I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
You can see my sourdough diary here --- http://www.thefreshloaf.com/node/19544/my-sourdough-diary
I couldn't solve the problem for a while until I saw Vogel's blog--- http://www.thefreshloaf.com/node/19742/next-level
After I use the technique ( take some dough and put it into a glass ), I don't make any rubbery-slipper bread anymore. I also use finger test too. That is very helpful.
---This week-----
I tried some recipe that are posted here and they became my favorite.
1) Simple white sourdough loaf that was posted by Daisy-A.
Again, I made another one that I used soaker that I didn't plan to do. I was trying to make 70% rye that is posted by hasjoakim but I found mold in the sponge next morning so that I used the soaker for this loaf. It came out nice bread. I felt that I need 1-2g more salt to this loaf when I tasted.
Thank you, Daisy! When I shape this loaf, I give the dough tension like this video.
http://www.youtube.com/watch?v=tpUi8jS9jQY There are a moment that we can't see what he is doing but you will see at the end. :)
2) I make nut-sourdough that is posted by hansjoakim. My husband loves this bread,So do I!
I used walnuts instead of Hazelnuts but it was very good although I scorched the surface. I will make this bread again. Thank you, hansjoakim.
3) 5 Grain levain bread by Hamelman: I really love this bread. But I can't shape it nicely. As you see the picture, The gloom looks like a bump after a child hit his or her head on the wall or something. I used the shaping method by Hamelman's book. Please let me know if you have some ideas to solve this.
Thank you for reading, everybody.
Happy baking,
Akiko
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You are really making a great start (no pun intended) and some wonderful breads, too.
I didn't see any scorched bread, just some boldly baked bread.
The amount of oven spring that you are experiencing suggests that you might be able to push your final ferment a bit farther before putting the loaves into the oven. It's always a balancing act between enough and too much, I know. And sourdoughs seem to have a lot more oven spring than their commercially yeasted brothers.
All in all, beautiful work.
Paul
Thank you for your great comment, Paul and Daisy. I will take your advice next time and post the result next time. Thank you so much.
To paul: As you said, Suprisingly,I can see my sourdough bread rise more than the bread I used to make in a oven . I thought that I scorched my bread mostly, but I feel good when you didn't think of them were scorched. I appreciate all your help! Thank you for your compilment too!
To Daisy: About the soaker for the tin bread ( I remember the amount because the ingredients is from hasjoakim's recipe .( 70% rye recipe) I like bread that have nutty flavor now. I tasted the tin bread sweeter as you said.
I thank your advice and kindness always.
TO Paul and Daisy I better be a better patient next time! :)
Sincerely,
Akiko
You are such a quick learner! Nice breads, Akiko!
Thank you, Khalid!!! I saw your new blog, that is awesome!!
Akiko
neighbors must be salivating from the fresh baked bread aromas coming from your kitchen. Quite beautiful.
Bernie Piel
I appreciate your compliment! My neighbors thanked me for these bread I shared. That makes me happy, too :)
By the way, I used the egg wash method for seeds to stick onto the bread I made today. It worked, Bernie Piel :)
Happy baking,
Akiko