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  • Maiden journey

    Hi there good folks!

    My name is Jonas and I'm a keen hobby chef who run a trattoria with a WFO during the day. Most of my spare time is spent cooking something. I've not been baking "extensively", but I do bake. My head chef is a bread-maniac and together we are a pretty decent team.

    We've not been able to do much baking at work since the owen is allways full of pizza's, bisteccas and the likes. But now, I've buildt a new house for myself with a WFO, so now we finally have a place to work on our other skills!

    So. To the point. I've had a couple of not-so-successfull atempts using sourdough in a conventional oven. But now, on Friday the 13th of November (yes - we chose the date carefully) - we are going to give it a go in the WFO.

    But where do you think we should start? What type of sourdough, recipe and technique would be "smart" considering us beeing novices? Our best asset is that we have a pretty good feel for the oven. My friend is a better baker than me - but he has never baked anything from sourdoughs.

    We where kind of thinking to make 1/2 batch whole wheat and 1/2 batch fine. Since the oven is 120cm in diameter - I'm guessing we'll need about 8-10kg of dough. I'm intreged by Lievito, but not shure it's a good idea for our testdrive.

    Any suggestions and advice are very welcome. I promise to keep you posted during the process.

  • #2
    Hi Jonas,

    You might want to read through Peter Reinhart's posting on Pizza Quest regarding sourdough: https://www.fornobravo.com/pizzaques...ough-starters/

    Mitch
    Forno Bravo

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    • #3
      Here's my fool proof recipe for sourdough: http://www.fornobravo.com/community/...n-wheels/page6

      Look at post 77

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      • #4
        Jogyth,

        I am not sure if "Faith in Virginia" is still participating in the Forum or not but she was one of the premier bread producers with a WFO. Look at her thread and it is full of various innovations she did, ie steam injection, proofing, etc. With the switch over to the new Forum format I do not know what survived from her thread so good luck.
        Russell
        Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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        • #5
          My advice would be to visit a site called "The Fresh Loaf". Very good information and years of experience there.

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          • #6
            Jonas, my oven is still under construction, but I bake naturally leavened bread once a week in a conventional oven. You mentioned being "not-so-successfull" but aren't specific about what shortcomings you are experiencing. It may be that your problems aren't oven specific and changing to a WFO might not yield any better results. How confident are you that your starter is doing it's job? If not properly active you will not get good results. I have had my starter for over 25 years but started getting better hearth bread results after reading The Bread Builders: Hearth Loaves and Masonry Ovens (Alan Scott and Daniel Wing) and Tartine Bread (Chad Robertson). Both cover how to maintain natural levains (especially Bread Builders) and how to use them. Lots of good resources available, these were just the books my Wife bought me I also bake in a covered pot (20 min lid on, 20 off) and seem to get pretty good results. Friends tell me I will have to relearn how to bake when my oven is complete, but since I have a proven recipe I think the only challenges will be managing temperature and humidity.
            If you can describe how you have been making your bread and what is going wrong folks on the forum might be able to offer up specific help.
            My build thread
            https://community.fornobravo.com/for...h-corner-build

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