koloatree's blog

just cant seem to get the appearance id like. i think i am cutting too deep and not making a clean slice. accidently baked too long as well and i think i overproofed.

greetings all

here is another attempt at susan's sourdough bread. i incorporated some tips i learned from the thread discussion i started about creating a more pronounced slash mark. it seems i am almost there! hopefully soon i can acheieve a nice crusty appearance with the slash area exploding outward. for this cook, i sprayed the bread top with a little oil right before slashing. i then placed the bread on the stone and then sprayed with a little water. the bread baked ~2 minutes longer under the alluminum tray at 500 degrees. for the next half, i dropped the temp down to 475. it seems i could of maybe slashed a little deeper? any suggestions?

thanks all!

greetings all!

retried the raisin walnut sourdough recipe from my previous post. i am pleased with the results, however, i am still trying to achieve a better scoring and ear curl. i think i was slashing too deep. i will try the suggestions that i recieved from the discussion thread. thanks members of freshloaf!

next up at bat was another susan sourdough attempt. i made a mistake during the shaping phase which caused me to shape again and again and again. in doing so, nice bubblies were let loose. pooof....next time i will try to shape a better batard. even though the looks lack, the taste was on point. soft in the inside, and a nice exterior crunch. total time of the first and second proof = ~13hrs @ 86 degrees. this was double the recipe btw.

next up was another attempt at baguettes using anis method with sourdough starter. i am still striving for the nice crispy crusty explosive looking baguette. i 'think' it may have something to do with the flour. i am going to give the king authurs artisan flour a shot. supposedly its ~11.6 protein content. also, i forgot to turn down the temperature after placing the baguettes into the oven, i used KA AP which is around 13% protein?

next up is pizza using anis bouabsa mixing method. it is by far my favorite crust i have achieved to date. the only thing i would improve is using a starter for a little sourdough taste.

Pictured below is a sourdough raisin walnut bread. the recipe i copies is from ehanner at http://www.thefreshloaf.com/node/6629/raisin-walnut-sd-delight. i sliced it thin, toasted + butter + a little extra cinnamon sugar on top = YUM! i was hoping to get a larger ovenspring but i dont think my oven was hot enough. i also didnt score the bread properly.

below is another attempt at baguettes. these were also sourdough using KA All Purpose flour. Once again, my oven was not at proper temp so i am sure that contributed to the lack of oven spring. also, this time i used a large alluminum pan to cover the bread and also placed a small cast iron skillet inside for additional steam. i still need to learn proper shaping technique and i want to try a better flour with 11.4% protein. does even a few tengths  of protein contribute to color and oven spring?

deep dish pizza for later that day. credit goes to BTB on pizzamaking.com. here is what i use for a 9Inch round pan 2 inches tall. i sauteed onions and green peppers, used italian sausage, red pack whole peeled tomatoes, preshredded maggio mozzerella, lots'a spinach, and a sprinkle of parmesian ramano. cooked at 480 for 30-35 minutes.

Flour and Semolina Blend* (75% 25%)
Water (47%)
ADY (.7%) convert to IDY use ~25% less
Olive Oil (6%)
Corn Oil (18.5%)
Butter/Margarine (1%)
Sugar (1.5%)
Salt (1.5%)

hello,

new guy here from NJ! i am new to baking and look forward to learning about bread from all the cool and knowledgable members here. my first goal to achieve is to create a tasty and nice looking baguette, sourdough, and raisin walnut. also id like to learn bagels, dinner rolls, and sandwich/hoagie rolls! i have the BBA book and just recently purchase the PR whole wheat book. look fwd to learning as much as possible! below is what i baked on sunday.

PR Whole wheat trisitional bread, very good first try

this one is the king authors whole wheat bread recipe that is printed on the back of the flour container...pretty dry and probably will not make again however very easy and quick to make.

first baguette using gold medal all purpose flour. i used the technique posted by
dmsnyder about anis bouabsa. however, my oven temps were way off. the position of the bakingstone was not in true 480-500 degrees, it was much less. mucho thanks to youtube user nothernsourdough for posting technique on how to shape bread!

this was a soudough baguette. i used the italian culture from sourdo.com and this was a same day bread. next try, i will increase the sourness...

this is another sourdough baguette. during the shaping i totally messed it up. thinking of tossing it, i decided to just reshape it. i was surprised that it had the most rounded shape and oven spring, but crumb was not as airy. i think the rise was most likely from the oven increasing the temps? it was my last bake before pizza so i cranked the oven up.

family photo

a pic of my pizza