Wild Yeast

blind99

Such a great thread! Love seeing all this awesome bread. 

NPHuskerFL

The versatility of CI makes it ideal in so many situations.  Not the prettiest of loaves but, I'd eat that on the trail .
https://youtu.be/4ksyivTxZzw

SciAggie

This morning’s bake. Making good sourdough for me is a long incremental journey of improvement. The good news is you get to eat the results of each attempt. 

20stone

It looks like you have that bake locked in.  Nicely done.

NPHuskerFL

@SciAggie Baked in WFO, egg or home oven?  CI DO or on stone with a bowl?  
Nice spring, blisters and ear

SciAggie

NPHuskerFL said:

@SciAggie Baked in WFO, egg or home oven?  CI DO or on stone with a bowl?  
Nice spring, blisters and ear

This was in the home oven. I used a pizza stone and ceramic cloche. I was working outside on the kitchen while this bread was bulk proofing. I’d go in and give it a turn every hour or so. The house was cool at about 65 degrees. I was busy and let it go longer than I usually do -but it did fine. Total bulk ferment was about seven hours. I was happy with the bloom and oven spring. 

SciAggie

@NPHuskerFL I was up early this morning and the oven was still about 480 degrees after last night. I decided to bake the loaf I had in the refrigerator. I inverted a SS mixing bowl over the loaf for the first 20 minutes. This is the best loaf I have pulled from the WFO so far. The loaf is just a straight sourdough with KA BF. 

I don’t have a crumb shot, but it is nice. Open but not so much that everything leaks through. 

lkapigian

SciAggie said:

@NPHuskerFL I was up early this morning and the oven was still about 480 degrees after last night. I decided to bake the loaf I had in the refrigerator. I inverted a SS mixing bowl over the loaf for the first 20 minutes. This is the best loaf I have pulled from the WFO so far. The loaf is just a straight sourdough with KA BF. 

I don’t have a crumb shot, but it is nice. Open but not so much that everything leaks through. 

Fvck!

EggDan

Starting to hone in a little bit more. The Bread is coming out more consistent! 

lkapigian

EggDan said:

Starting to hone in a little bit more. The Bread is coming out more consistent! 

Very Very Nice !!!

20stone

Not quite so dark, but we have softer crust fans around here. Very happy with the rise and the crumb. 

caliking

20stone said:

Not quite so dark, but we have softer crust fans around here. Very happy with the rise and the crumb. 

I hear ya. Pops likes a softer, lighter crust. I like a darker crust. Hard to find the middle path. 

NPHuskerFL

@caliking That's where making two loaves pays in dividends. 

20stone

NPHuskerFL said:

@caliking That's where making two loaves pays in dividends. 

As a bonus, if you use 1kg of flour, the hydration math is a breeze. 

SciAggie

20stone said:

NPHuskerFL said:

@caliking That's where making two loaves pays in dividends. 

As a bonus, if you use 1kg of flour, the hydration math is a breeze. 

Are you annoyed now when a bread recipe is posted using cups? Drives me nuts. Metric and the baker’s % ruins you forever. 

NPHuskerFL

SciAggie said:

20stone said:

NPHuskerFL said:

@caliking That's where making two loaves pays in dividends. 

As a bonus, if you use 1kg of flour, the hydration math is a breeze. 

Are you annoyed now when a bread recipe is posted using cups? Drives me nuts. Metric and the baker’s % ruins you forever. 

Pretty much.

SciAggie

This loaf made me happy. @lkapigian This is the recipe I gave you. As you get to know your starter and your shaping skills improve, your bread will get better and better. 

lkapigian

Nice Ear @SciAggie , and that recipe is Bombdiggity !!!

blind99

First go at sourdough. This is from @20stone starter, aka Rob the Blob. 





Nice crust, OK chew, but needed more salt. Looking forward to baking more of these. 

20stone

Great boule!  Well done, sir. 

caliking

Far better than my first loaf (or few ), sir. 

Now its its time to break out the butter !!

NPHuskerFL

Nice   There's no going back now @blind99

blind99

We’ve been testing it with butter and Nutella. Hard to beat fresh toasted bread and Nutella. 

SciAggie

 Bravo! Make some French toast with it. It will change your life. 

blind99

20stone said:

NPHuskerFL said:

@caliking That's where making two loaves pays in dividends. 

As a bonus, if you use 1kg of flour, the hydration math is a breeze. 

so do you folks have a basic rule of thumb recipe that gets you in the ballpark?  there's a long-running thread on the fresh loaf about the 123 ratio for starter : water : flour - is that reasonable?  also, how much weight of dough do you use for an average sized loaf? 

caliking

This may not belong here, since commercial yeast was used, but I figured that fellow breadheads may appreciate the effort.

Yesterday afternoon, 4yo caliprince got it into his head that he wanted to make a "dough-nut" i.e. bread. Because that's what Pops spends a fair bit of time making.

So he pestered me into making some dough,  which was a random mix of WW flour, water, and a sprinkling of yeast. No planning as such, since 4yo's have the attention span of a gnat (at least mine does).

He helped mix the dough, and sort of grasped the concept of letting it rise,  before shaping it and popping it in the oven. 

He was thrilled to bits when he saw it come out of the oven



No sliced pic, because he won’t let me cut it. 

lkapigian

Nice @blind99 !!!

20stone

blind99 said:
so do you folks have a basic rule of thumb recipe that gets you in the ballpark?  there's a long-running thread on the fresh loaf about the 123 ratio for starter : water : flour - is that reasonable?  also, how much weight of dough do you use for an average sized loaf? 

Two big concepts (and one small one):

• Dough timing is a function of how much yeast (in the form of starter or levain), how frisky your yeast is (package yeast rises faster), how warm it is.  You can play with any (or all) of those variables to alter timeline
• Bakers percentage - By weight, most recipes are written as a % of total flour weight.  That makes scaling easy, and you can alter the amount of levain you use (to hurry up/slow down your dough), and know that you can alter the remaining ingredients to get to the same all in hydration for the full recipe
• Use a scale

To more specifically answer your question, when I make bread, I usually:

• Make 300g of levain (using 100g of starter, 100g of H2O and 100g of an AP/WW mix).  Conveniently, the 100g of starter is about the amount I would otherwise discard when I feed AndGoo
• All in recipe of 1,000g of flour, 750-800g of H20 (75-80% hydration) and 22g of salt (that means I add 850g of flour and 600-650g of H20 to the levain)
• With that recipe, I make two loaves (either boules or large loaf pans)

That being said, @SciAggie makes prettier bread than me, so I would follow his advice before mine.

NPHuskerFL

@blind99 Most of my loaves are 1K
Basic recipe will vary given desired hydration ratio. But, an easy recipe using 1,2,3 method
150g starter
300g cool water
450g KABF
8g Salt 
This will give you roughly 67%-71% hydration

Personally I prefer a higher hydration.  Using the 1,2,3 is virtually dummy proof.

20stone

caliking said:

This may not belong here, since commercial yeast was used, but I figured that fellow breadheads may appreciate the effort.

We will allow it, but only because we like your kid, and getting a youngun like that to get his hands in is awesome