The Bread Topic (2016–)

[Ann_T]

Today's bake. Out of the oven at 5:30 AM.

 

Two sourdough rye loaves.

Started the dough early yesterday morning using one of the mini bigas. Dough went into the fridge for a 12 hour cold fermentation.

Taken out last night at 8:30 and left on the counter until 3:00 AM this morning.

[Tropicalsenior]

Well, they've stopped selling fresh English muffins in Costa Rica. I haven't made them in years but I thought I'd give them a try. They are a little too thick and a bit overdone but not too bad for the rush job that they were. I had to try one and it was fine.

[Ann_T]

On 10/6/2025 at 1:48 PM, Tropicalsenior said:

Well, they've stopped selling fresh English muffins in Costa Rica. I haven't made them in years but I thought I'd give them a try. They are a little too thick and a bit overdone but not too bad for the rush job that they were. I had to try one and it was fine.

They look good to me.  I need to try and make English Muffins one of these days.

 

Made two doughs on October 3rd, both the same. Each had a mini biga/starter (95g) and 1g of yeast,

and the starter was made with the scrapings in the bottom of the jar with about 22g of discard.

One batch was baked on October 5th and the second one was taken out of the fridge Wednesday  night

and baked yesterday morning.

 

So it had a 6 day fermentation.

Baked 12 small sourdough rolls.

Edited 5 hours ago by Ann_T (log)