The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tommy gram's blog

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Tommy gram's picture
Tommy gram

Anybody have any experience re just rolling up some plain old dough into small balls and putting it on a stew that you were about to put in the oven? I have wanted to do it a few times but got a little cowardly and didn't.

I mix the dough once a week and carve off hunks for pizza and or bread as the week goes by and depending on what we need, so I usually have some hanging around. If the dough is gone then I have the starter developing. Looking for more fun things to do with the stuff besides bread and pizza. 

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Tommy gram

I Had a dilemma about what to do with an approx 400 gram dough ball which was part of a batch 5 or six days old. The dough had served well -as usual-and was getting on the sour side. No problem except that its too small amount to warm up the oven. I have this situation when I interrupt the second half of my two loaf weekly cycle and make pizza. Three pizzas leave me that extra lump from what would have gone in as a loaf.

So I tried something. I mixed this 400g with the first half of my new cycle. I rolled it into the nearly fully proofed fresh dough ball before the fresh loaf final shape/rise of I thnk it was an hour and half before it went into the oven via fully heated Dutch oven. 

Some old dough and some new dough gave me end result a dense loaf, very nice. I'm very happy with the result.

 

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Tommy gram

I Learned a lot from Tartine- so much, but I think I need a little departure, a little space from Chad.

Today I learned by taste what I started to suspect. Bump the starter, use more starter.

This loaf is 700 grams starter And 900 grams flour (500 bread flour and 400 all purpose) tastes great, tastes killer. 70% hydration. 

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Tommy gram

Going on year nine of making bread. 2000 grams a week, roughly. One batch. Each time during the week I bake from the batch it has a new flavor.

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Tommy gram

I dont do much but I can bake a loaf of bread. It's because you helped me, and for TFL I am thankful. 

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Tommy gram

In the swing of the bread thing now.  

i Kick these babies out like clockwork.

It's really very simple, so simple that I tended to overthink it.

70% h2O

2% NaCl (salt)

to bring the flour to 100%, depending on what I have in the drawer:

30% semolina -I try never to run out of semolina love it 

40% All Purpose - AP makes a fine loaf if thats all that's around.

10% rye - this is kinda nice when it's available,

20% bread flour- this fluctuates. 

A 20% starter at 100% hydration kicks things off. 

King Arthur is the cream of the crop. I every now and then go for the Gold Medal 50# bag, but I always come back to the King.

 

 

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Tommy gram
Tommy gram's picture
Tommy gram

Natural tearing; let nature do the work --it looks better.

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Tommy gram

I let nature take its course and instead of scoring the dough, I let the dough tear itself during oven spring- something like the Incredible Hulk's shirt. It saves me the shuffling around looking for my razor blade during that critical oven loading time, not scoring the dough saves me so many motions which- in my modis operandi- is performed like a magicians trick, sleight of hand style.

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Tommy gram

Did a 20 loaf batch last month, hand kneaded 10.4 kilograms (23#), lot of fun. Looking for my baker's sheet from that job to post more details.

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