Plenty of tart that's for sure I put it in the fridge to finish before the bake I think that's where I lost some volume and didn't get that final proof right .

 

Getting better

Used psyllium husk in this one this acts sorta like gluten does in wheat bread.

 

That looks good, Ben.
I’ll be baking a sourdough tomorrow.

 

Fresh out of the oven, it’s sourdough!

 

Keep trying, learn from the mistakes.
I made a slight process change on today’s bake. Usually, I bake covered at 450F for 45 minutes, then 15 more uncovered. Today it went 50 minutes covered, 10 minutes uncovered. There is still significant darkening of the crust, which honestly is fine, as it does not taste burnt, just looks that way.

 

This morning's sourdough.

 

I think we have a new champion! That looks really fine.

 

That's a beauty!

 

Yeah, that really came out looking wonderful.

 

Thanks. This is the nicest looking loaf of sourdough I have baked so far. I've had this starter culture going for 3 years and it is really producing some great bread, I'm now working on making the loaves look as good as they taste.

 

Keep up the good work.

 

Today's boule

 

Thankyou.

OK
Cob loaf GF
700g GF flour
1 1/2 teaspoon Xanthan powder
25g Psyllium Husk powder
1.5% salt (10.5g)
20% ripe starter 140g
85% hydration 660g
1 tbsp olive oil.

Sive dry ingredients first and mix together
Add the wet ingredients
Using dough wisk or dough shaper combine all the ingredients until it form a ball.

No need the Knead your not developing gluten just combining it all untill it's looks like a dough ball.

The rest is an overnight 12 hour proof then form up and put in banneton in morning set aside an hour then get the oven piping hot 260c 20min covered then 30min 180c uncovered.

Cheers

 

I'm making flat sourdough breads these days as I can do that in my pizza oven (uuni 3)
Normally I make them quite small, but here I tried a bigger one

 

Got a loaf pan today so baked a GF loaf
It's a yeasted loaf I chucked the sourdough starter in as well for good measure.

This is the pan thing
Will give this a crack a few more times if it goes good I'll buy another then bake back to back on the weekend and freeze a loaf.

 

Yeah, that's a problem with homemade bread.
You start eating too much of it
I made 2 sourdough flats yesterday. Froze one, but already eatng the frozen one

 

Fresh from the oven, it’s sourdough with some spent beer grain flour for character. This appears lighter than previous bakes, likely the result of keeping the lid on my cast iron Dutch Oven through the entire bake.
I’m happy with the result