Bread

253ml water ... 255g strong bread and 70g wholemeal

That seems quite high hydration, which will make things harder. My basic bread recipe is 400g flour, 200g water, 200g starter. Sticking with one recipe and getting it right most of the time is a good idea - it can make it easier to figure out what's wrong if the recipe is constant.

I use Doves flour though which really doesn't seem to like high hydration and every time I try something wetter I have issues like you describe.

I made grandma’s ginger Guinness breakfast bread, but used an IPA cause that’s what I had at home, also out of sunflower seeds. Not too bad but it’s definitely missing something.

1 cup white flour
1 cup whole wheat
1 cup rye
1/2 tsp baking soda
1 tbs baking powder
1/2 tsp salt
1 cup pumpkin purée
1/2 cup dried pineapple
1/2 cup candied ginger
1 cup dried cranberries
1 cup sunflower seeds
2 tbs olive oil
2 tbs blackstrap
2 tbs maple syrup
12oz beer

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ear 'ere

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Not a bad first attempt at a babka

Looks fucking awesome

I am thinking the hydration is too high

Have been trying to nail Vanessa Kimbells high hydration loaves and just getting more frustrated. Hers is 225g starter 800 white, 200g whole meal, 825g water and 20g salt

The high water content means I get a dough that windowpanes very quickly but doesn’t have gluten development to hold shape and is also under proofed, will reduce water by 100g for the next attempt as that produced a decent loaf.

@cmburns

Hubble bubble

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Looks like crackling! Beautiful

My local bakery (who are amazing) are looking for a new full time baker. Anyone based in south london whose into baking and wants to give it a go contact them
7mth temp contract (maternity cover) that could become permanent.

https://www.instagram.com/p/CL_7R3CHMqk/?igshid=2iibwprf8mem

This came up in my google news feed.
I have no skills to make one but thought I’d share for the more technical bakers amongst us
https://hackaday.com/2021/03/04/smart-lid-spies-on-sourdough-starter-sends-data-wirelessly/

I've been following the tartine recipe from nyt for about a year so I guess it's time to start asking for help. I've been using Wessex Mill flour if that matters much.

1. How long do you guys autolyse? I have a reptile heat mat to try and keep the dough relatively warm (it gets to 28 degrees, obviously the dough is less than that), but the tartine recipe says autolyse should be done in 40 minutes. my dough looks smoother after 40 minutes but not very smooth. I read somewhere to try and autolyse for 2 hours??Is that a thing?

2. https://www.youtube.com/watch?v=cbBO4XyL3iM&
   I try to do this kind of kneading when I add the salt, but my dough never gets that smooth, totally unsticky surface his does. I normally go for for about 15 minutes then give up. Is it that I should be trying to do it for longer, or is it my technique? The dough does get that smooth looking appearance by the time I get to shaping it.

3. The recipe says I can leave the dough to rise for 12 hours in the fridge. If I do this the dough comes out looking extremely not risen, feels very dense when I tap it, etc. My fridge is set to 4 degrees. What's up with that? It seems basically no rise happens when I leave the bread in there for up to 18 hours. I'm scared to leave it longer.

I understand from reading here that the tartine recipe is maybe a bit US centric but I was reluctant to try futzing with different recipes/flours/anything when I feel like I haven't been going that long. I bought some sourdough from a local here and it's like a different product to what I've been making. I know I'm not going to crack pro baker tier after one year but it just got me thinking. In comparison my loafs are extremely dense. I attach an aesthetic pic of about as good a loaf as I've ever managed.

Any hints?

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My improvised cloche... worked a treat

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Yeast wont be very active at 4 degrees, so you want most of the fermentation to be done by the time you put it in. I guess there is a temperature gradient from outside to centre of dough in the fridge as it cools down. Have you seen this
video where the dough looks really bubbly before he shapes it? Maybe you could try that?

Today’s loaf was over proofed and it’s shows. Egg cup for reference

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I can’t seem to get around the problem of high hydration leading to a dough that has no surface tensions. If it’s too wet it will just flip about, too little water and it will have no elasticity or spring.

Oh thanks for the steer on the fermentation, it was doing my head in.

Video looks good, I'll give it a go. Cheers.

If at first you don’t succeed

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Try this method from Ken Forkish. The folding adds extra surface tension and strength.
Folding

I’m coming from a background where you knead dough quite roughly for 10-15 minutes. So doing a fold never feels like it’s really doing anything.

Lowered hydration, slightly better but still want to get a better oven spring

Didn't think parathas would be so easy to make either, definitely doing them more instead of naan's or rotis

Try it once. What have you got to lose?

I do the fold. I did it with the loaf above and it worked nicely. I left it outside last night in it’s tin and the temperature was perfect to keep it slowly proofing overnight

Was in Tesco earlier so got a lump of fresh yeast. Out of bread so quick 1/2 day bake. Turns out 5 hours at 32 was a bit much and = sloppy mess that wouldn't form up. Chucked half and added enough for 1 loaf to the other. Nearly over proofed again just waiting for the oven to heat up!

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Lovely!

It’s so nice when it works and you get something glorious looking with some spring and loaf tear