PatrickT

Love that plate (as well as the loaf 😉)!

Baked this Guinness Asiago loaf with Rosemary, Thyme and Sage - absolutely delicious. I love how the little shreds of Asiago turn golden in the toaster. 😃 I ad libbed off this recipe, using an 80/20 mix of bread flour and Khorasan flour and subbing all of the water with Guinness. This one is definitely going on my regular baking rotation. Give it a try!

I actually like the look of that crumb! Perfect sandwich loaf. How is the taste?

Thanks @Ann_T! 😍🙏

I recently tried a simple sourdough loaf with 3 changes from my typical process: (1) an overnight BF schedule, (2) adding a bit of honey and olive oil to the dough, and (3) using a cold, month-old starter straight from the fridge without any additional refreshment. Very impressed with the final bake! The overnight schedule is super convenient for me, the honey and olive oil make for a lovely, soft crumb with just a hint of sweetness, and the effectiveness of the old starter straight from the fridge was definitely a surprise.

Love this idea! 😍

This is Pane Siciliano from Maurizio Leo’s The Perfect Loaf website, made using 100% durum flour. I opted for baking the loaf in a bread tin and am very pleased with the way it turned out. I essentially used a “no knead” method: all I did was mix, proof, shape, refrigerate and bake.

My obvious lack of aesthetics aside, I'm very happy with the results of this bake. This is Chocolate Coffee Sourdough by Sourdough Brandon. I added Cointreau soaked tart cherries and a teaspoon of vanilla extract to mine. The dough was beautiful to work with.

Well you are twice blessed, then. Kudos to the Chef and Photographer!

Am I mistaken? If so I apologize. I thought he was the one who took all the photos of your baked goods. Is it you - or Matt?

Frozen sourdough two ways. This little experiment had its birth because I wanted to explore options for shipping sourdough to friends. Recipe (Tartine) and process for both loaves: 450g bread flour 50g whole wheat flour 375g water 100g starter 10g salt S&Fx3 with 30 min rests CFx2 with 30 min rest BF at 80F to 75% increase At this point, the process for the two loaves diverged, as noted below. For Loaf #1 (seeded): Preshape and rest 30 min Final shape and rest 30 min CR 18 hrs Par bake in preheated DO at 450F for 30 min covered (internal temp 197F); cool to RT Freeze in heavy plastic bag 48 hrs Thaw in proofer at 80F for 6.5 hrs (internal temp 74F) Bake in preheated DO at 450F for 30 min covered; 5 min uncovered; cool to RT For Loaf #2 (plain): Final shape, place in plastic-lined banneton and freeze in heavy plastic bag 48 hrs Thaw in proofer at 80F for 6.75 hrs (positive poke test) Bake in preheated DO at 450F for 30 min covered; 10 min uncovered; cool to RT Discussion: I saw the par baked loaf method explained by Foodgeek and the frozen dough idea mentioned by Connie David Hedgepeth-Smith, a member of the Sourdough Geeks Facebook group. Both loaves were delicious and had very good crust and crumb structure. The crust of the par baked loaf was considerably more chewy than the frozen dough loaf - almost "tough." The par baked loaf seemed to deflate a bit under its own weight while cooling. As a result (and doubtless due to the fact that the crust was essentially twice-baked), it had less overall oven spring than the frozen dough loaf. The frozen dough loaf was a bit more challenging to score, as the dough was at RT prior to baking. To answer the shipping question, the frozen loaf method would obviously be much simpler for a recipient to manage. Wildgrain is one company that specializes in shipping frozen, par baked bread and other baked goods. That said, I feel the frozen dough method yielded a slightly better loaf and could perhaps be final proofed and baked in a bread tin to simplify finishing.

Your breads are always perfection @Ann_T - and your post here is no exception. But I really have to call out your husband today for his impeccable photography. He consistently brings out the very best qualities of your baking and other culinary gifts!

I use mine with Tom Cucuzza’s Bulk Fermentation table to give me an estimate for percent rise and time in BF.

That’s a beauty! Love the color especially. 😍

I do and I love it. I use their Sourdough Home, as well, and as much as I initially resisted buying more gadgets, I have to say that both of them have really helped me become more consistent. I pretty much need all the help I can get. 😂