FX_James_7.9 Posted June 3, 2019 Share #1 Posted June 3, 2019 Allen, would you grace us with some of your bread pics? Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #2 Posted June 3, 2019 2 Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #3 Posted June 3, 2019 The top two are my most recent sourdoughs, and the bottom is a whole-wheat. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #4 Posted June 3, 2019 I eyeball my recipes. Roughly: 2 cups of yeast water to two cups bread flour and a glop of syrup (barley malt is my favorite, followed by molasses) I let that sit overnight. To that I add two-three more cups of flour, a palm full of salt, and kneed it into a dough. Let rise in a greased bowl until double in size, deflate, fold and let rise again in a baton. Preheat the oven to 500°, and reduce to 425° when I put the dough in. I bake on a stone. My oven cooks a loaf in about 50 mins. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #5 Posted June 3, 2019 Holy shit. How do you get them that shape? Those are beautiful loaves. DUDE! What is a baton? I usually eye it as well. My basic recipe is of course, the Bittman recipe and I add more WW. For every cut of WW flour I put in a TBS of vital gluten. I add a cup of my Mother to the recipe for sourdough. I use an old cast iron. One 1/2 hour covered and then uncover. About 1/4 to 1/2 tsp of yeast. salt, water, no sugar. Ride overnight in a bowl, then, flip out and shape and place in a resting bowl with some oil. The transfer is sometimes a problem. If it catches on the rim of the bowl it snaps back and can deflate my dough. I heat my cast iron nice and hot before. Take the oven to 500, and then open it and put the dough in the cast iron, close lid... reduce to 450 and then uncover for the last 20-30. When I see nice tears in the dough, the gasses are ripping out and it is done. I am clearly a novice looking at this masterpiece. Wow. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #6 Posted June 3, 2019 salt is about 1.75 tsp of salt When I make pizza dougn, I don't really measure. that one I am pretty comfortable with. I start the dough the night before and do like a sponge...thicker than cake batter, but not dough. the next day I put enough flour until it looks and feels right. Rest in greased bowl with olive oil. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #7 Posted June 3, 2019 This is a baton. It’s what gives the loaf those ridges. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #8 Posted June 3, 2019 5 minutes ago, Allen said: This is a baton. It’s what gives the loaf those ridges. Doesn't it stick? Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #9 Posted June 3, 2019 I love the design too. So inspired right now. It is like food art. 1 Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #10 Posted June 3, 2019 I flour it pretty heavily. Flop it upside down and remove it slowly. 90% of the time all is well. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #11 Posted June 3, 2019 3 minutes ago, Dirtyhip said: I love the design too. So inspired right now. It is like food art. I want to become good at scoring. The stencil is a cheat. This is what I want to learn. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #12 Posted June 3, 2019 8 hours ago, Allen said: I flour it pretty heavily. Flop it upside down and remove it slowly. 90% of the time all is well. It is really dry here. Desert climate. I am thinking my bread would end up far too dry. I live in a high mountain desert climate at 4200 ft. How do u get that pic on the top? HOW? My mind is blown. I haven't researched bread too much. I thought I was on to something with Bittman. HAH Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #13 Posted June 3, 2019 The scored loaf? It’s cut with a razor blade right before it is baked. It’s a hard technique to learn, at least for me. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 3, 2019 Share #14 Posted June 3, 2019 No the sunflower on your bread. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 3, 2019 Share #15 Posted June 3, 2019 1 hour ago, Dirtyhip said: No the sunflower on your bread. Ah, it’s a stencil. Sifted some coco powder on it. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 4, 2019 Share #16 Posted June 4, 2019 Today’s loaf. This one is called a ciabatta. 1 Link to comment Share on other sites More sharing options...
FX_James_7.9 Posted June 6, 2019 Author Share #17 Posted June 6, 2019 Did you ever try Bagels? Link to comment Share on other sites More sharing options...
Allen ★ Posted June 6, 2019 Share #18 Posted June 6, 2019 I’ve tried and failed. I need more lye before I try again. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 11, 2019 Share #19 Posted June 11, 2019 New stencil Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 11, 2019 Share #20 Posted June 11, 2019 On 6/6/2019 at 4:56 PM, Allen said: I’ve tried and failed. I need more lye before I try again. I have done them. I thought mine came out ok, but maybe you would say they are not great. Your bread pics are like my food porn. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 11, 2019 Share #21 Posted June 11, 2019 ...and I can't turn my oven on right now for my no knead bread. Been doing bread in the traeger, and I am having trouble getting the crumb I am used to, It's good bread, but maybe I should turn the dial to "this is the hottest setting we have,." HAHA Link to comment Share on other sites More sharing options...
Allen ★ Posted June 11, 2019 Share #22 Posted June 11, 2019 Heh, thank you ma’am. Link to comment Share on other sites More sharing options...
Allen ★ Posted June 11, 2019 Share #23 Posted June 11, 2019 8 minutes ago, Dirtyhip said: ...and I can't turn my oven on right now for my no knead bread. Been doing bread in the traeger, and I am having trouble getting the crumb I am used to, It's good bread, but maybe I should turn the dial to "this is the hottest setting we have,." HAHA I cook on a stone. Preheat to 500° and when you put the loaf in reduce the heat to 425°. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 11, 2019 Share #24 Posted June 11, 2019 I looked into that basket thing, but I am not sure it would work where I live. Very dry desert here. Humidity is quite low. I do have a stone. I am going to try this. I cracked my last one. Cold stone hot grill = stupid person that now owns a cracked stone. Thermal stress I believe. Link to comment Share on other sites More sharing options...
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