Simple Bread

[TMB]

Nice..I’d be thrown out if I came home with a mill, but thanks for the tips on the rye.

Aah,

I had it delivered!

[dgaddis]

80% hydration, 20% rye, 5% whole wheat. Crumb not as open as I'd like, but it was tasty!

[dgaddis]

Tried a cold bake for the first time. Will do again.

This is a weird loaf. My oval banneton is small, so it's a 350g of flour loaf, 75% hydration. Took the starter out of the fridge, gave it a feed, mixed up the loaf 24hrs later, ~9hrs of proofing at room temp, two nights in the fridge, 75% hydration, cold bake. A cold bake is exactly what it sounds like - take the loaf out of the fridge, put it in your non-preheated baking vessel, and then into an un-preheated oven. Turn the oven on to 450*F, baked for 50mins with the lid on, then another half hour(ish) with the lid off.

Didn't get the look I wanted, I would have liked more height, part of that maybe due to how I scored it. But, the crumb! My best ever! And it tasted great.

Right before going into the fridge.


About to go in the oven, simple score right down the center.


Lid off.


Out of the oven.


Looky there!

[rwsaunders]

First boule of the new year…Ken’s overnight white with a 13 hour ferment and a 1.25 hour proof.

[dgaddis]

Episode 1 of Netflix's 'Chef's Table: Pizza' showcases Chris Bianco of Pizzeria Bianco in Phoenix. One of his signature pies is called the Rosa. It's got pistachios, parmesan, rosemary, and red onion. So I put that stuff into a loaf of bread and it's my new favorite thing. It didn't rise like I hoped it would, it just expanded horizontally instead, but it turned out awesome. I didn't bake it too dark so the crust, top and bottom, was thin and crispy. Did a cold bake at 450*F. An hour covered, maybe 10mins uncovered. There's a picture of the recipe, one thing not noted there is after I shaped it I put it in the fridge and baked it the following morning at 8am. Five stars, highly recommend. Would go great with a pasta dinner.

And I can't wait to make a Rosa pizza myself.

[rwsaunders]

We have some friends coming over for dinner this evening and Mrs. RW amped up the bread’s attire.

[dgaddis]

Swing and a miss. I should have done some research on this flour.... https://jovialfoods.com/100-organic-...urposes-flour/

"Einkorn is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten." That matches my experience! In addition to using this new-to-me flour for the first time, and using nothing but this flour, I decided to with a lower hydration than normal, just to try it out. So instead of 75% I reduced down to 70%. But it's such a different flour that even at the lower hydration it was still such a wet and sticky mess that I nearly threw it in the trash. I even added flour, and it was STILL insanely sticky. I couldn't shape it at all, it just had no structure and was like handing rubber cement, and that shows in how it spread out in the oven. I also did a cold bake again, which I'm sure didn't help as far as it rising vs expanding outward.

Mixed it up Friday, it spent the weekend in the fridge, baked it this morning. Very sour flavor, too much for me (this is my first time saying that FWIW). Probably won't bother with this stuff again.

Live and learn. My coworkers still ate it all, but certainly not my best work.

[dgaddis]

Cheese and jalapenos! Needed more jalapenos for sure, and should have cut them up smaller. But definitely a big improvement over that last Einkorn flour loaf.

[TMB]

I was out longer than I really planned.

It rose.

Attachment 122909

[rwsaunders]

I planned on riding this morning but Mother Nature decided to grace us with some much needed rain, so I called an audible at the line and planned my bread activities around a morning bake and an afternoon ride…slice pics coming with dinner tonight.

[rwsaunders]

Sliced and not diced…

[Curt Goodrich]

100% whole wheat sourdough. Finally got the oven spring the oven spring I’ve been looking for.

[rwsaunders]

You sourdough guys are good, as it can very challenging as you well know!

[Curt Goodrich]

You sourdough guys are good, as it can very challenging as you well know!

You’re no slouch yourself! Are your bakes yeasted? The crumb is so open!

[rwsaunders]

You’re no slouch yourself! Are your bakes yeasted? The crumb is so open!

Yessir…1/8 teaspoon of SAF-instant yeast per 500 grams of flour and fermented overnight for 13 hours…Ken Forkish recipe…78% hydration. Flour and water are autolysed for 20 minutes prior to adding the yeast and salt. His book is awesome and there are plenty of recipes using levain as well.

[Tom]

You made me look up autolyse. OK, then. Had no idea. Novice bread baker here, that's a definite try with my next attempt, it looks like it might address drawbacks I haven't had ideas about. I used to brew beer and putting the pieces together and getting stuff to come out good was fun but bread is much more difficult.

[rwsaunders]

You made me look up autolyse. OK, then. Had no idea. Novice bread baker here, that's a definite try with my next attempt, it looks like it might address drawbacks I haven't had ideas about. I used to brew beer and putting the pieces together and getting stuff to come out good was fun but bread is much more difficult.

I think that the process helps to form a stronger dough with better oven spring and I allow 20 minutes for 500g of flour and 390g of water to work their magic…leave it to a French baker to discover the process.

[mnoble485]

I think that the process helps to form a stronger dough with better oven spring and I allow 20 minutes for 500g of flour and 390g of water to work their magic…leave it to a French baker to discover the process.

Trust the process and RW knows the process.

Mike

[dgaddis]

Cheese & Jalapeno - take two. Compared to the last one I doubled the jalapenos, added a bit more cheese, and feed the starter differently before mixing up the loaf. It was GREAT.

[rwsaunders]

Who's making some bobka this weekend, as I have been assigned the task?