Author Topic: Bread  (Read 3279 times)

Offline pete b

  • Official Poobah of No Life.
  • *
  • Posts: 3123
  • Barre, Ma
    • View Profile
Re: Bread
« Reply #30 on: May 04, 2017, 11:50:23 PM »
My wife works from home now as an artist so now I feel with her help I can pull off a sourdough once a week. I fed the starter yesterday morning, made the levain last night, and the dough this morning. She did the folding and refrigeration this morning and pulled it out this afternoon. I formed the boule, put in the banneton and baked tonight. It sounds like a lot but each step is several seconds to a few minutes of work.

Sent from my SM-G920V using Tapatalk

Don't let the bastards cheer you up.

Offline pete b

  • Official Poobah of No Life.
  • *
  • Posts: 3123
  • Barre, Ma
    • View Profile
Re: Bread
« Reply #31 on: November 13, 2017, 02:44:24 AM »
Beet sourdough

Sent from my SM-G920V using Tapatalk

Don't let the bastards cheer you up.

Offline jimmykx250

  • Brewer
  • ****
  • Posts: 328
    • View Profile
Re: Bread
« Reply #32 on: November 13, 2017, 11:55:18 AM »
Beet sourdough

Sent from my SM-G920V using Tapatalk
[/quote

Looks really nice! I have problems with my dough sticking to my banneton's every time. I dust them with flour and corn meal sometimes and still they stick. Any tricks?
Jimmykx250

Offline pete b

  • Official Poobah of No Life.
  • *
  • Posts: 3123
  • Barre, Ma
    • View Profile
Re: Bread
« Reply #33 on: November 13, 2017, 12:19:31 PM »
Beet sourdough

Sent from my SM-G920V using Tapatalk
[/quote
Just more flour. Flour both the banneton and the dough, being especially careful that the part of that banneton that the bread will rise into is also covered.
Looks really nice! I have problems with my dough sticking to my banneton's every time. I dust them with flour and corn meal sometimes and still they stick. Any tricks?
Don't let the bastards cheer you up.