Simple Bread

[guido]

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.

Attachment 115933

Fine looking loaf sir!

[rwsaunders]

Mass slicing production in advance of dinner last evening.

[swt]

I'm 16 loaves in to my adventure. Today I was pushing the limits on time and unfortunately burned the bottom. But this is my best crumb result to date.
This is Country Sourdough with Less Levain & Longer Autolyse, with only 2 hour autolyse.
IMG_5023 2.jpg
IMG_4126.jpg

[guido]

I'm 16 loaves in to my adventure. Today I was pushing the limits on time and unfortunately burned the bottom. But this is my best crumb result to date.
This is Country Sourdough with Less Levain & Longer Autolyse, with only 2 hour autolyse.
IMG_5023 2.jpg
IMG_4126.jpg

Fantastic looking loaf!

[deano]

Quick bit of advice needed: we've been hosed a couple times on loaves of bread and pizza crust alike when making dough, with a batch that gets so insanely sticky that the kneader needs medical attention to get dough off his/her hands, and no amount of flour added to surfaces and hands is going to help the situation. Is it the humidity down here? Did we get a bad batch of flour? What's going on?

I've been reliant on TJ's pizza crust for a while now.

[guido]

Quick bit of advice needed: we've been hosed a couple times on loaves of bread and pizza crust alike when making dough, with a batch that gets so insanely sticky that the kneader needs medical attention to get dough off his/her hands, and no amount of flour added to surfaces and hands is going to help the situation. Is it the humidity down here? Did we get a bad batch of flour? What's going on?

I've been reliant on TJ's pizza crust for a while now.

Is this white or wheat? The wheat will be stickier. Hydration also has a big effect. It sort of is the price of a dough that has more active fermentation, which gives more flavor. Using a tub and the fold method advocated by Ken Forkish really reduces the need to do traditional kneading...

Have you tried a light coating of oil on your hands?

[deano]

Is this white or wheat? The wheat will be stickier. Hydration also has a big effect. It sort of is the price of a dough that has more active fermentation, which gives more flavor. Using a tub and the fold method advocated by Ken Forkish really reduces the need to do traditional kneading...

Have you tried a light coating of oil on your hands?

Oil. I will try this and look up the forkish deal. We honestly thought we had bum flour or something. We were not having trouble til the past six or eight weeks.

[guido]

Oil. I will try this and look up the forkish deal. We honestly thought we had bum flour or something. We were not having trouble til the past six or eight weeks.

These should get you started. He has others to cover all of his methods...

[rwsaunders]

^...yep, don't be afraid to dip your hands in water like Ken. The pizza dough that I make is really sticky when it’s ready to shape. A little flour on the dough and hands and I show the dough who’s boss, as RSachs likes to say. You are observant in that the dough does take on different characteristics depending on the temperature and humidity...rise times and fermentation times can vary, which is why a lot of recipes identify a preferred water temperature.

[SpeedyChix]

Buckwheat and white or buckwheat and wheat bread recipes: go. Figure it'll have added gluten and yeast. After a regular bread that incorporates buckwheat.
If I come up empty here, I'll start with a 40-50% substitution plus gluten experiment.

[guido]

Buckwheat and white or buckwheat and wheat bread recipes: go. Figure it'll have added gluten and yeast. After a regular bread that incorporates buckwheat.
If I come up empty here, I'll start with a 40-50% substitution plus gluten experiment.

TT posted (previous page of the thread) a good looking loaf with 30% Buckwheat. He didn't mention added gluten...

[rwsaunders]

80/20 white/white whole wheat...both boys went back to their respective schools yesterday and for their last home meal (for a while) on Tuesday evening, they requested that no corporate bread be served...inside family joke.

[rydesteel]

When Shannon comes home she usually has a menu with her of her favorites. Please Dad make as many of these as possible. sometimes she'll prioritize them :>)

[caleb]

I don't bake in the summer, but I'll be ready for this fall.

[rwsaunders]

Welcome to the NFL...short for the National Flour League on VSalon.

[rwsaunders]

From dough, to boule to a Monte Cristo sandwich all in span of 24 hours.

[rwsaunders]

Homemade bread, pesto and homegrown tomatoes...oh yeah.

[Too Tall]

We are not worthy.

I'm dropping for 20.

[guido]

I've dropped 25. I can almost bake/eat bread again...

[maunahaole]

RW. Raising the bar again.