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The Bread Topic (2009 – 2014)

Jstern35

By Jstern35
in Pastry & Baking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

If your starter is a poolish (the only kind of starter that I use) the yeast, flour, and water mixture bubbles up and forms a slight dome.  I leave mine overnight to a couple days depending on the temperature.

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cyalexa

cyalexa

Posted
Posted

Started this bread as soon as I got home from work last night. Took just under five hours from start to finish. 

Ann, your slashes are lovely. I'm slashing impaired.

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cyalexa

cyalexa

Posted
Posted

Today I'm making a variation of Tartine basic country dough to use for pizzas; and a chocolate and raisin levain, adapted from How to Make Bread.

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Hassouni

Hassouni

Posted
Posted

If your starter is a poolish (the only kind of starter that I use) the yeast, flour, and water mixture bubbles up and forms a slight dome.  I leave mine overnight to a couple days depending on the temperature.

 

I mean I'm starting one from scratch, 100% hydration, rye flour, never used before. It has nearly doubled in the jar 24 hrs since feeding...is it ready to start leavening dough?

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thock

thock

Posted
Posted

I mean I'm starting one from scratch, 100% hydration, rye flour, never used before. It has nearly doubled in the jar 24 hrs since feeding...is it ready to start leavening dough?

How long ago did you start it? If you started it the day before, no, it's not ready. I'd give it a good week before using it without "helper" yeast added to the bread (not to the starter).

 

Sourdough starters can look like they're rarin' to go when you first start them, but it is generally not the case. There's a "first flush" of a different microbe than the yeast and bacteria that make up a starter.

 

I can't remember which site, exactly, I read this on, but it bore up to my own experience. I've read stuff on the following:

 

http://sourdough.com/

http://www.sourdo.com/

http://www.sourdoughhome.com/

http://www.wildyeastblog.com/

 

Those are by no means an exhaustive list of sourdough sites, but they all have good info.

Tracy

Lenexa, KS, USA

Okanagancook

Okanagancook

Posted
Posted

We went to a Spanish tapas and wine bar and had the most incredible jamone flat bread that had a tomato spread, mesculin greens, Jamome serrano and shavings of manchego.The flat bread was beautifully baked oval with a soft, chewy texture.Does anyone have a recipe for this type of flat bread? Is this called Catalan flatbread?Jon

Jose Andries has a recipe for these in his tapas cookbook.

DianaM

DianaM

Posted
Posted

I mean I'm starting one from scratch, 100% hydration, rye flour, never used before. It has nearly doubled in the jar 24 hrs since feeding...is it ready to start leavening dough?

A white flour sourdough starter will be ready when it doubles in volume in 8 hours or less on a 1:1:1 feeding ratio. Typically, this will happen on, or after the 7th day since starting your culture, but most people wait until day 14 to make the first loaf, just to give the culture time to gain more vigor.

Your rye starter should double in less than 8 hours, since whole grain flours (like dark rye) ferment more quickly.

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CatPoet

CatPoet

Posted
Posted

20140720_190226_zpsd6a33ca6.jpg

 

A perfect  velvet loaf  and it is  yummy.

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Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

CatPoet

CatPoet

Posted
Posted

20140721_121624_zps9e405e8a.jpg

The inside of  the  velvet loaf, look at sponge, that bubble was the only big one I had, otherwise perfect!

  • Like 2

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

  • 2 weeks later...
Ann_T

Ann_T

Posted
Posted

CatPoet, that bread looks like it would be perfect for a sandwich.

 

Bread baked over the last ten days.

 

Sourdough.  Overnight fermentation.

 

Sourdough%20red%20fife%20wheat%20July%20

 

Sourdough%20red%20fife%20wheat%20July%20

350 Sourdough Levain, 900 G white with 100 g organic stone ground Red Fife flour and 780 g water.

 

 

 

Picture%20a-XL.jpg

 

Started July 22nd, and left in the fridge overnight.

 

Picture%20bb-XL.jpg

 

Baked on the 23rd.

  • Like 4

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rotuts

rotuts

Posted
Posted

when I get inspired to make a boule, perhaps this fall

 

it would approach the one I see above, crumb by crumb.

 

doubt there are many better

 

bet it makes Outstanding Toast.

 

:biggrin:

  • Like 1
Anna N

Anna N

Posted
Posted

Ann_T

I am with rotuts on this one. That is indeed a beautiful boule. I need to get back to baking these rugged country breads. Yours always look so amazing.

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Anna Nielsen aka "Anna N"

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CatPoet

CatPoet

Posted
Posted

Ann T: well my breads are  sandwich bread only, it is not made for being fancy but filling my hubby and daughter belly.

I do like that bread, it is a bit expensive compared to the other breads I make but so yummy.

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Ann_T

Ann_T

Posted
Posted (edited)

CatPoet, I'd be happy with a sandwich on your bread. 

 

Rotus,  Yes, it makes wonderful toast.  I think 90% of the bread I make gets toasted.

 

Thanks Anna.

 

Today's bread.

 

Baguettes%20with%20Red%20Fife%20July%203

 

I added 100 g of Red Fife to this batch and I have another batch almost ready to go into the fridge for an overnight preferment.

The second batch has a 100 g of stone ground organic Spelt.

I want to bake early tomorrow morning before it gets too hot. We are having a "heat wave" here on the west coast.

 

Baguettes%20with%20Red%20Fife%20July%203

 

Edited to add Crumb Shot.

Edited by Ann_T (log)
  • Like 1

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Thibeault's Table -  Blog

Smithy

Smithy

Posted
Posted

Lovely photos, as always, Ann_T. I like the frame around the chalk drawing with the bread. I'm sure the bread lives up to the photos!

  • Like 1

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suzilightning

suzilightning

Posted
Posted

SHELBY  inspired by you I pulled out my mom's recipe for English muffin bread.  It didn't rise as much as I remembered but then it was a fairly muggy day.  The husband didn't mind and he ate several pieces. 

Going to go out and toast a few pieces then butter and toast dope for breakfast.

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Shelby

Shelby

Posted
Posted

SHELBY  inspired by you I pulled out my mom's recipe for English muffin bread.  It didn't rise as much as I remembered but then it was a fairly muggy day.  The husband didn't mind and he ate several pieces. 

Going to go out and toast a few pieces then butter and toast dope for breakfast.

I bet it was very tasty with that wonderful toast dope!  I am due to make another batch of muffins soon.  

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Shelby

Shelby

Posted
Posted

I ran across this recipe just this week: 

http://www.seriouseats.com/recipes/2014/07/soft-salami-bread-rolls-recipe.html?ref=box_latest

and I'm just waiting for my oat flour to arrive.  I am going to omit the salami, however.

Anyone tried this yet?

I, too, thought that was an interesting recipe!  I can't wait to hear how yours turn out.

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cakewalk

cakewalk

Posted
Posted

I saw that post yesterday and just ignored it because the salami turned me off, never even looked at the recipe. But I looked now -- I'm not sure, but I think the oat flour would give it a bit of a chewy texture. I often add 1/2 cup or so of semolina flour to bread dough for that reason, it gives the bread a nice chew. I'm not really sure what oat flour is, and I'm wondering if putting oatmeal in the food processor would give me the same thing as a bag of oat flour.  

shar999

shar999

Posted
Posted

Do you replace some of the flour in the recipe with semolina flour or just add the semolina flour and more fluid? Trying to make a chewier rye bread.

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