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Help with sourdough breads

post #1 of 6
Thread Starter 

While I can make cakes like no other, breads are all together different.  I make a lot of things with my sourdough starter, all come out fine except the breads.  I have made four in oven and one in a bread machine, have proofed in bread machine except for the last two.  The bread has great flavor but weights a tons and is way too dense.  I do two proofs, first 30-45 mins and second 45mins with little rise in either one. I have tired three different recipes and they all turn out the same hard. I have done them by hand, by mixer, and by bread machine. Recipe is as follows for the most part.

3/4c warm water

1c sourdough starter'

1tsp salt

2 2/3c bread flour

1 1/2tsp active dry yeast

 

I am thinking its the yeast but not really sure.  Any help would be greatly appreciated.

post #2 of 6

Forty-five minutes!   Plan on over an hour for sour.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 6

Proof bread by how much it rises, not by time!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 6

Proofing can take as long as all day, eight hours or so, depending on the activity and yeast content of the starter.  I'd at least double or triple the proofing time and then see what kind of loaf you get.  You have very little to lose otherwise.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 6

I bake sourdough baguettes every day at work. I have a starter that is over 20 years old.

The wild yeasts in the starter are not always strong enough to carry the dough and more yeast may be needed.

I give my dough 2 1/2 hours for the first rise. Consistency of the dough is a key issue.

After forming the loaves they get a 5 1/2 hour second rise.

I start the bread at 10:00 in the morning and don't bake them off until 6:00 in the evening before service.

 

This is why you bread comes out too dense. You are not allowing the bread to rise properly.

Pete is correct.....proof by looks and texture, not time. 

post #6 of 6

Agreed. Just to add to that, shop-bought yeast is cultured in careful conditions, and is designed to be strong, that's why it only takes a short time to rise. However, the tradeoff is that you cannot keep it growing continually - if you make a yeasted starter with it then it will last for a while, maybe two weeks if you're lucky, but it cannot survive in the non-controlled conditions of the open world.

 

Sourdough yeasts on the other hand are much weaker, but will last forever if properly looked after (as far as I'm aware anyway). I used to have a sourdough, and when I made loaves with it they would prove for a total of two days! There was some flavour to that, I tell you!

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