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Sourdough_Hobby's blog

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Hi all been doing some test bakes during our daily power cuts in South Africa, can’t get much bread baking done so been experimenting with panettone. Last bake below, starter wasn’t perfect but risked it.

I mostly followed Mauro Morandin recipe, replaced the fruit with chocolate and whole eggs instead of yolk, adjusted the hydration accordingly. Happy with the results so far, will use yolks next time, flour looks to be strong enough to handle the long fermentation. First dough was 15h( 22-26c ) and final proof 6,5h (30c).  



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Found the CB page on ciabatta over the weekend, thought the Biga recipe from mwilson looked interesting. In the past my ciabatta was all over the place, the flour I was baking with was inconsistent. Slightly adapted, wanted to see how much water the flour could take, could have probably pushed it slightly more, but this is one of the better ciabatta I have made, definitely the softest. Ended with a very strong dough if I understand correctly this if from the large portion of Biga. 

Could have probably proofed it for an extra hour, but was getting late.

Ciabatta #1

Biga (12h)

  • 600g Flour 
  • 250g Water
  • 60g LM


  • 200g Flour
  • 35g Oil
  • 18g Salt
  • 500g Water

Mixed and folded 3 times over 3 hours. Cut into rectangles and proofed on linen for 1,5h on a cold counter. Will change this next time, slowed things down as I could feel dough got cold. 

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Hi All, the local coffee shop has requested that I take over production of their rye. They currently get it frozen so decided to keep a record of my experimenting here. 

Initially though I would do a 100% rye with seeds, but that's closer to the health bread they currently use. 

Below is the first test result, happy with the loaf overall just going to tweak it slightly and play around with the starter  build,  I like the flavour I get from the three stage Detmolder build more.  I pushed the bulk on this one, left it for around 7 hours in a cool kitchen until the dough doubled. "pre-shaped" as much as I could, left it for another hour and shaped and proofed at RT for 30mins, fridge at 5C for 12H.  

Stats on the loaf was around 38% Rye and 77% hydration, with 20% Rye starter @ 70% ish hydration. Hand mixed, shallow score and baked seam side up, I wanted the natural tear along the seam, don't think I needed to score would have open up fine without the help. 

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