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My take on dmsnyder's Sourdough Seeded Loaf

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Seeded Sourdough Bread

Ever since David posted his sourdough seeded loaf pan bread I've been baking it regularly after adapting the formula for what I was after. I recently purchased a 9x4x4 USA pullman pan and have been baking pretty regularly with it. This looked like a loaf that would be fun to play around with using that pan. David used the same size pan but without the cover, so I scaled the overall dough weight down by about 10%.

Total dough:

flours: 450 g (*see note below)

Sourdough pizza

Profile picture for user trailrunner
Backside crust

Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. 

No kiddos helping they’ve gone home , mores the pity! 

2000 g of dough makes one big sheet 1000g  and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment. 

Frisian Black Bread from Ginsberg's "The Rye Baker"

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My chestnut-colored Frisian black bread having been painted down with boiling water

I just finished creating my first bread from Ginsberg's book. All seemed to go well with the recipe until the end of the bake. Nice rise, nice oven spring, really nice smell as it baked. Everything.

Here's the timing of my bake:

  1. 20 min for the oven to reach (nominal) 460 F.
  2. 20 min at that high temp, after which I turned down to (nominal) 375 F.
  3. 25 min later the top was looking very dark, so I tented with foil.
  4. 15 min after that, I removed from oven.

So that's a total of 80 min from the time I turned oven on until I turned it off.

Sweet Dough Arm for Hobart and KitchenAid Stand Mixers

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Hobart N50 Mixer with Sweet Dough Arm Attachment

Introducing the Sweet Dough Arm™: Elevate Your Baking with Precision Fat Incorporation

For over four decades, I’ve been immersed in the art of baking. My journey began when I was just 15 years old, bidding on my first Hobart 60-quart and 20-quart mixers at auction. Soon after, I added a cobalt blue KitchenAid K5SS to my home kitchen, which my parents thoughtfully converted from a laundry and sewing room into what is now the Dough Wright Test Kitchen.

Pretty is as pretty does

Profile picture for user trailrunner
Pullman

Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go. 

Gotland Rye - Gotlandskt Slagbrod (Sweden)

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 Baked loaves pf rye bread

Today's bake:   Gotland Rye -  Gotlandskt Slagbrod (Sweden)

Source:   The Rye Baker by Stanley Ginsberg

Notes: 

From  TDW: 1302gr - 1 Pan(s)   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM  
To  TDW: 2430gr - 2 Pan(s)   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: 

50% Cream Of Wheat Loaf

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Loaf - overall view

Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).

I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.

Panettone Saga Step 5 (Colomba #2)

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Colomba

What do you call the time between Easter and Christmas? Exactly! Time to practice making panettone!
I just couldn’t resist without baking another panettone — or in this case, colomba. This time with cranberry and white chocolate.

Enriched true-sourdough trial #2: 'Kue putu' babka (coconut 3 ways, kaya glaze, homemade dessicated coconut)

Profile picture for user WanyeKest
a

Took me 4 attempts to get this done! The first one was disaster (underbaked, too many components, cloying sweet, and too rich), the second one I scraped the levain away (I went overboard with extremely low hydration and extremely high osmotic pressure starter, became too proteolytic and had so little leavening power), the third one was portioning issue, and here is the fourth one!