Simple Bread

[Octave]

@Octave Glad you made it to Oregon. It would be great to see photos of the new landscape/homestead as well, when you have time.

Here's a batch from our first two weeks here. My 20hr/week on the bike quickly became 10hr/week with 30hr/week farm work and 30hr/week work work, but I'm not complaining for a second.

[mnoble485]

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Third attempt at this. I’m not up tp VS standards but definitely an improvement. If you look at the bread at about the 5:00 position you can see where I should have left it in another few minutes. I peeked in the crust and got nervous about the darkness. End slices were great and even the wife, who is not a bread fan, was impressed.

Practice, practice, practice.

Mike

[Too Tall]

Mike all I see is delish. bread.

[guido]

1A522CC1-3549-4801-A7D5-E9270305B563.jpg

Third attempt at this. I’m not up tp VS standards but definitely an improvement. If you look at the bread at about the 5:00 position you can see where I should have left it in another few minutes. I peeked in the crust and got nervous about the darkness. End slices were great and even the wife, who is not a bread fan, was impressed.

Practice, practice, practice.

Mike

Fantastic loaf Mike! Really shows how much work you are putting in...

[rwsaunders]

Mike, Mike, Mike!

[rwsaunders]

Another simple, white/whole wheat mix bread because my household; self not-included; won’t eat whole grain...slowly getting there. PS...anybody else thinking of a grain mill for home? I ask as you can get wheat berries and such, at any grocery store these days, when you can’t find flour. Grind yer own...

[mnoble485]

I’ve got a few questions.
What is the height of your loaf at center? It’s hard to tell but I don’t think mine is equal.
Does a banneton (sp?) help?
Guy suggested that I might have let dough go past optimal rise. Do you feel your way with this?

Mike

PS RW, that loaf is what I’m striving for before I move on to other flours.

[Too Tall]

Another simple, white/whole wheat mix bread because my household; self not-included; won’t eat whole grain...slowly getting there. PS...anybody else thinking of a grain mill for home? I ask as you can get wheat berries and such, at any grocery store these days, when you can’t find flour. Grind yer own...

We got one as a wedding present. For the first couple years it was used extensively than gave up on thing because maintenence was a PITA. Weak excuse. I was buying some incredible stuff from Montana IIRC.

[guido]

Another simple, white/whole wheat mix bread because my household; self not-included; won’t eat whole grain...slowly getting there. PS...anybody else thinking of a grain mill for home? I ask as you can get wheat berries and such, at any grocery store these days, when you can’t find flour. Grind yer own...

Another stunner RW! You do set a fine aspirational model...

[rwsaunders]

Guy...we are establishing an amateur bread collective and now, Mike has been sucked in.

[dgaddis]

I got my starter out of the fridge for the first time in a while and gave it a feed. Gonna try my hand at sourdough pizza this week!

[Too Tall]

I've made a 7' tall German friend in my neighborhood. He bakes bread for his family every couple days and his goods are spectacular.

This is fun stuff.

Today or tomorrow I should rec'v a large sack of flour from RW's supplier. Thank you sir.

Oh, I've got a 1 kilo no knead 24 hrs. rye in the works :)

It's just bread d@mnit but I feel so attached to the results.

[guido]

My flour comes in from the coast on saturday. Ordered 25lbs of 11.5%, 5lbs Dark Rye, 5lbs Spelt, 5lbs 00.

SAF Red instant yeast arrives friday.

Serious baking on sunday...

[Too Tall]

My flour comes in from the coast on saturday. Ordered 25lbs of 11.5%, 5lbs Dark Rye, 5lbs Spelt, 5lbs 00.

SAF Red instant yeast arrives friday.

Serious baking on sunday...

You will have to give me some ratios. My neighbor mentions spelt alot.

[marley]

xkcd: Sourdough Starter

sour.jpg

[guido]

You will have to give me some ratios. My neighbor mentions spelt alot.

I'm exploring too. Will report.

[Too Tall]

Mrs. Too declares this best yet. Twenty four hr. development at room temp. Approx. 80/20 00 flour to Rye baked at 475F / 35 mins. in a covered dutch oven and 15 mins. uncovered.

We are not unhappy.

Structurally I can do better when folding is done. I need to get a better closure on the bottom of the dough ball so there is more even bake. It is TOTALLY a vanity thing. However as we all agree in bicycles and beers looks matter.

PS >> The reason there’s still a dry yeast shortage.

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[guido]

Fabulous looking bread Josh!

[JoB]

josh, if that ends up on the shelf in an Austrian bakery, people would be happy. Recipe?

[rwsaunders]

TT..now I'm jonesing for a cream cheese and green olives (with pimento) on rye sandwich. Try and slash that top before baking, as the rye in the gluten structure is most likely holding the "skin" back from opening up during expansion. You'll get those nice, dark curly q's on the crust.

How to Slash Dough - Video - Artisan Bread in Five Minutes a Day