The Bread Topic (2016–)

[Ann_T]

 

 

 

I'm inspired to maybe start making more "seeded" loaves.

 

These all look so good.   

 

Patrick, I had planned to stop at True Grain Bakery today to pick up their Stone Ground Organic Rye that I use to feed my Starter, and they also

have Organic, stone ground, BC whole Khorasan flour.  So I'm going get a bag of it too.   

 

Today's bake.

Made a small "biga" yesterday morning using just the sourdough discard remnants in the bottom of a jar, added 55g of water and 55g of flour.

Mixed, covered and left on the counter to rise. Added it to 600g of flour, salt and hydration was 70%.

Made the dough last night before bed.

Was left out on the counter until 3:00 am, for a 7 hour, room temperature fermentation.

[PatrickT]

@Ann_T Your loaves are always spectacular! 😍 I think you'll really love the flavor of that Khorasan flour.

[paul o' vendange]

@Ann_T, wow, spectacular!  I also love Khorasan.  From time to time, I'll venture into both emmer and einkorn, but though I love their flavors and aromas, I really like that Khorasan is both really aromatic and as easy to work with in my experience as wheat.  

[Ann_T]

Thanks @PatrickT and @paul o' vendange, I'm looking forward to trying the Khorasan.

 

Baked three times today.

Matt pulled one of my sourdoughs out of the fridge this morning and used a little over 500g to make a large pizza for lunch,

and I shaped what was left into this little batard.

I had also started another dough early this morning with a small sourdough "biga" that I had left out over night.

 

This dough was left on the counter for a late same day bake, and rather than bake on a stone, I baked it in a loaf pan.

[Ann_T]

I've been playing around with making a small "preferment" using the method from Culinary Exploration.

Philip uses just a small amount of discard, basically the scrapings in the bottom of the jar to make a small "preferment" or starter for his next batch of dough.

Yesterday I added less than a tablespoon of discard to two small jars and fed both with 55g of water and 55g of flour.

 

Left it out on the counter overnight. Had more than doubled by 4:00 AM.

I decided that I would make bagels today and add one of the starters to the batch.

 

I then fed the scrapings that remained in the bottom of the jar, again with 55g of starter and 55g of water.

 

I also weighed out the scrapings, which amounted to 22g.

 

This method works great for me, because I can either feed the scrapings at night and the starter is ready to use in the morning in a dough,

or I can feed in the morning and the starter is ready to use when I get home from work.

Here is a link to his site where you can also find his Youtube video on this method.

 

https://www.culinaryexploration.eu/blog/Sourdough-feeding

[PatrickT]

5 hours ago, Ann_T said:

This method works great for me, because I can either feed the scrapings at night and the starter is ready to use in the morning in a dough,

or I can feed in the morning and the starter is ready to use when I get home from work.

Are you leaving your scrapings on the counter all the time, then?

[Ann_T]

19 minutes ago, PatrickT said:

Are you leaving your scrapings on the counter all the time, then?

Never.   After I feed a starter, it sits on the counter only as long as it takes to more than double and then goes into the fridge until next time I feed it.

 

And I would use some of the discard in a biga or another preferment.   

 

But the last couple of days I've used this new method,  just the remnants left in the bottom of a jar,

mixed with the water and the flour, and after it doubles, I've put into another batch of dough. 

 

This morning , the two I fed last night had doubled overnight so I used one in a bagel dough,

and the second one went into a dough, that is destined for pizza in a day or two.  I didn't bother feeding both jars, just one. 

 

And that one is now  ready to use, but I'm not ready to use it so it is going into the fridge for a day or two. 

 

[Ann_T]

Sourdough bagels. Last batch just out of the oven.

I made two different sizes.

The smallest are "cocktail" size and will be served with cream cheese and smoked salmon tonight.

 

They are topped with poppy seeds.

And the larger size were topped with poppy seeds, sesame seeds and fried onions.

 

Matt fried the onions because this is his favourite bagel.