Talk to me about sourdough - The Fermentation Club!

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Pippedydeadeye
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Pippedydeadeye »

I also did the Dan Lepard 3x folding technique of kneading before the first rise.
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Lily
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Lily »

That looks incredible, Pip. I have sourdough envy.
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viggy
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Re: Talk to me about sourdough - The Fermentation Club!

Post by viggy »

Looking good Pip!

I keep forgetting about my dough and over-proofing it, so the last twice I’ve drenched it in olive oil and make sourdough focaccia instead - I think I might actually prefer it to my usual sourdough loaves!
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Re: Talk to me about sourdough - The Fermentation Club!

Post by overthehill »

Ooooh! That does look good, viggy.

Looks like you've nailed it, Pip. Just the right colour and nice air bubbles.
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Cosmopolitan »

I suck at focaccia and that looks like the focaccia of dreams Viggy, I'm in awe
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Re: Talk to me about sourdough - The Fermentation Club!

Post by bramblerose »

I am still making the no knead bread which is now turning out perfectly each time. I think it helps that I've got new yeast and fresh flour :ella:. I'm also actually following the recipe rather than freewheeling it ... who'd have thought :lol:

It really is very easy to do.

I left this in the oven slightly longer than I would normally would.

I've failed miserably at focaccia, viggy. Yours looks great!
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Edith Bacon »

The bread on this thread :faint:

You are all bread queens :zirk:
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viggy
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Re: Talk to me about sourdough - The Fermentation Club!

Post by viggy »

I’ve recently started using a Dutch oven, 30 mins with the lid on, 20mins without and another 10ish just in the oven on the rungs, but although it’s perfectly cooked inside it’s paler than I’m used to
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Cosmopolitan »

Leave it on the shelf longer? What temp are you cooking at? Mine is at 250 or 240 generally.
This was the leftovers loaf that was in the guardian the other day, it has random veg folded into it. It is nice but not a convenient carrier for jam or Nutella :ella:
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Re: Talk to me about sourdough - The Fermentation Club!

Post by purple_dress »

Yeah I'd say oven temp as well. Mine has lid on for 20 mins at 250, lid off for 15 mins turned down to 210. Yours looks a lot bigger than mine, hence the shorter timings, I guess.
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Re: Talk to me about sourdough - The Fermentation Club!

Post by purple_dress »

That looks great, Cos. Bet its good with cheese.
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Cosmopolitan »

I'm going to have it with eggs on toast for lunch. Might add some cheese as well 😍
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Lily »

I am so envious of your yeast-fingers!
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Re: Talk to me about sourdough - The Fermentation Club!

Post by viggy »

What a phrase Lily :lol:

I shall try a hotter oven, thanks folks - I think I've been subconsciously tweaking the temp down over time in these energy conscious times.
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Re: Talk to me about sourdough - The Fermentation Club!

Post by Pippedydeadeye »

I’m proving my first loaf in ages. I’m not convinced the starter is that well, but I’ve fed it twice in the last week and it was definitely bubbling. It smells like pear drops, is that OK?
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