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Author Topic: All About Sour Dough .  (Read 357056 times)

Offline gertbysea

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Re: All About Sour Dough .
« Reply #675 on: November 01, 2012, 05:00:34 am »
I guess I should have pricked it.

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Gretchen in Cairns, Australia

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Offline achookwoman

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Re: All About Sour Dough .
« Reply #676 on: November 01, 2012, 05:02:44 am »
Gert,  thanks for all the photos.  Love to see what others are doing.  All looks good.  Can you split the Pizza base ?
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #677 on: November 01, 2012, 05:08:06 am »
I am sure I can

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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #678 on: November 01, 2012, 05:09:13 am »
Here is the pair .



Very funny about the pizza one.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #679 on: November 01, 2012, 05:12:15 am »
The bread looks good Gert.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #680 on: November 01, 2012, 06:41:08 am »
Not so great but oh  so delicious.

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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #681 on: November 01, 2012, 06:52:48 am »
Why not great?  It looks pretty good from the photos. The texture looks good and it has risen quite well.
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Offline Amy :-)

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Re: All About Sour Dough .
« Reply #682 on: November 01, 2012, 06:53:43 am »
It looks excellent Gert ;)
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Offline cookie1

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Re: All About Sour Dough .
« Reply #683 on: November 01, 2012, 07:08:12 am »
I have made Yoke's pumpernickel bread but left the prunes out. It's not bad for a change. Very heavy though.
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Offline cookie1

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Re: All About Sour Dough .
« Reply #684 on: November 01, 2012, 07:11:30 am »
Gert from memory rye doesn't rise as much. I love rye breads, even 100% rye. Although that is very heavy.
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #685 on: November 01, 2012, 09:00:14 am »
Gert,  looks good to me.  Could perhaps proved a little longer,  I can tell this by the crack around the edge.   At least it's an even crack.  My last loaf had a  crack along just 1 side. 
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #686 on: November 01, 2012, 09:24:06 am »
Yes you are right. I could have  and should have left it a bit longer. Ah well it is still delicious to eat.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline jeninwa

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Re: All About Sour Dough .
« Reply #687 on: November 01, 2012, 09:26:55 am »
Looks good to me Gert.
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Offline Greyhoundmum

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Re: All About Sour Dough .
« Reply #688 on: November 01, 2012, 09:30:46 am »
Can anyone tell me what the usual cooking time is for a loaf made to the method on page one of this thread?
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #689 on: November 01, 2012, 11:04:47 am »
Quote from: Greyhoundmum on November 01, 2012, 09:30:46 am
Can anyone tell me what the usual cooking time is for a loaf made to the method on page one of this thread?
Depends a lot on size and shape of tin.  I usually bake at 200 FF, for 15 mins, turn tin around,  then 15 mins, then out of tin,  lay on side then 10 mins.  Test for cook with thermometer and another 5/10 mins,  if needed.
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