Bread porn -- post yours

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Brian Tuite
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Bread porn -- post yours

#151 Post by Brian Tuite » February 28th, 2015, 7:00 pm

T. Altmayer wrote:
Brian Tuite wrote:More Sourdough. This time I baked it on the BGE @ 450° dome temp.
image.jpg

Brian, I have yet to use the BGE for bread, how did you like it? I was a little worried about too much of a smokey flavor.
There was a smoky aroma but not flavor. I'm thinking that if I get the coals hot enough to where the smoke is gone and then control the heat properly I may get a cleaner loaf. I'll see what happens next time I try it.
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Bread porn -- post yours

#152 Post by T. Altmayer » March 2nd, 2015, 9:56 am

Brian Tuite wrote:
T. Altmayer wrote:
Brian Tuite wrote:More Sourdough. This time I baked it on the BGE @ 450° dome temp.
image.jpg

Brian, I have yet to use the BGE for bread, how did you like it? I was a little worried about too much of a smokey flavor.
There was a smoky aroma but not flavor. I'm thinking that if I get the coals hot enough to where the smoke is gone and then control the heat properly I may get a cleaner loaf. I'll see what happens next time I try it.
Thanks, I'm going to try it in the near future. The smoke may not be a bad thing, I was just curious as to your thoughts.
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Bread porn -- post yours

#153 Post by MBerto » April 20th, 2015, 3:07 pm

Getting pretty good at my stone baking dish (the long loaf): 90% white, 10% wheat at 74% hydration, overnight poolish.
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#154 Post by Brian Tuite » April 20th, 2015, 5:59 pm

Lookin good!
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Bread porn -- post yours

#155 Post by Rick Dalia » April 22nd, 2015, 6:04 pm

Yeah, those pics are making me hungry.

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#156 Post by AlexS » April 22nd, 2015, 8:58 pm

Matt, that's some beautiful bread.
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Re: Bread porn -- post yours

#157 Post by stevetimko » May 30th, 2019, 4:03 pm

Pardon as I ask for some advice here. I want to try making no knead bread, although it's probably a couple of months away. I will be baking at 4,500 feet, if that makes a difference.
In reading about bagel recipes, some people are Red Star yeast fanatics. Does the brand of yeast make a difference here? I don't see any discussion in this thread. I intend to use quick rising yeast.
Also, any preferences in flour? I'm leaning towards King Arthur. I'm also considering Bob's Red Mill. White Lily is light and makes the best southern-style biscuits. How would it work for no-knead bread? Any especially good flour sold at Trader Joe's or Whole Paycheck?
The recipes talk about leaving the bread out for 8 to 16 hours at room temperature. What if I left it a refrigerator for a couple of days, since my schedule frequently changes and I can't predict when I'll have time to bake it.
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Re: Bread porn -- post yours

#158 Post by stevetimko » March 21st, 2020, 9:57 am

This is funny. Conan O'Brien interviews a bread expert.
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#159 Post by Jorge Henriquez » March 22nd, 2020, 8:26 am

Can’t find yeast locally. Sucks.
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Re: Bread porn -- post yours

#160 Post by Victor Hong » March 22nd, 2020, 7:47 pm

Jorge Henriquez wrote:
March 22nd, 2020, 8:26 am
Can’t find yeast locally. Sucks.
Leave out a slurry of flour and water, for three days, replenishing the water as necessary.
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Re: Bread porn -- post yours

#161 Post by Jorge Henriquez » March 22nd, 2020, 8:21 pm

Yeah, just initiated a sourdough starter.
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Re: Bread porn -- post yours

#162 Post by Victor Hong » March 28th, 2020, 6:29 pm

Jorge Henriquez wrote:
March 22nd, 2020, 8:21 pm
Yeah, just initiated a sourdough starter.
Starter started?
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#163 Post by Milton Hudson » March 29th, 2020, 9:57 am

Sourdough 80/10/10 AP/White Whole Wheat/Rye overnight bulk.
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Re: Bread porn -- post yours

#164 Post by GregT » March 31st, 2020, 4:00 pm

stevetimko wrote:
May 30th, 2019, 4:03 pm
Pardon as I ask for some advice here. I want to try making no knead bread, although it's probably a couple of months away. I will be baking at 4,500 feet, if that makes a difference.
In reading about bagel recipes, some people are Red Star yeast fanatics. Does the brand of yeast make a difference here? I don't see any discussion in this thread. I intend to use quick rising yeast.
Also, any preferences in flour? I'm leaning towards King Arthur. I'm also considering Bob's Red Mill. White Lily is light and makes the best southern-style biscuits. How would it work for no-knead bread? Any especially good flour sold at Trader Joe's or Whole Paycheck?
The recipes talk about leaving the bread out for 8 to 16 hours at room temperature. What if I left it a refrigerator for a couple of days, since my schedule frequently changes and I can't predict when I'll have time to bake it.
Steve - nobody answered this?

Can't believe I haven't seen the thread before. Lots of really nice loaves!

Anyway, the yeast doesn't really matter all that much. Red Star, Fleischman's, they're all the same strain. Or you can make a sourdough starter if you can't find yeast. I bought yeast and kept it in the freezer for five years and it was still good. And you can go to a brewery supply company and get some beer yeast. In the old days, they'd use the yeast from beer anyway, or what they called the "barm". Or you may even be able to use some unpasturized "natural" beer. Not all of those yeasts will be great for bread, but they'll all work. What you need to do is make sure your yeast is viable. Put some into a few tablespoons of water. Maybe add a pinch of sugar/honey, etc. It should start bubbling up within an hour, if not just a few minutes. Then you'll know it's good.

A few things to keep in mind.

A lot of commercial yeasts were developed to act very quickly. Quick rising is the antithesis of good taste. The taste of your bread comes from long fermentation times, especially at low temperatures. The yeast and bacteria produce gas and flavorful compounds and that's what you want for flavor. So you can use any recipe you find anywhere and cut the yeast in half and take longer to make your bread and it will taste better. We make bread/pizza every week and I usually let it rise in the fridge for a couple of days, whether I'm using sourdough like I am today, or commercial yeast.

Temperature also matters. Warmer is quicker. Therefore, cooler is better. Paul Hollywood says to start with cold water and that helps, but a long fermentation helps more. You might want to keep track of the temps of your ingredients so that when you find a method you like, you can replicate it.

Flours matter but not for the reasons some people thing. Most bread flours in the US are now made from hard spring wheat by just a few large mills. Bob's has something they call "Artisan Bread Flour" to which they add a bit of malt. The malt helps with browning and it gives some simple sugars to the yeasts. You can add your own malt that you get at a beer place, or ignore it completely. For home baking, it really doesn't mean all that much. It's usually used by commercial bakers.

Protein is what makes your dough stretch though and if you're making bread or pizza, you want a higher-gluten flour so you can develop little stretchy balloons in the dough. Bread flour is anywhere from 12% to 14+% protein. Farthest down the protein scale, something like “cake” flour may be 6 – 8% protein. In addition, it’s almost always bleached, which further breaks down the protein. Queen Guinevere Cake Flour, made by King Arthur, has a protein content of 8%.

White Lilly makes good biscuits because that particular flour is made from soft wheat and is low in protein. That flour makes good cake too. But White Lilly also makes a bread flour that has much higher protein of something like 11.8% The highest protein flour I know of is Bob's Red Mill Red Whole Wheat which is something like 15.7. A few years ago I spent some time looking up protein contents and contacting companies for their recommendations. Most bread flours available in the US are between 11.5 and 14.

We're lucky in that I have a mill only two miles from me and I can get really fresh flour from heirloom wheats. But I usually used King Arthur, Bob's, Arrowhead Mills, Hodgson's, or Gold Medal. All of those companies make several types of flour - King Arthur makes high protein flours French Style, Italian Style, European Artisan, etc. They're all comparable. They also make a "pizza flour" that's 00 grind like the Italian pizza flours. It's horrible though. For some unknown reason they use a soft wheat! Exactly what you don't want.

As to leaving the dough out for many hours - that has to do with your temperature and the yeast. Leave it in the fridge. The one thing you have to be wary of is over-proofing. If you're a commercial baker you get flour for a 12 hour proof, 24 hour proof, 48 hour proof, etc. Higher protein is usually better for longer proofing, so if you're using something like all purpose flour, you may not want to proof it as long.
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#165 Post by Milton Hudson » April 2nd, 2020, 6:09 am

Good notes from Greg.
The other thing i have found is that you can let the cold bulk using commercial yeast go a bit too long and develop "beery" flavors and aromas which i do not particularly care for. I also have a bunch of "zones" in the house. 85 degrees on top of the keurig, 70 degrees on the bar, 78 degrees on the counter over the dishwasher. I use an infrared thermometer to find the best spots for each type of proof etc. For sandwich loaves i use commercial yeast with a bit of sourdough starter for a flavor boost and the more developed gluten. Most of my boules are pure sourdough using a blend of flours. If you want a nice video to show good technique, The Chef Show on Netflix has a good bread episode.

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Re: Bread porn -- post yours

#166 Post by Milton Hudson » April 2nd, 2020, 6:16 am

stevetimko wrote:
May 30th, 2019, 4:03 pm
Pardon as I ask for some advice here. I want to try making no knead bread, although it's probably a couple of months away. I will be baking at 4,500 feet, if that makes a difference.
In reading about bagel recipes, some people are Red Star yeast fanatics. Does the brand of yeast make a difference here? I don't see any discussion in this thread. I intend to use quick rising yeast.
Also, any preferences in flour? I'm leaning towards King Arthur. I'm also considering Bob's Red Mill. White Lily is light and makes the best southern-style biscuits. How would it work for no-knead bread? Any especially good flour sold at Trader Joe's or Whole Paycheck?
The recipes talk about leaving the bread out for 8 to 16 hours at room temperature. What if I left it a refrigerator for a couple of days, since my schedule frequently changes and I can't predict when I'll have time to bake it.
I'll answer the schedule question. Before the whole "situation" i worked in an office for 11 hours/day generally a 7 day schedule. So it takes a bit of planning. As an example i may come home at lunch do an autolyse and a sourdough feed, combine when i get home, do some stretch and folds, rest, add salt and then in the fridge overnight. Next afternoon get it out do the strength building, in proofing baskets then bake after dinner around 9pm. Loaves then cool overnight. This schedule usually works as my wife invariably wants to cut into a loaf before it has properly cooled. (She's asleep by 10 usually) A huge advantage of sourdough is longevity. The loaves simply get better with age and can last weeks without molding.

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Re: Bread porn -- post yours

#167 Post by Mel Hill » April 2nd, 2020, 9:08 am

stevetimko wrote:
May 30th, 2019, 4:03 pm
Pardon as I ask for some advice here. I want to try making no knead bread, although it's probably a couple of months away. I will be baking at 4,500 feet, if that makes a difference.
I’ve been baking my version of no-knead bread
for about 15 years. We have lived in Denver at 5630 ft for the last 5 years.
I was concerned that the change from 300ft above sea level to now 5630 would change my bread dramatically but only a few changes have been noticed since moving to Denver.

Rise time has gone from 18 hours to 8 hours. I mix my dough in a bowl and proof it in a cambo 4qt storage container. The dough rises from 1lt to
The 2.5 lt mark in record time here in Denver.

Baking times needed in Denver have also changed
Old times were 30 min covered, 15 min uncovered
New times are 28 min covered, 14 min uncovered.

Beyond those changes, I’ve not noticed any other altitude issues.

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Re: Bread porn -- post yours

#168 Post by GregT » April 2nd, 2020, 11:38 am

Milton - I love that you have different zones in the house! I'd usually do the same kind of schedule. Some things at night before bed, then a couple of minutes in the morning and back in the fridge, and then final proof overnight. You just work it around your schedule somehow so you're not sitting there waiting for your bread to happen.

Question for those of you who are doing the baguettes - what do you do your final proof in? Do you use the kitchen towel method? Many years ago I bought Julia Child's books and she had this multi-page recipe for making baguettes if you're a home cook. I never got it to work all that well.
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Re: Bread porn -- post yours

#169 Post by Milton Hudson » April 3rd, 2020, 5:29 am

GregT wrote:
April 2nd, 2020, 11:38 am
Milton - I love that you have different zones in the house! I'd usually do the same kind of schedule. Some things at night before bed, then a couple of minutes in the morning and back in the fridge, and then final proof overnight. You just work it around your schedule somehow so you're not sitting there waiting for your bread to happen.

Question for those of you who are doing the baguettes - what do you do your final proof in? Do you use the kitchen towel method? Many years ago I bought Julia Child's books and she had this multi-page recipe for making baguettes if you're a home cook. I never got it to work all that well.
I produced some decent baguettes using the forms one gets at the kitchen supply house. Then the next few i was not happy with. So i moved on to Cocodrile using a super high hydration. It was fun, but here of late i'm just back to doing the sourdough boules. I think my next projects are going to be sourdough cinnamon rolls and a blue cheese pecan fougasse. My son has asked for some sourdough doughnuts so i may give those a try.
To the novice bakers, i was always intimidated by the schedules etc. in recipes/formulas. I then realized the fridge and the zones were your friend. Once you figure that stuff out, you can get the bread to conform to your schedule, rather than the other way around.

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Re: Bread porn -- post yours

#170 Post by Dennis Atick » April 3rd, 2020, 8:24 am

Everybody is baking bread!

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Re: Bread porn -- post yours

#171 Post by Bryan Cottriel » April 3rd, 2020, 9:52 am

I did this on my Traeger this week. My kids loved it.
IMG_1305.JPG.jpeg
A super simple recipe to follow and it came out great...I used Guinness. I put the recipe below and here's the link to it
https://www.traegergrills.com/recipes/b ... beer-bread

3 CUPS ALL-PURPOSE FLOUR, SIFTED
2 TBSP. SUGAR
1 TBSP. BAKING POWDER
1 TSP. SALT
1 (12-OZ.) CAN OR BOTTLE BEER (NOT TO DARK OR BITTER)
2 TBSP. HONEY OR AGAVE, WARMED
6 TBSP. BUTTER, MELTED

1 hour cook at 350

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#172 Post by Henry Kiichli » April 3rd, 2020, 10:39 am

Hefezopf Vanille Füllung

Yeast braid with vanilla cream

The girls just did this.
20200403_181130.jpg
"Police say Henry smelled of alcohol and acknowledged drinking a six-pack of Hamm’s beer with the hogs"

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Re: Bread porn -- post yours

#173 Post by Bdklein » April 3rd, 2020, 1:33 pm

Henry Kiichli wrote:
April 3rd, 2020, 10:39 am
Hefezopf Vanille Füllung

Yeast braid with vanilla cream

The girls just did this.

20200403_181130.jpg
That looks great!!
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Re: Bread porn -- post yours

#174 Post by Henry Kiichli » April 3rd, 2020, 1:57 pm

Bdklein wrote:
April 3rd, 2020, 1:33 pm
Henry Kiichli wrote:
April 3rd, 2020, 10:39 am
Hefezopf Vanille Füllung

Yeast braid with vanilla cream

The girls just did this.

20200403_181130.jpg
That looks great!!
True. And much too delicious!
"Police say Henry smelled of alcohol and acknowledged drinking a six-pack of Hamm’s beer with the hogs"

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Re: Bread porn -- post yours

#175 Post by Joe Chanley » April 6th, 2020, 7:07 am

148A459D-458C-4A13-9408-F87EB58D9123.jpeg
No knead Focaccia came out very well

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#176 Post by Victor Hong » April 6th, 2020, 7:45 am

Homemade sourdough bread.
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#177 Post by David K o l i n » April 6th, 2020, 8:22 am

Practice matzo. ‘Tis the season
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#178 Post by Milton Hudson » April 6th, 2020, 9:21 am

Orange Cinnamon rolls unglazed so they can be reheated.
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Baked
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Before second proof and overnight chill
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After 1st proof and assembly

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Re: Bread porn -- post yours

#179 Post by Milton Hudson » April 7th, 2020, 11:50 am

Wife wanted a BLT so had to make some sandwich bread. 70% white 20% white whole wheat 10% assorted seeds and grains. Sourdough starter with small quantity of commercial yeast.
Once it cools I’ll add photo of slices.
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#180 Post by TimF » April 7th, 2020, 3:35 pm

My first attempt at sourdough. I’m pleased but would like to get a bit more height.
0A78A972-10D3-41A5-97F0-125E9E10904D.jpeg
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#181 Post by Milton Hudson » April 7th, 2020, 6:45 pm

TimF wrote:
April 7th, 2020, 3:35 pm
My first attempt at sourdough. I’m pleased but would like to get a bit more height.
0A78A972-10D3-41A5-97F0-125E9E10904D.jpeg
Looks good for a first attempt.
Just needed a bit more tension in the dough before your final proof looks like. How big were the holes in your crumb? Did you get much oven spring? Also I would probably push the cook longer to get that dark caramel color.

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#182 Post by TimF » April 7th, 2020, 7:18 pm

The dough seemed a bit wet to me. Is that what you mean by not enough tension? I don’t know what oven spring is. I checked the temp and it read 209 so I pulled it out.

Most of the holes were fairly small with some larger here and there.
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#183 Post by Milton Hudson » April 8th, 2020, 6:19 am

TimF wrote:
April 7th, 2020, 7:18 pm
The dough seemed a bit wet to me. Is that what you mean by not enough tension? I don’t know what oven spring is. I checked the temp and it read 209 so I pulled it out.

Most of the holes were fairly small with some larger here and there.
Oven spring is that first blush of overactive yeast combined with steam that causes the loaf to expand. If you built tension then you get the push up and then the splits like you see in your loaf. When it expands rapidly with proper tension you get "ears." If you will look at my photo up thread you can see the difference between your splits and my splits. Think of tension as the surface of a balloon. A thin skin of taught dough that expands with the gas upward until that balloon bursts. The reason we make the cuts is so that we can direct the burst where we want it. Without the cuts the bursts can happen anywhere, leading to oddly shaped blown out dough. It's all about the optimum number of final stretches. If you did it perfectly when you dump the dough from your proofing basket, it wouldn't expand at all, just remain the perfect boule shape. I'm not that good, so I cook in a smaller container, a smaller staub that supports the push up not out. Yeah it's cheating, but i get pretty loaves without being a perfect dough person.

The holes are a result of two things, higher hydration and the gas you keep trapped in the dough. For boules i like a few bigger holes and some smaller holes, just my preference and it seems like you did good. If you got no holes and the dough spread out, then you either over proofed or under developed your gluten. Or at least that's what has happened to me. I've thrown out a few loaves and doughs.

The dough should seem wet until that last set of stretch and folds, then it should feel silky and not particularly sticky. Resist the urge to use a bunch of bench flour. Use wet hands instead. Or an Italian grandmother would use a little olive oil.

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Re: Bread porn -- post yours

#184 Post by TimF » April 8th, 2020, 7:58 am

Thanks for the info -- this is all new to me. I made the loaf on parchment on a stone sheet -- so no container. I also put boiling water in a cast iron skillet under the sheet at the beginning. I preheated to 450F for maybe 30 minutes. I pulled the skillet out after about 20 minutes and turned on the convection over at 425F for the rest of the bake. I'd be interested to learn what temps everyone uses and whether or not you use the convection. Also I saw some people put a metal bowl over the loaf while it bakes. Interested to hear opinions on that.
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Re: Bread porn -- post yours

#185 Post by Milton Hudson » April 8th, 2020, 8:28 am

I typically use the dutch oven method for most boules. I use the steam pan method for baguettes etc. Saw one lady make gorgeous loaves using the stone, aluminum roasting pan and wet lava rocks. Basically positioning the edge of the roasting pan over the lava rocks so the steam rose into the pan and was trapped. The dutch oven is just easier.

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Re: Bread porn -- post yours

#186 Post by Milton Hudson » April 10th, 2020, 3:56 pm

Milton Hudson wrote:
April 8th, 2020, 8:28 am
I typically use the dutch oven method for most boules. I use the steam pan method for baguettes etc. Saw one lady make gorgeous loaves using the stone, aluminum roasting pan and wet lava rocks. Basically positioning the edge of the roasting pan over the lava rocks so the steam rose into the pan and was trapped. The dutch oven is just easier.
Been looking for this youtube video for you. This person gives outstanding instruction and great detail. She's the one who has the setup i described above. She also has pretty hands...


This is her oven spring compilation. It's really fantastic...


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Re: Bread porn -- post yours

#187 Post by A.Khanna » May 9th, 2020, 8:07 pm

Here is my no knead cheddar cheese bread cooked in a Dutch oven.
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Re: Bread porn -- post yours

#188 Post by ybarselah » May 11th, 2020, 9:03 am

my favorite thing about covid is the amount of real bread being made. been sending my starter (12 years old+) to anyone that wants. offer open here as well...

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Chris Blum
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Re: Bread porn -- post yours

#189 Post by Chris Blum » May 11th, 2020, 9:14 am

First go at sourdough...Maybe a little dense but nice sour flavor and good crust.

Do I Maybe go for a longer final proof (maybe 45 minutes out of the cold fridge)? Higher moisture?

(After I stretched it, it spent ≈14 hours in a cold fridge.)
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Re: Bread porn -- post yours

#190 Post by Brian Tuite » May 11th, 2020, 9:26 am

Banana Nut, split it between a loaf and a dozen Muffins.
Shouldn’t have baked them together as the loaf was too close to the oven heating element. First world problem.
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Mike Cohen
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Re: Bread porn -- post yours

#191 Post by Mike Cohen » May 11th, 2020, 10:18 am

Been baking a ton of bread using the Tartine Bread recipe (slightly modified). Along with starter from Yaacov and a ton of texts and calls for support. Results have been solid.
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Christine Huang
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Re: Bread porn -- post yours

#192 Post by Christine Huang » May 11th, 2020, 7:00 pm

Today’s bake:
70% King Arthur Special Patent
30% One Degree Organic Sprouted Spelt
80% Hydration

I’m getting better! Wonderful crackly blisters. Only very lightly sour. I like this formula!
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Re: Bread porn -- post yours

#193 Post by Chris Blum » May 23rd, 2020, 10:05 am

Getting much better.
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Re: Bread porn -- post yours

#194 Post by Milton Hudson » May 25th, 2020, 6:44 am

Sourdough Focaccia
Onion Bacon Jam w/ Gruyere
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Re: Bread porn -- post yours

#195 Post by Rich Salsano » May 31st, 2020, 1:42 pm

First try at a 50% Biga wheat recipe. Very good for first effort. Just a lot more work than I am used to with my no knead recipes.......
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Re: Bread porn -- post yours

#196 Post by Christine Huang » June 3rd, 2020, 11:11 am

Sourdough with Rosemary, Pine Nut & CHILI CRISP!

Autolyse 2 hours
Add chopped Rosemary when adding salt
2 coil folds
Laminate with toasted Pine Nuts and small dabs of Chili Crisp
1 coil fold
Shape
14 hours refrigeration
Baked in Dutch Oven at 500* 25 with cover, then lower temp tp 425* and bake additional 25 minutes.
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Re: Bread porn -- post yours

#197 Post by Bryce K » June 5th, 2020, 9:58 am

I've been baking the Tartine basic country bread the past two weekends, and will be baking it again this weekend.

I've had great results so far, although still working on getting an airy crumb.
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