A few loaves later - here is my success!

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GrowingStella on 10 Nov 2016 at 06:30

Hi all,

 

I have posted my first few loaves before. And then I was working on my skills in dough handling. And that's what was holding back the nice oven spring!

 

This time around - nailed it and really pleased with my sourdough bread! The recipe is based on Teresa L Greenway WW starter bread. I followed her recipe but used bread flour instead of AP.

100g starter

250g water

390 g bread flour

8 g salt

 

The bread tasted great! The crumb was nice and open with a delicious "blistery" crust.

Yes, my first loaves had nice crumb but were on a flatter side. After consistent practice, my skills improved, and the oven spring came out great this time :-) thank you again!

Goodness, you've progressed so far in only a month or so! That one is a beauty, and I'm so glad to hear it is also tasty with a nice crumb. You and Stella have done well! :)

i am so happy! And yes, Stella and I are a good team :-)

 

i wished i could post post more pictures but I could not find the way to post more than the title picture...the crumb was nice, open...:-)

 

thank you and happy baking!

how do you get that blistered texture?  Is that a function of the bake or is it from the tension in the shaping and proofing step?

 

ARe you using a DO?

Also, can you link to the recipe you are using?

 

thanks,

 

Josh

Hi Josh,

 

1) Blistered crust was an accidental find for me during one of the previous bakes. So I cannot tell you for sure that's what gives the crust its blistered appearance, but I think, that how I get it now. I'll explain. I use lodge combo cooker (similar to DO), and for this reason, I did not see a necessity of spraying the loaf with extra water before putting it in the oven. But one time, I just decided to try spraying it (mist) and ever since, I do it, and every time, I get this kind of crust. So just before placing the bread in the oven, while it's in the cooker, before covering it, mist the loaf.

The author of the recipe does it too, but she bakes on a stone and covers with a road lid. So that's what inspired me to try it. She however did not specify anything about it, but it looks like that's what causing the blisters to appear.

2) as to the recipe, I bought a book on Amazonkn Kindle addition. It has a link to uoutive videos that accompany his book.

Here is the link to the YouTube Videos. Teresa guides through steeps, how to make sourdough starter and then bakes 3 loaves. The only thing I modified is - using bread flour (KA), not AP. Also, I don't proof it at room temp, but keep the bread longer than she suggested, in the fridge and then bake straight from the fridge. 

 

happy baking

That blistered texture is characteristic of loaves that are cold-retarded before baking.  I have seen it referred to several times here on TFL, and someone here "taught" me that some years ago.  I've remembered the lesson, but not the teacher, sad to say.  However, I have seen it to be true in my own baking.  When I cold-retard in the fridge and bake straight out in the morning I see this wonderful (imho) blistered effect.  When I just shape, proof and bake I do not, so it seems to be true, in my own experience anyway.

Happy Baking
OldWoodenSpoon

intersting info! you are most likely right. However the first time I got it, it was after fridge but also after room tempreture proofing...so maybe just the fact that it was in the fridge and then I spayed gave this effect...I did not look into this more deeply, but now as you mentioned it, i will! Again thank you!