Talk to me about sourdough - The Fermentation Club!

[Pippedydeadeye]

I also did the Dan Lepard 3x folding technique of kneading before the first rise.

[Lily]

That looks incredible, Pip. I have sourdough envy.

[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!

[overthehill]

Ooooh! That does look good, viggy.

Looks like you've nailed it, Pip. Just the right colour and nice air bubbles.

[Cosmopolitan]

I suck at focaccia and that looks like the focaccia of dreams Viggy, I'm in awe

[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 . I'm also actually following the recipe rather than freewheeling it ... who'd have thought

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!

[Edith Bacon]

The bread on this thread

You are all bread queens

[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

[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

[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.

[purple_dress]

That looks great, Cos. Bet its good with cheese.

[Cosmopolitan]

I'm going to have it with eggs on toast for lunch. Might add some cheese as well

[Lily]

I am so envious of your yeast-fingers!

[viggy]

What a phrase Lily

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.

[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?