Bread

This is white+spelt/white+rye spiral bread. it was an experiment, but it turned out a bit dense.

1 Attachment

Who cares how it actually tastes when you get so much instagram kudos ;)

Possibly a beginner's question, but what do you guys use to score the bread?
I've tried with a lot of different knives and it NEVER works, so my bread basically rises in the oven any way it wants.

Safety razor blades. Lot's sharper than a knife and cheap!

I also find it easier to score bread that has risen overnight in the fridge as the surface of the bread is a bit denser and easier to cut

Ridiculously ponsy but I bought one of these when I was baking lots of bread, it's great.

http://bakerybits.co.uk/bordelaise-professional-lame-or-grignette.html

Uses safety razor blades. You just don't need to pay £9 for a plastic holder.

I've never had a problem using knives, but always after final rise.

Thanks for all the replies!
I've always tried to score my loaves just before they go in the oven - I'll try the safety razor or stanley knife :)

I guess not, but it has a cover so it can live in a drawer without too much panic and can also hold the blade in a curved position for ease of radiussed cuts. I told thee it were ponsy.

Finally got round to developing a sourdough starter, but have realised I need to do something to get a better rise into the bake. I think I need a proofing basket or banneton...any recommendations?

^ I've just used my starter for the first time and it doesn't look like my bread as risen very well. I don't think it should have as I'm making Focaccia but anyway I think its because I used it straight from the fridge.

Should I remove the yeast from the fridge for a few hours before mixing to allow it to 'wake up'?

It does help to do that but the secret to sourdough us to go slow. Sometimes you need to prove your dough for 12 hours plus to get a good result.

Also, sometimes a dough looks like it won't rise but will go nuts in the oven.

Perfect thanks, I mixed the dough last night, covered and refrigerated. Don't think i Kneaded it enough either.

Will update with results Mid-day.

I don't knead my sourdoughs, just lots of patience and with practise you learn how it reacts to the recipe. What were you making - flour %'s, timings etc?

I just revived my starters that've been languishing in my parents fridge (6 months dormant!) and now I've just fitted our twin hide & slide ovens I hope I can bake some goodness for the family.

I've just acquired a starter that dates back to 1893 from a fella called Eric Pallant

http://sites.allegheny.edu/ericpallant/sourdough/

I think it will revive my (previously faded) interest in making sourdough!

Got there in the end with my second loaf, blue cheese and grape Focaccia.

No kitchen scales till next week but it turned out ok for winging it.

Kate has started making sourdough again, they're developing really nicely. Just about perfected the bake now, this one was left to me to finish off. Next stop banneton town. Need to read up more on hydration and rise, want to get dem big holes

Wet dough and slow rises should do the trick. I've been off hand baking for a couple of months with a broken finger, as the splint doesn't play nicely with dough, but that should be off in another week or two.

I need to get a stone to bake with. Mate said he uses a terracotta tile that cost 2 quid... Does that make sense? My dad uses a granite chopping board but it's cracked already.

Going to get a banneton as well.

Mine don't turn out that good. What's her method?

I've used terracotta tiles in the oven before, works ok. Oven takes a lot longer to come up to temp though.
Just as good - use a big cast iron skillet.

That kills two birds with one stone – been meaning to get a skillet to make pizza.

Nice one.

Unfortunately the last few batches have turned out terribly, so I hesitate to recommend anything. Trying to pin down why, might be the flour