I was just glancing through Trevor Wilsons Instagram and I came across this bread pan, and I want it.
My problem with the Lodge Combo Pot for baking bread is the size, its small and so the loaf can only be so big...
THIS bread pan looks fabulous.
I was wondering if any of you were on the advanced distribution list and what your thoughts were.
Hadley
Back at home in Boston, I was churning out fairly successful tartine style loaves every weekend, following recipe in tartine book 1. See an example below.
I've since moved to durham NC, started a new starter, and following the same recipe, am producing terrible loaves, with seemingly no yeast activity at all (see title image). My starter is thriving, my leaven is passing the float test, I'm not sure what is going wrong. Has anyone experienced anything like this? I'll detail the process followed below just incase something is off. I don't see how this process is leading to such extreme failures.
Starter maintenance: fed twice daily at 9am + pm. New started is 1:3:3, so 30g old starter, 90g water, 90g flour (sometimes 50 150 150).
On the day of a bake, at 9am I'll take a tablespoon of the starter and mix it with 200g 50/50 flour and water, and store at 82 degrees until it passes the float test, usually around 4pm.
At 4pm I mix 200g of leaven with 900g white flour, 100g whole wheat flour, 700g 80 degree water, auto in 82 proof box for 30 min.
Then add 50g water + 20g salt, back in proof box until 10 pm, stretch and folds every 30 minutes for first two hours.
Shape at 10 pm (6 hour bulk), fridge until morning, then bake in combo cooker at 500 for 20, 450 for 10, then uncovered for 20. Result:
Am I missing something silly here? I'm completely baffled. I was consistently making good bread using this technique.
50% rye boule (with orange zest, fennel, and caraway) on the left, 30% khorasan lemon rosemary on the right, both sourdough.
I would like to better understand the affects of Ascorbic Acid in bread dough. But what I read is confusing.
In the article https://bakerpedia.com/ingredients/ascorbic-acid/ it states, “In baking, it is used as an oxidizing agent for dough mixing.“
But further research states this. “Vitamin C (ascorbic acid (AA)) is very popular for its antioxidant properties.” Here is the article. https://www.sciencedirect.com/science/article/pii/S0304416501002355
Confusion - Oxidation and Antioxidant seem to be opposites.
Definitions
Definition of oxidize1: to combine with oxygen Other chemicals then oxidize the sulfur dioxide to form sulfuric acid, which along with the nitric acid increases the acidity of the dewdrop
: a substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicals
How would go about making sourdough in a bread machine but baking in normal oven? I've got a typical bread machine with set programs. Can anyone outline general procedure as to how to do it? I'm relatively new to baking.
Hi,
This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
I did a 4 hour autolyse with 636g bread flour, 50g rye, and 170g whole wheat and 655 grams of 50 degree water at the same time as the levain build. I added 18g of salt when I made the final dough.
I mixed in 1 cup walnuts, lemon zest, herbs, and 2 cups chopped olives during my second set for 40 slap and folds. (I did two sets of 40 slap and folds and 3 stretch and folds).
For the bake I did 25 minutes with lid on, but I think I should have left it on for another 5 minutes. Overall, decent looking split, but I wish I'd gotten a bit more rise in height.
(The image above is 1 loaf of my olive bread and 1 of the tomato/pesto bread. The pesto bread opened up better, but not sure why)
Hi,
I am making two sourdough loaves with sun dried tomato and pesto. I looked at some previous pesto loaves on this site and they recommended adding pesto during the last stretch-and-fold so that's what I did. During the shaping stage, one loaf shaped up great. On the other loaf, I think all of the pesto was right near the seam and so I created a good ball, but then it all opened up on the seam side. I tried to reshape, but then I felt like I was going to tear the gluten structure. The loaves are now in the fridge for an overnight proof. Did the opening of the one loaf ruin the tension in the ball? Is it going to be okay or do I need to reshape? Thank you!
This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.
Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success!
Recipe:
60g levain
(20g ww starter fed with 20g rye 20g water)
60g dark rye
30g ww flour
250 g bread flour
260g water plus extra 30g for salt
8g salt plus extra pinch for veggie
200g black bean- coooked, lightly salted, mashed
1 tsp cumin(not packed!) plus extra pinch for veggies
1 tsp chipotle (not packed!) plus extra pinch for veggies
30 cracks of black pepper
150g chopped onions
70g chopped jalapenos, 3cloves garlic
30 cracks of fresh black pepper
5g butter/bacon fat/ any kind of fat
Method:
-build starter@85f - 3hr15 mins
-Autolyse(flour, 260g water, spices)@room temp 2hrs
Caramalize onions on medium low heat with oil, a pinch of salt, pinch of cumin,chipotle, cook till onion take on a lil bit of color, add jalapeno, cook till fully caramelized and all veggies decrease volume by at least 2/3, add minced garlic the last 2 mins, don't rush this step as you want to dry out most of the moisture, my cooked veggie mixture only weighed 52g after cooling
Mix levain with dough and spices> rest 15mins@ 85f
Slap and fold 30 times
immediately mix salt and reserved water as needed, follow by beans>veggies- > continue Slap and fold 30 more times> rest 45mins
Slap and fold 30 tims>rest 45 mins
Slap and fold 30 times>rest 1 hr 15 mins
Directly shape and place into banneton
(You'll need to rely a lot on the bench scraper to tighten it up as the dough is very tacky)
straight into fridge and retard for 12 hours
Bake @ 500f covered 30 mins
vent oven for 20 secs
450f uncovered 20mins (internal temp 205f)
Notice the bulk time is very short, Otis(my sourdough starter)seemed to LOVE beans and@85f, the fermentation speed was almost out of control the first time, I swiched from traditional slap and fold followed by a series of stretch and fold the first time, to vigorously slap and fold 3 times over the very short bulk fermentation process, and it finally worked out!
I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today. I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.
Grana Padano Sesame Seed Sourdough Crackers
The final dough for these crackers should be soft but not sticky. The sourdough discard is 100% hydration.
Ingredients
150 g sourdough discard
75 g bread flour
20 g sesame seeds
10 g poppy seeds
30 g butter
15 g olive oil
35 g Parmesan fresh fine grated
Pinch of cracked black pepper
Pinch of sea salt
200 g sourdough discard
100 g bread flour
27 g sesame seeds
13 g black sesame seeds
40 g olive oil
47 g Grana Padano fresh fine grated
Pinch of cracked black pepper
Pinch of sea salt
Throw all ingredients into a bowl and combine until forms a ball.
Let rest for at least 30 minutes and divide into balls. Roll between two sheets of parchment paper.
Spritz with water and then sprinkle sea salt.
Bake at 350ºF for 12-15 mins until nice, golden and crisp.
If you try these I hope you like them.
Hey all- first post here- trying to get to the bottom of what’s going on here and see if any more experienced bakers could weigh in on what’s causing this problem. Every time I try a scoring pattern that isn’t a single slash, the loaf has less spring and comes out like the one on the left. That said, in this instance, I proofed the right hand loaf in the single banneton I own, and the other one in a linen lined colander. I should buy a second banneton but I’ve only been baking sourdough a month or so. This is one of the springiest white sourdoughs i’ve come up with after some experimentation, it’s 80% hydration and the flavor is great, I’m just curious as to whether this is caused by proofing in a colander or poor slashing technique.
Heres my formula:
715g unbleached white flour
75g vital wheat gluten
50g barley
50g dark rye
100g spelt
764g water
200g starter at 100% hydration
6 sets of stretch and folds for 3 hours plus one extra hour of bulk
12 hour retard in proofing baskets
baked in Dutch oven at 500 for 20 min lid off for 25
