March 9, 2021 - 2:00pm
sourdough freak from N GA
Greetings all. Hope to increase my bread proficiency with concepts, ideas, and tips from this site. I've been baking my own bread for a few years now, but only recently started getting heavily into the technical side. As a unemployed engineer, this comes easily to me. I mostly make a standard lean sourdough loaf (avatar), an Italian-style pizza/foccacia dough, multi-grain sandwich bread, and baguettes/rolls/buns. Tell me all your secrets, please!
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Welcome to the site. From the looks of those loaves, you might be the one sharing secrets. ?
Thanks, I'm pretty happy with the sourdough loaves I've been baking.
Today FedX brought me 55 lbs of Caputo 00 pizzeria flour. Pizza and focaccia time!
Making & baking a good-looking loaf, with the crumb you want, mixing and fermenting dough to the right stage to achieve that - is all just technique anyone can learn By secrets I mean things that improve FLAVOR. A burning question in my mind is : what is the best-tasting organic bread flour I can source in 50 lbs bags to the Atl GA area? I'd like to know that... is it a secret? If so, PM me! I won't tell.