Crusty Sourdough

Mighty_Quinn · May 2012

Love egg bread...I did 2 mini boules with a basic sourdough dough I fermented 3 days.
Starter, water, bread flour, salt. On a 500* egg for about 30 minutes. I'm a little disappointed in the crumb...not as holey as I usually get. I think I didn't generate enough steam so the crust set too soon.

Mighty_Quinn · May 2012

Nice crust there tweev.

Yeah, that crackling sound they make when they come out is my favorite cooking sound.

lemonade · May 2012

Wow. I just recently have been trying home made bread in the oven from the artisan bread cook book, and have gotten good results, but not great.

I'd love to hear how to set it up to do on the egg!

Village Idiot · May 2012

Coincidental. I just made the first loaves of bread yesterday that I've made in 2 years. I made Amish White Bread. A bit "heavy" but tasty.

You have inspired me. I might try some Ciabatta soon.

:)

Mighty_Quinn · May 2012

I use stone down in spider for indirect and stone on top of adjustable rig to bake on. For steam, I have a small pan of water up there too... Get everything stabilized at 500* and hold for at least a half hour, I usually go around an hour (I preheat while the loaves are going though their final proof, after shaping and that is usually an hour so it's convenient). Here is a pic of the setup from a couple larger loaves I did a couple months ago.

Mighty_Quinn · May 2012

Here is the crumb of the last pics.....

Duganboy · May 2012

Wow that looks awesome.

tazcrash · May 2012

OK, just got home, and this is making me want some good bread.

Nice jobs gents

Little Steven · May 2012

Love egg bread...I did 2 mini boules with a basic sourdough dough I fermented 3 days. Starter, water, bread flour, salt. On a 500* egg for about 30 minutes. I'm a little disappointed in the crumb...not as holey as I usually get. I think I didn't generate enough steam so the crust set too soon.

Nice looking breads MQ. Mind posting your starter method?

Mighty_Quinn · May 2012

I have gotten a couple requests to share my recipe so here you go....enjoy! The recipe is my adaptation of one I learned at an artisan bread class I took years ago. I'll also add that I'm at 6000' elevation so quantities could change based on where you are baking.

250 g starter (I keep one going in my fridge and feed it weekly when I use some)
375 g bread flour
215 g water
10 g kosher salt

Mix starter, flour, water with paddle in kitchenaide until ingredients are incorporated. Let sit 25 minutes to autolyse, add salt and knead with hook for 8ish. Transfer dough to oiled container, cover and into fridge overnight, up to 5 days. Baking day, remove dough from fridge and let come to room temp for a few hours...divide and shape in to loaves, boules, whatever....let them proof while oven/egg preheats, bake with steam for 30ish minutes until internal is 195-200*

Mighty_Quinn · May 2012

LS---I was given a cup of starter from a bakery a few years ago....I grew that into about 1/2 gallon(a couple times a year I make a lot of loaves so l like having that much around), by feeding it flour and water (1:1 ratio) every few days. To maintain that amount, I feed it about 1 cup of flour and 1 cup of water each week...usually I use about 2 cups of it a week...if I'm not baking, I have to feed it and pour out a couple cups. Not sure if this is what you meant or not...I haven't made my own starter if that's what you were asking...

Doc_Eggerton · May 2012

Fantastic. I seriously would like to do bread, but alas it is on the forbidden list.

BYS1981 · May 2012

Looks great.. what is "starter" ? I have made pizza dough, but never breads. Thanks!

Little Steven · May 2012

MQ,

Yes, we just found out that my daughter has IBS and sourdough is reccomended for the diet. I've read that you use pineapple juice in the starter to promote the bacteria growth. I have a recipe but was wondering what you used.

Thanks

Mighty_Quinn · May 2012

Looks great.. what is "starter" ? I have made pizza dough, but never breads. Thanks!

The starter is a live culture of yeast living in a flour/water slurry basically. It lives and ferments...contributes to the sour flavor of sourdough and is the supply of healthy yeast I use for many of my breads and pizza dough...I rarely use commercial yeast.

Mighty_Quinn · May 2012

LS- I've only ever heard of feeding the starter with flour and water, so I can't comment on the pineapple juice aspect. If you're looking to make a starter, this is the method I would try...

http://williamalexander.com/bread/levain.cfm

Newportlocal · May 2012

Wow that is really nice!

Shiff · May 2012

This is the sourdough starter I used. It has an interesting history and they will send it to you for free (I included a few bucks with my request to help them with their distribution).

http://www.carlsfriends.net/

Outlaw77 · May 2012

Thanks shiff! Great story!
Good looking bread MQ

Mattlock · May 2012

I need to try this!

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