Simple Bread

[mnoble485]

RW,
I’ve been following the method used by Ken that you sent me. I will try the refrigerator method on my next go round. Thanks for the tips.

Mike

[rwsaunders]

Anytime Mike. Ken knows his doughs and King Arthur, well he’s the King.

[rwsaunders]

90/10 KA unbleached/KA white whole wheat. Made dough, rose at room temp for two hours then three days in the fridge. Formed doughball, rose 1 hour then baked covered in the Dutch oven for 25 minutes at 450F, then 25 minutes uncovered at 450F. My one son exclaimed that it was the best sourdough that I have produced...our secret.

[Wisco]

My first ever try at making sour dough at home. My college-aged daughter's BF father (how that's for Kevin Bacon association?) recommended trying this basic process using a cut from his basic starter:

Artisan Sourdough with All Purpose Flour | The Clever Carrot

I am a cook NOT a baker, but am willing to try almost anything in the kitchen, so off I went. The key for me was the simplicity of this recipe as well as the use of all-purpose flour as that's pretty much what I can easily find these days.

The "crumb" was good on the edges but was a little more dense in the middle... so I assume I overworked the dough in the second rise? I'll keep trying until I can make a consistent basic bread. This is actually more fun than I thought it would be!

Bread June 15 by shenoi, on Flickr

[rwsaunders]

Looks like we’ve “hooked” another doughboy...

[Wisco]

Looks like we’ve “hooked” another doughboy...

My wife did roll her eyes when I showed the family my creation, saying something like "you already obsess over your bikes, old BMWs, and pour over coffee, now bread?" That said, she and the kids did like the outcome.

[mnoble485]

That crust looks terrific. If you have a picture of the crumb our master bakers here can usually diagnose the problem. They have held my hand a number of times.

Mike

[Wisco]

That crust looks terrific. If you have a picture of the crumb our master bakers here can usually diagnose the problem. They have held my hand a number of times.

Mike

Thanks. So my crust in the dutch oven part seems to be working. This second loaf baked this morning seemed a fit flatter/wider, but the crumb is more even through to the middle. It tastes good and is helping me build my confidence.

Bread 2 by shenoi, on Flickr

Compared to loaf #1 , I did not handle the dough so forcefully this morning during the two rises and let the second sit for 90 minutes in the floured cloth in a bowl I was on a work phone call. i also did not as aggressively "stretch and fold" last night... maybe need to do a little more of that until the dough really starts to tighten up?

Total noob here, so fire away with questions, comments or immediate solutions!

[Too Tall]

10% whole wheat, 60% hydration. We are pleased.
OK R.W. what's the skinny on those gorgeous razor cuts? Just the facts Jack.

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[Wisco]

Best texture / taste yet. Tried the "normal sized loaf" sourdough process from the Clever Carrot website noted above and it turned out great. The larger loaf recipe uses the same amount of starter while increasing flour and other ingredients. Works for me. Got in two good "stretch and folds" before the overnight rise and a nice and easy shaping on day two.

Going to take a break on baking and start again this weekend

June 17 full loaf by shenoi, on Flickr

[rwsaunders]

10% whole wheat, 60% hydration. We are pleased.
OK R.W. what's the skinny on those gorgeous razor cuts? Just the facts Jack.

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TT...I just slice a pattern with a really sharp knife or lame about 1/2” deep, right after I place the doughball in the Dutch oven. Some folks slice it prior to placing, depending on the stiffness of the dough. The cuts help direct the oven spring more so than than freeform method that Forkish likes. This pic was from this evening as we had some folks over for a dinner of grilled pork tenderloin...had to have some bread with the cheese, fruit and sangria.

Bread scoring techniques | King Arthur Flour

[Too Tall]

Ahhh, after I plop the dough into the scorching hot dutch oven got it ;) The KA link is great, thanks.

All this because looks matter.

[rwsaunders]

All this because looks matter.

I always remind Mrs. RW of this fact when I am shaping a doughball or getting ready to place it in the Dutch Oven. “I have peers to answer to on VSalon, you know.”

[Too Tall]

Truth telling time. Years ago I resented the fact that I was not able to bake bread in a similar manner to most of my cooking. No recipes, a bit of this some of that. Bread was a disaster. Fast forward to the V place, Ken Forkish and our merry band of baking fools. Things have changed and my gosh the satisfaction knowing I’m able to bake off a couple awesome breads without bother is terrific. LOL maybe I’ll even get to the point where I will share some with friends ;)

[Too Tall]

Today's bake. Good old boring 15 hrs. white bread @ 60% hydration. Delish.

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[rwsaunders]

Isn’t the scoring fun? It seems like the dough rises more too, but that’s just my unfounded observation.

[Too Tall]

Isn’t the scoring fun? It seems like the dough rises more too, but that’s just my unfounded observation.

I think you are right. Seems like the scoring allows the dough to expand during baking. Next go I'll up my game and do some extramural dusting with a contrasting flour ;)

Good news. My Brod and Taylor folding proofer finally arrived. Proofing bread and tempe just got easier. A second purpose will be traveling in the Airstream. This widget is going to allow me to slow cook some fine goodies while away from home >> Folding Proofer & Slow Cooker – Brod & Taylor

[Wisco]

My daughter's boyfriend's father's sour dough starter continues to stay healthy and product great results with the Clever Carrot blog all purpose flour recipie. Fresh out of the oven, she looks great. Simple four slash scoring for this beginner using a serrated bread knife just before she went into the over.

26 June bread by shenoi, on Flickr

[guido]

My daughter's boyfriend's father's sour dough starter continues to stay healthy and product great results with the Clever Carrot blog all purpose flour recipie. Fresh out of the oven, she looks great. Simple four slash scoring for this beginner using a serrated bread knife just before she went into the over.

26 June bread by shenoi, on Flickr

Really fine looking loaf!

[Too Tall]

Ahh the simple joy of using whatever oddball flour is left in the cupboard ;) This is 30% Buckwheat. I had no expectations. This is fabulous.

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