I was hoping for some input from some more experienced bakers. I've been baking for several years, and am slowly tweaking my processes to achieve nice, airy and tasty loaves of bread (naturally leavened with starter). However, I've been less successful with seeded and/or multi-grain loaves. They taste great, but I usually can't get the more open crumb we like. I'm not talking huge holes, but just nice and light. I've bookmarked a couple recipes from this site and plan on giving several of them a try.
I also ran across this recipe and photo, which grabbed my attention. However, it looks like it calls for an insane amount of starter, even if you halve all the ingredients (which I plan on doing...three loaves would be too much for me to manage).
Thoughts, comments, anyone baked this before? Thanks in advance!
I wandered into sourdough bread making a couple of months back, yet consistently needed to adjust the plans I discovered on the web. This one turned out flawlessly – the best ascent and morsel I've had at this point (and I was utilizing the Tartine formula beforehand)! Make certain to adhere to the directions cautiously (temperature, timing, and so forth.) or the outcomes probably won't be ideal.
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and flours, temps., oven etc. there will almost always be some small tweaks involved with a recipe. Have you tried typing in the name of the bread recipe into the site search box? This bread recipe should pop up quite a few threads. SteveB is a well known baker and long time member here at TFL and his recipes are pretty darn good. I highly recommend them.
Not all posted threads draw attention to them and this is the first time Ive seen this post, today. But it reads loke you know what you are doing and capable of finding the other posts and threads on this recipe. Perhaps the "others" were waiting for a question more specific. Sorry about all of that.
-Mini O
Have you baked Hamelman’s Five Grain sourdough yet? We had a Community Bake for it HERE. It is a delicious bread and is one of the favourite breads of many here. There is much to learn from all the bakers of the bread in the thread of the community bake as well.
Benny
We did do that in the CB and I make it often. I have the best luck with KAF bread flour for multigrain or fruit and seed loaves. It is strong enough to lift the mix ins and the extra water from the soaker. I also reduced the amount of starter so it didn't over proof during the overnight retarding. I almost forgot to say that I omitted the yeast as does everyone else in the CB