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[Joric]

Oh well... sourdough can be tough. Keep practicing, thats the only way. I am trying to make Pan de Cristal. 106% hydration. Quite the challenge.

[Mambopoa]

Sounds hard to do.

But for me, I am very happy with all white sourdough, so moving on.

Next for me is Brioche and Croissants for the butter fun.

I do need to fix the soft crush loaf and buns, as dad with his teeth finds hard crusts difficult
Probably going to order a new loaf tin, with a lid. This should help keep the crust soft.
But as for burger buns (mcdonalds style) no idea yet.

So that is the next target in a few weeks.

[Joric]

2 tries at pan de cristal failed. 

As for the soft crust - here are a few hints and ideas.

- higher hydration for the dough (I know it's hard)
- lower fermentation/rise time
- keep dough moist / don't let it dry

Basically you don't want the dough to develop any "skin" at all. Buy yeast and try to make rolls. Use a lot of yeast, so dough will rise fast. Around 65% hydration is enough for that experiment. Keep the dough moist all the time. Use plastic bags to prevent air to get on the dough.

When baking, use steam a lot until the rolls won't rise anymore. Then open oven to release steam. 10s is NOT enough. Better go for 1 min or so. After baking let rolls cool until they are around 40°C, then put in plastic bag or cover etc. The remaining water in the crumb will soften the crust.

Good luck!

[Mambopoa]

I will buy a bread tin with a lid, this seems to also help create a soft crust.
I am going to try and get one with a more square shape.
Bread baked in that should have a soft crust and more like a standard white loaf.

But going to wait a few weeks still.

[Joric]

Baked this yesterday evening, I am very pleased with it. If I can do this not just by accident, I'll claim a level-up in breadmaking Time will tell, if that was just a lucky accident.

P.S. Good morning!

[Mambopoa]

Looking good Jor.
So was it lucky or have you been able to repeat them?

I have moved on to my next thing..
Making bread like the stuff you buy, so you have soft crust and fit it in the toaster.

With this in mind, I have ordered one of these...
https://www.amazon.co.uk/gp/product/B01M5F45M0/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I read this helps when baking, want to see how this is on its own, then try proving in a plastic bag.
In 3 to 4 weeks when it arrives, will try it out.

[Joric]

Hi there,
good luck with this project! You can bake amazing bread in these. I saw results in a bakers forum that looked really nice. These people didn't try to replicate the ultra soft bread / toast they sell in the supermarket, though. If that's your thing - go ahead! I can see the use for BBQ, too

I had no luck in making this bread again. There are too many parameters and you really have to hit the exact spot. So far I was aiming for a way more relaxed and forgiving baking method with 2-4 days of proofing time. Baking with sourdough AND making it a very relaxed experience is a hard mission. I didn't gave up yet.

[Mambopoa]

Sorry you can not repeat it, but I think you should still keep the level up!

The soft crust is mainly for my dad, his teeth can not handle the tough crust.
But he does like sourdough.

So I think if I prove and seal with clingfilm or plastic bag, then transfer to this and plastic bag again.
Lid on and bake, I hopefully have a soft crust that works for him.

Plus the advantage of a good sandwich / toast size loaf.

[Joric]

Did I already recommended the butter4all website to you? Have a look at this:

https://www.butterforall.com/traditional-cooking-traditional-living/butter-top-sourdough-sandwich-bread/

You'll find more interesting stuff there.

As for my bread. I used different flour (812+1600 vs 550) and from a different mill. Its always a problem to adjust a receipt to that. I am working on it.

[Joric]

Not sure, where to post this. 

My usual loaf of sourdough bread, but I used the kettle grill to bake it. First try - I like it! There's room for improvement... I'll work on that.

[Mambopoa]

Looks very good, especially in the kettle.
Never a failure, all lessons learnt.

Did the kettle hold temp well?

[Joric]

yes and no. I had 2 thick fireclay plates in the kettle and these didn't really got to temp. I will replace these with my pizza stone next time. So the air was hot, the stones were not.

[Mambopoa]

Well my new loaf tin turned up today.
Seems a little smaller than I thought, but will try and give it a go at the weekend if I can.

[Mambopoa]

OK New loaf tin test done.

Made my usual batch of 1kg style dough with normal yeast etc.
Proved, then shaped, in to the tin then proved again.

As it was smaller, I had to reduce time, normally I cook about 35 minutes, reduced to 25 minutes.
OK Guess the first problem when it is in the oven.

Yep, how do you see what the colour is like. +1 bread point to those that got it
So lid off and looks good (they are poppy seeds on the top)

Came out of the tin very easily

Side view too

And finally a slice (slightly warm still)


Really happy with the results, the crust is very slight and easy to bite through.
Looks like a normal white loaf too, ready for the toaster.

I would really recommend one of these tins.

And for the left over dough

Again proved in plastic so a slight crust too, I like it that way on these.

[Joric]

Looking good for the 1st try! As for the problem, that you can't see the dough with closed lid - same with the dutch oven method. Only chance: build some working recipes over time and stick to it. In Germany most people go for cast iron forms, btw. A FOTM thingie, I guess. I would go for a darker crust color as this gives more flavour. Crumb looks nice! Wouldn't a normal cake form give similar results? With initial steaming, I mean?

For some reason I get the darn "you can't upload jpeg, only jpg allowed" forum error, so I can't post photos from yesterday.  Silly iPad.