All About Sour Dough .

[Kimmyh]

Loaf looks good wonder. Well done hope it tastes yummy.

[Wonder]

We haven't actually cut it yet. We had a big yea and no room left, I'll have some for toast in the morning. I might get DH to slice it all and freeze tonight.

[judydawn]

I spray the underside of anything I've put over my dough (be that plastic wrap or the shower cap) so that if it does come in contact with the rising dough, it just peels off without damaging the surface.  As you can see from this picture, the one spot that didn't get any spray did stick to one roll but the rest are fine.

[EmeraldSue]

That looks really good Wonder.
I let mine rise in the fridge over night. I was a little concerned this morning as it hadn't risen much. I knocked it down and kneaded it a little by hand, then popped it in the tin and let it prove for another 4-5 hours. I baked it with a tinfoil cover for the first 30 minutes, removed the cover and cooked it for another 10 min and then took it out of the tin and cooked it for a further 5 min. I think I should have cooked it for another 5 min as it is slightly underdone. Unfortunately it was really hot here today and I had to cook it in the heat of the day. Tomorrow is supposed to be much cooler, but at least I have bread for school lunches and toast tomorrow.

[judydawn]

ES, get yourself a thermometer for bread and cakes - it takes the guesswork out of it.  So hard to tell if a loaf of bread is cooked when you can't see inside it.  Like you I made sourdough products on this very hot day when I could have done it tomorrow on a cooler day.  I think it rises better on a hot day though so that justifies me doing it today.

[cookie1]

All the breads look lovely.

[Delightful Den]

Looks like success at last Wonder. Congratulations

Your bread is looking good ES. I think I need to take up JD's suggestion about the thermometer. My last loaf is a little under done.

[achookwoman]

ES and Judy,  great looking bread.  I resisted using a thermometer for many years but when I read that Dan Lepard always uses one ,  I bought one.   It certainly takes the guesswork out of if.  Andie gave us the guide as to the temp.  When it reaches 200 F it is cooked.

[Wonder]

ES and Judy your bread looks great. I think I might get a thermometer, mine is all guess work.

[Halex]

ES & JD lovely bread

[*suzanne*]

May I ask what sort of thermometer would be best?

[judydawn]

This is what I use for my bread suzanne.  Mondo brand, have a look at your local homeware shop and tell them what you want to use it for.

[*suzanne*]

Thanks Judy I saw one of those in house last week will get one tomorrow xx

[Greyhoundmum]

I have one of those probe type thermometers from kitchen ware shop, also comes in handy for yoghurt making as I just hang it into therms jug until it reaches 37 ready to add yoghurt culture, also good for sticking in the bread to ensure it is at an even 200. I firs thought the probe for making capuchinos.

[*suzanne*]

So glad I have a solution to my problem because my last few loaves of bread have been a little undercooked even though from the outside they look done, this forum is full of wonderful ideas and tips