After a couple months off I am back in the baking mode. 2 loves Sour Dough.
The first loaf is already half eaten!
The Bread Thread
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After a couple months off I am back in the baking mode. 2 loves Sour Dough.
The first loaf is already half eaten!
those look really good! I made a couple of French bread loaves but mixed in a cup of my starter to add flavor. Spaghetti dinner tonight with a sauce made all day yesterday so garlic toast on the schedule.
I have been making that super-easy focaccia recipe that was promoted on WMT mid-summer ever since then. It is so easy and so tasty that I more or less abandoned my other bread efforts.
But.... we tire of all things in life. (Well, maybe almost all things!
) Anyway, I decided, not unlike Mike (@ibglowin) above, to go back to baking boules.
So, I made a boule of 1/2 K.A. bread flour, 1/2 K.A. whole wheat, fermented overnight, and cooked in the Dutch oven. I may not have that fancy "lame" of Mike (@Kraffty) above, but a couple of slashes with a sharp kitchen knife did not turn out too lame!
But.... we tire of all things in life. (Well, maybe almost all things!
) Anyway, I decided, not unlike Mike (@ibglowin) above, to go back to baking boules.So, I made a boule of 1/2 K.A. bread flour, 1/2 K.A. whole wheat, fermented overnight, and cooked in the Dutch oven. I may not have that fancy "lame" of Mike (@Kraffty) above, but a couple of slashes with a sharp kitchen knife did not turn out too lame!
Boatboy24
No longer a newbie, but still clueless.
Back on the horse, with a feeble attempt (my first) at Focaccia. Rosemary, olive oil and coarse sea salt. I need a way to get this out of the pan more easily - guess I'll try parchment next time.
Boatboy24
No longer a newbie, but still clueless.
Another pic, after I sliced it.
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ZebraB
Senior Member
On the bread lab's community college course suggested to make double the sourdough bread recipe. Then after the first rise put 1/2 in a proofing basket in the refrigerator to bake the next day and the other 1/2 make 2 pizza for that nights dinner. I was very skeptical that a bread recipe would make a good pizza. I gave it a try and OMG best homemade pizza ever. Really good structure despite my "you get what you get these days" bread flour at 10 - 11.5 protein. (likely the stretch and folds helped the structure). It also had more flavor than my 2 day refrigerator wait recipe. From now on, I will never do pizza dough any other way
balatonwine
The Verecund Vigneron
Been so busy lately, I started to use bread making kits in a bag. And they actually work very well. Good bread.
For example (Translating from the German, it says basically "whole grain bread with yeast already added")
Of course, kit or all hand made, always cooked using our wood fired oven.
https://stcoemgen.com/2014/03/06/simplicity/
For example (Translating from the German, it says basically "whole grain bread with yeast already added")
Of course, kit or all hand made, always cooked using our wood fired oven.
https://stcoemgen.com/2014/03/06/simplicity/
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This mornings baking experiment. Sourdough bread using 100% KA bread flour. No whole wheat, no rye. Mrs IB loves it. Said NOT to give one of the loaves away. LOL
Will be doing this "experiment" again I think!
Will be doing this "experiment" again I think!
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Boatboy24
No longer a newbie, but still clueless.
Boatboy24
No longer a newbie, but still clueless.
Back at it yesterday.
@Boatboy24 ..was anybody hurt when that loaf "Sploded!"
Love the grooves, are they created with Banningtons? spelling??
Love the grooves, are they created with Banningtons? spelling??
I have (believe it or not) never made any of the "easy focaccia bread" so today is the day. What is the minimum rise time needed? It says 8 hours but wondering if 4-5 would be enough or is more "better"? I could toss into the fridge but was hoping to bake it off tonight.
Boatboy24
No longer a newbie, but still clueless.
Banneton? Yes. (I actually typed Banningtons into Google and Banneton came back) Something I picked up after reading Flour, Water, Salt, Yeast. Got 'em on Amazon, of course.
I am probably too late with my answer, but I have done 6 hours with good results.
I went back to a boule today. Perhaps just a touch overdone, but still nice:
Boatboy24
No longer a newbie, but still clueless.
I am finding that with bread, sometimes 'a touch overdone' is just perfect.
First couple of loaves in a while tonight for me too and I made a couple of tweaks that got me much closer to the taste and texture I've missed so far. Standard stuff the same, 5.5 cups flour, 2.5 cups water, tablespoon salt but I used 3/4 cup of starter last fed this morning with whole wheat and then I added an additional 1/2 cup of an older un-fed starter (last fed about 3 or 4 weeks ago) for additional flavor. Lastly I've been cooking open on a stone, this time I used the stone at 450but covered the loaf with a large stainless bowl for 30 mins then 15 uncovered. Bigger flavor and the crust was thinner yet crisper. Will see if I can repeat results tomorrow. Additionally the second tonight one I stuck with the boule shape but didn't dust with flour and like the look much better.
The photo doesn't look over cooked at all once you lightened the exposure and dialed back the contrast and tint in the second one.
