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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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minas6907

minas6907

Posted
Posted

I cant recall if I've posted here, its possible, likely a very long time ago though. Lately I've been trying to really dial in my shaping, I've always wanted that ear on my loaves, and I finally got it! This is a 10% rye loaf with caraway seed. I've mostly used the tartine method, I think I finally got shaping down.

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lemniscate

lemniscate

Posted
Posted

I did a sourdough for a long ferment in the fridge.   Got a lively one here.  Big bubbles.  Then into the cheap Oster oven with a diy steel as hot as it could get.  Still need work on my shaping because I was aiming for bollilos with the pointy ends.  

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Ann_T

Ann_T

Posted
Posted

First bake in a new oven.

 

Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast.  Last

stretch and fold was around 9:00 PM.  Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning.

312678095_LongBaguettesinnewovenFebruary24th20212.thumb.jpg.33cc2a3f09e33ca0e6ed5a1309ad1de0.jpg

Decided to bake long baguettes on a new 20" baking stone. 

2062774831_LongBaguettesinnewovenFebruary24th20211.thumb.jpg.f355775f14775aa5feeb54af53fafc21.jpg

Moe had a few slices while the bread was still a little bit warm. 

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Foodblog: Vancouver Island
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, Ann_T said:

First bake in a new oven.

 

Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast.  Last

stretch and fold was around 9:00 PM.  Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning.

312678095_LongBaguettesinnewovenFebruary24th20212.thumb.jpg.33cc2a3f09e33ca0e6ed5a1309ad1de0.jpg

Decided to bake long baguettes on a new 20" baking stone. 

2062774831_LongBaguettesinnewovenFebruary24th20211.thumb.jpg.f355775f14775aa5feeb54af53fafc21.jpg

Moe had a few slices while the bread was still a little bit warm. 

 

And the oven is?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Ann_T

Ann_T

Posted
Posted (edited)
8 hours ago, JoNorvelleWalker said:

And the oven is?

@JoNorvelleWalker, nothing really special.  But I don't have the option of gas here unfortunately, so

I bought an LG electric.  Like the fact that the oven was large.   It was on sale when I bought it back in November

but on B/O until now...https://www.lg.com/ca_en/ranges-ovens/lg-LREL6325F#

 

 

Edited by Ann_T (log)
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ElsieD

ElsieD

Posted
Posted
2 minutes ago, Ann_T said:
 
 
Used 50g of discard in a 500g batch of dough last night with 2g of yeast and 25% rye at 70% hydration.
Shaped at 3:00 AM this morning and baked in a Romertofp at 500°F.

Sourdough 25% Rye February 24th baked Feb 25th 2.jpg

 

I gotta ask - when do you sleep?

  • Haha 2
Ann_T

Ann_T

Posted
Posted
8 minutes ago, weinoo said:

 

More importantly maybe - who the hell eats all this beautiful bread?!

@Weinoo, I share.   I gave two of yesterday's long baguettes away.  One got finished and that leaves one for today and the two rounds went into the freezer.

 

Today's  loaf is still cooling but will probably get cut for breakfast.  And maybe I'll use some for a sandwich to take for lunch today.

 

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

weinoo

weinoo

Posted
Posted
2 hours ago, Ann_T said:

I share.   I gave two of yesterday's long baguettes away.

 

That's a beautiful thing.  I often do the same with cookies, because if they're around...

 

It's certainly easier making a full recipe , and seems like it's silly to not.

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Mitch Weinstein aka "weinoo"

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liamsaunt

liamsaunt

Posted
Posted

I wish I lived near @Ann_T so I could try and persuade her to share her beautiful bread with me!

 

Today I made some bagels for tomorrow's breakfast.

 

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liuzhou

liuzhou

Posted
Posted

I didn't make this.

 

I've complained before that bread in China is more like cake. I can get what look like baguettes but ain't great and I can get some pita-like things which aren't sweet, but that's it. There was a good baker in town, but they closed years ago. I think I was their only customer.

Anyway, yesterday I passed a new place and thought to take a look, expecting total disappointment. It got close, but then I noticed this, labelled "nut healthy bread". Bought a loaf.

 

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It was nutty and had a little dried fruit, but very little. Not actually too bad. They'll be closed within the month! And it's the 27th!

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Bread03012021.png

 

I promised The Good, The Bad, and The Weird.  This is the weird.  There was supposed to be a spiral.  I’m thankful my family initial is not P.

 

 

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Duvel

Duvel

Posted
Posted

„Everyday“ bread - straight yeast, 60% wheat, 20% rye, 20% spelt @70% hydration. Baked in an enameled cast iron ...

 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I am pleased to report my weird, semi-spiraled loaf was excellent.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liamsaunt

liamsaunt

Posted
Posted
On 3/2/2021 at 8:10 AM, weinoo said:

 

They look very good - what are you scaling them at pre and post bake? King Arthur?

 

I use ATK's recipe.  The bagels weigh 3.5 ounces raw.  

  • Like 1
Duvel

Duvel

Posted
Posted

Another „everyday“ bread - same ratios as above, a little higher finishing temperature (220 oC instead of 210 oC). A bit more caramelization (of course), everything else remained the same ...

 

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Ann_T

Ann_T

Posted
Posted
835377233_SourdoughboulesMarch5th20212.thumb.jpg.a9e28b2558ecd4bebaca2588e9e23e31.jpg
 
Sourdough Boules.
Dough was started last night with 1000g of bread flour, 50g of rye and 90 g of starter discard. At 70% hydration.
Last stretch and fold was about 8:30 and then I left the dough on the counter for an overnight rise. This was not a cold fermentation.
Was ready to shape this morning around 4:00 and went into the oven just after 6:30 AM.
Both were baked in Dutch Ovens at the same time. DO's were heated at 500°F for an hour prior to baking the bread.
 
 
  • Like 7

Foodblog: Vancouver Island
Thibeault's Table -  Blog

minas6907

minas6907

Posted
Posted

I wanted to ask, on Instagram I come across loaves every now and then that have something that is, or like, a cracker wrapped around them. Is this a new trend in bread, or is it more like an old technique that has been gaining popularity?

 

Something like this

 Or this

 

Anyways, just wondering, thanks all

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