Wow. That sucks. My stash has been built up over time. If when I there they have it I grab one. It's not always there.Quote:
Originally Posted by riser3
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Wow. That sucks. My stash has been built up over time. If when I there they have it I grab one. It's not always there.Quote:
Originally Posted by riser3
Tartine #3 that is something like 70% spelt, 30% regular flour
I was doing that one for a few weeks, but decided I didn't like how the loaf was sort of "gummy". Beautiful loaves by you, Buke.
KQ - I hoard flour now, too.
Question: What/how are you guys slicing your bread? I can't seem to make a clean slice. Either I mush my loaf down while cutting, or I get a jagged cut that endangers me in the process. Seems a silly question but I just can't get it right.
Yeah, now that you mention it, the spelt is a tad gummy. I baked it a little longer, like to the point where it was seconds away from being burned. That helped a lot.Quote:
Originally Posted by yogachik
Do you mean what are we using to score it? I use a cheap lame.
To slice it after cooked I'm using a standard bread knife. Nothing special.
My loaves are fairly crusty and of course I wait until they are cooled (most of the time) before slicing. I too use a standard bread knife.Quote:
Originally Posted by yogachik
Use a Forkish recipe (Saturday White with 10%WW) and bake in a dutch oven and Emil Henry bread baker.
Attachment 328645
Last time at Costco I noticed they had several types of large bag flour.
Yup... I got a 25# bag of bread flour and 40# of the organic AP referenced in a post just above.Quote:
Originally Posted by SB
Think that may qualify me as a flour hoarder? [emoji16]
ScoreQuote:
Originally Posted by KQ
Attachment 328712
Sent from my Pixel 2 using TGR Forums mobile app
@yoga - Tartine does theirs a bit gummy. I recommend adding ~4-5 minutes to cook time with the top on vs their 20 min reco
Thanks, schuss. I already do an extra 5 minutes both lid on and lid off.Quote:
Originally Posted by schuss
In fact, I've had to experiment with different procedures because my oven has a tendency to surge, and I end up with a scorched bottom. I've tried baking with lid on for 55 minutes starting in a cool oven (and lid off for 5), I've tried 20/20 (with pre-heated dutch oven), now I seem to have perfected with preheating dutch oven at 450, raising to 500 and baking for 25, then back down to 450 for another 25 and it seems to be working well. Here's this morning's loaf:
Attachment 328813
Sourdough discard waffles with raspberries
Attachment 328822
Sourdough discard waffles with raspberries
wow!!
been posted multiple times but always worth repeating:Quote:
Originally Posted by yogachik
Classic Sourdough Waffles or Pancakes
I keep my starter in the fridge so I only feed it once a week which is Saturday night. That's when I also make my sponge for Sunday morning waffles. I used to do pancakes which are great because you can put blue berries right in the batter when you cook them but I do love a crisp waffle too. Recipe is the same for either. I cut it in half which makes 6 waffles or about a dozen pancakes depending on size.
My buddy down in the Bay Area has been having good luck scoring flour at the local ethnic markets. I think he recently got a 50# bag at an Indian market. Says he has also seen lots of flour at the local Asian markets, too.Quote:
Originally Posted by riser3
Not terribly helpful for folks living in the sticks and not near a major metropolitan area, but just throwing that out there in terms of looking and thinking beyond the chain supermarkets...
:biggrin:
I still have yet to jump on the sourdough bandwagon, but I have been baking a lot of chickpea flatbreads and my tortilla game is pretty strong...
I gotta say... I'm pretty stoked to cut into these:
Attachment 329266
That's a beautiful looking loaf yoga.
Finally got pretty close... Now repeating it - that'll be the test. :D
Attachment 329311
Finally, the grocery store had some rye flour and I can quit goofing around with all the weird random stuff and make my normal hearty AP, WW, Rye blend. It's so good.
Attachment 329431
Attachment 329432
Also, I've been making crackers with the discard. This "recipe" has proven to be the winner (https://www.bonappetit.com/story/sou...arter-crackers). Mix in a little fresh chopped rosemary, brush with olive oil and sprinkle generously with kosher salt right before putting it in the oven. They really are the best cracker ever.
Thanks! Those crackers do look good. BTW - you've got beautiful loaf there!Quote:
Originally Posted by Buke
Nice structure!Quote:
Originally Posted by skaredshtles
You guys are killing it. I was going to bake some bread today but now think I'll wait until Monday. May do a cake instead.
Ya, I live in Franklin County, VT. I know of one South Asian market in Burlington. I think there are some other various Asian markets in Burlington, not sure where. I guess if I strike out at Costco next time I am down there then I can give it a try. Otherwise, I haven't had cause to leave my bubble.Quote:
Originally Posted by dookey67
Ground up in western mass ships if you want some luxury flour
@yoga:
1. re: the crunchy bottoms, have you tried parchment paper in the bottom of the dutch oven? I have had some success with that, but I've also had some royal clusters when I didn't get the dough dropped straight in atop the parchment, dough sticks, parchment gets displaced, cursing regrading 500 degree oven, etc. ensues.
2. re: slicing, have you tried rotating the loaf so that you are cutting into the skinny side? I find that usually helps. If you can get the serrated edge to "grab holt" you are usually good, and that's easier if you are working with just a few serrations.
holy grail stuff there. Tastes perfect to the eye.Quote:
Originally Posted by KQ
For slicing, I recommend an extremely sharp bread knife to consistently slice into your fingers.
loaf attempt #2 -
Attachment 329775Attachment 329776
the dough got stuck to the banneton when transferring to the hot dutchy, otherwise i think i would have gotten much better oven spring. next time...