Differences

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--- kuckucksmuehle:recipes:sour_dough_bread [2017/09/27 11:45] – [Growing the sourdough] aimeejulia
+++ kuckucksmuehle:recipes:sour_dough_bread [2017/10/18 10:50] (current) – [Testing results] aimeejulia
@@ Line 25: / Line 25: @@
 ==== Saving Sour dough starter for the next batch ====
-After the growing phase you can scoop out a couple of big spoonfuls in a jar for the next time you make bread. Make sure the jar is clean, you can also [[:sterilize jars|sterilize the jar]], seal it and put it in the fridge. If you are part of a family like ours it is also best to label it.
+After the growing phase you can scoop out a couple of big spoonfuls in a jar for the next time you make bread. Make sure the jar is clean, you can also [[https://www.thespruce.com/sterilise-jars-for-jams-and-preserves-435340|sterilize the jar]], seal it and put it in the fridge. If you are part of a family like ours it is also best to label it.
 ==== Baking bread ====
@@ Line 37: / Line 37: @@
 If you are using **bread molds** now is the time to oil them. You can line the thin with seeds if you like.The mixture can be in this case quite wet.
-If you are not using a mold you should make the dough firm and non sticky to the touch.
+If you are not using a mold you should make the dough firm and non sticky to the touch. I have only tried this in a mold.
 If you are using **a bread making machine** it is important that you look at the manual for the machine to figure out with setting works best. In my case this was a total fail when using the usual setting for the shop bought mix. Further research is required.
-If you are using **a gas oven** use gas mark 6 which is about 200 degrees Celsius or 400 degrees Fahrenheit.
+If you are using **a gas oven** use [[http://www.inspiredtaste.net/23326/oven-temperature-conversion/|gas mark 4 / 5]] which is about 180 degrees Celsius or 360 degrees Fahrenheit and cook for about 1 hr 30min. The oven we use here is not a fan oven and it is hotter at the front and doesn't circulate the heat.
 If you are using **a wood oven** start baking at 200 degrees. You can use a cooking thermometer to measure the temperature.
 ....
+==== Testing results ====
+th September 2017 - the first 2 loaves did work out.
+Loaf 1 - 700gr, baked in gas oven - mixture too wet, the outside crust was perfect but the bread didn`t rise, when sliced the inside was too compact and not cooked.
+Loaf 2 - 700gr, baked in bread machine - mixture was too wet, the loaf was uncooked both inside and outside, whilst cooking the mixture rose but the machine didn`t cook it for long enough, wrong program used. When sliced the bread was way too uncooked but good consistency expected if it had continued cooking.
+Result: inedible bread, was able to dry out and feed it to the chickens
+th September 2017 - success!
+Loaf 1 - 1kg, baked in gas oven gas mark 6, the crush is a bit too well done, the temperature should be lower and the bread cooked for longer. I will try the next one with gas mark 4 or 5 and cook for at least 30 minutes longer. To check whether the bread is ready I put in a knife as I would check a cake and checked whether the middle was still uncooked. The result is edible even with the cripsy crust.
+Loaf 2 - 1kg, baked in gas oven gas mark 4, cooked for around 2 hours, still unsure as to when to know when this is done. We haven't cut into the loaf yet. The result is good but the crust is too thick and the bread is slightly drier than I would like it.
+th October 2017 - more testing
+Now adding a glass of water when baking the results are nice soft bread, sometimes too soft and we lost the crunchy crust completely
+Will be trying to have the glass cup only some of the time.