Simple Bread

[guido]

Learned a few things. Ken's techniques work and I'm catching up. Since I'm winging it, this bread will be more perfect next time. It was a bit under cooked (475F / 30 mins. covered, 475F 20 mins. uncovered). I'm thinking 80% was ambitious with Rye BUT IT ALMOST WORKED ;)
Taste is amazing, I'm not unhappy.
*Yep, forgot to score it again. **Yep, that is 1000g of flour.

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Awesome loaf sir!

[rwsaunders]

Quit teasing with the rye...I’m the only one in my house that appreciates it.

[nick k]

Baby’s first sourdough. It tastes great! I used a little too much flour in the cloche, and needed to preheat for a little longer. Next try in a few days.

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[mnoble485]

Very nice Nick. Sourdough and rye are up next for me. I have found a local bakery that is selling flour including rye. “organic sifted flour with bran and germ removed”. Help me decipher this please. They also have starter to sell, should I pick some up from them?

Mike

PS. Josh, that looks pretty dead on to me.

[Too Tall]

Giddy. Just got 50 lbs of 00 straight outta Compton...I mean Italy via Amazon. Looks amazing. I'm sharing some with my German neighbor who seem rather pleased not to pay ransom for Caputo.

[rwsaunders]

Very nice Nick. Sourdough and rye are up next for me. I have found a local bakery that is selling flour including rye. “organic sifted flour with bran and germ removed”. Help me decipher this please. They also have starter to sell, should I pick some up from them?

Mike

PS. Josh, that looks pretty dead on to me.

Mike...you can build your own starter, but it might go a few days faster with theirs...experiment with both.

Sourdough Starter | King Arthur Flour

[Too Tall]

Because turkey soup....

Simple Challah. It's my first shot at this. Not pretty yet it was devastatingly good and the house smelled like childhood.

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[guido]

I continue to experience a continuum of challenges but keep turning out loaves that look and taste pretty nice...





These are the Forkish Saturday White recipe with 700g white, 200g whole wheat, 100g dark rye, 780g water, 22g salt, 1/8tsp instant yeast. Even in the unlit oven with a touch of supplemental heat from a hot pack at 72 degrees it barely rose to what I judged to be 2x in 5 hours, and didn't budge further in 3 more hours. Supper, 2 zoom meetings then intruded and so it was 9:00pm when I finally got back to it and looked to be 3x. I divided and set them into proving baskets put them in plastic bags and put them into the fridge for an overnight slow prove. At 9:00am I preheated the oven and dutch oven this time with my oven thermometer. After a few zigs and zags I finally got the thermometer to read 475 and off we went. 30 minutes later I took the top off and it was darking nicely as I pulled to top of the DO. But 15 minutes later it was too far. and burned on the bottom. Grr....

The second one I did at 450 instead of 475 and after taking to top off it only needed 12 minutes to a slightly lighter brown that was not burned...

Even burned though the crust/crumb on the first is amazing... The lessons continue...

[Too Tall]

Guy, my experience with Forkish deal thus far is add a few more folds. Walk away for one hr. add a few more folds than stop when you feel the dough tighten up. I'm learning as well fortunately all the results are incredibly edible.

[guido]

Guy, my experience with Forkish deal thus far is add a few more folds. Walk away for one hr. add a few more folds than stop when you feel the dough tighten up. I'm learning as well fortunately all the results are incredibly edible.

This was 3 rounds of folds. Easy enough to try a few more. My thought was a tiny bit more yeast... Certainly pleasant to consume the testing results...

[caleb]

The yeast hoarders forgot to check the refrigerated section.

[COVRTDESIGN]

Very nice Nick. Sourdough and rye are up next for me. I have found a local bakery that is selling flour including rye. “organic sifted flour with bran and germ removed”. Help me decipher this please. They also have starter to sell, should I pick some up from them?

Mike

PS. Josh, that looks pretty dead on to me.

You can certainly buy their starter. I would recommend refrigerating it to retard it and feed it once a week. If you are going to make a lot of bread or pastries, then you can keep it out and feed it once or twice daily. I feed mine twice a day by removing half in weight for spoilage, adding 4oz unbleached AP flour, and 4 oz lukewarm water, (around 100*f) Mix thoroughly and cover with a kitchen towel.

I do this every day at 8am and 8pm. When I am not making bread or pastries, I will keep it in the fridge and only feed once a week with the same proportions.

[Too Tall]

This was 3 rounds of folds. Easy enough to try a few more. My thought was a tiny bit more yeast... Certainly pleasant to consume the testing results...

That is certainly enough folds. Yep, good call. YEAST!

[caleb]

I'm back on the bandwagon, and this morning's loaf is King Arthur's No Knead Everything Bread. Like the bagels, but a whole loaf.



Little soft on the bottom, but not soggy.

[Too Tall]

Glad to see we are not just old school bread hacks ;) The everything loaf is a swell idea. We liked the K.A. Challah a little too much. I'm sure that will get made once a week.

[mnoble485]

Caleb,
That turned out looking good. Next up for me is rye.

Mike

[guido]

Caleb,
That turned out looking good. Next up for me is rye.

Mike

Which recipe are you going to try? He said with great curiosity and personal interest...

[mnoble485]

I’m not sure Guy. Right now it’s a lot of want to and not much “ this is how to do it.”

Mike.

PS A loaf just came out of the oven. It’s huge. 10” diameter and 5 1/2 “ high. Pics and taste test soon.

[Too Tall]

Do 10 people want to split a 50 lbs sack of Rye and same whole wheat? Kidding / Not. No local sources for either. I can get massive amts. online. I think that every dewd in locked down America suddenly discovered baking ;)

[Scott G.]

I think that every dewd in locked down America suddenly discovered baking ;)

It's Bread Week and Paul and Mary look concerned.
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