Simple Bread

[mnoble485]

there is no such thing as the wrong shape. Slice that baby horizontally and you can make yourself (and friends) one hell of a Muffuletta!

Or a really gourmet grilled cheese for two. That would frost my cookie.

Mike

[rwsaunders]

Dustin...try a 50/50 mix of rice flour and bread flour between your dough and the liner/banneton, etc. Apparently it prevents the material/container from sticking to the dough as the rice flour won't easily be absorbed into the dough. TT...the refrigerator retards the fermentation process and allows your dough to firm up a bit. Plus it allows you time to plan your baking schedule.

[Too Tall]

Dustin...try a 50/50 mix of rice flour and bread flour between your dough and the liner/banneton, etc. Apparently it prevents the material/container from sticking to the dough as the rice flour won't easily be absorbed into the dough. TT...the refrigerator retards the fermentation process and allows your dough to firm up a bit. Plus it allows you time to plan your baking schedule.

Ahhhh haaaaaaa.

Thanks for the rice flour tip. This will reduce my flour budget by half.

[rwsaunders]

Let the Bobka games begin. TT...I'm using your recipe from the NYT so don't feel any pressure. Mrs. RW even hunted down some bittersweet baker's chocolate so this will be wild.

[Too Tall]

Oooooo this is going to be good.

[rwsaunders]

The filling is all done and placed in the refrigerator for tomorrow's finale...OMG is it rich. While we were at it, there were a few eggs to dye.

[Too Tall]

Whist RW is killing it my latest bread venture is a massive bust. Back to the script.

[Octave]

Whist RW is killing it my latest bread venture is a massive bust. Back to the script.

What was the experiment? And what went wrong?

[Too Tall]

What was the experiment? And what went wrong?

Overnight in the fridge in Bannetons than into the oven same as before. Very little rise, super hard crust. Fortunately Mrs. TT loves crackers.

[rwsaunders]

When I pull the dough (still in the banneton) from the fridge, I let it sit out for 2 hours before baking. That allows the fermentation process to kick into the final gear before baking...a little more rise, etc. Quick question TT...are you using starter or active dry yeast?

[dgaddis]

I mixed up a loaf of dough Thursday night. Had given it a few folds and wanted to do a few more before bed. But then my wife's water broke and off we went to meet our baby girl. I threw the bowl in the fridge on the way out the door...I'll probably try and bake it Sunday or Monday and see what happens. Got nothing to lose, right?

[Too Tall]

When I pull the dough (still in the banneton) from the fridge, I let it sit out for 2 hours before baking. That allows the fermentation process to kick into the final gear before baking...a little more rise, etc. Quick question TT...are you using starter or active dry yeast?

Active dry yeast. That sounds more reasonable. I'll try this again and allow the dough to come to room temp.

[rwsaunders]

If active dry yeast, follow the French Guy’s instructions regarding everyday bread and it’s impossible to flub a loaf. Warning...bobka photos coming.

[rwsaunders]

All right TT...you didn't tell me that this recipe would test my patience and skills, but all angst was placed to the side after tasting the first piece. I know that you guys like the process shots, so what we have here is one chocolate bobka and one apricot bobka. Both variations from the NYT recipe that TT referenced and both topped with a crumb streusel and light syrup. With the outlaws coming over for brunch tomorrow, I don't expect there to be leftovers.

[Too Tall]

I just gained a few pounds.

[mnoble485]

RW just dropped the mic and walked away.

Mike

[Too Tall]

RW just dropped the mic and walked away.

Mike

Pretty much. We should all gather outside his house, march around with torches and demand he bake for us until we say stop.

[rwsaunders]

The older two kids are coming home for a bit so it was bake-a-rama-ville at home. Chocolate bobka (that my daughter missed over Easter), nut filled bobka (because I'm a nut) and Mrs. RW's oh so infamous, chocolate chip cookies.

[dgaddis]

Managed to bake up another loaf last week while home w/the new baby. 25% whole wheat, 10% dark rye. Shaped and proofed in my oval banneton, long retard in the fridge (day and a half I think? I'm not sure...the days all run together...). While it did expand, it expanded out, not up, so it's not the prettiest loaf. Taste good though. I think I needed to put more tension in the dough when I shape it, but being a somewhat high percentage whole wheat/dark rye I didn't want to handle it too much for fear of breaking down the gluten network.

[Too Tall]

Looks chewey D.D. Bet that would be great with some olives.