10-4, Thanks KQ!
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10-4, Thanks KQ!
Another week another loaf.
Attachment 320430
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Looks like another great loaf!
I baked muffins today - will do bread tomorrow.
Turned out great. Muffins sound good. Attachment 320453Quote:
Originally Posted by KQ
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Bread turned out great yesterday! Really loving this 10% whole wheat white.
Attachment 320764
Very niceQuote:
Originally Posted by KQ
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Wife was going to the store. “Get flour if they have any.” Returned with this and “this was all they had”.
Guess I can start bartering bread for toilet paper. https://uploads.tapatalk-cdn.com/202...f8ca17f673.jpg
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I had to resort to picking up a bag of Pillsbury bread flour.
Today's is still king Arthur and next few likely as I've got some stocked. Anyway here's today's. Added a spritz of water to the top and man is the crust crisp this time. Inside pics later maybe. Attachment 321124
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nice
that looks great. Let me know if you need a care package. I can probably spare a few lbs of flour. You have any TP to barter?
It was indeed. And I might take you up on that but to supplies ain't what they used to be lol. Attachment 321320Quote:
Originally Posted by Mr. Mike
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Couple questions for the bread baking collective.
1. Yeast. Do you a use dry? Fresh from the refrigerator section (if your store has)? I been using dry. Red star. I get the small jar so I have it on hand. Well with the grocery stores slammed they were out of jars and didn't even have red star.
I made a loaf this am on request and used the packets of fleichmans I got. Wow the first rise was bigger than I've ever had. I know yeast strains are different, but with dry is there that much difference? The red star jar wasn't even 6 months old so I can't imagine it's bad, and it's dry yeast really shouldn't go "bad".
2. How do you all factor in the kneading flour used? Do you count it? I mean seems like for me it might be like an entire 1/4cup.
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I used to use the dry yeast that comes in the jar (Maybe Red Star, can't remember). Since getting sourdough dialed I haven't really needed yeast for anything.Quote:
Originally Posted by Skidog
No need to account for the flour used when kneading. In fact, I don't even really knead the dough, I just use the stretch and fold method with a long slow ferment (like most of the day). Using that method, I don't need to add any extra flour until I start the shaping process and then I keep the extra flour to a minimum.
For the loaf of bread that I typically bake, the process is based more on a sense of where things are at more than any specific time table. Ingredients are measure with a scale for consistency.
Here's a couple photos of the bread that I baked on Saturday (65% AP, 20% WW, 15% Rye).
Attachment 321841
Attachment 321842
BeautifulQuote:
Originally Posted by Buke
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Quote:
(And last but not least, James Beard Award winning cookbook author Ken Forkish of Portland’s Ken’s Artisan Bakery and Ken’s Artisan Pizza will do an AMA next month on r/breadit, Reddit’s baking forum. Get those questions in now.)
https://www.oregonlive.com/coronavirus/2020/03/two-of-portlands-most-celebrated-chefs-will-offer-free-online-cooking-tutorials-during-coronavirus-pandemic.html
Well, this WFH world made me finally get a sourdough starter going. Finally getting that tang.
Friend last night mentioned sourdough-starter discard pancakes as a nice breakfast options. First one today -- fried up with some olive oil, topped with mushrooms, asparagus, sesame seeds, lil soy sauce, and cream cheese.
Delish.
Attachment 322336
I have ramped up the baking too. Used to be once per weekend assuming in town. Having been doing every other day since going to WFH last week.
I previously just kept starter in fridge and pulled it out a couple of days prior to baking to do a couple of refreshes. I've been feeding daily for about a week now.
Made a sandwich style loaf with polenta and pumpkin seeds last weekend, which turned out great. Have a big loaf of french country white proofing now that will go into the oven to have with tonight's tagine chicken.
hi!
I made a full 1/2 kg boule yesterday and got no ovenspring. It was about an inch high. I tossed the whole thing. I hope that is because I overproofed and not what I can expect to see from the 25 lb bag of generic kroger flour Ann bought because it was literally the only flour at the grocery. If so, I'm gonna have to toss that whole bag and kill someone for some King Arthur. I think that was the first full loaf I did with the generic. I did find a regular bag of KA wheat flour this morning at Kroger, so maybe there is hope.
Yup - shelves cleared out over here too. Even King Arthur online is cleared out or at least they were the other day. I've got a stash of Bob's Organic flour and a package of SAF yeast so not too bad there but I'm low on dried tart cherries that I put in bran muffins, cookies & scones. Probably need some more raisins, walnuts and baking soda too.Quote:
Originally Posted by Mr. Mike
Last time I over proofed a loaf and thought for sure it was going to turn out awful/be a waste. It actually turned out great. Hope you have the same luck!
time for another batch
King Arthur Flour
Since extra flour and yeast are scarce, it's the perfect time to try something new. We want to share an especially intriguing technique with you: yeast water starter.
It's an alternative to sourdough starter made with water, sugar, and dried fruit! Your yeast water starter lives in the fridge, and doesn’t require regular feedings of flour. It just needs a shake every once in a while, and is there to be baked with when you’re ready for some bread.
Share your baking with us by tagging @kingarthurflour and using #bakewithus
Baking bread with a yeast water starter
https://www.kingarthurflour.com/site...?itok=-93vkk91
Interesting. Thanks KQ. I just found an extra 10 lb bag of KA whole wheat flour in the back of my pantry and was way happier than I should have been.
An Important Message From the Bob’s Red Mill Team
During this time of uncertainty, we want to take a minute to assure you that we are here for you. With many people stocking their pantries at this time, we have recently experienced an unprecedented surge in demand. As a result, some of our popular products may be temporarily unavailable. Rest assured that our employee-owners are working 24 hours a day, 7 days a week to mill, mix, package and ship the Bob’s Red Mill products that you are looking for, and we appreciate your patience, trust and support at this time. Thank you for your patience and understanding, and we hope you stay safe and healthy.
got to the grocery early yesterday and scored 2 5 lb bags of King Arthur. I have a batch going to which I added polenta and toasted pumpkin seeds to make a sandwich style loaf for the week, and another batch going to make 3-4 small baguettes to eat for the next couple of nights.Quote:
Originally Posted by KQ
Yesterday's starter, fed with the shit flour, didn't really start (leaven never floated), so I tossed most of it, fed with the KA I bought yesterday, and it was lively this morning, so optimistic that I'm back in business.
Ann is a lucky girl!Quote:
Originally Posted by Mr. Mike
Mike is lucky guy.Quote:
Originally Posted by KQ
Kicking myself for not grabbing an a bag at Costco when I was there a week ago. Pickins were slim at the grocer today but I did get some rye to start feeding my starter. Morning sourdough discard pancakes been kicking ass. As did mixing the discard with a bit of dough and throwing it on the grill with olive oil and sea salt.
Gonna try a chocolate sourdough loaf for desert this week.
Attachment 323167
Tasty as fuck with cream cheese this morning.
At the local Adventist grocery yesterday all they had on the shelf were 50lb bags of flour from a local mill. I came *this* close to buying it but the logistics of storing it, keeping it fresh and using it all in good time were more than I could think about so I passed. Hoping Bob's, KA and the rest get on it soon!Quote:
Originally Posted by doebedoe
Wheat in my fields is coming up nicely but yanno... going to be a while. Hopefully this will all be behind us by then.
Quote:
Originally Posted by doebedoe
Lovely!
Is that chocolate? looks awesome whatever it is.
Yep --Quote:
Originally Posted by Mr. Mike
Ingredients:
50g rye-based unfed starter + 80g bread flour + 20g rye + 100g water for levain
400g water
475g white + 25g dark rye
40g cocoa
12g salt
130g chocolate chips
tsp of vanilla extract
40g of dark molasses
Recipe:
Produce levain overnight
1hr autolyse (levain + 380 water + flour + cocoa powder)
Add salt + 20g water + molasses + vanilla. Mix.
Stretch and fold (a la FWSY) method, 4? folds over 3 hrs. Adding chips before 3rd fold.
Bulk ferment ~6hr at room temp.
Shape, relatively quick 2nd prove (40min). Baked in cast iron @475 for 32min with lid on, 10min lid off.
Funny, I also ended up with a bag of bleached white generic flour and baked with it a couple days ago. I can't say that I got no oven spring, and I did over proof a little but it's definitely not as active as the good flour I've been using. Luckily, some friends were at Costco a couple days ago and they were back in stock with the 2 pack 10# bag of Organic Unbleached AP Flour that I've been using. At roughly $0.50/# it's affordable and produces good results.
I did run out of Rye flour though so I'm going to have to run to the grocery store sooner rather than later. While I'm there I'm hoping that I can find some good quality bread flour. My daughter requested baguettes (after I bought one at a local bakery) so my next mission is to figure out how to make a good petite baguette. They've always intimidated me.
Also, no that I'm probably going to be stuck at home for another month, I'm hoping to practice my scoring technique. This video was pretty impressive. I don't see myself going crazy like this but some extra decoration can't hurt. https://www.youtube.com/watch?v=uJsGrn48p8w
Beautiful^^^
Saw this in the high end store yesterday, figured WTF.
Anyone care to gave a yey or ney?
Red Star Instant Sourdough?
Attachment 323358
Funny, I also ended up with a bag of bleached white generic flour and baked with it a couple days ago. I can't say that I got no oven spring, and I did over proof a little but it's definitely not as active as the good flour I've been using. Luckily, some friends were at Costco a couple days ago and they were back in stock with the 2 pack 10# bag of Organic Unbleached AP Flour that I've been using. At roughly $0.50/# it's affordable and produces good results.Quote:
Originally Posted by Mr. Mike
I did run out of Rye flour though so I'm going to have to run to the grocery store sooner rather than later. While I'm there I'm hoping that I can find some good quality bread flour. My daughter requested baguettes (after I bought one at a local bakery) so my next mission is to figure out how to make a good petite baguette. They've always intimidated me. I'm thinking I'll use a high protein bread flour and bake on the steel with a lasagna pan as a lid for first half of the bake.
Also, now that I'm probably going to be stuck at home for another month, I'm hoping to practice my scoring technique. This video was pretty impressive. I don't see myself going crazy like this but some extra decoration can't hurt. https://www.youtube.com/watch?v=uJsGrn48p8w
I've had some success with this method for baguettes from the Tartine book.
Put stone in oven, preheat to 500 for at least 30 minutes. While oven is preheating, put a rimmed baking sheet in there into which you have placed soaked (wet) kitchen towels. This builds up a lot of steam in the oven. Bake baguettes on the stone for about 20 minutes turning oven down to 475 when you put them in. After 20 minutes take the baking tray out because towels are probably dry or close to it. Cook for another 10-20 minutes checking every few minutes when you get to 10.
That baguette recipe uses a poolish too. So mix that up, let it go for 3-4 hours, then mix with leaven and flour to make your basic dough.
I scored 2 5-lb bags of King Arthur all purpose white last weekend so good to go for a while.
Nice, I'll give that method a try. What do you use for hydration percentages and flour for baguettes? My copy of Tartine had to go back to the library...Quote:
Originally Posted by Mr. Mike
I have 10 pounds of organic APF on hand but I’m trying to stretch it and try something new
and since my usual sources were out of my usual flour I bought 5# of barley flour and 5# of spelt flour because they were the cheapest organic options
I probably won’t get too scientific with my ratios and I’m sure The Beast will thrive
I might even try selling a few loaves here in my small isolated mountain town
I wanted to do a community sourdough event - give away starter and teach how to use it, but that will have to be an online course now I guess
Full recipe is 400g leaven, 500g water, 400g poolish, 650g all purpose, 350g bread flour, 24g salt. I made a 1/3 of that recipe last week and got 4 9-10 inch baguettes out of of it.Quote:
Originally Posted by Buke
Quarantine bread - 1st attempt at a sourdough...
Followed the "recipe" below except where we couldn't. No dutch oven = large cast iron pan with a SS mixing bowl over the top, and a baking stone on the rack above/no bread flour = AP flour + a little extra gluten... etc.
Perfect Loaf - Beginner's Sourdough/
Very chewy crust, overall delicious.
Pics may have to wait, can't seem to add attachments at the moment.