PatrickT

Beautiful crumb! 😍

This was really fun. First time making Old Milwaukee Rye. Original recipe from the Poehlmann Bakery in Milwaukee, WI (first established bakery in 1853), published in the Milwaukee Journal Sentinel in the 1960’s. Process includes a 3-day sour. Absolutely delicious - will definitely make this again. There is a “sister” recipe for Bavarian Rye using 100% rye and Brotgewürz that I’m going to attempt next. Give this one a try!

Another resource you might enjoy: The Sourdough Journey (Tom Cucuzza) on YouTube. Tom is a very science-based, educational and entertaining guy. Check him out.

You can’t go wrong with either of those books. If you’re interested in another, check out The Perfect Loaf, by Maurizio Leo. It’s a James Beard Award winner and is a spectacular sourdough cookbook. Amazing recipes, as well as a very clear, meticulous approach to everything. His website is also a wealth of information. If you subscribe to it, you get access to additional recipes, as well as an invite to join Maurizio’s Discord channel for free - where fellow subscribers post their bakes, ask questions, etc. Maurizio himself is very active and you have direct access to him for anything you might want to know. Highly recommended!

Yesterday’s bake - a brown butter caramelized honey sourdough loaf with toasted rolled oats. I toasted the oats on a lined sheet pan at 400F, cooked them in water until tender and all the water was absorbed, browned the butter and allowed it to cool, caramelized the honey, then mixed everything together into a porridge and allowed it to cool. I added this to the initial mix after autolyse. Delicious, moist crumb and lovely crust. Will make this again! Recipe For Porridge: - 87g rolled oats - 263g water - 75g brown butter - 40g caramelized honey - 1/4 teaspoon salt For Dough: - 400g bread flour - 100g whole wheat - 389g water - 10g salt - 50g starter - 168g of porridge (there will be extra - it's delicious in a bowl with a splash milk or heavy cream 😋)

Did not know this - thanks for sharing! 😃👍

That’s right. We bought a jar in the store to make some whipped honey butter for an appetizer we made. Had some left over so I thought I’d give it a try with this loaf. Taste test in the AM! 😃

100% whole wheat with walnut oil and hot honey - just out of the oven. This is the first time I’ve ever attempted a 100% whole wheat loaf. The dough more than doubled in 6.5 hrs at 65F with only 50g of starter. Recipe: - 500g whole wheat flour - 375g water (likely could have used as much as 400g with this flour) - 10g salt - 50g starter - 25g hot honey - 25g walnut oil - Rolled oats for topping This loaf is very dense - think rye or even pumpernickel - and significantly more sour than any other loaf I've made. I can barely taste the honey but I believe the oil lends an almost creamy mouthfeel as you chew the bread. The crust is crispy but seems to chew much more easily than a typical loaf I would bake. I really love this one - so different! On a separate note - does anyone know why some images display as completely black when uploaded? I’ve tried several times to upload them but am getting the same thing. Weird? I’ve been doing this from my phone. Will try uploading from my computer later to see if that makes a difference. EDIT: Uploading from my computer worked. I'll follow up on that with the forum admins.

Thank you @Ann_T - busy summer with the usual yard work projects and outdoor diversions, so I haven't been baking as much. Hoping to rectify that now that most of them are finished. Always inspired by your posts here and on Facebook. Thanks for sharing them so freely!

Lemon poppyseed sourdough. While the crumb is definitely tight, the flavor is delicious. Not sure why I didn't try this before! - 400g bread flour - 100g white whole wheat flour - 375g water - 10g salt - 50g starter - 50g honey - 100g poppy seeds - Zest of one whole lemon, coarsely grated

I see nobody answered your question. I'm hardly a bread making authority, but I wonder if this could be a shaping issue - especially given the fact that it appears intermittently. Maybe try degassing the dough well before shaping and then ensure that there are no trapped air pockets as you're doing the final shaping. Hope that helps!

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. 😍