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Alastair70

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Haven't bread baked in a while, the sourdough starter has been kept active knocking out pizza dough all summer. Finally got round to doing a Ken Forkish Overnight Country Brown this weekend. Baked in the indoor oven as I was brewing too. Could have done with another 5 minutes in the oven for extra colour but I had to pull it out as it was time to chill the wort and pitch.

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Haven't bread baked in a while, the sourdough starter has been kept active knocking out pizza dough all summer. Finally got round to doing a Ken Forkish Overnight Country Brown this weekend. Baked in the indoor oven as I was brewing too. Could have done with another 5 minutes in the oven for extra colour but I had to pull it out as it was time to chill the wort and pitch.

View attachment 53861
Looks good to me athumb..
Currently waiting for my SD loaf to finish rising - about another 30mins to go I reckon...

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Skippi

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Decided to make rolls for a change... and in case you're wondering where the twelfth one is... it's on a plate, slathered in butter Mmmmmmmmmm

View attachment 55707
They look great.

Out of interest - Did you need to adjust the temperature or timing for the rolls compared to say a full sized cob / loaf ?
 
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They look great.
:hat: Thanks - yes, I'm pleased with those (first attempt too).
Went well with dinner, and I'm thinking they will freeze easier than a loaf.

Out of interest - Did you need to adjust the temperature or timing for the rolls compared to say a full sized cob / loaf ?
I left the temp the same but reduced the timing... I gave these 10 mins at 220ºc fan plus 15 mins at 200c and they seemed about right...

(incidentally the dough was 1kg of flour, 600ml warmed milk, 1tbsp melted butter and 20g salt - for a dozen rolls)
 
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Trying out a new recipe from YouTube by JoyRideCoffee. This one had 5minutes too long in the oven but hadn’t actually suffered as a consequence.
View attachment 60090
Looks good - decent structure. Reminds me I haven’t used my cane banneton for a looong time… gives a really nice pattern :-)
 

foxy

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Has anyone tried using malt flour? I tried grinding up pale ale malt and it didn't go well made the bread stodgy. Malted rye came out well but doesn't need much. I would just like to capture the malt taste that is often found in some of the continental bread.
 

Alastair70

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@foxy I've used Dove's Malthouse quite a lot in sourdoughs, substituting around 10% of the white flour. It makes for a very tasty loaf.

I've now done half a dozen loaves with the JoyRideCoffee method, but I'm struggling to get the same oven spring as I did before. If anyone wants to try it, here's the process.

12 mid-day
Autolyse 375g white flour, 65g spelt flour and 340ml water for 3 hours

3pm
Mix in 88g starter, rest for 30 minutes
3.30pm
Mix in 10g salt, rest for 30 minutes

4pm
Kneed for 10 minutes (I've found this dough hard to work and resorted to using the KitchenAid)

4.30-6.30pm
3 coil folds in first hour
I'll usually get a couple of laminations then a couple more folds in second and third hour.
Shape and place in banneton

17 hour retard in fridge

Bake 11.30am following day


Here's todays attempt at this method, a wholemeal brown. Very tasty, but a tad overproofed and lacking spring.

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Funny you should mention using malted @foxy @Alastair70 because I couldn't get my normal flour this week (Duchy organic strong white) so I made a sourdough loaf today with the Duchy malted wholegrain which has a similar protein level. Just cut the first slice and it's pretty good - about the same rise as normal. Nice dark rustic looking crust, and a soft crumb. Think I'll be making it again :-)

1.5 kg loaf.

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Alastair70

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I definitely get a lot more oven spring with the Ken Forkish method compared to Joy Ride Coffee one. I must work out if the hydration is lower on this on making it easier to work the dough.
This week, 2/3 strong white flour and 1/3 Doves Malthouse.

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