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Thread: Kevin's Sourdough ::

  1. #101
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    Default Re: Kevin's Sourdough ::

    I know what you mean about the boule vs traditional loaf shape, Dustin. I’m slowly converting my “bread eaters” to more of a whole grain mix by using the white whole grain flour with a blend of heavier whole grain. This morning I’m getting ready to make some coffee cake from starter discard and perhaps some bread later in the week. Pics of course will follow the journey.
    rw saunders
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  2. #102
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    Default Re: Kevin's Sourdough ::

    This might be my best loaf yet, actually got some ears on it! Happy turkey day everyone!





    Dustin Gaddis
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    Default Re: Kevin's Sourdough ::







    What to do with a little extra sourdough? Slice up the loaf, toss in a bowl with olive oil, salt, pepper, seasoning and parmesan cheese. Spread on parchment paper (baking paper for our English friends) bake at 350F on convection for 20 minutes. Turn over every 5-6 minutes or so and watch your adult children, and I use that term loosely in my case, eat most of the batch before the croutons make it to your salad bowl.
    rw saunders
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    Default Re: Kevin's Sourdough ::







    Not my best boule but not my worst. Good, sour taste and not too heavy or chewy. I’m not happy with the oven spring, but is only a 500g (flour weight only) loaf. We’re having soup tonight so the jury (Mrs. RW) will cast her vote later.
    rw saunders
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    Default Re: Kevin's Sourdough ::

    I've found I get better oven spring when I do a shorter proof. But I don't get the same great tang. Gotta find the sweet spot in the middle somewhere...
    Dustin Gaddis
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    Default Re: Kevin's Sourdough ::

    Christmas is coming, so I'm gonna try adding some dried cranberries and walnuts into a loaf of sourdough. Figured I should give it a trial run once or twice before Christmas actually gets here, so, mixed up Trial 1 today.

    Definitely makes for a more expensive loaf of bread haha.

    Dustin Gaddis
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    Default Re: Kevin's Sourdough ::

    Well this turned out awesome!

    In the oven with a pot o'steam


    Out of the oven. Decent spring, not as much as my last loaf, but not bad.


    The sides could have browned up a bit more.


    Damn good eatin'. I was worried I didn't have enough cranberries and walnut pieces, but I think this was perfect actually.
    Dustin Gaddis
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    Default Re: Kevin's Sourdough ::





    Thanks for the tip Dustin...shortened the second proof and spring, sprang, sprung. I'll slice her up after she cools down some.
    rw saunders
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    Default Re: Kevin's Sourdough ::

    Quote Originally Posted by rwsaunders View Post
    Thanks for the tip Dustin...shortened the second proof and spring, sprang, sprung. I'll slice her up after she cools down some.
    Wow! It's kinda hard to judge the height of the dough in the first pic, but that looks like a LOT of spring!

    Definitely report back on the flavor, and get a pic of the crumb.

    I'm wondering if a short(er) initial proof + long retard in the fridge might be the magic bullet for good spring & sour tang flavor.
    Dustin Gaddis
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  10. #110
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    Default Re: Kevin's Sourdough ::





    Good enough for a grilled cheese and pastrami sandwich, Justin.
    rw saunders
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