The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A baking day in pictures

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Floydm's picture
Floydm

A baking day in pictures

Sunday I finally got a real baking day in. It was the first time in... 2 months? 3 months? A very long time.

I started with the Sourdough English Muffin recipe that Kjknits posted a month or so ago.

They were *amazing*. There wasn't a terribly interesting smell or anything, but when I bit into one it was just one of those "Oh, wow" moments. I will definitely be baking them again.

Pretty nice crumb inside.

I don't have cutter or tins, I just used a mason jar lid. The ones I was happiest with I left about 1/3 inch tall when cutting and then squashed a bit wider and thinner before cooking.

I also make something like a cross between my standard pain sur poolish and the famous no knead bread.

The hydration on this was quite high, probably in the 70-75% range. It spread a little more than I would have liked, but the crumb was very nice (though slightly underbaked). Particularly nice since I'd run out of bread flour and was just baking with store brand AP flour.

I also made three sourdough loaves...

...and experimented a little with the scoring.

I thought it looked like a yin-yang, but my wife says it looks more like the Safeway Logo.

Comments

RFMonaco's picture
RFMonaco

Hi Floyd,

Great looking muffins but quite different looking from the original recipe pics in Sourdough English Muffin recipe that Kjknits posted a month or so ago. Make any mods to hydration?

Floydm's picture
Floydm

Maybe a little moister? It kinda looks that way, but I didn't weigh my ingredients to get exact hydration.

One thing I definitely did was roll them out thinner. They were no more than a centimeter thick when they hit the pan. I suspect that makes a difference.

zainaba22's picture
zainaba22

 

Great Pictures Floyd, They looks delicious.  

Keep posting!!!

zainab

http://arabicbites.blogspot.com/

AnnieT's picture
AnnieT

Beautiful bread, Floyd, a day well spent. Now a couple of questions when you have time. Could you describe your cross bread loaf a little more? Then which sourdough recipe did you use? Lastly, did you chill the loaves? The lovely crusts have those little "freckles" (which I thought I read PR says are called pigeon eyes) and I seem to think that's from a cool retardation? Just when I get totally depressed and ready to hang up my dough whisk you come up with great pictures. Onward and upward, A

AnnieT's picture
AnnieT

Floyd, I was going through the heap of papers with recipes next to my computer and found one titled "Floyd's Sourdough" - so I guess that would have been the recipe you used. It didn't mention retarding the loaves though, so I am still wondering how you got the nice crust. I made the NKB with steel cut oats today and it is delicious and turned out really well, so I think I may keep baking, A

ehanner's picture
ehanner

OK you got me, I started a batch just now. Those look great Floyd.

What ever happened to the experiment with capturing wild yeast in SFO? Get beasties captured?

Eric

Paddyscake's picture
Paddyscake

Safeway yin/yang slash and the crumb on the english muffins. I really want those nooks and crannies. I tried PMcCools sourdough recipe that was posted last year. My thinking was that I was going to have to make a higher hydration formula and to bake them I'd need to have some rings. Someday I'll get around to buying some.

ehanner's picture
ehanner

I made a couple batches of Floyds English muffins or rather kjknits recipe. They tasted good but I thought they were a little tough on the tops and bottoms where they baked in the spider pan.  Does anyone have an idea how to make these totally tasty? I used AP flour and followed the formula pretty closely.

Eric

Paddyscake's picture
Paddyscake

http://www.thefreshloaf.com/node/1307/jump-start#comment-3959 I thought the flavor of these needed a boost, but the texture was nice. I'd still like more nooks and crannies though. What's a spider pan?