Submitted by Baking007 on October 2, 2008 - 8:17pm.

Sourdough - Whole Wheat & Grain

Hello All,

Thought I'd post a pic of what I believe is my first successful sourdough. I didn't get the rise I was hoping for because I think I over-proved it. I went out for coffee and lost track of time!

I'm really happy with the crumb I've achieved as previously my sourdough attempts have been quite dense.

I've used:

250g starter

250g Bakers White Flour

250g Whole Wheat Flour

1/4 cup of soaked mixed grains

5g table salt

About 300ml of water 

 

 

 

Lauren

 

 


Submitted by KristinKLB on September 30, 2008 - 9:08pm.

Finally Making Good Bread

Hi Everyone!

I just wanted to thank all of you for your help in getting me to this:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I use this site to help me calculate a recipe of 68% hydration, 25% starter at 100% hydration and 2% salt. I make a 100% hydration autolyse with the water and let it sit for 30 minutes or more and then add the salt to the rest of the flour. After a while, I mix the starter, autolyse and the salt-flour mix together. Stretch/fold 3 times every 30 minutes. Then it ferments a couple to a few more hours and then I shape (barely) and bake at 550 F with steam before and after dough goes in, then lowering to 400 after 5 minutes. It's finally acceptable to me and the flavor is nice! So thanks everyone, especially Mike, Jane, Pablo and Mini -- there are many more, but those names come to mind right now!


Submitted by Zigs on September 28, 2008 - 9:10pm.

Nutrimill put to good use.

My Nutrimill came in yesterday and I decided to try it out on my weekly sandwich loaf. Yumminess ensued. As compared to the coarseness of the flour I was willing to produce with my hand-cranked mill, the flour from the Nutrimill produced a much better dough consistency/plasticity. Better gluten development, and an increase in the oven spring.

It also sounded like a jet winding up.

ooo... shinyooo... shiny

 

Couple Notes on the bread:

The shiny black top comes from a pure egg-white wash that also adds interesting crispness and flavorings.

I adore the side & bottom crust on these, which I believe comes from the cast-iron bread pans I'm using.

I need a new bread knife... they're just too soft to cut :)

crumbtasticcrumbtastic


Submitted by Pablo on September 23, 2008 - 11:20pm.

hssssss


Without going into the problems of the bread itself, it was fun to do this.

raw snake

raw snake

cooked snake

cooked snake

:-Paul


Submitted by MyHotKitchen on September 22, 2008 - 12:49pm.

Sourdough @ Home


Here is a loaf of sourdough I just made at home. 

Sourdough @ Home

Sourdough @ Home


Submitted by apprentice on September 21, 2008 - 9:00pm.

What Not to Do

Here's what not to do with Jeffrey Hamelman's lovely Golden Raisin Bread:

  1. forget to do the 2nd build on the levain
  2. and not notice you forgot until too late.

 

 

 

 

 

 

 

 

A testament to this bread is that even missing 2 oz. of flour and 3 oz. of water, it is delicious! The crumb is a little coarser than usual, but the flavour and texture are fine. Well, the texture's not so great where the crust bubbled out, but elsewhere is fine.

I was doing six things at once last night, and one of them was supposed to be adding the 2nd and final feed to the levain. That is, after I transferred it to another bowl because I needed that one for something else. Never got back to it after the transfer. When I saw it sitting there later, just thought I forgot to cover it. I wondered why the levain looked a little limp at the 16 hour mark today. And why the dough was slacker than usual. And why the final dough weighed 5 oz. less than it should. Studied the formula. Dredged up the memories. Now I know. <sigh>

If confession is good for the soul, I guess I go to bed spiritually uplifted. Ready to bake another day.

Carol


Submitted by Floydm on September 19, 2008 - 6:12am.

TFL in Twitter


If any folks here would rather get The Fresh Loaf headlines in Twitter, you can now.


Submitted by Cendrillon on September 17, 2008 - 12:03pm.

No knead... French style

I found the no-knead recipe on a French cookery forum a couple of years ago.

Slightly overcooked, but I was so pleased when I saw! I never expected the wet sticky dough to do wo well!

 

Cendrillon


Submitted by gmask1 on September 12, 2008 - 8:50pm.

100% Rye Loaf (my first successful loaf!)


I just wanted to show you what all your incredible advice has helped me produce. After 3 failed attempts, I have finally managed to bake up a 100% Rye Sourdough loaf that has a wonderful chewy crust, and an airy, bubbly interior. I've uploaded two photos into the gallery, one of which is below.

The recipe was given to me by a good friend at work (I'm blown away by the number of people at work who really do bake their bread), but essentially is a subtle variation on Reinhart's 100% Rye loaf in BBA.

Thanks to all of you for your help! 

 After 4 attempts, I have finally managed to produce a loaf that is as edible as it smells!The interior is the most 'store-like' in appearance that I've managed - the first time I've baked a loaf that wasn't hard and solid throughout. 

 

 


Submitted by hullaf on September 6, 2008 - 10:27am.

hamburger buns

Baking day produced Wild Yeast's hamburger buns for the crock pot BBQ. The recipe is nice and easy with a preferment and some whole wheat flour which I want. And here is my result . .

hamburger bunshamburger buns