Sour dough bread

[DP]

Top picture
Mixed starter at 8.15 am (200 gm) and fed the culture ( 40 flour and 40 water).
Cleaned the container walls with spatula
Culture jar in fridge now and starter placed on top of the fridge which should double in size by 2.15pm.
Will post further pictures to to show different stages.

 

[DP]

At 12.45pm
Can clearly see the surface is concave as starter is actively growing and at 400 mark ( already doubled in volume)

 

[Bod ...]

Not bad for first effort Bod
Modifying your procedure will improve your bake.
Bake in a closed container like a pot with a lid or casserole dish with lid

The starter reaches peak in about 6 hours
Dough will do the same. When dough ready for final shaping, it will be jiggly like a jelly

Bet it tastes nice.

It was good.just not enough of it. I'll try again over the weekend

 

[DP]

By 15.15 the starter had peaked and was now collapsing as evidenced by the marks on the measuring jug

Have now mixed the dough. For this lot I have added seeds

Try toasting your bread under the grill

 

[Bod ...]

By 15.15 the starter had peaked and was now collapsing as evidenced by the marks on the measuring jug

View attachment 336411View attachment 336410

Can I lay my starter on its side?

It's the oly way I will get it above my fridge

 

[DP]

Can I lay my starter on its side?

It's the oly way I will get it above my fridge
View attachment 336424

The culture goes in the fridge.
That culture is 1/3 volume plus 1/3 water and 1/3 flour. Mix and place atop the fridge.

It will ready for use in 5.5-6.5 hours later

Will be dividing this dough and shaping it around 9.30pm

 

[Bod ...]

The culture goes in the fridge.
That culture is 1/3 volume plus 1/3 water and 1/3 flour. Mix and place atop the fridge.

It will ready for use in 5.5-6.5 hours later View attachment 336426

Will be dividing this dough and shaping it around 9.30pm

Ate you expecting that to rise much?

 

[DP]

Final shaping and into the Benetton, overnight in fridge to bake tomorrow

 

[DP]

Ate you expecting that to rise much?

Will double in size

 

[Bod ...]

Will double in size

Mine didn't. It got bigger but not double

 

[DP]

Mine didn't. It got bigger but not double

How much flour did you use.
Let me know what quantity, will work out ingredient amounts for your next bake.

After making dough, I let it rest for two hours, added salt and kneaded the dough for about 5 minutes.
After that 5 or 6 stretch and folds to strengthen the dough. To finally half the dough as in pictures above.

Bench rest for 1 hour and final shaping at 10.30.

 

[DP]

….

 

[DP]

Progress this morning

Overnight in the fridge. Dough has risen more

Heated Dutch oven at 250 degrees and then placed dough in the Dutch oven, scored the dough, baked at 220

30 minutes later

 

[DP]

 

[DP]