I've been having a lot of trouble with my baguettes lately. So I decided to set on a quest to go back to basics and just make a good boule and when that goal is achieved go back to baguette. I decided I would set a goal of 100 bakes of a recipe and the recipe would not be any I know, just something I come up with and do all entirely on feel. I tend to get too hung up on exact times in recipes instead of reading and feeling what my dough is doing.
The real deal.
In reference to Chad Robertson's Oat Porridge Loaf in Tartine Book 3.
I am wondering about substituting steel cuts oats for rolled oats (or a combination of the two) with an overnight fermentation (soaking in water inoculated with starter).
Would anyone have any insight as to whether there is any risk to using steel cut oats in place of rolled oats for Oat Porridge loaves?
I like it dark, toasted, roasted. Love the smell. Dark barley loaf, with some stoneground flour. Excellent for breakfast.
Made some sandwich loaves for the week. I had some local mexican creole wheat grains, also some oat grains. I milled them and made a blend with regular AP Flour. Also used my powerful stiff sourdough, some yeast. This time I was looking for a very soft and tender bread so I also added some honey and olive oil (4% each).
but I was very excited when I slice this one open. I'm now about 6 months into bead making.
Hello Accomplished Bakers,
Pleaseeee I need your help! I keep seeing this beautiful boules that are like "wrapped" so after baking you have a bread with a shape of a flower, kinda.. and the inside part has seeds. Does anyone have an idea of how this technique is called or where I can find a nice recipe? I'm attaching a picture I got from social media. I know I saw something like these here, but I can't find the recipe either.
Thanks in advance!
This is my first time making a sourdough bread, and I've decided to try first with plain bread flour.
I used approximately 270 grams of water to 350 grams of flour plus 60 grams of 100% hydration starter. Autolysed for an hour, 3 stretch and folds with 30 mins in-between, then a 9 hour overnight rise. The next morning I shaped it and refrigerated it for 3 hours before slashing and baking.
Baked for 10 mins at 250, 20 mins at 230 in a dutch oven, and then baked for another 30 minutes with the lid of.
I have read that sourdough starter contains an 'antigluten' enzyme in it, but my question is, how much does it really affect the dough's gluten content?
A short post for my first thread here on The Fresh Loaf,
I am new here :)