Yes! I made crumpets from the first discard, and they were lovely! Well made up
Certainement! Sourdough CrumpetsShare the recipe/secret of your success please!
Gorgeously crunchy bottoms! I'm still a bit in shock that they turned out so well tbh. My starter still needs a bit of work.I got a bit too heavily into those crumpets last year, they are so nice...
here
Gonna give this a go tonight/tomorrow, and hope for better results than the first (chewy) loaf! Starter seems in much better condition now so fingers crossed.i don't do any kneading at all - give it a rough mix then leave it overnight, knock it down and put it into a tin in the morning and bake at tea time. too easy.
I don't think so - I'd just whack it in the oven once it gets to the top of the tin - you'll end up with some bigger air bubbles than you'd like if it's rising that fast probably, but it should still taste good.Blimey, it had risen like mad this morning. Knocked it down, stuck it in a 2lb loaf tin but it's already reaching the top of it. Should I have used 2 tins killer b ?!
Too late - came back from a walk, and have JUST stuck it in on 7! I do have a fan oven though so that might help (or hinder).Start it as hot as your oven goes, then turn it down to 200 C at 15 mins is my usual method atm
what are you finding hard about the dough? the kneading, the shaping at the end? It is a faff getting a perfectly shaped boule or whatever, but if you're not so bothered about that I'd just use a tin...Jesus fkn christ, I finally did it! But I am finding the dough really hard to work with. It's so bloody sticky! And a massive faff tbh. Might just stick to wholemeal loaves with trad yeast after all this.
It's incredibly sticky. Like being pulled into a gel-like planet with massive gravity. Once you're in you can't get out. The floury teatowels are messy as fuck. Everything gets covered in flour, the boule is hard to shape (but I much prefer its baked shape to a tin).what are you finding hard about the dough? the kneading, the shaping at the end? It is a faff getting a perfectly shaped boule or whatever, but if you're not so bothered about that I'd just use a tin...
Superb.It's incredibly sticky. Like being pulled into a gel-like planet with massive gravity. Once you're in you can't get out.
From what I've been able to ascertain about the floured teatowel / baneton method, even very experienced bakers end up with it sticking to the towel occasionally - but the crust is better than with a tin, no doubt. Have you tried using a dutch oven (this does involve having a big cast iron casserole or similar, but the crust is out of this world...)?It's incredibly sticky. Like being pulled into a gel-like planet with massive gravity. Once you're in you can't get out. The floury teatowels are messy as fuck. Everything gets covered in flour, the boule is hard to shape (but I much prefer its baked shape to a tin).
Anyway, am just coming to the end of the 2nd loaf and it's so perfectly done and crunchy that I've determined to carry on with it.
The No Knead method is less messy for obvious reasons.I don't have that equipment. I'll just carry on with the faff, does have great results and I do have the time.
Useful tip thank you. Will look up the no knead method too cheersOh, also, while you're getting the hang of it you could decrease the amount of water a bit.
It's on the recipe repository thread: Urban Recipe RepositoryUseful tip thank you. Will look up the no knead method too cheers
What kind of diameter of pot?It specifies a Le Creuset/cast iron casserole but you don't have to do that. Using a pot does mean you don't have to worry too much if the dough is a bit runny. Pyrex works too, or I'm playing around at the moment with baking it on a preheated pizza stone.