My second attempt was much better, although I think my starter was too aged, the bread was quite vinegar tasting. I'm attempting a second (third) loaf this weekend with the scraping method again if my day drinking doesn't get in the way...
Thank you for this info. I was stressing about the timing of everything. What do you use as a basket for proofing? I don’t have one.Hi Jersey Girl........yes, Jack's video that you posted is the technique I've been using to make my bread, and it's been working out really well for me:
1) Two nights before baking the bread I take my starter scrapings jar out of the fridge and fill it with equal amounts of water and rye flour up to the weight amount of starter that my recipe calls for (I do this right before I go to bed).
2) Sometime the next day when it looks like the starter has good activity like you see in the video, or better, I weigh out the starter I need, put the (covered) scrapings jar back in the fridge for next time, then I start making my bread dough and go through the stretch & folds like Jack does in the video.
3) After the final shaping, I plop the shaped dough into a proofing basket and stick it in the fridge overnight, and then I bake whenever I feel like it the next day.
I find that the coldness/firmness of the dough from the slow proof in the fridge really helps when it comes to carving designs in the dough with the razor, as compared to trying to carve into room-temp dough. I have much better success if the dough is cold.
I was reading under the comments of Jack's video and he says that if you don't want to do the slow overnight proof in the fridge, you can do what he does for his sourdough classes where an overnight rise is impossible.....After putting the shaped dough in the proofing basket, let it rest at room temp for 45 minutes, then rest again in the fridge for 45 to 60 minutes, then bake it right from the fridge. He says they come out lovely this way, but an overnight rise in the fridge is well worth it.
I have a coiled brotform/banneton made of rattan, but like Misschief said, you can use a well floured tea towel in a bowl. Brotforms/bannetons come in different sizes, depending on the weight of the dough for your your loaf. I have an 8" round one (measured rim to rim) and it fits my batches of dough weighing from 1 to 1 1/2 lbs (roughly a a 2 to 3-cup flour loaf).Thank you for this info. I was stressing about the timing of everything. What do you use as a basket for proofing? I don’t have one.
Were they out of the whole meal rye (the Ardent Mills Rye Meal Pumpernickel Flour)? I use wholemeal for mine and it took off like gangbusters.I used white rye flour that I ordered from Bakers Authority for the starter. It really didn’t come to life like it should have. I’m trying again. The end result was a fail. It didn’t rise properly. I’ll try Jacks technique next try.
No, it was plain white rye flour. I am happy to report though that i started two more last night, one of Mary’s again and the other Jacks technique. Jacks doubled in size overnight and I just fed it again As he instructs. I have a good feeling about this one.Were they out of the whole meal rye (the Ardent Mills Rye Meal Pumpernickel Flour)? I use wholemeal for mine and it took off like gangbusters.