Anyone here into making sourdough bread?

[cruiscinlan]

Lads I've put up a thread in the group buy section to see if there's any interest in getting some nice stoneground strong white flour or even other flours if interest is there.

[bachus]

Lads, you can try to use Romanian stoneground strong white flour:



Very good quality, perfect for bread, pizza, or pita bread. I got in POLO-STORES for ~80cents

Sourdough bread:

[cruiscinlan]

Lads, you can try to use Romanian stoneground strong white flour:

Very good quality, perfect for bread, pizza, or pita bread. I got in POLO-STORES for ~80cents

Sourdough bread:

Bachus, is that not cake flour?  000 is based on the Italian system for fineness of grind as opposed to strength for bread making?  The Romanian flour I've seen for baking has 'faina alba de grau de panificatie' or 'white wheaten bakery flour' on it as well as the ash content in this case 650.

Whatever about that it looks like you got an almighty rise out of it! Fair play.

I thought as roller mill technology developed in Eastern Europe that there was little to no stoneground flour production there any more?

[Hop Bomb]

DOVES ORGANIC 4 LIFE YO!

[bachus]

Lads, you can try to use Romanian stoneground strong white flour:

Very good quality, perfect for bread, pizza, or pita bread. I got in POLO-STORES for ~80cents

Sourdough bread:

Bachus, is that not cake flour?  000 is based on the Italian system for fineness of grind as opposed to strength for bread making?  The Romanian flour I've seen for baking has 'faina alba de grau de panificatie' or 'white wheaten bakery flour' on it as well as the ash content in this case 650.

Whatever about that it looks like you got an almighty rise out of it! Fair play.

I thought as roller mill technology developed in Eastern Europe that there was little to no stoneground flour production there any more?

Hmmm... good point.  http://www.emag.ro/supermarket/faina-de-grau-alba-superioara-000-pentru-cozonac-1kg-grania-34480/pd/D8HQJMBBM/
I am not sure now... I just mixed it with 500ml of the liquid sourdough wholemeal rye flour type 2000:



Is anybody from Romania here?

[cruiscinlan]

Well even plain flour will rise given time, as after all hard wheats bred for protein content only became available in the 19th century I think when they were imported from the Ukraine and Eastern Europe to the US and Canadian grain belts. Before this change all bread production would have been done with softer flours.

Thats why some bakers are pushing for the use of heritage varieties of flours like Maris Widgeon etc. which were developed for flavour over protein content.

Much like the situation in brewing where other grains are used for flavour as opposed to the approved grains which are grown only for yield.

P.S. Anyone know if there are folks making bannetons in Ireland or the UK? Or if I could get a selection in Dublin?

[Eoin]

Well even plain flour will rise given time, as after all hard wheats bred for protein content only became available in the 19th century I think when they were imported from the Ukraine and Eastern Europe to the US and Canadian grain belts. Before this change all bread production would have been done with softer flours.

Thats why some bakers are pushing for the use of heritage varieties of flours like Maris Widgeon etc. which were developed for flavour over protein content.

Much like the situation in brewing where other grains are used for flavour as opposed to the approved grains which are grown only for yield.

P.S. Anyone know if there are folks making bannetons in Ireland or the UK? Or if I could get a selection in Dublin?

I got my banneton from China... EBay 😟

[cruiscinlan]

I got my banneton from China... EBay 😟

Just trying to do me bit for local crafts, doesn't look like you can get EU bannetons anyway :-(.

BTW lads, for those baking with dried yeast and looking to try a fresh yeast you can get it in the Polish/European food shops like Polonez in 100g packets for €0.49.

[Eoin]

I got my banneton from China... EBay 😟

Just trying to do me bit for local crafts, doesn't look like you can get EU bannetons anyway :-(.

BTW lads, for those baking with dried yeast and looking to try a fresh yeast you can get it in the Polish/European food shops like Polonez in 100g packets for €0.49.

I'm all for local when I can...

[cruiscinlan]

I'm all for local when I can...

I hear ya bud.

PS for those looking for the fresh yeast its 'Drożdże' in Polish. Common brands are 'Babuni Drożdże' i.e. Grandmas Yeast and 'Drożdże domowe' i.e. Domestic yeast.

[Beermonger]

And if you haven't bought fresh yeast before... you'll find it in the fridge in the form of a little foil wrapped block.

[Flanagan]

Real Bread Ireland are hosting a load of demos and open days in bakeries this week:

http://realbreadireland.org/real-bread-demos-and-open-days-4th-to-10th-october-2015/

[BigDanny84]

So I baked my first sourdough this morning. As soon as I put it on the baking stone it collapsed. It had filled the banneton to the top after 12 hours of proving. Has anyone got any idea why this happened? It still raised up a bit but prob ended up about half the height that it should have been. It tasted decent enough but I was disappointed overall.

The recipe I used is from the baker brother and it is my own starter that is 8 days old and I did the float test beforehand.

300ml sourdough culture
500g good-quality white flour
200ml warm water
Pinch of salt

http://www.channel4.com/programmes/the-fabulous-baker-brothers/articles/all/sourdough-bread-recipe

[Eoin]

So I baked my first sourdough this morning. As soon as I put it on the baking stone it collapsed. It had filled the banneton to the top after 12 hours of proving. Has anyone got any idea why this happened? It still raised up a bit but prob ended up about half the height that it should have been. It tasted decent enough but I was disappointed overall.

The recipe I used is from the baker brother and it is my own starter that is 8 days old and I did the float test beforehand.

300ml sourdough culture
500g good-quality white flour
200ml warm water
Pinch of salt

http://www.channel4.com/programmes/the-fabulous-baker-brothers/articles/all/sourdough-bread-recipe

It's a real pain in the hole when that happens to be honest. I tip it out of the banneton as gently as I can, can't really help apart from that.

[BigDanny84]

It's a real pain in the hole when that happens to be honest. I tip it out of the banneton as gently as I can, can't really help apart from that.

Cheers Eoin. I thought it was gentle enough but will try it again.

*edit
Google suggests that I have over-proofed my bread. Will try a shorter time in the same place and see how I gets on.