Bread - What are you baking today…..
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Perfect Crust
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@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea. -
You're up in Longmont, aren't you @neversummer? How is the altitude affecting your baking?
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@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.I will take a look, thank you.
I dont chuck much starter away, never enough to make a pancake anyway…...
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Yep, much better surface tension, I shaped it until bacon near the surface just started breaking through. I gave this dough 4 folds (I just love folding
)…..I've been thinking about oiling my hands, but was worried that the base of the shaped dough, would not stick to the surface enough to create the tension....
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I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
Love that site…...Thanks
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For surface tension I think a mixer and dough hook get the best results. I haven’t been using a. Mixer because Forkish Recommends Hand mixing in his book. But I prefer the results from a mixer
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@Giles @neph93 yum! Looks great!
@Chris yes, we’re at about 5000 ft/1500 m. I don’t think there is much difference in yeast leavened stuff, other than that I bake toward or at the low end of suggested times. For chemically leavened (baking soda/powder), there can definitely be a difference. One of my favorite recipes is from my grandmother for shoofly pie, and I just can’t get it to work. I’ve tried less leavening, less water, less heat, extended baking time, etc. nothing seems to work!
Water boils at about 202F/94C here, so that is a factor in cooking in general. Pasta takes longer for sure.
:D. I've been looking for exactly those for ages, but did not know what they were called…..
