Simple Bread

[dgaddis]

First loaf I've made in nearly a year. Super happy with how it turned out...especially since I forgot about it and it proved about 2hrs longer than I intended haha. Nothing fancy, about 50/50 bread/all-purpose flour with a bit of whole wheat thrown in for fun.

[Wisco]

Mixed things up a bit based on my continued learning with the goals to continue to improve my basic all purpose flour sourdough game

1. Water + flour only autolyse for 45 minutes at room temp. Then add bubbly starter and salt.
2. Longer but slower bulk rise with a few hours at room temp in the afternoon and finish overnight in the refrigerator
3 This morning, focused on tightening up things during the shaping process
4. Pre-heated the dutch oven.
5. Used a razor blade instead of kitchen knife to score a curve.

So with all of that we have a better chew and crumb with a bitchin lip. This loaf is not going to last until the end of today with two of our three kids home from school. Improvement indeed.

Bread by shenoi, on Flickr

Bread by shenoi, on Flickr

[dgaddis]

^^That's a great looking loaf!!!

I can't remember if I mentioned this or not previously here...but I've totally changed how I make bread as far as mixing it all up goes. I don't follow the FWSY method any more.

I weigh out all my ingredients. I mix the salt into the water and stir to dissolve. I add the starter to the water and stir it up really good. Then I add that to the flour. My theory is this ensures the salt and starter are truly evenly distributed throughout the dough.

Seems to work fine and is much easier IMO than adding the starter and salt later and trying to incorporate them into the dough, you definitely spend less time with your hands in the dough. I haven't seen any downsides...at least not at my skill level anyhow haha.

[rwsaunders]

Tonight’s crusty creation.

[htwoopup]

I have never baked bread.

But on the 9th day of coming over the border quarantine, we ordered 980 gm of buckwheat for something that the French Canadian was going to make.

On the 10th day of quarantine, the contactless delivery from the local supermarket had substituted a 5 kilogram bag of unbleached white flour.

So, taking you all as inspiration, I whipped up a simple recipe in the early pages. I let it rise for the duration of 40 miles on the trainer. I let it rise the second time for the duration of the shower and the hot tub.

It does not look anything like the beauties you all have done, but if it isn't right it will be turned into French Toast by my wife in the morning.



There are 9 pounds of flour left and 4 days of quarantine so I am aiming to learn how to make my next post be more presentable and probably also tastier than this is likely to be.

[rwsaunders]

Jon...I baked a sourdough boule a few years ago, that I couldn’t even cut with an electric carving knife...family still chuckling over that one. Croutons were/are my go to in these situations.

[guido]

Looks entirely edible Jon. Food made with love for your family doesn't need to be pretty...

[mnoble485]

Jon,
I have never had the nerve to post my “not V-Salon worthy” attempts. Still, looks very edible at first blush.

A question for the smarter ones. The wife and I are back in NC at an elevation of around 4500 ft. Will things change from my 600 ft. above sea level Lakeland home?

Mike

[rwsaunders]

Jon,
I have never had the nerve to post my “not V-Salon worthy” attempts. Still, looks very edible at first blush.

A question for the smarter ones. The wife and I are back in NC at an elevation of around 4500 ft. Will things change from my 600 ft. above sea level Lakeland home?

Mike

Mike...ask the King anything...

https://www.kingarthurbaking.com/lea...ltitude-baking

[dgaddis]

I have never baked bread.

But on the 9th day of coming over the border quarantine, we ordered 980 gm of buckwheat for something that the French Canadian was going to make.

On the 10th day of quarantine, the contactless delivery from the local supermarket had substituted a 5 kilogram bag of unbleached white flour.

So, taking you all as inspiration, I whipped up a simple recipe in the early pages. I let it rise for the duration of 40 miles on the trainer. I let it rise the second time for the duration of the shower and the hot tub.

It does not look anything like the beauties you all have done, but if it isn't right it will be turned into French Toast by my wife in the morning.



There are 9 pounds of flour left and 4 days of quarantine so I am aiming to learn how to make my next post be more presentable and probably also tastier than this is likely to be.

SOLID first attempt, and looks like it will be completely edible. My first attempt was similar - fairly ugly but tasty. I've also made some that went straight into the trashcan after coming out of the oven haha. Here's Loaf #1 is in all her misshapen glory.



But it's what's on the inside that counts.

[Too Tall]

Giddyup Jon, you are in the game. Ha we eat our mistakes. I've got a first attempt RYE in the oven as we speak. I'll take a pic. for better or worse ;)
*Edit a few mins. later.
Uhhh, it's really good. Caraway seeds, what a splendid aroma.

IMG_7647.jpg

[guido]

Giddyup Jon, you are in the game. Ha we eat our mistakes. I've got a first attempt RYE in the oven as we speak. I'll take a pic. for better or worse ;)
*Edit a few mins. later.
Uhhh, it's really good. Caraway seeds, what a splendid aroma.

IMG_7647.jpg

It didn't happen without a posted recipe.

Nice looking loaf...

[Too Tall]

Thanks Guy. It's a bit over cooked but hey it's my first shot.
Simple recipe with methods from Forkish. I made this up, the recipe is me faking it. In retrospect I'd add some essential gluten to lighten the loaf a bit. The result is crazy good (taste) and a very substantial crust if you are into that...I am.

1. 50/50 Bread Flour/Dark Rye (Bob's Red Mill), caraway seeds
2. 50% hydration
3. Mix above with a wet hand inside a seal-able container. Use 90F water.
4. Allow dough to sit unmolested for 30 or 40 mins.
5. Add salt and yeast, give the dough some pinches and folds than leave it *overnight at 80F'ish. * I use a fancy proofing box. ( https://brodandtaylor.com/pages/fold...er-slow-cooker )
6. Using a wet hand give it a few folds, gently shape and transfer to a dusted basket. Cover with a warm wet towel and store for another 1 or 2 hrs.
7. Bake at 475 inside a Dutch Oven covered for 30 mins. than uncover for another 40 mins.

[rwsaunders]

Fresh boule which accompanied some unreal Maryland (red) crab soup this evening.

[Too Tall]

Wait, hold on...Maryland Crab soup of which I know ;) Well done.

Made another Buckwheat Boule. Ratio is 95/5% and taste is right where I want it. Hydration is 50%. Baked at 475F for 30 mins. covered and 20min. open. I'll move hydration up to 65% and keep ratio the same, it should be even better.

buckw.jpg

[htwoopup]

Learning process continues...

From a No Knead recipe that I think I must have measured wrong because it was so soupy not doughy....the ugliest of them all. But so far, my favorite. Proving the adage that Nature makes up...like the blind man can hear better
.
No knead mistake

My wife said this baking reminded her of being a kid and she would love to have some toasted cinnamon raisin bread for a total flashback. Voila. Probably made the house smell better than any bread so far.

Raisin Bread

But, then back to the thread title...Simple Bread. In this case really simple and really white. This recipe said you can bake right away or leave in the fridge for up to two weeks. Cut a hunk off, let it rest, bake. Inspirational. We had an old ham bone so pea soup was lunch. Threw some of the dough in the oven and heaven. Reminded me of my childhood when my Mom fell into a Pillsbuty Pop N Fresh dough rut for awhile. But there is something to always having it ready to go.

White Bread

Tomorrow, might try for chocolate babka but that doesn't look like it is really simple bread.

[Too Tall]

Go Jon go man go.

It takes a village ;)

First time using fresh yeast. This is a 90/10 Wheat/Dark Rye @ 60% hydration, overnight ferment @80F and it is marvelous. Baked off at 450F 55 min.s in a giant Dutch Oven. *that button ontop is result of the dough sticking to my basket. I'll gladly eat this mistake.

IMG_7704.jpg

IMG_7705.jpg

NICE crunchy crust and soft/chewy inside. I'm really happy. Next up I'll put some energy into making it look purty.

[htwoopup]

Dumping snow out, but not good enough out yet for fat bike....so while not close to y'all's talents and needing some more practice...

Breakfast bread (chocolate babka) almost gone



and wanting sandwiches for lunch after the trainer, a quick French sesame...

[Too Tall]

Jon we are just marking time ;) That looks good, really good.

[guido]

Forkish White with Poolish

Tried to put poppy seeds on the first but they had other ideas.