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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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Ann_T

Ann_T

Posted
Posted

@PatrickT, like you I am always surprised at how forgiving bread is.  It is almost impossible to really screw up.

In your case that is one beautiful loaf.  Crust and crumb.

 

Baguettes7hourovernightroomtemperaturefermentationJanuary21st2024.thumb.jpg.23450a333afc68436f151f6fbb757b5d.jpg

 

Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days.
Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%.
Left the dough out on the counter for an overnight 7 hour fermentation
and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container.
I think I will leave out the yeast in the next batch.
I cut off 200g of dough and it went into the fridge for the next bake.
  • Like 4

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Tropicalsenior

Tropicalsenior

Posted
Posted

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

  • Like 2

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Ann_T

Ann_T

Posted
Posted
  On 1/21/2024 at 4:30 PM, Tropicalsenior said:

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

Expand  

Did you save a piece of dough for your next batch?

 

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Tropicalsenior

Tropicalsenior

Posted
Posted
  On 1/21/2024 at 4:40 PM, Ann_T said:

Did you save a piece of dough for your next batch?

 

Expand  

Oh, most definitely. I do have a question, though, about maximum length of storage before use. The recipe that I am using now has no milk or eggs.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted
  On 1/21/2024 at 4:58 PM, Ann_T said:

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.   

Expand  

Thank you. I wonder if I can pop it in the freezer if I don't use it before that.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

PatrickT

PatrickT

Posted
Posted
  On 1/21/2024 at 4:21 PM, Ann_T said:

@PatrickT, like you I am always surprised at how forgiving bread is.  It is almost impossible to really screw up.

In your case that is one beautiful loaf.  Crust and crumb.

 

Baguettes7hourovernightroomtemperaturefermentationJanuary21st2024.thumb.jpg.23450a333afc68436f151f6fbb757b5d.jpg

 

Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days.
Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%.
Left the dough out on the counter for an overnight 7 hour fermentation
and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container.
I think I will leave out the yeast in the next batch.
I cut off 200g of dough and it went into the fridge for the next bake.
Expand  

 

Thanks very much @Ann_T! I'm delighted with the flavor of this loaf and am making it again for a luncheon with friends later this week.

 

Your baguettes are always so inspiring. Definitely need to try making them again. It's been quite a while.

PatrickT

PatrickT

Posted
Posted
  On 1/21/2024 at 4:30 PM, Tropicalsenior said:

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

Expand  

 

So glad it's worked out well for you! I might try the Pate Fermentee method myself when I take a whack at Ann's baguettes. 

 

I'm sure your starter is just fine. They are far more resilient than we think. If you want a laugh on this subject, check out Tom Cucuzza's YouTube video 50 Ways to Kill Your Starter. It's hilarious - and actually quite educational.

  • Thanks 2
Tropicalsenior

Tropicalsenior

Posted
Posted
  On 1/21/2024 at 6:19 PM, PatrickT said:

check out Tom Cucuzza's YouTube video 50 Ways to Kill Your Starter.

Expand  

This was hilarious. Thank you.

It's been 24 hours and sure enough, my starter revived completely. It is definitely a number six, more the drunk tank variety but it is doing fine.

  • Haha 1

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

PatrickT

PatrickT

Posted
Posted
  On 1/22/2024 at 2:18 PM, Tropicalsenior said:

This was hilarious. Thank you.

It's been 24 hours and sure enough, my starter revived completely. It is definitely a number six, more the drunk tank variety but it is doing fine.

Expand  

 

Glad to hear it - and glad you enjoyed the video. It's one of my favorites.

Tropicalsenior

Tropicalsenior

Posted
Posted
  On 1/22/2024 at 2:52 PM, PatrickT said:

 

Glad to hear it - and glad you enjoyed the video. It's one of my favorites.

Expand  

It should be required watching for anyone that is trying to learn about sourdough. It takes a lot of the Mystique and the fear out of keeping a starter alive. I hope that @TdeV sees it. She's had such a terrible time with her starters and I get the feeling that she has unnecessarily thrown away some promising ones.

  • Like 1

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Ann_T

Ann_T

Posted
Posted (edited)

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks.   I'll have to give that a try.

 

I bought a new fridge for the utility room that arrived on Tuesday.  Moe is calling it my Baker's Fridge.

Although it will get used for more than baking, probably, I really wanted a fridge to be able to

have more doughs going with different stages of fermentation. 

NewLGAllFridgeJanuary24th2024.thumb.jpg.81e97a0055f407205699dea02f0d88a5.jpg

Got one batch in on Tuesday night along with a Pate Fermentee

FedSourdoughStartersafter6hoursJanuary24th2024.thumb.jpg.5f193563a362074b159f286093c6b62c.jpg

and then on Wednesday I decided to feed both my starters and I spun one off for someone else. 

FedSourdoughstartersandtwolevainsJanuary24th2024.thumb.jpg.d2fc52d9b675bb6341940148f28d85a1.jpg

And used more discard to make two levains. 

BreadFridge.thumb.jpg.49f0ad6706d6d81901bd946046f9d31c.jpg

After the starters had doubled they went into the fridge along with one of the levains.

The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning.

SourdoughBakeJanuary25th2024.thumb.jpg.48fce0a4eed001f3f0ac934bd6755f4d.jpg

Baked six baguettes and one small boule.  They were out of the oven before 5:00AM.

SourdoughBakeJanuary25th20241.thumb.jpg.087f314d4a6c62b4c0f0ece1f5ececab.jpg

Slice one for Moe's breakfast. 

 

 

 

Edited by Ann_T (log)
  • Like 7
  • Thanks 1
  • Delicious 2

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Tropicalsenior

Tropicalsenior

Posted
Posted
  On 1/25/2024 at 2:01 PM, Ann_T said:

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks. 

Expand  

You posted this about 6 hours too late. I just threw one away that had been in there for over 5 days. That's okay, I'll just start another.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

PatrickT

PatrickT

Posted
Posted
  On 1/25/2024 at 2:01 PM, Ann_T said:

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks.   I'll have to give that a try.

 

I bought a new fridge for the utility room that arrived on Tuesday.  Moe is calling it my Baker's Fridge.

Although it will get used for more than baking, probably, I really wanted a fridge to be able to

have more doughs going with different stages of fermentation. 

NewLGAllFridgeJanuary24th2024.thumb.jpg.81e97a0055f407205699dea02f0d88a5.jpg

Got one batch in on Tuesday night along with a Pate Fermentee

FedSourdoughStartersafter6hoursJanuary24th2024.thumb.jpg.5f193563a362074b159f286093c6b62c.jpg

and then on Wednesday I decided to feed both my starters and I spun one off for someone else. 

FedSourdoughstartersandtwolevainsJanuary24th2024.thumb.jpg.d2fc52d9b675bb6341940148f28d85a1.jpg

And used more discard to make two levains. 

BreadFridge.thumb.jpg.49f0ad6706d6d81901bd946046f9d31c.jpg

After the starters had doubled they went into the fridge along with one of the levains.

The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning.

SourdoughBakeJanuary25th2024.thumb.jpg.48fce0a4eed001f3f0ac934bd6755f4d.jpg

Baked six baguettes and one small boule.  They were out of the oven before 5:00AM.

SourdoughBakeJanuary25th20241.thumb.jpg.087f314d4a6c62b4c0f0ece1f5ececab.jpg

Slice one for Moe's breakfast. 

 

 

 

Expand  


I’m seeing the bakery opening next! 😂

PatrickT

PatrickT

Posted
Posted
  On 1/26/2024 at 12:54 AM, ElsieD said:

 

Do you use their proofing box?

Expand  


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. 😂

Deephaven

Deephaven

Posted
Posted
  On 1/26/2024 at 3:55 AM, PatrickT said:


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

Expand  

Thanks.  It's taken me a couple bakes to figure out my mothers oven and kitchen temp.  Completely different than mine.  Teaching me to be a better "listener" to the dough though so it will help for when I can finally move back into my house.

  • Like 2
ElsieD

ElsieD

Posted
Posted
  On 1/26/2024 at 3:54 AM, PatrickT said:


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. 😂

Expand  

I have the proofing box also but I never use it.  Maybe I should dig it out.

PatrickT

PatrickT

Posted
Posted
  On 1/26/2024 at 3:54 PM, ElsieD said:

I have the proofing box also but I never use it.  Maybe I should dig it out.

Expand  


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

 

 

IMG_6245.jpeg

  • Thanks 2
Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

Baked today with a new batch of Pate fermentee. I also used a little bit of my new starter. It's not a true sourdough because I only used the starter and the pate for flavor not for total leavening in the bread. My oven isn't hot enough to make true sourdough but this has a flavor that we really like. Four little baguettes at a loaf of sandwich bread.

20240131_115054.thumb.jpg.bd7b1af0ae2065e157cb042cc6c0032f.jpg

Edited by Tropicalsenior (log)
  • Like 8
  • Delicious 1

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

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