Simple Bread

[rwsaunders]

Four phase of production pics from this morning...slice pics at dinner. 13 hour ferment 80/20 white/whole wheat with some poppy seeds on top for the helluvit.

[rwsaunders]

Associated slice pics…lots of really nice holes and I might extend the fermentation on the next one to 14 hours to see what it will yield.

[rwsaunders]

Lunch date with my Mother and I was asked to bring some cinnamon raisin bread and to “add a little more cinnamon this time”…yes Mum.

[rydesteel]

Is this a take off on Forkish recipe? Something you've developed yourself? Looks Delicious!

[rwsaunders]

Is this a take off on Forkish recipe? Something you've developed yourself? Looks Delicious!

Frank…not my recipe, but imho, it’s based on a Forkish type extended fermentation (12-15 hours) and proofing (1hr) concept. I’ll dig out the recipe and post…pretty simple process, easy to manage dough and good results. And my Mother approves…what more could one want? I do mix it up from time to time and sub/mix other fruit like dried cranberries and cherries for raisins.

[rwsaunders]

Here you go Frank…hope this helps.

[rydesteel]

Thank you!

[Curt Goodrich]

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[Curt Goodrich]

Potato rosemary sourdough1.jpgPotato rosemary sourdough2.jpg

Potato rosemary sourdough

[rydesteel]

Hmm, doesn't really fit in the dinner thread so it's a what's for breakfast with the week old Poolish Bread you made. French Toast, bacon and berry compote. (maple syrup has not been applied yet :>)

[rwsaunders]

My daughter is in from out of town…have to remind her that the food is always better at home.

[bking]

My daughter is in from out of town…have to remind her that the food is always better at home.

Bob, you have such good gas!

[htwoopup]

Been awhile. Had some maple syrup that I brought south from the Northern Country. The whole can didn’t fit in the empty American syrup container. Never wanting to waste a precious natural resource, I searched for a recipe.

Found this https://cooking.nytimes.com/recipes/...le-white-bread.

I thought a packet of yeast was 2.5 teaspoons so it was a tad over-yeasted and I had a tad extra syrup so I overdid that ingredient by 50% in the recipe.

It came out like this…





The loaf which was intended for tomorrow’s morning consumption may not last past bedtime.

[rwsaunders]

Mrs. RW was making her signature stew tonight as our youngest is home for UM’s Fall break…I had to step up and knock out a Ken’s Saturday white.

[Curt Goodrich]

Honey oat sourdough

[Too Tall]

Youz guyz are slaying. This is a kick in the shorts, I need to get on it.

[rwsaunders]

Mrs. RW made goulash this evening and I went with a 14 hour overnight ferment and baked the boule as dark as I felt comfortable with. Slice pics tomorrow with some leftover goulash too.

[rwsaunders]

Mrs. RW made her butternut squash and sausage soup today, so I had to step up and make sure that fresh bread was there to keep her soup company.

[rwsaunders]

I didn’t post this in the T-Day dinner thread, even though it was consumed as a part of this evening’s feast.

[Tom]

In honor of the UNESCO designation I attempted baguettes today. The dough was almost unmanageably wet, good thing I have baguette pans my brother's wife gave me years ago. Instead of rolling and stretching on the counter I dumped them in and smooshed them out. Were they good? Oh, very much so. Crispety crunchy crust and light holey inside. Salty and fermented. Delicious. Still, work to do. Not a daily driver with that effort level.
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