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  1. This is a 75% hydration sourdough, with 3-4 hour initial fermentation and finished ~12 hours in a fridge. Then it was shaped, slashed with the long edge of a kitchen knife (at a ~30' angle) and placed into a 475' oven. I did not use a cover or a crock pot to bake. The problem I have is that my slashes always seem to close up, often opening at the bottom. If you look at this picture closely, you can see that there are remnants of slashes on the top of the bread (aside from the humps) - those slashes are from me slashing the bread again ~5 minutes after the bread went into the oven. I have never been able to get good scores and they always seem to close up. What am I doing wrong and what can I do to correct these problems?
  2. it is not up to the host to be upset at the taste of the diner, but instead, serve what the guest wants to eat. i'm in korea right now, surrounded by great, cheap, and well-made korean food. but i'd rather have a big mac right now myself.
  3. this looks an awful lot like what happens when you score bread before baking. possibly a tear while rolling or folding the dough would be my guess.
  4. try korean grocers. they typically have them and are typically sourced from korea.
  5. im going to taiwan in a week. gonna return with a whole mess of oolong!
  6. if it smells too sour before using it, it means the starter has matured. as per the tartine bread book (fantastic book, btw), you want to make sure the starter smells sweet and a little pungent like ever-so-slightly rotten fruit and not pungent like sour vinegar; additionally, you want to see it float in water before you use it. what i might recommend is that you take some of the dough and use that as a new starter. seeing as how you've added more flour and water to it, it should be a ripe, young starter which you could make a new batch from, given that it isn't completely dead from the heat. i imagine you should still be able to use the leftover dough for uses where you don't need a lot of air and rise in the final product - maybe a pizza, or some flatbread.
  7. several factors: i think you killed it by putting it in that oven. if it's hot enough to warp plastic, it seems like it's too hot for the starter to do it's magic. if that's not it, then you might have overproofed with the 24 hours. i'm not familiar with the recipe, but 24 hours in singaporean weather seems like it might make the little guys reproduce too fast. if you find that you overproofed the dough, it should go immediately into the oven, letting it sit out won't help any, and just extends the lifecycle of the starter. or, maybe you didn't have enough starter as you mentioned at the beginning. and i think the "strong" flour refers to a high gluten flour. like a bread flour, or a winter wheat.
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