Bread

That's a banger

Lucky neighbours

Better but still a lil flat

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@nefarious you've mentioned a few times about autolysing with just the flour and water and adding the starter and salt later. Is there a reason for this? Only asking as I was taught to autolyse with the starter in too then add the salt later.

I gave your method a go the other day but added too much water initially (by accident) so it's difficult to judge the difference. Might give it another try later on.

Bit better!

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I don’t know why exactly - one of the guys at the bakery said that’s how he does it, so I’ve been doing it too. Lol.

My understanding is that salt inhibits the development of microbes (like lactobacillus) that assist the yeast in breaking down the gluten, so a long autolyse can be kept in check by the addition of salt and/or cold temperatures, without worry about the gluten degrading to the point of losing structure.

I could have that wrong though.

loaf number 4 or 5

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I think he was referring specifically to how I autolyse, then add starter, autolyse again and then add salt.

Is it sodha bread?

... I get me hat ...

Ah right, well in theory that should accelerate, or at least not inhibit, both microbial and yeast reproduction then, speeding the whole process up (but resulting in less flavor? I dunno).

excellent

He's just told me it's to have some autolyse without activity, and that it doesn't make much difference if you're doing a long autolyse (30 mins +).
I imagine some of the minor time differences only really matter in production baking, and don't make much of a difference at home.

One funny thing about giving bread away is that people like to ask for the recipe.
The ingredients list will only be a couple lines long, but a method that a non baker will understand will be a few pages!

Had this too a few times. I’ve started telling them how I bake and about a third in they usually get bored and move on. Or they get curious and a good conversation starts. Either way, as long as I don’t have to write my method down I’m happy

Thanks for the replies, good to know I haven't been angering the bread gods by autolysing with starter in there too!

Ha yep, I wrote down the Thoughtful Bread method and it sounds really complicated and long winded.

I find the longest part to be weighing and mixing everything. That's pretty much step 1. The rest is easy.

Jim Lahey’s no knead recipe has definitely saved me a lot of time in that respect. A good starting place for sure.

I’ve been coaching several people through their first sourdoughs and starters. You forget how many aspects you just take for granted when you have to explain every tiny bit.

Tell me about it. It’s annoying, as once you understand a few basic things, it’s super straightforward but the second you start to explain fermentation, people switch off.

Good flour,
Long rise (minimal yeast),
More water,
Bake in cast iron. Tick those boxes and you’re already on the way to something decent.

I should really read some bread recipes some time, rather than just doing a mish-mash of things I read on niche thread on a cycling forum.

I should really read some bread recipes some time, rather than just doing a mish-mash of things I read on miche thread on a cycling forum.

ftfy

I know exactly what you mean, but on the flip side, my best bread has always come from refining the process and repeating it regularly with small changes. Throwing in an entirely new recipe seems like the antithesis of this! That's my excuse anyway.

Finding good recipes is also a pain (wayooo).

I vaguely recall seeing something (maybe by Vanessa Kimball?) saying that the acidity in the starter can inhibit autolyse. Not sure how that works if you're making a sponge.

On the Jim Lahey, what does covered mean?
Cling film, muslin or something else?

You're just trying to prevent the loss of moisture/the dough forming a skin. Damp teatowel, cling film, plastic bag all work fine.