Worried about deflating. I got a little off on my timing. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Hi! I also noticed that for me, mixing by hand, my dough takes closer to 3.5 C of AP flour. I actually went directly to the source and purchased a variety of whole meal flour from a mill. Was the starter at a different stage of activity the first time you made it? Wait 30 min and fold, wait 30 min and fold, wait 60 min and fold, wait 60 min and fold. So when I put the dough on the floured surface I missed the part about making the rectangle and rolling up tightly. It was rising well. As an Amazon Associate I earn from qualifying purchases. I’ll leave my starter inside the fridge then took a starter to make bread at the same time feed and leave in room temperature for atleast 4 hours then put it back to the fridge. Thanks. Sorry, that wasn’t very clear. Eileen, I have watched a bazillion videos/recipes for sourdough bread and made 2 artesian loafs. I use my oven with the light on. Also, use your starter when it’s at it’s peak and just before it starts to recede. But you’ll reap more of the sourdough health benefits, since longer rises also helps ferment the flour more because the sourdough bacteria has more time to work. I don’t stir the starter down before measuring. Have you tried adding things like cheese or olives to it? We love it soooo much Wondering if it would turn out if I substituted part whole wheat or if it will then lose its softness and wonderful texture? 1. Maybe it would be better if I did refrigerate my regular dough. I only had 190g of starter but she is ACTIVE so the dough rose in about 4 1/2 hours. There’s an entire category of sourdough recipes you can try, including cinnamon buns and donuts that are to die for. Or could do you think I messed it up some other way?? Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. My kids are currently enjoying it. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. It’s a keeper! Enough to give the bread a wonderful character. My first loaf I tried was too dense and undercooked. An over-fermented crumb can collapse as the dough structure has weakened. You could probably use about 1/2 to 1 cup of whole wheat flour. I am curious about one thing. I usually feed my started in the evening and let it sit overnight but and then bake the next day but I hadn’t fed it in a while so I I fed my starter yesterday morning And put it in the fridge last night. Retarding overnight seems to be doing something but still not where I want it to be. Just a couple of things I’d like to check with you. Have made this twice now – have been told that we’re not buying bread anymore because this is so good. But my wife wants a soft crust. Freezing stops the process. I will give you an update. Bread flour should be fine for any bread recipe. I read that I can substitute 1 cup whole milk to 1/3 cup of milk powder to 1 cup water. These artisan loaves are delicious with soups and spreads, good as toast or even a slice by itself but I just don’t believe they’re meant for sandwiches unless I’m doing something wrong. ), Easiest Fermented Pickled Vegetables Ever. It definitely didn’t lose volume or deflate. Any thoughts? Then put on top of the bench to rise on room temperature. To check if a dough is ready for the oven, poke the dough with your finger. Brush the loaf with egg wash. Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. I wouldn’t worry so much about leaving the dough out because of the milk. I am planning to make this bread again. *The bread pictured was made with whole wheat starter and 3 cups of unbleached flour. It smells great and it’ll probably still taste good (still waiting for it to cool) but not sure what I did wrong. I finished with that around 2pm, put it in the fridge with a tight lid overnight. You can turn the dough out of the pan, knead it briefly, reshape it and return it to the pan to rise again. I made the recipe again this morning and it was a huge success!! In this recipe, yes, the butter and milk are providing fat for tenderizing the crumb of the bread for that quintessential soft sandwich bread character. Poke the dough and if it immediately springs back it’s not ready. I’m sorry if I’m confused, but there just seems to be something missing in the instructions. I’ll certainly be making many more. Cannot say enough good things about both the pan and the recipe. I think it’s about the types of acid produced as the yeast eats the sugar. I saw your suggestion to use ½ to 1 cup of whole wheat flour, but what effect would these other added ingredients have on the final product? 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