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  • I've got a pullman tin and I'm trying to work out flour weights. Could anyone explain to me why I use 1.7x the recipe and not 2.5x?

    A: We've a recipe on our resources page for a 33x10x10 pullman link. This can be scaled up. A 40x12x12 is 2.5x greater by volume. So, use this recipe and increase by 1.7x (you can use our dough calculator for that if you like) link. You will need to bake for longer to ensure baked right through.

  • Spelt, rye and wheat milled and sieved thrice

    Once shaped rolled in flax seeds and the sieved bran

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  • I’m trying a new method with this next load. Make leaven, leave over night then, mix water, then add the flour. Rest then add salty water. Knead periodically, rest, divide, shape, proofing basket over night and then bake.

    A lot more daffy than the billy Parsi method but I wasn’t having much luck.

    It’s times like these that you think fucking sourdough is a ball ache. A tasty ball ache

  • Finally got the hang of that Shipton Mill flour I was struggling with.

    I've had two good loaves after reducing hydration slightly and doubling the amount of time working the dough. Really needs a long and strong kneed. Its totally different to the last sack I had of the same variety...bloody lovely now I've got it right!

    EDIT: Interestingly it needs more time in the oven too.

  • After banging my own drum about finally getting sourdough I have a series of disappointing cow pats again. Just can’t get enough dough strength with 80% strong white flour and 20% white spelt, will drop hydration but also wondering if I should knead more. Currently only doing folds, was more than enough with whole wheat stuff but wondering if this could help?

  • rosemary and black olive focaccia for breakfast

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  • How slow a ferment had you been doing for the previous (less successful) loaves? I'm a big believer in wet doughs with slow proves and minimal manipulation (aka a lazy bugger...); I wonder if adapting this method it's best to give it a while with some stretch and folds before doing a big knead? Though I guess that may knock out too much air.

  • wet doughs with slow proves and minimal manipulation

    this is the method I've found most successful

  • a 4 hour autolyse has helped in the past?

  • I’ve followed this method today­urdough-bread-224367

    It’s a weird one and the bake itself is nearly an hour

  • First attempt at a pullman loaf was about 60% full, second attempt used 1.1kg of flour and is almost there!

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  • That looks really good! Where did you get your tin from?

  • It's the 12cmx12cmx40cm one from bakery bits. It is a massive loaf of bread!

  • Actually, on the subject of tins. Does anyone here use a tin without non-stick surface? Where did you get it and what do you prep it with to stop the loaf sticking? I like to make a tin loaf occasionally but all the tins I see are non-stick and it’s never long before the heat kills them and you get Teflon stuck all over your bread 🤨

  • That pullman tin is just aluminium. I wiped a little vegetable oil on and it came straight out.

    And it was proved overnight in the fridge so plenty of time to stick

  • Ive always thought autolyse gave more ‘suppleness’ at the expense of dough strength? Will give it a go if dropping hydration from 70 to 65 doesn’t help.

  • News to me, but I know no better, I find the dough to be much harder to stretch if I have a longer autolyse. That's at around 78% hydration, might that make a difference?

  • I've got an ancient 2lb. sheet steel tin I got from my mum, which is pretty non-stick; I usually grease it before use, but it's got enough of a patina that it's fine without. I'd have said any of cast iron, steel, aluminium would be fine; season them with flax oil first if you like.

  • Still not a huge rise but very tasty.

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  • I proved for about 10 hours in the fridge and thinking that the bubbles may have been bigger with a longer prove maybe 15 hours?

    Also I was very gentle with my folds and kept the hydration slightly because my last few loaves have been quite wet and difficult to shape

  • Sunday morning bake, rosemary sourdough

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  • Got these downstairs waiting to bake. Cold kitchen and the dough doesn’t seem to have done much though, so I think this batch might end up in the bin, sadly :/

  • You may find it rises once in the oven.

  • Mine didn't rise all that much at first,but when I proved it in the tray it did a lot more. Put it close to the pre-heating oven for that.

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Posted by Avatar for MessenJah @MessenJah