Baking afficionados

[Snyper564]

I can 100% vouch for this recipe my first 100% sourdough bagels were perfect!

Life-Changing Sourdough Bagels

These sourdough bagels are chewy and flavorful and downright perfect. Bonus: Making bagels at home can make you feel positively omnipotent.

umamigirl.com

My wife was not happy that this was a half batch test batch - onto the full batch next

 

[Snyper564]

Full batch - 100% sourdough bagels done and dusted

 

[RedViking]

I love baked avocado

 

[RedViking]

Oh, that is not what this thread is about. I see it is about savoury doughnuts.

 

[Snyper564]

My first sourdough loaf after 4 years that I cannot fault 1 thing!

@maumau

 

[Snyper564]

Another batch of sourdough goodies.

This time Japanese milk bread

 

[SauRoNZA]

My first sourdough loaf after 4 years that I cannot fault 1 thing!

@maumau

That’s excellent indeed! Perfect oven spring.

For some reason I couldn’t get my starter re-started this summer.

I don’t know if it was just too long in the fridge or the heat just too much. Also wondering if using a plastic container could somehow make kak. Need to order some of those console glass jars.

Guess I’ll just have to start all over.

 

[Snyper564]

That’s excellent indeed! Perfect oven spring.

For some reason I couldn’t get my starter re-started this summer.

I don’t know if it was just too long in the fridge or the heat just too much.

Guess I’ll just have to start all over.

Thanks much appreciated!

Followed the tips from here

One of the best technical bakers I have found helped me nail every attempt so far.

I did feed my starter with some whole wheat and rye as well and it only really kicked into gear on day 5, it's now super active again.

I am no working through a whole bunch of recipes that I want to make the sourdough version of bread, Japanese milk bread and bagels done. Next chocolate babka

 

[SauRoNZA]

Thanks much appreciated!

Followed the tips from here

One of the best technical bakers I have found helped me nail every attempt so far.

I did feed my starter with some whole wheat and rye as well and it only really kicked into gear on day 5, it's now super active again.

I am no working through a whole bunch of recipes that I want to make the sourdough version of bread, Japanese milk bread and bagels done. Next chocolate babka

Yeah my issue is that wholewheat will pretty much kill me so I originally started it with 50% whole wheat and 50% white bread flour probably 3-4 years ago.

But I’ve diluted it with white bread flour more and more over time and I think that is possibly part of the issue.

Will have a look at that one some time when back in baking YouTube mode.

I’ve had the most success accidentally having a sour dough in the car to a friends house due to load shedding and then using a too small pot (my opinion beforehand) and spraying it with water before going in for the steam.

My best one by far after so many “errors” due to circumstance.

 

[Snyper564]

Yeah my issue is that wholewheat will pretty much kill me so I originally started it with 50% whole wheat and 50% white bread flour probably 3-4 years ago.

But I’ve diluted it with white bread flour more and more over time and I think that is possibly part of the issue.

Will have a look at that one some time when back in baking YouTube mode.

I’ve had the most success accidentally having a sour dough in the car to a friends house due to load shedding and then using a too small pot (my opinion beforehand) and spraying it with water before going in for the steam.

My best one by far after so many “errors” due to circumstance.

My turning point was understanding proper gluten development and after 4 years I finally got the feel while kneading and the windowpane test.

I also learnt that the starter doesnt care too much just add it to whatever flour you want maybe just not full rye off the bat.

Going to try harvest this wild yeast and brew a beer with it too

 

[maumau]

Thanks much appreciated!

Followed the tips from here

One of the best technical bakers I have found helped me nail every attempt so far.

I did feed my starter with some whole wheat and rye as well and it only really kicked into gear on day 5, it's now super active again.

I am no working through a whole bunch of recipes that I want to make the sourdough version of bread, Japanese milk bread and bagels done. Next chocolate babka

I really aspire to baking bread like yours and have watched a few videos by this guy, he and The Bread Code are my favorites.

In another post you touch on gluten development and this is where I'm still struggling - when to shape the dough. I tend to over ferment

 

[Snyper564]

I really aspire to baking bread like yours and have watched a few videos by this guy, he and The Bread Code are my favorites.

In another post you touch on gluten development and this is where I'm still struggling - when to shape the dough. I tend to over ferment

Thank you kindly.

Let me see what I can touch on that helped me alot.

1. I use Eureka white bread flour
2. I use the recipe from this video (

) - the hydration level is perfect for the Eureka white bread flour
3. Have an active starter - I just randomly feed mine a spoon or two of flour everyday and a bit more when I know im going to use it.
4. I used to knead by hand but I went back to my stand mixer and use this method

5. Check for the window pain this was hands down my gluten development turning point.
6. Watch this video to troubleshoot your over ferments.

Also use a container where you can easily see how much it has risen NOT a bowl use a container with markings.
7. For oven spring follow this

Oven off with dutch oven.

I know its a lot of info feel free to shout. But I am only now have continuously successful batches I always had mixed results in the past.

I also found wetting your hands with water helps with sticky dough and use bench scrapers too.

Lastly I stay away from the crazy hydration levels.

 

[SauRoNZA]

He he he, I see all the old favourites from my sour dough journey coming up.

Joshua Weismann is missing but I honestly feels he takes it way too far.

Most useful video I ever watched was this.

 

[maumau]

@Snyper564 thanks for the videos, I'll be engrossed this evening

Culinary Exploration looks good - I've subscribed because he's got a few interesting videos.

Thanks for the offer of help too, appreciate it

 

[Snyper564]

@Snyper564 thanks for the videos, I'll be engrossed this evening

Culinary Exploration looks good - I've subscribed because he's got a few interesting videos.

Thanks for the offer of help too, appreciate it

Only a pleasure will also have a look at that.

 

[Snyper564]

He he he, I see all the old favourites from my sour dough journey coming up.

Joshua Weismann is missing but I honestly feels he takes it way too far.

Most useful video I ever watched was this.

Joshua weissman and Alex French guy were my starting points 4ish years ago. Nailed my first loaf more by accident the rest have been a journey. Glad I have finally managed to get a few great ones in a row.

 

[maumau]

He he he, I see all the old favourites from my sour dough journey coming up.

Joshua Weismann is missing but I honestly feels he takes it way too far.

Most useful video I ever watched was this.

Chrissie Hynde in the back ground

 

[B-1]

Here's another video that keeps things simple and makes a great sourdough bread:

 

[maumau]

Here's another video that keeps things simple and makes a great sourdough bread:

Oh good thanks, that's the channel I've just subscribed to and will be checking out this evening.

 

[B-1]

Oh good thanks, that's the channel I've just subscribed to and will be checking out this evening.

There's a few things that made a big difference for me.

Baniton: This did 2 things for me. One it helped keep the shape so the bread wasn't as flat. Two it allowed air to keep the surface dry so it didn't stick and sweat (I don't cover it at all for the final proof). It doesn't need to be expensive I've used plastic containers with lots of holes with success as well.

Figure out when you have good gluten development: Once you know what a light airy dough looks and feels like its just a whole lot better. So look at the videos and try and get that same smooth skin when you see them do the fold. And the airy light plumpness. (Keeping your fingers wet helps a lot when handling the dough)

Testing: learn what the poke, window pane and float test are and tell you. It helps a lot with knowing if the stage you are on is complete or under/over.

Scoring: it really helps to have a good clean cut and a knife just doesn't do it right. Get some razor blades from the cigarette counter or a lame it will help.