Bread Baking (sourdough)

[old goat]

You are far too critical. That is a beautiful loaf.

Agreed. If a slightly irregular loaf bothers him he should definitely stay away from the pizza thread, and from making pizza.

[ColoMike]

Today’s work between COVID van booster effects and work. Still letting it cool. Hoping it is as light as it feels when I pick it up


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[DLD in UT]

I need a new recipe.

I can make spot on great loaves using Forkish's recipes: Country Brown, Country Blonde, and any flour mix between those two, which is my favorite. Pic below is this morning's bake.

I love the time table of his recipe as it allows me to only do stuff in the morning before work or in the evening after work. It just takes so many days to get it all done. Here is my schedule:
day 1 AM or PM: refresh my starter
day 2 AM build the levain (don't worry I only build what I need not his super wasteful gigantic levain)
day 2 PM mix the dough, stretch and folds
day 3 AM shape loaves and put in fridge to retard for 12-24 hrs
day 3 PM or day 4 AM bake

Does anybody else have a recipe that only requires steps in the AM/PM? I just want to try something new.

[skaredshtles]

https://breadtopia.com/sourdough-ciabatta/

12-ish hours start to finish.

I really like this bread.

[snoboy]

Still no base for skiing around here.

Baked these lovely loaves instead - loaded with toasted sesame. A bit light since you leave the cover on to keep the seeds from getting burnt, but they are pretty tasty!



Foodgeek's Sesame sourdough

[KQ]

Food for thought - literally.

The power of adding commercial yeast to your sourdough bread

[DLD in UT]

I have been trying some of the recipes in the new 3rd edition of Hamelman’ “Bread”. Per my above post, looking at recipes with time schedules based around AM/PM activity and long ferments and retarding to fit around work/skiing/kids. Fun to try new recipes and techniques.

First is his sourdough “workday 100% whole wheat”. Written with that schedule in mind. Really good, hearty, and almost European tasting. Next time I will up the hydration just a smidge.

Next is a straight dough oatmeal loaf. My kids loved as a sandwich bread. Only change will be slightly larger loaves next time.

Third is a Swiss braided bread. Similar to challah but with milk and butter vs water and oil.

House has smelled wonderful lately and thankfully no one in my fam has celiac!

[BobMc]

My 19yo daughter has decided she wants to become a baker. She applied at numerous bakeries throughout the valley. She interviewed and was hired to become an assistant baker at Kneaders. She’s been there for several weeks now, I’m starting to reap the rewards of their policy of letting employees take stuff home to appreciate the nuances…

I have a feeling it’s only going to get better from here.

[Buke]

I've been playing around with enriched doughs.

First up Cinnamon Rolls from The Perfect Loaf (https://www.theperfectloaf.com/sourd...innamon-rolls/) I refrigerated them overnight and then put them straight from the fridge into a cold oven so they would do the final proof while the oven heated. Worked perfectly and if I recall they baked for about 35-40 minutes.



This last weekend, feeling emboldened by the Cinnamon Roll experiment I made the same dough on Friday only this time I filled it with an almond filling and shaped it into this wonky loaf. The inspiration and filling came from this source (https://www.fixfeastflair.com/home/swedish-almond-bread). This had some problems. The main one was that it took way longer to bake than I anticipated and I had to leave to go skiing before it was quite done. I cut the end off and ate it in the car and left my wife in charge of taking it out of the oven. My 10 year old daughter really liked it so maybe I'll do it again but shape it like cinnamon rolls and glaze it.




I also made these brown butter sourdough chocolate chips cookies with some discard and they were easy and absolutely fantastic. No pictures.
https://www.theboywhobakes.co.uk/rec...te-chip-cookie

My gluten intolerant wife is getting less tolerant of all of the stuff I cook so I made some gluten free almond cookies for her yesterday but for some reason I didn't take any photos.

[KQ]

I've been playing around with enriched doughs.

First up Cinnamon Rolls from The Perfect Loaf (https://www.theperfectloaf.com/sourd...innamon-rolls/) I refrigerated them overnight and then put them straight from the fridge into a cold oven so they would do the final proof while the oven heated. Worked perfectly and if I recall they baked for about 35-40 minutes.



This last weekend, feeling emboldened by the Cinnamon Roll experiment I made the same dough on Friday only this time I filled it with an almond filling and shaped it into this wonky loaf. The inspiration and filling came from this source (https://www.fixfeastflair.com/home/swedish-almond-bread). This had some problems. The main one was that it took way longer to bake than I anticipated and I had to leave to go skiing before it was quite done. I cut the end off and ate it in the car and left my wife in charge of taking it out of the oven. My 10 year old daughter really liked it so maybe I'll do it again but shape it like cinnamon rolls and glaze it.




I also made these brown butter sourdough chocolate chips cookies with some discard and they were easy and absolutely fantastic. No pictures.
https://www.theboywhobakes.co.uk/rec...te-chip-cookie

My gluten intolerant wife is getting less tolerant of all of the stuff I cook so I made some gluten free almond cookies for her yesterday but for some reason I didn't take any photos.

Those all look incredible!

Re: the almond loaf - maybe try adapting a Stollen recipe?

[Buke]

Next up in the adventures of sourdough baking things that are sweet(ish), Swedish Cardamom Buns.

I used this recipe (https://www.theboywhobakes.co.uk/rec...uns-with-spelt).

I didn't have any pearl sugar to sprinkle on top, which would have been a nice touch. The buns probably didn't rise long enough after I shaped them. They came out a little dense. Also, the dough was not particularly sweet and, probably due to the spelt flour, tasted almost whole wheat. My kids were 50/50 on them. I think there's potential here, and I really like the cardamom flavor, but I think if I do it again I'll use a sweeter dough and scale the cardamom back a little bit. I dig the shape though.

[old goat]

"Sugar In the Raw", which I get at Safeway, is very similar to pearl sugar. I use it when I make Liege style Belgian waffles.

[stapes]

Damn. I think I need to go back and read this whole thread.

Some recent attempts. Not sourdough, although I’m debating trying a starter. My wife used to make this a bunch and hadn’t for awhile so I took a swing at it. Pretty simple and delicious.

[stapes]

Gave this pizza bianca a go. Not bad. Pretty tasty.

https://www.seriouseats.com/no-knead-pizza-bianca



And more loaves…

[skaredshtles]

[stapes]

Good looking loaves!

I keep doing 2 of these at a time about once a week…

[BobMc]

My daughter decided she wanted to enter the culinary field, specifically baking. She applied at most every bakery in town and got a job at Kneaders as an assistant baker. She’s been there a few months now, brings us home tasty stuff on the regular. Our dogs love her, she comes home floured up from head to toe, they start licking her shoes and pants as soon as she walks in the door.

She had extra baguette dough today, so she decided to experiment and make shapes, behold the Turtle!

[BobMc]

She’s now “head baker” at her store. I kinda like the moniker. I really like the leftover dough…

Raisin/walnut tonight. Peanut butter and jelly are out of this world.

[SB]

Bumpin

[MagnificentUnicorn]

Bumpin

Wtf is that? Looks like you fucked up the proof.

[AmmergauerTele]

Want to make sourdough cast iron pizza. Anyone have a good recipe? What are the tricks? I already have a good starter going and have been dabbling into the breads....amazing stuff.

[AmmergauerTele]

Third loaf. Dialing it in. How do you get more sour taste?

[old goat]

Long, slow rises in the fridge--according to King Arthur.
Use whole wheat flour to make the starter.

[~mikey b]

better starter

rye flour in starter

longer rise

two rises

[AmmergauerTele]

Thanks for the assist - yup, I was too impatient! I'll let you know how the next loaf comes out.

I've noticed the bottom of my bread has quite a thick crust from the bottom of the dutch oven. Worth the upgrade to some type of ceramic pot?