Nice loaf, Carolyn. Do you keep your starter at 100% hydration? I use a similar method called 1-2-3 Sourdough where everything is a ratio compared to the starter (starter, water, flour). Eg. - 100g 100% hydration starter, 200g water, 300g flour. I do the same method you use for creating the dough, overnight in the fridge. I don't use a basket for final proof though, I flatten, trifold twice and form a load which rests on parchment until it's ready for the oven.
@massimino222 that reads like a good ratio. When I make the Youtubes I stick to the ingredients that I put. Usually its the first time I make it. I am a "rough" or "bush" type cook. I follow to some degree what is recommended in the Heathly Bread or Artisan Bread in 5 and Pizza and Flat Bread in 5 books. My rough measurement is half the cups of liquid as flour and a little less when I use a cup of starter. It seems to work for me but some people are happier using precise weight measurements.
I was a little confused about the temperature of the oven and the baking time. And do you bake with the lid on for a time and then off for a while. Please let me know.
@BrianMCSE this was a while ago and I am sorry I looked at the youtube and it is one I didnt put a lot of detail. I cant recall ever putting a lid on any of the breads I have made except when in a camp oven and I put beads/coals on top. From my comment I gather I was starting at a high temperature to get oven spring and then reducing it as recommended by some books. I would now bake it at 450F/230C. I always test about 10 minutes before the recommended time as it can vary from oven to oven.
@loui0008 No kneading at all. I think all of the breads on my chanel are no knead. I got a lot from Jim Lahey and Healthy Bread In Five Minutes a day site. I have made piroshki for many years using a no knead method but didnt realise the implications at the time.
@CAROLYNSCOCIOZ Thanks for the quick response! I'm just starting on the sourdough bread making journey, and with your very helpful instructions I'm sure to make great bread soon!
It looks amazing!!! Thank you for posting. I've been making no knead bread with yeast for six months but I've really missed the depth of flavor from traditional methods and sour dough. I can't wait to try it out! :)
Pretty cool bread.
I love dark brown / bruned-ish skin - that gives extra taste to the bread. Just love it.
Nice one!
JohnyNotEnglish 1 month ago
beautiful!! Thanks for sharing ! Can't wait to try it!
NessaWakchazi 1 month ago
@NessaWakchazi have fun and I hope you enjoy.
CAROLYNSCOCIOZ 1 month ago
Nice loaf, Carolyn. Do you keep your starter at 100% hydration? I use a similar method called 1-2-3 Sourdough where everything is a ratio compared to the starter (starter, water, flour). Eg. - 100g 100% hydration starter, 200g water, 300g flour. I do the same method you use for creating the dough, overnight in the fridge. I don't use a basket for final proof though, I flatten, trifold twice and form a load which rests on parchment until it's ready for the oven.
massimino222 1 month ago
@massimino222 that reads like a good ratio. When I make the Youtubes I stick to the ingredients that I put. Usually its the first time I make it. I am a "rough" or "bush" type cook. I follow to some degree what is recommended in the Heathly Bread or Artisan Bread in 5 and Pizza and Flat Bread in 5 books. My rough measurement is half the cups of liquid as flour and a little less when I use a cup of starter. It seems to work for me but some people are happier using precise weight measurements.
CAROLYNSCOCIOZ 1 month ago
What is malt powder
Meep12252011 1 month ago
I was a little confused about the temperature of the oven and the baking time. And do you bake with the lid on for a time and then off for a while. Please let me know.
BrianMCSE 2 months ago
@BrianMCSE this was a while ago and I am sorry I looked at the youtube and it is one I didnt put a lot of detail. I cant recall ever putting a lid on any of the breads I have made except when in a camp oven and I put beads/coals on top. From my comment I gather I was starting at a high temperature to get oven spring and then reducing it as recommended by some books. I would now bake it at 450F/230C. I always test about 10 minutes before the recommended time as it can vary from oven to oven.
CAROLYNSCOCIOZ 2 months ago
Didn't you knead at any stage? Thanks for sharing.
loui0008 2 months ago
@loui0008 No kneading at all. I think all of the breads on my chanel are no knead. I got a lot from Jim Lahey and Healthy Bread In Five Minutes a day site. I have made piroshki for many years using a no knead method but didnt realise the implications at the time.
CAROLYNSCOCIOZ 2 months ago
@CAROLYNSCOCIOZ Thanks for the quick response! I'm just starting on the sourdough bread making journey, and with your very helpful instructions I'm sure to make great bread soon!
loui0008 2 months ago
I would just smear butter all over that and EAT IT!
Qieth 4 months ago
Not a failure by any means, in my view....looks wonderful and crusty. Thanks
Timbear45 4 months ago
Great looking loaf!
TangoSpiceCompany 5 months ago
I see I commented I forgot to turn down the oven and I would agree it looks just prior to burnt. I ate it anyway :)
CAROLYNSCOCIOZ 10 months ago
Hmm... I couldn't tell whether your crust was slightly burnt or it was deeply caramelized, but it looked pretty!
SurvivingOklahoma 10 months ago
It looks amazing!!! Thank you for posting. I've been making no knead bread with yeast for six months but I've really missed the depth of flavor from traditional methods and sour dough. I can't wait to try it out! :)
msgerto 1 year ago