Quote:
Originally Posted by Hondaracer
Looks great, how’s the taste?
I’ve had some great loafs recently from a local bakery who makes sourdough Ciabatta, it’s so sour it’s super good
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When fresh there's a slight yogurty sourness (I guess from the lactic acid bacteria). It's actually not super sour like you sometimes get from grocery stores. I think some places add citric acid to their dough to make it more sour.
Crumb is very fluffy, not dense, making it good for sandwiches. I ferment on the longer side, which makes huge fluffy loaves that have a bit of a wild shape. Almost too much sometimes actually, because it's so warm in my kitchen now. But I find slightly overproofed to have the best taste and texture rather than being under. Crust is crispy when fresh and makes a mess when you slice it lol
After a day, a bit more sourness sets in. The crust 'solidifies' more, making it easier to slice, but it's not quite as tasty. That crust flavor starts to soak into the crumb
For a long time I had a problem where the bottom crust would be super thick and tough. So I changed my method to take it out of the dutch oven completely after the first 20 minutes (instead of just removing the lid) and that fixed it
We've found that it makes amazing french toast. The hint of sour makes it taste like there's berries in it, even if you just use milk and eggs and maple syrup. Actually amazingly good
Next step is I need to work on my shaping, and also learn how to read 'issues' better. Right now if something is wrong, I don't have the knowledge to figure out exactly what happened. Like if there's a giant air pocket, was that my shaping? Overproofed? I can make great bread, but right now "I don't know what I don't know", so I think it could be even better. Need to read some books
Quote:
Originally Posted by unit
nice, i used to bake lots of bread but got too lazy, plus my partner has a gluten sensitivity 
i did buy an ooni 16" gas oven though, although it's been sitting in the box still since last year. |
BTW I have heard this, but I don't know if it's true, but sourdough is allegedly safe for gluten sensitive people (not full celiac) because the yeast/bacteria culture breaks down a lot of the gluten during fermentation. That's also what makes highly fermented sourdough so fluffy (if you leave it just a bit longer, it breaks down completely and you have a pancake)