u/MtFlicker

395g Wasser
230g Roggen
355g Weizen
5g Olivenöl
13g Salz
100g Sauerteig

Ich bin in der USA und wollte ein gutes deutsches Brot. (Bin aus Oberfranken) Würde gerne ein Bauernbrot oder Schwarzbrot backen aber finde kein gutes Rezept. Wenn ich auf ein Rezept clicke dann wollen sie immer das ich dafür zahle. ? Kann mir da jemand bitte aushelfen?
Das Brot schmeckt lecker aber hat keine Luft Löcher. Das ist doch normal oder? Deutsches Brot hat doch auch keine solche Löcher? Ich hab alles vermischt und dann autolyse für 30 Minuten. Hab’s für 15 Minuten geknetet. Dann 4 stretch and folds alle 30 Minuten. Nochmal eine Stunde geprüft. Dann in einen Korb und im Kühlschrank für so 20 Stunden. Hab’s in einem Römertopf gebacken.
Was denkt ihr dazu? Würde mich über hinweise und Rezepte freuen.

Hi all. I just joined this page a little while back and have been reading your tips and tricks. I recently purchased a Kensington dehydrated sourdough starter and after a week it was ready so I tried my hand at a loaf. I tried sourdough probably 15 years ago but didn’t have any luck so I gave up. Since then I’ve been baking bread but only with commercial yeast which never tasted quite right.
I followed the Farmhouse on Boone recipe and it turned out amazing!

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/#wprm-recipe-container-40698

I just used the organic AP flour from Costco. Everything is really perfect (please critique my crumb, I know nothing about that) but honestly, the first one or two bites have a weird metallic taste. I used my very old Dutch oven in which I make all sorts of meals. I also placed a trivet inside to keep the bottom of the loaf from burning. The trivet normally sits on my wood stove with a pot of water on it. It’s also cast iron. When I went to remove the lid half way through, there was a lot of smoke coming from the pot. What could cause the metallic taste? Do I need to deep clean my cast iron pot? Next time I will leave out the trivet since it has that weird white rim now. Maybe that’s what caused the taste. How do you all keep your loafs off the bottom? Should I buy a new Dutch oven strictly for bread?
Other than the first bites, it’s delicious! My family isn’t here right now so I’m not sure if others can taste the metallic. Either way I’m super happy either way. I think it’s the best bread I’ve ever baked.
Thank you all for any feedback!