Just letting you know Sonny the starter is off and running. Man it got big over night :D
This is from 7:30 PM till this morning at 7:30 AM
(https://lh3.googleusercontent.com/-RAMdggU69SY/UVwQe3AfH8I/AAAAAAAAF14/smd2nbffkio/s1024/DSC_0050.JPG)
(https://lh6.googleusercontent.com/-wPRm4B3XvhY/UVwQelDXS3I/AAAAAAAAF10/2MwimqPmIGc/s1024/DSC_0051.JPG)
oooohhhh it is alive !!!!
The rehydration of the starters has been 100% so far.
Looks like you got a very active starter.
Nice going.
Made some bread yesterday and ran out of time between the last stage where you Proof the bread just before baking. I ended up leaving it Proofing over night. Came home to find this. :o
Started with this
(https://lh4.googleusercontent.com/-Y_kT2ImxNEI/UWLkaeiQH6I/AAAAAAAAF3A/AaCGJceo1lQ/s1024/DSC_0059.JPG)
After proofing all night
(https://lh6.googleusercontent.com/-YL6XkfpMzo8/UWLkZ05EgmI/AAAAAAAAF24/xrzA28_5pDA/s1024/DSC_0061.JPG)
Baked the bread this morning and it turned out pretty good. Nice, light And fluffy ;D
(https://lh4.googleusercontent.com/-r1O7Eh-RsNw/UWLk-hkX_zI/AAAAAAAAF3s/rwSCRKPqVAM/s1024/DSC_0065.JPG)
BREADZILLA!
I am a 100% rookie on this, but I can share my observations from when I tried it for the first time and the experts can weigh in. These were all proofed on the counter with no additional heat, so it was around 76 degrees Fahrenheit. I proofed one loaf for 4 hours and 2 loaves and some rolls for 6 hours. The one I proofed for 4 hours, while being smaller, seemed to have a really nice texture and held together well. The rolls proofed 6 hours were perfect, nice and fluffy. The loaves proofed for 6 hours, were maybe too light a texture, but still held up pretty well. Thanks for the start Sonny, that is some of the best bread I have ever had.
I am about to do another batch, for the experts, what is the optimal proofing time given the temperature, 76 degrees Fahrenheit? I was thinking to try one at four and some at five this time.
This looks so good. Does it have a sour dough taste or could it have ?
Quote from: OldHickory on April 08, 2013, 12:14:45 PM
This looks so good. Does it have a sour dough taste or could it have ?
To me it tastes a lot like my Ukrainian mothers Easter bread. Very fluffy and rich at the same time. It has a totally different taste than the sour dough (friendship bread) that I have tasted.
Quote from: OldHickory on April 08, 2013, 12:14:45 PM
This looks so good. Does it have a sour dough taste or could it have ?
You ever eat at the Texas Road House Restaurant?
This dough tastes just like there rolls they serve you wile your waiting for your order
To me anyway ;D