Sourdough

[RandyMarsh]

Any tips for a pretty loaf pls?, my dough rises like a eagle in my proofing basket but then looks a right mess when i transfer it to a tray and resembles a doughy cowpat.

It rises and tastes good but is not easy on the eye.

Is it too wet?, would it be a real cheat if i proved it in a loaf tin?

[Old_Geezer]

No expert but it sounds like you might have it too wet and floppy to me.

Why wouldn't you use a tin ?

Pretty ? Try a tomato loaf, it's a nice colour.

[EcclesCake]

How do you transfer it?

I find gently upturning the basket onto the tray and using your hand to hold it back if it is coming out the basket too quick to stop it from going splat and knocking the air out is as good a method as I have found.

[RandyMarsh]

I also think my dough is wet but it springs back slowly when prodded and looks so gorgeous in the basket.

I shall reduce the water added and lengthen the knead, I am using my kenwood to knead, what speed is optimal?, i try to use a lower speed otherwise my mixer makes a bid for freedom across the work top and i have to watch it.

It is the transfer from basket to tray where it cowsplats (!), I have tried to be gentle but i am just a bit ham fisted, maybe rougher with the knead and gentle here would be better?

I just reshaped on and stuck it in a loaf tin. Let us see if that fairs better.

Thank you!

[EcclesCake]

The trouble with using a mixer is that you don't get such a good feel of the dough (ooh, err missus), I'd have a look at the handbook for you Kenwood as it will probably advise on which setting for bread dough.

Generally wetter dough is better in the long run, if is silky and springing back then I wouldn't hold back too much water.

You could always try hand kneading, very therapeutic and it gets your hands lovely and clean ;-)

[RandyMarsh]

So, are not all of yours pretty as well?

[EcclesCake]

Mine are somewhere between Janet St Porter and Angelina Jolie on the 'pretty' scale.

I slash a hash tag on the top and bung it in the oven, slashing looks attractive but also detracts from any imperfections.

Another thought, you proving basket may be a bit big for the amount of dough you are making so it is more spread out to start with. Perhaps try adding an extra 10% of ingredients??? It might not make any difference but could be worth a try?!?!

[RandyMarsh]

thank you heartily for your help, i will report back!

[EcclesCake]

You're welcome and good luck.

[RandyMarsh]

Update, last 4 have been perfect, a little less water and a careful transfer have seen some humdingers!