More on sourdough

[Chris__M]

My recent experiments with sourdough have been tasty enough, but the loaves haven't risen as much as I expected them to.

Last night, I tweaked the recipe a little, reducing the salt, and left the dough to rise overnight, rather than the 4-6 hours the recipe called for. As the loaves haven't been rising that much, I prepared more dough than previously.

I came down this morning to see it more than doubled in size - far more, in fact. Punched it down at lunchtime and kneaded it again, and then realised that if it rose again like that, it would be a bloomin big loaf. So I split it, and I have 3 loaves sitting on the windowsill waiting to bake. They did rise properly, so I'm glad I split it in three. It also has a lovely beery smell to it.

It's a nice evening out there, so I think I am going to try cooking these on the Traeger and see how they come out - I have a large pizza stone that I will use. After which I will finally have those pork chops I've been promising myself!

[Chris__M]

At the moment, I am waiting for the Traeger to come up to heat - I need it at about 425, and it's been hanging around at 380 forever - probably due to the whopping great pizza stone in there. I realise that 450 is generally considered to be the top end for the Lil Tex.

As this is an experiment, and I don't want to be completely disappointed, the kitchen oven has also been switched on, and I am going to bake at least one in the oven, possibly two, while the best one is going in the Traeger. As I say, I want to cook my tea after the bread has baked, and I am getting hungry.

Unusually for me, I remembered, despite my excitement, to take some pictures before they go in. Let's hope they come out the picture, I mean)!

[Chris__M]

Not brilliant, but not a disaster. The bread is pleasant tasting, but (a) lost its rise a bit during the cooking and (b) is a very cakey in texture - not unpleasant, but it tastes like bread-flavoured cake.

However, I think I know why that is - there isn't enough gluten in there. Which means I need to do one or more of the following next time:

(a) Add a gluten additive
(b) Reassess the bread flour I am using
(c) Knead it more

(a) is the absolutely final contingency, I don't want to do that. At the moment, my money is on (c) and probably (b). It may be that the sourdough needs a higher gluten flour than I use for normal bread.

I also need to split the difference on the salt front - not as much as my first bake, but more than this. But I am getting there.

I got the same results with the two I cooked in the Traeger and the one in my kitchen oven, so I know the Lil Tex can do the job - I managed two loaves in there at the same time.

I've taken pictures, but it is now tea-time. Will put them up tomorrow.

[Chris__M]

Pictures from yesterday's bake.

Proved loaves ready for baking:


Oven baked loaf:


Traeger baked loaf:


Traeger baked loaf (inside):


The white is where I used a little too much flour in the proving bowls to keep them from sticking - didn't affect the taste, though.

There seems to be no appreciable difference between the oven baked and Treager baked loaves. Baking in my oven is probably more economical, but I can see times when doing it in the Traeger will be worthwhile.