Baking afficionados

@Snyper564 I have now tried FoodGeek’s master recipe twice and it’s been an absolute goopy mess of a cluster **** each time to the point I threw all of it away…which I never do.

And compared to Patrick Ryan’s recipe which I’ve used probably a hundred times it just doesn’t work.

The ONLY thing I change is that I use pure white bread flour (same as I do with Patrick’s) due to dietary issues and I can’t think that would **** it up so badly.

What mix of flour do you use? Have you ever done it pure white?

foodgeek.dk

Flour To Flavor: Easy Sourdough Bread Recipe for Mouthwatering Results | Foodgeek

Looking for a delicious and authentic sourdough bread recipe? Look no further! My artisan recipe will guide you through creating a perfect and crusty loaf.
foodgeek.dk

This is all with the healthy starter that passes the float test and everything happily.

Dough is seemingly perfect after the stretch and fold, it’s after the bulk fermentation that it becomes useless.
 
SauRoNZA said:
@Snyper564 I have now tried FoodGeek’s master recipe twice and it’s been an absolute goopy mess of a cluster **** each time to the point I threw all of it away…which I never do.

And compared to Patrick Ryan’s recipe which I’ve used probably a hundred times it just doesn’t work.

The ONLY thing I change is that I use pure white bread flour (same as I do with Patrick’s) due to dietary issues and I can’t think that would **** it up so badly.

What mix of flour do you use? Have you ever done it pure white?

foodgeek.dk

Flour To Flavor: Easy Sourdough Bread Recipe for Mouthwatering Results | Foodgeek

Looking for a delicious and authentic sourdough bread recipe? Look no further! My artisan recipe will guide you through creating a perfect and crusty loaf.
foodgeek.dk

This is all with the healthy starter that passes the float test and everything happily.

Dough is seemingly perfect after the stretch and fold, it’s after the bulk fermentation that it becomes useless.
Click to expand...
I use the flour composition from this recipe I have found that to be successful.


I also use this flour, and no additional "other flour additions"

Eureka Mills White Bread Flour – 2.5kg - Bread Emporium

Eureka Mills is one of the best quality top-performing bread flours in South Africa. Details: 2.5kg White Bread Flour
breademporium.co.za breademporium.co.za

It hasnt by any chance over proofed? I place mine in a container that I can easily track the rise, I have noted that he stops around 35% (I think) shapes and prooves overnight

Detailed all my steps on this post

Baking afficionados

I can 100% vouch for this recipe my first 100% sourdough bagels were perfect! https://umamigirl.com/sourdough-bagels/ My wife was not happy that this was a half batch test batch - onto the full batch next
mybroadband.co.za mybroadband.co.za
 
What bread knife is the best for sourdough loaves. The crust is intentionally crisp and chewy, so much so that my favourite knife became blunt and I took it to Angamias in Emmarentia for sharpening. DON'T EVER DO THAT!!!

This is what I got back
20220415_113516.jpg
1650016326541_20220415_113632.jpg

I'm not spending R2 800 to replace it if nobody can sharpen it, so looking for a cheapie.

Happy to buy one of those plastic ones if necessary and replace it every few months.
 
maumau said:
What bread knife is the best for sourdough loaves. The crust is intentionally crisp and chewy, so much so that my favourite knife became blunt and I took it to Angamias in Emmarentia for sharpening. DON'T EVER DO THAT!!!

This is what I got back
View attachment 1292202
View attachment 1292204

I'm not spending R2 800 to replace it if nobody can sharpen it, so looking for a cheapie.

Happy to buy one of those plastic ones if necessary and replace it every few months.
Click to expand...
Spar master chef bread knife is amazing
 
maumau said:
What bread knife is the best for sourdough loaves. The crust is intentionally crisp and chewy, so much so that my favourite knife became blunt and I took it to Angamias in Emmarentia for sharpening. DON'T EVER DO THAT!!!

This is what I got back
View attachment 1292202
View attachment 1292204

I'm not spending R2 800 to replace it if nobody can sharpen it, so looking for a cheapie.

Happy to buy one of those plastic ones if necessary and replace it every few months.
Click to expand...

So the way I approach it is to use a normal knife to cut through it and then I take a cleaver and crack the crust and get a perfect slice out.

Also why I really love my hybrid Nakiri as I can accomplish both these things with one knife.

If you have a very sharp cleaver you can likely accomplish it with one knife and little fuss.

I honestly don’t understand the point of bread knives. They just don’t do a very good job over a properly sharp regular knife.

****

Also if you want to sharpen that bread knife your best option is just using a honing steel/ceramic and running it along each crevice once in a while.
 
maumau said:
What bread knife is the best for sourdough loaves. The crust is intentionally crisp and chewy, so much so that my favourite knife became blunt and I took it to Angamias in Emmarentia for sharpening. DON'T EVER DO THAT!!!

This is what I got back
View attachment 1292202
View attachment 1292204

I'm not spending R2 800 to replace it if nobody can sharpen it, so looking for a cheapie.

Happy to buy one of those plastic ones if necessary and replace it every few months.
Click to expand...
I use a wustof super slicer very happy with it for my sourdoughs. I think it's also 1 to 1.5k it really shouldn't need sharpening for many years. Unfortunately you do want a serated blade for these kind of breads
 
SauRoNZA said:
So the way I approach it is to use a normal knife to cut through it and then I take a cleaver and crack the crust and get a perfect slice out.

Also why I really love my hybrid Nakiri as I can accomplish both these things with one knife.

If you have a very sharp cleaver you can likely accomplish it with one knife and little fuss.

I honestly don’t understand the point of bread knives. They just don’t do a very good job over a properly sharp regular knife.

****

Also if you want to sharpen that bread knife your best option is just using a honing steel/ceramic and running it along each crevice once in a while.
Click to expand...
A straight edge knife doesn't grip the crust and it seems to squash the bread.

I've got one of those honing things, will see if I can raise my knife from the dead :unsure: it's a good idea.

Snyper564 said:
I use a wustof super slicer very happy with it for my sourdoughs. I think it's also 1 to 1.5k it really shouldn't need sharpening for many years. Unfortunately you do want a serated blade for these kind of breads
Click to expand...
Tks, will check them out, I'm a huge Wusthof fan and that model's affordable.
 
maumau said:
A straight edge knife doesn't grip the crust and it seems to squash the bread.

I've got one of those honing things, will see if I can raise my knife from the dead :unsure: it's a good idea.


Tks, will check them out, I'm a huge Wusthof fan and that model's affordable.
Click to expand...
No problem at all! I have had mine for 3 or 4 years and it cuts the same it did the day I opened it. The scalloped edges also reduce (not eliminate) crumbs everywhere. It's also great to cut roasts and I use it often with my smoked roasts
 
maumau said:
A straight edge knife doesn't grip the crust and it seems to squash the bread.

I've got one of those honing things, will see if I can raise my knife from the dead :unsure: it's a good idea.


Tks, will check them out, I'm a huge Wusthof fan and that model's affordable.
Click to expand...

Then your straight edge is blunt.

But yeah like I said you can still bread knife most of it, then just break the crust with a cleaver or a longer sharp knife.
 
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