-
• #977
yeah by hand. It doesn't always pop like that (see previous posts!). I'm pretty sure feeding my starter on dark rather than light rye has made it a bit more potent than it was.
-
• #978
yes; rye is much stickier in general.
-
• #979
Today I started my first homemade butter project. Just standard flavour to start with but the book does have a bone marrow butter recipe. Oof!
-
• #980
Massive difference with the casserole dish
1 Attachment
-
• #981
Nice one!
-
• #982
What proportion of starter to flour do people here use? I just read this recipe recommending 50%. I have used 40% so far, but my last one (white) over-proofed, so I was going to try and slow it down by reducing it to 30%.
Maybe it's because my starter is new that it fluctuates a lot in activity.
-
• #983
I use 1 unit of starter for 2 units of water and 3 units of flour (which makes it 33.3...% in terms of starter to flour ratio). Works for me.
-
• #984
That makes 71% hydration (assuming your starter is 100%) - same as my white sourdough. It came out well, but I suspect it over-proofed, because it flopped quite a lot as it came out of the basket. This time I'm going to try white flour, 75% hydration, 30% starter, baskets in the fridge overnight.
1 Attachment
-
• #985
Thinking about it I usually use about 50% but then I've had a lot of loaves go over. Used about half of that today and it was much slower and easier to control.
-
• #986
Here's the result. This one's lovely, but I guess I'd like to be able to make a rounder batard. Shorter second proof or better shaping needed I think. Or maybe reduce starter to 20%
1 Attachment
-
• #987
Thanks, just had a go and it's come out of the pot cleanly. I also cooked it for 10 mins less though so just hoping it's done in the middle now.
-
• #988
Been having trouble getting seeded wholemeal to rise as much as my whites were. Much better results this time, nearly a 24 total prove. Quite excited to see (and taste) the crumb.
1 Attachment
-
• #989
Hmm, not bad, could do with a little more aeration still.
1 Attachment
-
• #990
White with 30% cooked oats. Lovely soft crumb.
Got a brioche dough on the go now, it's sloppy as though so not sure how it'll turn out.
2 Attachments
-
• #991
Brioche came out alright, a bit overworked maybe. I'll have to try and do something more interesting with the shaping next time.
2 Attachments
-
• #992
25% wholemeal rye @ 75% hydration. I'm pleased with the crumb on this one. Any tips to achieve a rounder shape? It's a batard btw. I guess I need to try pre-shaping, but there seems to be a difficult balance between shaping effectively and not damaging the internal structure.
1 Attachment
-
• #993
Are you proofing in a banneton? Or I think batards are traditionally done in a pleated cloth.
-
• #995
Oh yeah, that sounds good. I often drag it across the work surface after that too, with hands behind it and applying a little downward pressure to pull the outer most dough even more taught.
Edit, just noticed that was rye, I don't think you can expect it to rise as much as wheat as it's lower in gluten.
-
• #996
I got a good oven-spring with 30% rye. A much shorter proving time seems to have helped. I also dropped the hydration from 75% to 70% - unwisely changing two variables at once, I don't know exactly how much this contributed to the better shape
1 Attachment
-
• #997
^that looks great for 30% rye. I'd be happy.
-
• #998
Yeah nice work. Might try the same tomorrow. I think rye ferments more rapidly than wheat so a shorter prove makes sense.
-
• #999
First loaf in the new place turned out a little flat, tried starting from a cold oven, though I'm not sure that was the reason as the 2nd one did too.
It has great flavour though. I might have got a bit carried away with my new stand mixer and over worked the dough.
1 Attachment
-
• #1000
Even crumb = well worked as ingredients well mixed...
Ok, thanks for the reply! - I've tried several different techniques and can't get such a rise.
I'll borrow my flatmate's casserole pot and see if that makes a difference.
All mixed by hand? or initial mix with a mixer?