Sourdough

[Bustercluck]

I’ve been getting into some sourdough bread and venturing into some different recipes. There’s a couple of people in my house who get sick from storebought bread so we’ve been cranking this stuff out and freezing it regularly. It’s all good, but some stuff is better than others.

This is a good resource for foolproof bread.

https://littlespoonfarm.com/

[Bustercluck]

This is today’s creation.

A light rye with caraway seeds. The recipe called for 3 tablespoons, but I cut it back to 1 and I beat the dough for 5-6 minutes with a dough hook and performed two sets of stretches. And I used 140 grams of rye flour.
https://images2.imgbox.com/87/fe/0t0K6m3E_o.jpeg (https://imgbox.com/0t0K6m3E) https://images2.imgbox.com/6d/6d/miQlUNU9_o.jpeg (https://imgbox.com/miQlUNU9)

https://www.bostongirlbakes.com/sourdough-rye-bread/

[Bustercluck]

Here’s another resource I haven’t used,but I’ll save here as it looks good.

https://breadtopia.com/

[Arctic Lake]

Hey Bustercluck . I will pass on to my better half . She wishes she had more time for these things
Thanks !

[Bustercluck]

Hey Bustercluck . I will pass on to my better half . She wishes she had more time for these things
Thanks !
Most people over complicate things. I quite often just mix the dough and throw it a bowl to rise all day and then throw it in the oven after dinner. It doesn’t take much work time, just sitting time.

[adriaticum]

I like sourdough, but don't like the effort required to babysit the starter :)

[Bustercluck]

I shot from the hip today and modified the rye recipe from yesterday. Replaced the sugar with what I thought would be an equalish amount of molasses, used some fresh brewed coffee in place of some of the water and added a touch of cacao and allspice.

[high horse Hal]

Sourdough has been the answer to bread sensitivities ? How does that work?

[wildcatter]

I like a good sourdough with just enough rye to give that distinctive falvor and smell.

http://www.huntingbc.ca/photos/data/500/medium/P1010489-01.jpg

[Livewire322]

I like sourdough, but don't like the effort required to babysit the starter :)
My starter is sorely abused. It gets left in the fridge for months on end and revived if I want to make some bread - requiring some maintenance every four weeks hardly seems like babysitting to me. But hey, to each their own.


I’ve been getting into some sourdough bread and venturing into some different recipes. There’s a couple of people in my house who get sick from storebought bread so we’ve been cranking this stuff out and freezing it regularly. It’s all good, but some stuff is better than others.

This is a good resource for foolproof bread.

https://littlespoonfarm.com/
Check out “Artisan Sourdough Made Simple” by Emilie Raffa. My wife and I frequently use this book for inspiration for new loaves - the cheddar and dill one is fantastic.


Sourdough has been the answer to bread sensitivities ? How does that work?
This isn’t the only spot I’ve seen mention of gluten sensitive people finding sourdough is fine. I can honestly say, my knees get inflamed and I feel bloated if I eat most store bought breads, but I’m fine if I was my home made loaves. Maybe it’s placebo or I just eat less of the homemade stuff, but I’ve noticed a difference.

[Bustercluck]

Sourdough has been the answer to bread sensitivities ? How does that work?
Basic Sourdough is only supposed to have a few ingredients(water, salt, flour and maybe sugar), vs store bought bread which has 20-30 different things in it. You have to wonder what you’re eating when it costs $2-3 per loaf and doesn’t mould or go stale.

Bread doesn’t seem to digest in my stomach very well. It seems to sit there for days. I can eat some sourdough and be fine, but if I gorge myself on it than it does the same thing as regular bread. I quit eating bread altogether for a few years until I ran into a Ukrainian guy from red Deere who grew his own wheat and milled it himself. I’ve tried all kinds of his baking and been completely fine. Not sure if it’s the commercial yeast, genetically modified wheat or all of the preservatives, but something in it doesn’t agree with me or my oldest.

and I just had a sandwich with that rye bread from the top with some corned beef, mustard and a pickle. You can’t buy anything that tastes that good in a store

[elimsprint]

This is my main sourdough source https://www.theperfectloaf.com/ His potato buns recipe is awesome. We've had our starter going for over 10 years and haven't eaten store bought bread or buns in all that time.

[justachip]

You should have a look at the sourdough starter they still have from the gold rush that is still alive, there was an article on cbc how they found it still alive. You can buy some and keep it going.One of my friends wives picked some up and it worked well.

[Sitkaspruce]

Here's the one I use

https://www.theclevercarrot.com/

Lots of sites to visit and start to play with different ways of making sourdough. The wife is gluten sensitive and sourdough is her answer to enjoying bread with her homemade soup.

Try Sourdough Bagels, amazing!!!

Next week is Sourdough pizza crust and scones.

Just fed the starter today; once a week, 30g of flour and 30g of water, mix and let sit for 2 hours, then in the fridge until needed. I usually like a "sour" dough that is dense, so I usually make my bread after day 5-6 in the fridge.

Cheers

SS

[Bustercluck]

One of my favourites is to roll some pretzel dough out really thin and cut about a 1” strip. Take the strip and wrap it around a smokie.

or roll the pretzel dough out thin and stuff a hamburger patty in it with some mushrooms, onions, cheese, mustard and bacon. Just make sure it’s sealed up good so you do t get water inside during the boiling phase. That’s what we’re having tonight.

[Bustercluck]

Here’s the pumpernickel from today. Texture is good, but I think I need to work on the flavour a bit. The kids say it needs some more molasses and I could probably do that if I added some more rye. It already over proofed a bit and I’m guessing it’s because I had too much sugars.

https://images2.imgbox.com/0c/0f/LMvlPfy3_o.jpeg (https://imgbox.com/LMvlPfy3)

[Bustercluck]

https://images2.imgbox.com/0d/8c/gS7adnOv_o.jpeg (https://imgbox.com/gS7adnOv)

[Edzzed]

When you made the bread, What did you use for a proofer. A very simple proofer can be made at home. I took a large box and lined it with plastic. I used a portable induction cook plate to keep heat down and boil water furiously. If you have ever been in a bakery. A proof box is like walking in a hot rainforest. Spend a few minutes in it and you'll be drenched. If you bake the bread in an oven give it a spray of water just before going in. It can make for a nice crust. I gotta say, I have only ever made bread at home once in my life but over the years, Must have made a few hundred thousands. Imagine how many loaves you can make with 225 pounds of yeast. 10 Ounces will make 55 one pound loaves.https://i.imgur.com/Ui21vLa.jpeg
https://imgur.com/34hgX3bhttps://i.imgur.com/jdBKy5A.jpeg

[wildcatter]

This is my main sourdough source https://www.theperfectloaf.com/ His potato buns recipe is awesome. We've had our starter going for over 10 years and haven't eaten store bought bread or buns in all that time.

Thanks for that link, I will be reading and making some from it.

[mike31154]

When you made the bread, What did you use for a proofer. A very simple proofer can be made at home. I took a large box and lined it with plastic. I used a portable induction cook plate to keep heat down and boil water furiously. If you have ever been in a bakery. A proof box is like walking in a hot rainforest. Spend a few minutes in it and you'll be drenched.

My brand new Kitchenaid induction range with convection oven has a 'Proof' option. It also has a custom water tray accessory for the oven if you want or need moisture for baking. ;) Big $$$$ but a worthwhile investment switching from an old gas range. I too had been using a portable induction cook plate to get a feel for the technology. The only baking I've done in the new oven is pizza haha. I remember my Mom putting the dough bowl on top of the fridge to capture the heat coming off the back.

[Bustercluck]

When you made the bread, What did you use for a proofer. A very simple proofer can be made at home. I took a large box and lined it with plastic. I used a portable induction cook plate to keep heat down and boil water furiously. If you have ever been in a bakery. A proof box is like walking in a hot rainforest. Spend a few minutes in it and you'll be drenched. If you bake the bread in an oven give it a spray of water just before going in. It can make for a nice crust. I gotta say, I have only ever made bread at home once in my life but over the years, Must have made a few hundred thousands. Imagine how many loaves you can make with 225 pounds of yeast. 10 Ounces will make 55 one pound loaves.https://i.imgur.com/Ui21vLa.jpeg
https://imgur.com/34hgX3bhttps://i.imgur.com/jdBKy5A.jpeg
I’ve had my fireplace on pretty steady so it’s been pretty warm In The kitchen and I just cover the bowl with a wet towel. I’ve thought about buying a proofing box, but they’re pretty expensive, somewhere around $300. The proofing box would be the best option for consistency.

For humidity while cooking I have put a cast iron frying pan on the bottom rack of the oven and thrown a big cup full of ice in it just as I put the bread in. I think I need some more experience and consistency before I’ll really notice the difference in smaller adjustments. Right now I can make bread and it always comes out good, just some is better than others.

I do have a question though. What do you guys put in bread so it doesn’t mould or go stale?

[Bustercluck]

Oh, another proofing option. I haven’t used this one, but read about in several places. Cover your dough and put it in the oven with the oven light on.

[high horse Hal]

I do have a question though. What do you guys put in bread so it doesn’t mould or go stale?We've been buying Stonemill sourdough rye bread, so had to look at its ingredients after reading your post here.
Healthy looking list, and it has 'cultured dextrose' as an anti mold/bacteria additive

this post has given me some urge to make some up instead of buying at $3.00 a loaf

[elimsprint]

I’ve had my fireplace on pretty steady so it’s been pretty warm In The kitchen and I just cover the bowl with a wet towel. I’ve thought about buying a proofing box, but they’re pretty expensive, somewhere around $300. The proofing box would be the best option for consistency.

For humidity while cooking I have put a cast iron frying pan on the bottom rack of the oven and thrown a big cup full of ice in it just as I put the bread in. I think I need some more experience and consistency before I’ll really notice the difference in smaller adjustments. Right now I can make bread and it always comes out good, just some is better than others.

I do have a question though. What do you guys put in bread so it doesn’t mould or go stale?

Ours doesn't last long enough to go stale or moldy, the wife bakes 2 loaves a week, 1 goes in the freezer and the other is eaten fresh then the second loaf comes out and is consumed, rinse and repeat. She also does a pizza crust each time so baking day is pizza night, win, win IMHO.

[Bustercluck]

We've been buying Stonemill sourdough rye bread, so had to look at its ingredients after reading your post here.
Healthy looking list, and it has 'cultured dextrose' as an anti mold/bacteria additive

this post has given me some urge to make some up instead of buying at $3.00 a loaf

That might be one of the better breads out there. If I go to the store today I’ll take a pic of a few of the ingredient lists and try and figure out what the stuff is they put into these things.

[Bustercluck]

Today’s creation

https://images2.imgbox.com/2d/42/gA6NUVKA_o.jpeg (https://imgbox.com/gA6NUVKA)

[Edzzed]

I do have a question though. What do you guys put in bread so it doesn’t mould or go stale? Bread stays freshest at room temp in a sealed plastic bag. I use an electric knife to slice 1/4 inch off when it's a day or 2 old if I want a slice from it. Safeway in store baked bread really doesn't have preservatives except salt.

[Arctic Lake]

Well Bustercluck your thread has my better half in the baking bread mode ! Starter is on the go !
She went to look at out stored whole wheat flour in what we thought was an air tight container but the flour seemed off . It had a hint if of a moldy smell so out it went ! She is now looking at prepper sites to find ways to successful long term storage
Arctic Lake

[Edzzed]

Well Bustercluck your thread has my better half in the baking bread mode ! Starter is on the go !
She went to look at out stored whole wheat flour in our what we thought was an air tight container but the flour seemed off . It had a hint if of a moody smell so out it went ! She is now looking at prepper sites to find ways to successful long term storage
Arctic LakeYou can freeze flour. Before I retired I loaded up on buckets with lids. The lids have a rubber gasket. I use the buckets for storing sugar, flour etc. Makes freezing meat easy too, Just buy a package or 3 of chicken and plastic bag portions, Toss in bucket with label on it. Pull out as needed. Works best if chicken goes in bucket frozen first.

[Bustercluck]

Well Bustercluck your thread has my better half in the baking bread mode ! Starter is on the go !
She went to look at out stored whole wheat flour in our what we thought was an air tight container but the flour seemed off . It had a hint if of a moody smell so out it went ! She is now looking at prepper sites to find ways to successful long term storage
Arctic Lake
Just use it before it goes bad. Lol

[Sitkaspruce]

My buddy swears by the electric knife, I am old school and use an old bread knife. The wife complains that I cut the bread crooked, so maybe I need to look into the electric knife.

Making a couple loaves this week with a mixture of whole wheat and white flours.

Got this recipe today to use with your starter discard

https://www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella/?ck_subscriber_id=1576439678&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8D%9E+Have+starter+discard%3F+ Make+this+cake%21%20-%209943613

Cheers

SS

[Bustercluck]

A friend of mine has something similar to this. His sides can fold out on a 45 degree angle for putting round loaves on.

Bamboo Bread Slicer for Homemade Bread,Adjustable Width Bread Slicing Guides. Sturdy Wooden Bread Cutting Board. Makes Cutting Bagels or Even Bread Slices Easy https://a.co/d/4i780bH

[Bustercluck]

I’ll throw out my general tricks that have worked for me.

1- feed your starter the night before you want to bake and leave the starter out on the counter in a warm spot

2- mix wet ingredients. I try and use some warm water with no chlorine like cooled water from my kettle. I tend to put more starter in than the recipe calls for, I just kind of scoop a heaping half cup. Add dry stuff

3- mix with a dough hook in the mixer for 5-6 minutes. Sometimes I’ll add a touch of flour until the consistency “looks right”. The dough kind of forms a ball and doesn’t stick to the sides. Bagels and pretzels are a bit different because the dough is hard, but this works for bread.

4- cover with a damp towel in a small/medium bowl for 30 minutes. Do the 4 stretch and fold thing. Cover for 30 mins more and do another stretch and fold.

5- Let it sit half a day with a damp towel u til it rises lots.

6- turn it out on a lightly floured surface, stretch the dough tight and form your loaf. Wash and dry the bowl and put it back in for a couple more hours to rise.

7- flip the dough out onto a piece of parchment, put relief cuts in the surface and drop it into a Dutch oven. Cool with a lid for 20 mins at 400f and then remove the lid and keep cooking u til internal temp of 204f with a meat probe.

[Canuck77]

Bustercluck,

Look up french guy sourdough bread on youtube. (A non-bakers guide to sourdough bread). It's an excellent foolproof method, with no stretch and folds. It works really well especially his technique to bake the loaf. This is the method I use and the crust is unreal. Putting the dough in the fridge overnight really improves the flavor and is the same method most pro bakers use. As a bonus it really frees up time and you can bake the loaf anytime. I have two pots, so generally I make 2 loafs at a time.

I use rogers flour (all purpose or their organic) and I find I can increase the amount of water a bit. I've used rogers bread flour but don't notice a difference in how fast the gluten develops. I think there's no difference, but I do see a difference with Robin Hood flour (I don't like it).

I'm interested in making higher hydration sourdough in the future. I want to learn how to make sourdough with a really open crumb.. A goal for this year I suppose.

[Sitkaspruce]

I wait 5-6 days after a feeding, with it in the fridge, take it out and let it sit on the counter for 2-3 hours, then use. I like the "sour" flavour after it sits for those 5-6 days. I have also use it a day after a feeding, but the flavour is not as "sour" as the 5-6 days.

I have heard that taking a hot cast iron pan, add water and place it on the bottom rack when you are baking your bread for a great crust. Will try that tomorrow.

Some great links and examples to try! Thanks all!

Cheers

SS

[Bustercluck]

Sourdough pizza. Light crispness to the bottom and nice and chewy in the centre

https://images2.imgbox.com/01/91/GDJ5y0l0_o.jpeg (https://imgbox.com/GDJ5y0l0) https://images2.imgbox.com/8d/51/hhEBljvn_o.jpeg (https://imgbox.com/hhEBljvn)

[Arctic Lake]

Better half said her starter did not work .Maybe it was not warm enough in our house ?
Arctic Lake

[high horse Hal]

Better half said her starter did not work .Maybe it was not warm enough in our house ?
Arctic Lakecity water?

[Bustercluck]

Better half said her starter did not work .Maybe it was not warm enough in our house ?
Arctic Lake
Why didn’t it work? Did it go mouldy?

[Bustercluck]

We’re having some rye and homemade Montreal smoked meat tonight
https://images3.imgbox.com/63/e6/uYE0Ls4e_o.jpeg (https://imgbox.com/uYE0Ls4e)

https://images3.imgbox.com/63/e6/uYE0Ls4e_o.jpeg (https://imgbox.com/uYE0Ls4e)

[Bustercluck]

https://images3.imgbox.com/63/e6/uYE0Ls4e_o.jpeg (https://imgbox.com/uYE0Ls4e)https://images3.imgbox.com/63/e6/uYE0Ls4e_o.jpeg (https://imgbox.com/uYE0Ls4e)

[drbb]

My buddy swears by the electric knife, I am old school and use an old bread knife. The wife complains that I cut the bread crooked, so maybe I need to look into the electric knife.

SS

It is a cliche, but I say it anyway. You should let the knife do the work and don’t force it. You can sharpen your bread knife like regular knives and the result may pleasantly surprise you.

[drbb]

I wait 5-6 days after a feeding, with it in the fridge, take it out and let it sit on the counter for 2-3 hours, then use. I like the "sour" flavour after it sits for those 5-6 days. I have also use it a day after a feeding, but the flavour is not as "sour" as the 5-6 days.

I have heard that taking a hot cast iron pan, add water and place it on the bottom rack when you are baking your bread for a great crust. Will try that tomorrow.

Some great links and examples to try! Thanks all!

Cheers

SS

You can get this crust by baking your bread in a Dutch oven or other oven safe pots. Heat up the pot inside your oven at 425-450F, drop in the risen dough and slice your desired pattern on the top. Bake for 35 minutes with the lid on and 18-25 minutes after you take the lid off, depending on how thick you like your crust.

[Bustercluck]

I picked up a couple bags of heirloom wheat today from a farm just outside edmonton. One sifted and another 100% whole wheat from gold forest grains. A touch expensive, but I’m pretty excited to see if it’s easier on my stomach than regular stuff.

[Edzzed]

Made Foccacia the other day. Along with square apple pie. https://i.imgur.com/ZpgbjM0.jpghttps://i.imgur.com/g3r67Er.jpg

[Bustercluck]

That looks good. I haven’t started my Christmas baking yet

[Arctic Lake]

What time would you like me to come over Edzzed ?
Looks delicious !
Arctic Lake
Made Foccacia the other day. Along with square apple pie. https://i.imgur.com/ZpgbjM0.jpghttps://i.imgur.com/g3r67Er.jpg

[mike31154]

My sourdough starter began life in February. Took a while to properly mature but it's a dandy now. The new oven with proof option has really helped with consistency as there's no variation vs when relying on room temperature or other makeshift proofing scenarios. I haven't purchased bread since February, bake about once a week. My 2 go to recipes are for a loaf of sourdough bread baked in cast iron pan & baguettes. The baguette recipe is not a sourdough recipe & uses normal yeast, but after a couple batches I started substituting sourdough starter for the yeast. Now when I make the baguettes I simply follow the sourdough bread recipe & double it.

The bread recipe is started the day before baking as the dough slow proofs in the fridge overnight after the initial stretch/fold/warm proofing. The baguette takes 2 days since the dough is made in 2 batches. The first dough is added to the ingredients of the final batch which also spends the night in the fridge.

Also make pizza crust & Belgian waffles with the sourdough starter. The waffles are great out of the freezer & popped in the toaster.

Baguettes ;). Nice size for 1 person, about 250g of dough for each. They freeze nicely as well. Half for breakfast, half for lunch. The crispy crust is courtesy the steam bake option of my oven.
https://onedrive.live.com/embed?resid=A0157E1B64909474%2146349&authkey=%21AFVJRK_v_sNuw5w&width=1024

https://onedrive.live.com/embed?resid=A0157E1B64909474%2146350&authkey=%21AIB_vPI3qQL3Nyo&width=1024

Crumb could be little more open but either way the flavour is hard to beat.
https://onedrive.live.com/embed?resid=A0157E1B64909474%2146348&authkey=%21AL6wmyxVhP-Dv2E&width=840&height=955

[Bustercluck]

What kind of oven are you using?

Splitting the overnight dough with some fresh stuff sounds like a good idea to blend the sour and sweet loaves into something more balanced. I’ve found every time I leave the dough overnight in the fridge, it’s too sour for my tastebuds.

[mike31154]

What kind of oven are you using?

Splitting the overnight dough with some fresh stuff sounds like a good idea to blend the sour and sweet loaves into something more balanced. I’ve found every time I leave the dough overnight in the fridge, it’s too sour for my tastebuds.

An Xmas gift to myself last year, Kitchenaid induction range & convection oven. Cost over $3K and replaced a tired old natural gas range/oven. Includes a special tray to hold water for steam baking although one could easily use any oven proof tray to hold water while baking. All touch controls, no knobs, lots of presets for steam baking, convection etc. And of course the proof setting.

Here are the recipes I use copied & pasted. As mentioned I now just double the sourdough single loaf recipe to make the baguettes. Links to YouTube where I discovered 2 of the recipes are included.

Baguettes
Starter Dough
450g bread flour
7g salt
290ml water
5g fresh yeast or generous pinch dry
Mix & knead 2-3 mins. Cover tightly & proof in fridge 12-24 hrs.

Final Dough
500g bread flour
10g salt
300ml water
10g fresh yeast or 5g dry
Combine & add starter dough in small portions. Knead well, 8 minutes minimum. Stretch (window pane) test, shouldn't tear. Put in lightly oiled bowl, tightly covered into fridge to prove for 18-36 hrs.
Divide into 6 x 250g portions (ball shaped), give or take a few g
let rest 5-10 mins.
pre shape into small ovals by folding over into themselves
let rest 10 mins
fold & roll into final shape, rest 10 mins.
proof in couche ~20 mins. I use white linen pillow case dusted with flour & cover with white cotton dish towel
Score dough & xfer to baking sheet
Bake 240C-480F 20-25 mins. Steam, my oven has a steam tray but any low container that holds 1 1/2 cups water will work. Water should be very hot/boiling when pouring in.
YouTube link to this recipe. Baguettes Masterclass with Patrick Ryan video
https://youtu.be/n0U8RdRdFDU


Waffles
2 ½ cups (600g) sourdough starter
2 tablespoons sugar, maple syrup, honey, or sweetener of choice,
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
½ teaspoon unrefined sea salt
1 teaspoon baking soda
Combine ingredients & mix well. Batter consistency should be similar to honey running off spoon. If too stiff add buttermilk or milk.


Sourdough Bread
450g Bread Flour
300g Water
10g Salt
100g Sourdough Starter (active levain)(I add a few grams of yeast to ensure a good rise, shouldn't need to if starter is active enough)
Combine ingredients well, cover & rest 30 mins.
Stretch & fold in bowl, rest 30 mins. Repeat this 3x
Cover & proof 4-5 hrs. My oven has proof feature but turning on the oven lights (2 in my oven) produces similar temperature ~80F
Remove from bowl & preshape into ball on floured surface using stretch & fold method
Clean surface & tension dough by cupping sides
Cover & rest 30 mins.
Shape dough into rectangle & fold like a letter, then roll into oval shape. Tuck in side flaps if desired
Place in proofing basket lined with flour or rice flour. I use a flour dusted white cotton dish towel
Proof overnight in fridge. When I take it out I check for rise, if insufficient I let it prove a bit longer at warmer temperature
Preheat oven to 500F with Dutch Oven inside
Score dough & xfer to hot Ducth Oven (cast iron oval in my case)
Bake 20 mins. with lid on & 15 mins. more with lid off. Check after about 10 mins. to make sure it's not getting too dark
Grant Bakes video
https://youtu.be/-Kstk0C3m8M

https://onedrive.live.com/embed?resid=A0157E1B64909474%2147429&authkey=%21ANlsnJ4JUu-YeAM&width=1024

Sourdough starter at left. On baking day I take it out of the fridge, feed it & put it in the oven on proof. Within a couple hours it's very active, double in size or more.
https://onedrive.live.com/embed?resid=A0157E1B64909474%2147430&authkey=%21AOtD96C7npRZPpk&width=1024

[Arctic Lake]

Those look great Mike as well as the loaves posted later ! My better half likes to bake sourdough as well but with her still working she finds that sometimes it’s to much to juggle . When retirement comes look out, LOL !
Arctic Lake
My sourdough starter began life in February. Took a while to properly mature but it's a dandy now. The new oven with proof option has really helped with consistency as there's no variation vs when relying on room temperature or other makeshift proofing scenarios. I haven't purchased bread since February, bake about once a week. My 2 go to recipes are for a loaf of sourdough bread baked in cast iron pan & baguettes. The baguette recipe is not a sourdough recipe & uses normal yeast, but after a couple batches I started substituting sourdough starter for the yeast. Now when I make the baguettes I simply follow the sourdough bread recipe & double it.

The bread recipe is started the day before baking as the dough slow proofs in the fridge overnight after the initial stretch/fold/warm proofing. The baguette takes 2 days since the dough is made in 2 batches. The first dough is added to the ingredients of the final batch which also spends the night in the fridge.

Also make pizza crust & Belgian waffles with the sourdough starter. The waffles are great out of the freezer & popped in the toaster.

Baguettes ;). Nice size for 1 person, about 250g of dough for each. They freeze nicely as well. Half for breakfast, half for lunch. The crispy crust is courtesy the steam bake option of my oven.
https://onedrive.live.com/embed?resid=A0157E1B64909474%2146349&authkey=%21AFVJRK_v_sNuw5w&width=1024

https://onedrive.live.com/embed?resid=A0157E1B64909474%2146350&authkey=%21AIB_vPI3qQL3Nyo&width=1024

Crumb could be little more open but either way the flavour is hard to beat.
https://onedrive.live.com/embed?resid=A0157E1B64909474%2146348&authkey=%21AL6wmyxVhP-Dv2E&width=840&height=955