend73
This is a 63% hydration dough which is very low. Anyone with a little bit of practice should be able to knead this dough. Its not THAT sticky. Once you get to 70% or higher is when you need to use alternative forms of kneading, I. e Roubad method or slap and fold. Not enough folds either. The folds will give you a much better oven spring than you got here. Definitely use a Dutch oven preheated for an hour at 500 with convection. Youll get a much better crust.
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This is a 63% hydration dough which is very low. Anyone with a little bit of practice should be able to knead this dough. Its not THAT sticky. Once you get to 70% or higher is when you need to use alternative forms of kneading, I. e Roubad method or slap and fold. Not enough folds either. The folds will give you a much better oven spring than you got here. Definitely use a Dutch oven preheated for an hour at 500 with convection. Youll get a much better crust.
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Robert Avery
Question. everything has went very good so far. something I noticed. I usually had doubling of the sourdough mix every day. I tried just using straight unbleached King Arther bread flour for the total 70 grams and mixed. The rise was only half of what I normally got with the blend. When I did it again with the blend I got a doubling again. heres the question. Do you add any rye flour with the mix to make the bread. Thanks for the video.
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Question. everything has went very good so far. something I noticed. I usually had doubling of the sourdough mix every day. I tried just using straight unbleached King Arther bread flour for the total 70 grams and mixed. The rise was only half of what I normally got with the blend. When I did it again with the blend I got a doubling again. heres the question. Do you add any rye flour with the mix to make the bread. Thanks for the video.
reply
rockoperajon
To anyone who says this is too much work, they are indeed missing the point. The effort you put into making your own food is a big part of what makes it better. Even if you get the exact same thing in a restaurant, there's no replicating the satisfaction of eating something tasty and being able to say to yourself, I created this. If more people cooked for themselves, the world would be a happier place (even if only a little.
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To anyone who says this is too much work, they are indeed missing the point. The effort you put into making your own food is a big part of what makes it better. Even if you get the exact same thing in a restaurant, there's no replicating the satisfaction of eating something tasty and being able to say to yourself, I created this. If more people cooked for themselves, the world would be a happier place (even if only a little.
reply
Chan Glenn
Thank you so much chef John. great video to show layman like me to make my own bread. I tried twice with this recipe. They all worked ok but not so much as I expected. The problem was they were so super sticky To the table top and my hands. Was it because the humidity here was around 80% most of the time and the water proportion should be reduced?
reply
Thank you so much chef John. great video to show layman like me to make my own bread. I tried twice with this recipe. They all worked ok but not so much as I expected. The problem was they were so super sticky To the table top and my hands. Was it because the humidity here was around 80% most of the time and the water proportion should be reduced?
reply
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