All About Sour Dough .

[gertbysea]

Unbelievably it has started to rise Already. I am going out for a few hours. I am so nervous.



Gert

[CreamPuff63]

I'll keep my fingers crossed in the meantime...

[Wonder]

Mine has doubled in only 4 hours. Putting it in the oven now in a covered cast iron pot, will see how it goes.


It did deflate a little when I tipped it into the pot so will be interesting to see what I have when I take the lid off.
The weather has cooled so glad I got this on early.

[judydawn]

Good luck Wonder, it's time to have some success.

[Wonder]

The finished loaf. It didn't rise much in the oven at all. Not sure what I need to do. The dough was very aerated when I put it in the dish and deflated on moving. Maybe next time ill try proving it in the pot rather than having it heating in the oven.

[Delightful Den]

Wonder I would prove it in the pot.  I have had loaves of mine deflate just moving the bread tins around to keep them in a warm spot.

[Wonder]

The crumb is quit heavy but was nice with some butter. I didn't notice a sour taste which is a bit of a shame, I think it proved too quickly. I've got  another one proving using chookies starter and using her longer double proving method so will see how that one goes.

Den I really like heating up the pot while the oven is heating and putting the dough in while still hot, I find it gives a really crispy crust. It looks like ill need to practice more with the sour dough before using that ethos though.

[gertbysea]

Look at my pumpernickel now.



Should I cook it or wait?

Gert

[Wonder]

looks good Gert but I think i would leave it a little longer.

[gertbysea]

I am not in any hurry. So will wait.

Gert

[achookwoman]

have been out for 2 days,  but Gert and Wonder you are doing well.

Gert,  that is still a very active starter that you are dealing with.  Great looking dough.

Wonder, just knocking the tin can deflate it,.As DD says.  You will still get a really crisp crust if you put it in the cast iron forthe second rise,  but need to spray with lots of water.  Keep going ,  you are doing fine.  When you first make a starter it does not have a strong SD taste,  it takes a while to build up to this.  Or it can develop the SD taste with a long ,  slow rise.

[gertbysea]

It had 8.5 hours  to rise . I didn't want it to go above the pan obviously so I put it into the oven with a cast iron top I got from the baker.
In 20 minutes I will remove the top according to Den.

Gert

[achookwoman]

Sounds good Gert.

[cookie1]

This is all very exciting. I left my SD to rise in the fridge overnight. I have taken it out and will wait an hour or so before I cook it.
I must try the pumpernickel bread, better start a rye starter. Did you still use equal quantities of flour and water please?

Wonder, things are looking good. I've always found that any dough deflates if you disturb it.

[gertbysea]

Cookie1 I bought some organic rye. Ground it into flour and started with probably equal amounts of flour and water. After two days it was going crazy so I brought it inside and fed it two heaped tablespoons ever day with enough water to mix it into a sludge maybe 2-3 tablespoons. I used water from my boiling water system left overnight.

If you go to the sour dough pumpernickel thread you can see it. Unfortunately Tapatalk won't let me use that thread today so I put the finish here.

Oven 200c with lid on for 20 minutes. Back in for 10 the took it out of the oven and back in for 5 .

Smells Devine. Cooling on rack now.



Gert