I have found a very cool site call the exploratorium which has a fantastic science based cooking page. I found this site when I was digging around for a sourdough recipe. This was the first sourdough recipe I found on the web and as simple as it seems, I didn't choose to use it because I already had created a starter in a much different fashion. My starter was much more liquid and runny than this age old version. Oh, here is a very cool site with videos that I need to go back and revisit.
My first sourdough recipe came from I don't know where and cooked perfectly. It was easy to make the starter, and the recipe was much more similar to a normal bread recipe. I have sinced tried sourdough a few times using the simpler, more rustic version and have come up very dissatisfied. I need to note that I am not following the directions verbatim which is mostly my problem. I have been told over and over again that baking is an exact science where as most other cooking can be fudged. I also have been trying to use wheat flour instead of white flour without using a different recipe. I think that is a problem as well. The bread comes out a bit too sour and doesn't rise hardly at all. I think a dutch oven would help the whole wheat boule raise better during baking. I also need a better bowl to perform the final proofing in so when I transfer it to the oven I just have to turn the bowl upside down onto the cooking surface to minimize agitation. It seems as though some of the better looking sourdoughs have used this method. I also have seen some in the stores that have indentations on them from the proofing container which leads me to think this is a very popular practice.
Last week I started morphing my sourdough starter into the starter based on the recipe above. This weekend I began the process of my sourdough bread recipe. I followed the recipe to the "T". The bread came out very flavorful with a nice crumb. One loaf was a little smaller than the other, but the crust on both has the right crispness. All in all, a good sourdough recipe with little effort...except about 18 - 24 hours of your time.
My first sourdough recipe came from I don't know where and cooked perfectly. It was easy to make the starter, and the recipe was much more similar to a normal bread recipe. I have sinced tried sourdough a few times using the simpler, more rustic version and have come up very dissatisfied. I need to note that I am not following the directions verbatim which is mostly my problem. I have been told over and over again that baking is an exact science where as most other cooking can be fudged. I also have been trying to use wheat flour instead of white flour without using a different recipe. I think that is a problem as well. The bread comes out a bit too sour and doesn't rise hardly at all. I think a dutch oven would help the whole wheat boule raise better during baking. I also need a better bowl to perform the final proofing in so when I transfer it to the oven I just have to turn the bowl upside down onto the cooking surface to minimize agitation. It seems as though some of the better looking sourdoughs have used this method. I also have seen some in the stores that have indentations on them from the proofing container which leads me to think this is a very popular practice.
Last week I started morphing my sourdough starter into the starter based on the recipe above. This weekend I began the process of my sourdough bread recipe. I followed the recipe to the "T". The bread came out very flavorful with a nice crumb. One loaf was a little smaller than the other, but the crust on both has the right crispness. All in all, a good sourdough recipe with little effort...except about 18 - 24 hours of your time.
Mistake no. 1: I didn't spray oil or grease the wax paper the dough sat against during the second proofing. I agitated the bread quite a bit getting the wax paper free. The loaves would have risen quite a bit more if I wouldn't have moved them so much before baking. Damn wax paper.
Mistake no. 2: I need a sharper knife to score the bread. The first loaf cuts went well and were deep enough. The second loaf I was in a hurry and the dough dragged on the blade. I used to think I should only lightly score the bread but I now think a good 1/4 to 1/2 inch cut helps the bread rise to its full potential.
TIP: If you do not have a baguette pan like me, I found a handy trick to keep the bread from morphing from a baguette form to a oblong football shape during the final proofing. Roll up tea towels, wrap them in wax or parchment paper, and then lay one on the outside of each baguette and one in between the two. You will be able to lift these out easily before baking without too much agitation of the bread. See image below.
TIP: If it is cooler or drafty in your kitchen while fermenting or proofing your starter or dough, place the dough into the oven on the top rack covered with a moist towel, and put a pan full of hot water below it to maintain a warm, moist environment.
TIP: If you do not have a baguette pan like me, I found a handy trick to keep the bread from morphing from a baguette form to a oblong football shape during the final proofing. Roll up tea towels, wrap them in wax or parchment paper, and then lay one on the outside of each baguette and one in between the two. You will be able to lift these out easily before baking without too much agitation of the bread. See image below.
TIP: If it is cooler or drafty in your kitchen while fermenting or proofing your starter or dough, place the dough into the oven on the top rack covered with a moist towel, and put a pan full of hot water below it to maintain a warm, moist environment.
