Any Home Bakers Here?

[Susan Dye]

No I've no honey in, didn't use sugar either. I would like to get the holes, I'm assuming sourdough bread with holes has a fluffy light texture to it? Holy bread needs holy cheese leerdammer would work well, yum.

The honey or sugar helps with the rise. And, sourdough with holes isn't light and fluffy, it's chewy with a really crispy crust. At least that's been my experience with it.

 

[Colleen1039]

I'm a Baker.
Finally mastered my sour dough this winter.
Seemed like every time I made sour dough bread it was always different!
But I Finally created a recipe that comes out great and I do it in a loaf pan.
Great sour taste and great shape for sandwiches and toast.
Don't have the recipe written down. I do it all by feal of the dough. And I let it rise in the loaf pan then punch it down in the same pan and rise again till it's just over the pan.

 

[Floydie]

It's the holes I think that gives it a fluffy appearance to me, from a photo it looks to have a crunchy crust but fluffy and airy inside. The easy loaf recipe I use asks for no sugar, so I don't use any and that I think is why I overlooked the honey. I'll get honey on my food shop next week, I've just got one today so will have to wait until then. Of course it makes sense to add sugar.

 

[ronott1]

Decided to Make donughts take them to the medics at the fire station down here helped BF and me so much

That is very nice of you!

 

[Aria]

I'm a Baker.
Finally mastered my sour dough this winter.
Seemed like every time I made sour dough bread it was always different!
But I Finally created a recipe that comes out great and I do it in a loaf pan.
Great sour taste and great shape for sandwiches and toast.
Don't have the recipe written down. I do it all by feal of the dough. And I let it rise in the loaf pan then punch it down in the same pan and rise again till it's just over the pan.

Colleen Please post the recipe. Thanks Aria

 

[Aria]

Coleen, I have the same luck with Sourdough in loaf pans. I do NOT
know anyone except Ron.....that has success with Sourdough. Does your
loaf have "large holes" and hard crust and chewy? Tell us more. Aria

 

[Colleen1039]

Colleen Please post the recipe. Thanks Aria

So I use bout a cup of my starter
Bout 1 cup of water
2 and a half cups flour about.
Like I said I kinda go by feel. Combine until just a little sticky.
Then shape let rise in pan.
Punch down and let rise again til 1/2 in above the pan.
Sometimes it rises in 2 hours sometimes it takes 6.
Then bake at 375 for 40 min

 

[Colleen1039]

Coleen, I have the same luck with Sourdough in loaf pans. I do NOT
know anyone except Ron.....that has success with Sourdough. Does your
loaf have "large holes" and hard crust and chewy? Tell us more. Aria

Not a hard crust cause I bake it at a lower temp then most sourdough. No big holes eaither.

 

[Aria]

So I use bout a cup of my starter
Bout 1 cup of water
2 and a half cups flour about.
Like I said I kinda go by feel. Combine until just a little sticky.
Then shape let rise in pan.
Punch down and let rise again til 1/2 in above the pan.
Sometimes it rises in 2 hours sometimes it takes 6.
Then bake at 375 for 40 min

Colleeen, You do no "stretch, pull, fold"? And what is the texture?
Holes, chewy, hard crust". I am sure you have seen the round loaves
a lot on U Tube. Would like to see a photo of your made Bread and
the texture. I have been working with Sourdough since Ron gave me
the starter 2016. And always looking for tips. Thanks for sharing, Aria

 

[Aria]

Here is a photo of one of my Sourdough Breads: