>Sourdough edition

I like good thick slice-tier, eat it with a schmear, like a bagel.

>>21426972 (OP)
>>Sourdough
>posts milk bread
Bread without rye is useless.

>>21427005
There is zero milk in that bread. Post what eastern europoid decaying rat hole you hail from right now.

Bread: Resurrection

>>21426972 (OP)
I like no-knead no-shape no-score high hydration blob of minimalism.

>>21430091
post blob

>>21430385
I'll take a pic one of these days.
Lately I've been making Focaccia style, but no herbs or excessive olive oil (this is great with cheese but a bit decadent).
Just plain sourdough bread (starter, flour water, salt) but baked flat in a cast iron (let the blob melt into its shape), then dimpled.
Its great, can bake in a toaster oven without it rising too high touching the top heating element.

FUCK why won't the fucking gluten do its thing? who do I have to suck to get a decent windowpane instead of the pile of mud I get?

>>21431524
share recipe and methods used

>>21430555
focaccia is peak for blob tbqh. im a tryhard bread schizo so i do 1000x folded hançois dough, pain au levain from glorious fransu and usually clown on (((no knead))) slackers but 'caccia just werx

>>21432095
>i do 1000x folded hançois dough, pain au levain
Cool, whats the virtues of such a style.
Whats more is I've discovered I can make Focaccia Cast Iron Pizza by simply reducing the ratio and adding cheese and sauce:

>1 cup flour
>1/2 tsp salt
>1/3-2/3 cup starter
>~1/2 cup water
>375F 20min

For me this is the best pizza—a remarkable development.

>>21432153
>pain au levain
It's sourdough. Tastes different, I like it better
>1000x folded (shorthand for the usual methods of working, folding, shaping, etc)
Makes it look like the fancy Artisan Breads you see in pictures, probably does something with the airyness and stuff

>>21431832
I'm more ranting than searching solutions, but here we go:
Some random pizza dough
500g flour (12% protein)
10g sugar
8g salt
25g olive oil
333g water
10g fresh yeast

I dumped everything in the stand mixer. It was on for at least 30min before I just gave up and put the dough in the fridge. Like I know about no knead, but I have no idea why the fuck the stand mixer straight up didn't work.

>>21432792
you need to form the internal gluten sheets to trap air in
if you dont shape it correctly the gluten is there, but its not going to do much as air goes through the mass relatively freely

>>21432792
Assuming you measured all of that correctly, you shouldn't have had this problem. What kind of flour did you use, exactly?

>>21426972 (OP)
Hit me w that noknead foccacia recipe. I want to hit 80% hydration.

Please n thanks(I know store bought yeast isnt sour dough)

>>21434849
https://www.youtube.com/watch?v=O1WQTKuWWfM

Anon's Focaccia Recipe
with Tarragon, Chives, Rosemary, Cheese and Olive Oil
Ingredients (for 1 focaccia, ~10–12 inch cast iron, ~1–1.5 inches thick):

2 cups (10 oz) bread flour

1 cup (8 oz) warm water (~80% hydration)

1/3-1 cup (5.3 oz) active sourdough starter (or Yeast packet)

1 tsp (0.2 oz) salt

[OPTIONAL]
1/2 tsp (0.05 oz) chopped fresh Mexican tarragon (topping)

1/2 tsp (0.05 oz) chopped fresh garlic chives (topping)

1 tsp (0.1 oz) chopped fresh rosemary (topping)

1/3–1/2 cup (2.5–4 oz) Havarti and Monterey Jack cheese (mixed, 1/2-inch chunks)

2–3 tbsp (1–1.5 oz) extra-virgin olive oil (topping)
—
375F 25-30 min

>>21434877
for 2 cups of flour a 1/2 packet of yeast is fine

Hmmm, I should make some bread this week. Should I go plain or with garlic?

>>21436987
With roasted garlic.

I should make some bread this week too. I think I'm going to try sourdough once or twice more before I give up and just go back to regular yeast. It's never turned out well for me and it demotivates me, so I make bread less often.
I've been using the same recipe every time so I'm going to try a new one.

I am posting here to share the news that I “salvaged” a loaf of some absolutely wildly fucking overproofed sourdough I made.
I was just dicking around and then got stupid busy, didn’t even throw it in the fridge.
It hung out on my counter for like 18 hours too long lel
I didn’t wanna throw a living organism in the trash because my bins don’t get picked up for like another five days and idk what that’s gonna turn into in that span of time.
I figured “bake it, throw that away,” and if I’m baking it, I might as well shape it.
With minimal handling I was able to shape it into a legit loaf and let it proof for another couple hours until it was doubled in size.
It wasn’t great, but it was NOWHERE near as bad as I thought it’d be.
I actually ate the whole thing.
Just a reminder to all y’all anons that everything is a learning experience.
I learned a fair amount more than I have when things have gone right, it was pretty fun actually.
Will report back with a serious try if this thread’s still alive tomorrow.
Sourdough recipes welcome, I’m gonna go feed my starter right now.

I’m trying to get better at scoring, but after proofing my dough’s skin is still too soft for a blade to accurately cut it (if that makes sense). Any tips?

>>21437039
5 min scoring method
Put in oven to let the skin harden a little—then you score it.
Doesn't have to be 5 minutes,
but dont wait too long else the hardening crust will negate any scoring expansion potential.

>>21437014
How are you making your starter?
I assume its a fermentation issue with it?

>>21437090
Yoo I do this with banana bread (but I gotta wait a bit longer cuz moisture), why in the good fuck didn’t I think of that already?
Thanks anon.

u da realest

>>21437102
I've been following the country brown recipe in Flour Water Salt Yeast
The starter doubles in size 7-8hrs after feeding it, then I autolyse the flour/water(it's 78% hydration) and then mix the starter into the dough, add salt and mix, then do 4 folds per the recipe.
The recipe says that during bulk ferment the dough should
>nearly triple in size
but it never has for me, it rises about 2x, after about 12 hours and then doesn't rise any more. I've tried shaping/proofing/baking at this point and after waiting anywhere from 2-5 more hours to see if it rises any more and got pretty much the same results.
The final bread turns out flat without good oven spring, gummy but nearing burnt on the outside (despite using a lower oven temp then the recipe gives), and with uneven holes in the crumb.
I've given it like 6-8 tries and I'm pretty much just over it. I'm starting to feel like the sourdough loaves I've had from legit bakeries aren't even good enough to be worth all this finicky hassle, and even if I perfect my home made sourdough I wouldn't expect it to be as good as those.
I'm gonna try a recipe that does call for actually kneading the dough this time.
I never had this much trouble with regular yeast breads and I've made plenty of those. I'll probably just go back to that so that I bake more bread and enjoy it rather than just get frustrated.

>>21437170
Long time for proofing, maybe its over-proofed?
I only need 4-6 hours to proof but I'm in warm climate.
As long as your starter is bubbly and grows when you feed it then you should be good; rising 2x may be enough.

Try this chart to see rough time it would take, depending on % of starter and your room temp.
https://www.pizzamaking.com/forum/index.php?topic=22649.0

You could also just follow this basic recipe and sub the yeast for starter- 1/3-1 cup starter. https://www.youtube.com/watch?v=3xtj9X1jDc0

Actual length of fermentation is by feeling, very similar to yeast doughs you can just tell when its ready.


I find many sourdough 'experts' overcomplicate everything—but it doesnt have to be.

>>21437188
Thanks I'll check those out.

>>21437205
Also highly suggest doing a few rounds of coil folds at the end:
After mixing I do 2-3 stretch and fold rounds, then finish it with coil folds—really gives it a nice smooth shape and surface bubbles.
https://www.youtube.com/shorts/QC-6rskOq8I

why dont people just buy bread from a store
costs like 2-3e

what breads are healthy and friendly for type-2 diabetes individuals?

>>21437292
whole wheat sourdough
the fibre helps with digestion and sourdough has some enzyme stuff going on that makes it better than regular yeast

Key Sourdough benefits

Improved Nutrient Bioavailability:
Enhances mineral absorption (e.g., iron, zinc, magnesium) due to reduced phytate content through fermentation.

Increases bioavailability of vitamins, particularly B vitamins, produced by lactic acid bacteria.

Better Digestibility:
Breaks down gluten partially, potentially reducing gluten-related discomfort for some individuals.

Lowers FODMAP content, making it easier to digest for those with irritable bowel syndrome (IBS).

Lower Glycemic Index:
Slower starch digestion due to organic acids, leading to more stable blood sugar levels compared to conventional bread.

Enhanced Gut Health:
Acts as a prebiotic, promoting beneficial gut bacteria growth.

Increases short-chain fatty acid production, supporting gut motility and overall gut health.

Reduced Anti-Nutrients:
Decreases anti-nutrients like lectins and tannins, improving nutrient absorption.

Antioxidant Properties:
Fermentation generates bioactive peptides and phenolic compounds with antioxidant effects, potentially reducing oxidative stress.

Potential Cardiovascular Benefits:
May improve lipid profiles and reduce inflammation, contributing to heart health.

These benefits stem from the sourdough fermentation process involving lactic acid bacteria and yeast, which optimizes enzymatic and microbial activity.

based on the article:
https://pmc.ncbi.nlm.nih.gov/articles/PMC11172170/

>>21429953
>He Has Risen!

>>21437306
I have a super gud whole wheat sourdough recipe that someone gave me somewhere, I oughta find it.
This might be a stupid question but my starter isn’t made with whole wheat flour, would I need to make another one?

>>21437306
Also, I get the feeling I ought to be eating more fiber because lately I’ve been subsisting off of like, protein shakes and chicken, and it… Hasn’t been going over great on the backend.
Not constipated per say, but definitely not effortless, atop which I feel fucking bloated and gross 90% of the time.
Any crazy high fiber things are welcome.

>>21438193
It doesn't matter.
But feeding your starter with other flours like whole wheat, spelt, or rye can increase microbial activity boosting fermentation and flavor complexity.

>>21438193
Not unless you want to be super, super schizo about making "100% whole wheat" bread. Even then making a levain for that recipe that's like 1:10:10 mother:whole wheat:water would be...
>assuming 100% hydration mother starter made with AP flour
>assuming 1kg total flour weight
>assuming 20% levain, under the standard where levain percentage is accounted as total weight relative to flour AND levain flour is included in that total
Total levain weight: 200g
At 1:10:10 that is (with a little rounding) 10g mother, 95g whole wheat flour, 95g water
Mother is itself half AP flour
So in the end you would have 5g of thoroughly pre-fermented AP flour and 995g whole wheat flour in such a formula. Is that enough to call the recipe "100% whole wheat"? For me, yes.