Bread - What are you baking today…..

[neph93]

I have to say I am loving this. My starter had just been fed for the fourth day and seems to be improving daily.

The rise and fall pattern is predictable and the portion I broke off last night in order to have a ripe, young starter for today’s maiden voyage was bubbling, wet and fresh. Just mixed the ingredients for the bake, and letting it rest before the first fold.

If anyone is interested it is (now) a rye starter and I’m following this formula. I’ll let it proof overnight and bake it tomorrow morning.

https://bread-magazine.com/sourdough-bread-recipe/

[Giles]

Brilliant…...

[neph93]

@Giles:

Brilliant…...

We’ll see about that [emoji1] I’m not kneading and folding every 45 min or so. It is a much wetter, stickier dough than I am used to. But I think it smells like it should and there is a lot of elastisity to it.

[Giles]

Forkish calls for a fold after about 10 mins after the mix.  Then 2 more (sometimes 3) in the next 90 minutes…He does not knead, so that makes it easier for sticky doughs.....

[neph93]

The linked article suggested a fold every 30mins for four hours, then let it rest in a cool place, preferably overnight. Seems a lot, but I’m going for it. It’s not like I’m going anywhere [emoji23]

[Matty123]

Hey Reuben. Is that from the Bon apetit article?

[neph93]

@Matty123:

Hey Reuben. Is that from the Bon apetit article?

The one linked in post #238.

I’m starting to get a little concerned. There is very little change in the dough since I mixed it. It retains its elasticity but is still pretty wet and doesn’t seem to rise between folds. I have about and hour left before I form it and leave it to proof overnight.

[Chap]

@Giles:

Forkish calls for a fold after about 10 mins after the mix.  Then 2 more (sometimes 3) in the next 90 minutes…He does not knead, so that makes it easier for sticky doughs.....

Tried to fold the Forkish way with some of the resent doughs… much easier then I thought

[neph93]

I get folding now. I can see how it is supposed to work.

[Matty123]

@neph93:

@Matty123:

Hey Reuben. Is that from the Bon apetit article?

The one linked in post #238.

I’m starting to get a little concerned. There is very little change in the dough since I mixed it. It retains its elasticity but is still pretty wet and doesn’t seem to rise between folds. I have about and hour left before I form it and leave it to proof overnight.

Over night is a long time to Proof. It will
Rise. Don’t sweat it yet. After folds is is settling back and not staying tight? If so that’s right

[Matty123]

There’s very little yeast in this. It will be a slow rise.

Not seeing a link in post 238

[neph93]

It is settling back after the folds. It becomes stiff when folding. If just done the last fold and it feels good. Elastic, pliable wet. It smells good too, so it is alive.

The overnight proofing is done in a cool place according to the recipe. Outside or in the fridge. I’m in two minds right now. I have to form it… I have two Pyrex bowls, or old school bread tins. Decisions, decisions...

[Giles]

I proof many of mine for 12-14 hours, the slower the proof, the more complex the taste….

[neph93]

I’m going for a bread tin and a pyrex bowl for proofing and I will leave them over night in a cool room of the house…

[neph93]

@Giles when you proof yours for 12-14 hours, where do put it?

[Giles]

The fridge…..

[neph93]

Thank you sir, I will do the same…

[neph93]

Thanks everyone, for putting up with me being a whiny bread bitch today. The good news is that the dough has risen (albeit very slowly) throughout the evening, and is now proofing in the fridge. 0800 tomorrow I’ll bake.

[Giles]

My Levain is out of the fridge where I stored it for the last week or so, now trying to revive it for a 100% Levain sourdough bread, that will proof overnight and bake tomorrow…..

[neph93]

My dough after proofing. It has risen in the bowl by about two inches over night. Lots of bubbles. The only problem is that despite a liberal coat of flour to prevent sticking it wouldn’t release from the pyrex. So it had to go in the oven like this [emoji23]