Sourdough Pain de Campagne

[BGKYSmoker]

Makes 2 boules or batards. Golden WW is king arthur

bread flour
900g

golden WW or reg WW (I used golden)
100g

water
800g

salt
20g

SD starter unfed or discard
40g

Mix until no dry flour showing. Rest 30 mins covered. Fold dough over all 4 sides, rest 30 mins. Do this fold 3 more times resting 30 mins after each fold over. Put in covered container with lid over night on counter. Do your normal shaping.

Boule on left stuck again to my basket so it degassed a bit.

 

[chopsaw]

Nice color on those . If you slice , post up the inside . I like the higher hydration breads .

What's going on with the basket ? Is it one of the wood pulp Bulka's ?

 

[BGKYSmoker]

Basket issue prob my fault. I use a mix of rice and WW, maybe increase the rice flour.

Trying some new flour.

 

[Redicans]

Looks Great to me!! More on a low carb kick right now so this post kills me hahaha!! Wish I could just eat bread all day sometimes!!

 

[chopsaw]

Slice looks great . I mixed up 3/4 cup of semolina , 1/4 AP flour that I use on my pizza peel .
I've been using that on the bottom of loaves . Might try it in the basket when my rice flour runs out .

 

[chef k-dude]

I've been working with a no-knead recipe/method. So far so good. I wouldn't make bread if I had to massage it like that.

I've been using a large Pyrex bowl for the rest and rise, sprayed with baking spray, the stuff that has the flour in it. The dough releases easily.

What's always a mystery to me with the sourdough bakers here is what are you using for the actual bake? We always see the loaves but rarely the tools. My neighbor got me started and uses an enameled cast iron dutch oven, so thats what I use because I have them. I went to the medium one because I think it contains the rise better...the large one allows the bread to get lazy and lay flatter.

The problem is getting the dough down in there in the first place because the method I was shown preheats the dutch oven, so lowering it down in there, even on parchment paper is a challenge to do it without losing the shape of the ball while not getting burned on the hands and arms from the edges of the dutch oven.

The other issue is the preheated dutch oven gives a fairly hard bottom to the loaf. It softens in the fridge after a couple days but out of the oven and cooled on a rack I have to slice with a bread knife to the bottom, then use a chef's knife to cut through the bottom crust. It eats great, so it's just "a thing".

I've seen a shallow version of the dutch oven for bread baking, just not sure I want to invest and store it, since so far, even though its a bit of a challenge, what I have works. The recipe I'm using has you bake in the preheated dutch oven, covered for 10 min, then uncovered till done.

Inquiring minds want to know...what are the rest of you bakers out there doing before we see the pics of the loaves?!

 

[chopsaw]

We always see the loaves but rarely the tools.

preheated dutch oven gives a fairly hard bottom to the loaf.

I cut the loaves in half , then snap the bottom crust . I put that cut face down , and take slices .

getting the dough down in there

Get a silicone sling like pictured above . Easy in and out .



I was using a D.O. , but the dedicated bread oven works way better for me . I get better browning after taking the lid off .

 

[mneeley490]

I would love to use that silicone sling thing, but most of my loaves are fairly high hydration, and would collapse over both sides before I could get them in the dutch oven. I just go with parchment paper, and try my best not to get my hands and arms branded.

 

[chopsaw]

I would love to use that silicone sling thing, but most of my loaves are fairly high hydration,

Most of mine are too . I chill in the proofing basket , then lay the sling over the dough and turn it out on a pizza peel . I take the peel the the bread oven and use the sling handle to slide it in the bottom section .
I'm using a shallow bottom oven , so not sure how that would work with a normal DO .

 

[chef k-dude]

Thanks Chop. I had just run across those slings on amazon this morning. That round one looks like its about 8" dia.? Your post about how you get yours in there came in as I was typing this. Because you have the lower sides you can "sneak up on it"!

Cant hurt to try the sling though. What I haven't done is leave more "handle" on the parchment paper. I lay the parchment over the bowl (pyrex in my case...seems to work fine), then hold a cutting board over the top as I flip the whole thing (much like you describe) and the dough comes right out intact on the paper. Then I cut the paper in a circle because I dont want any to bunch up creating scraggly sides on the loaf.

I really do like that bread oven pot...I'd have to find a place for it. My storage is maxed at the moment! And I have a 2,300 sq ft house with a two car garage filled with storage! Doesn't matter how much room one has, it gets filled up no matter what...and as a pack rat, its hard for me to purge stuff

What's the deal with the stoneware ridged stuff? I've seen that mentioned in some recipes and something about a basket. Are they referring to an actual basket that breathes?

So far so good for me except that perilous moment of getting the formed ball in to the DO without getting burned or ruining the shape! I pulled it off twice now. I cant be making bread all the time, we'll get fat again!

Whats the longest you have let your starter go before feeding? Assuming its in the fridge. I'm trying to let mine go a few more days at a time to see how long I can push it and 11-12 days it still fired right up on the counter when fed, no prob.