Bread Baking (sourdough)

[KQ]

Grocery store has a one bag limit. One bag of flour period. Not one of each kind of flour.

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.

[yogachik]

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.

[Buke]

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.

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.

[KQ]

[

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.

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.

Use a Forkish recipe (Saturday White with 10%WW) and bake in a dutch oven and Emil Henry bread baker.

[sb]

Last time at Costco I noticed they had several types of large bag flour.

[skaredshtles]

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.

Think that may qualify me as a flour hoarder? [emoji16]

[Skidog]

I have officially become a flour hoarder. If I see it on the shelf when I'm at the store I buy it. Currently I've got 4 5lb bags of Bob's organic AP white stashed away plus a bag of his organic WW and a bag of KA white WW flour.

Score



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[schuss]

@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

[yogachik]

@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.

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:

[KQ]

Sourdough discard waffles with raspberries

[yogachik]

Sourdough discard waffles with raspberries

wow!!

[KQ]

Sourdough discard waffles with raspberries

wow!!

been posted multiple times but always worth repeating:

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.

[dookeyXXX]

Grocery store has a one bag limit. One bag of flour period. Not one of each kind of flour.

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.
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...



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...

[skaredshtles]

I gotta say... I'm pretty stoked to cut into these:

[schuss]

That's a beautiful looking loaf yoga.

[skaredshtles]

Finally got pretty close... Now repeating it - that'll be the test.

[Buke]

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.





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.

[KQ]

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.





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!

[KQ]

Finally got pretty close... Now repeating it - that'll be the test.

Nice structure!

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.

[riser4]

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.
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...



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...

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.

[schuss]

Ground up in western mass ships if you want some luxury flour

[Mr. Mike]

@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.

[Mr. Mike]

Thanks! Those crackers do look good. BTW - you've got beautiful loaf there!

holy grail stuff there. Tastes perfect to the eye.

[schuss]

For slicing, I recommend an extremely sharp bread knife to consistently slice into your fingers.

[tgapp]

loaf attempt #2 -



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...