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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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Ann_T

Ann_T

Posted
Posted
Today's bake. Out of the oven at 5:30 AM.
SourdoughRyeOctober2nd2025.thumb.jpg.317c824ff44d3f6a5bf81bfcc60d7943.jpg
 
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.
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Foodblog: Vancouver Island
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Tropicalsenior

Tropicalsenior

Posted
Posted

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.

20251006_144134.thumb.jpg.4978eb940a90d64e6fff9e8ab5d04023.jpg

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Ann_T

Ann_T

Posted
Posted (edited)
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.

20251006_144134.thumb.jpg.4978eb940a90d64e6fff9e8ab5d04023.jpg

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.
Sourdoughsmallrolls6dayfermenationbakedOctober9th2025.thumb.jpg.30039fe1af25c94a6fa5f6dfaff08e5e.jpg
 
So it had a 6 day fermentation.
Sourdoughsmallrolls6dayfermenationbakedOctober9th20251.thumb.jpg.533eb02ffb878107103649ee27d7594f.jpg
Baked 12 small sourdough rolls.
Edited by Ann_T (log)
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Tropicalsenior

Tropicalsenior

Posted
Posted

I made a fortuitous discovery this week. While cleaning the freezer I discovered this.

20251008_120711.thumb.jpg.080feb718253dd2b77a14de5874fc02b.jpg

It seems that at some point in my sourdough endeavors, I saved some backup starter. I had no idea how old it was but I thought I would give it a try reviving it.

20251010_074951.thumb.jpg.bba1bea260bf66c8f834c75fdd18a932.jpg

It didn't look too good the first day.

20251010_101558.thumb.jpg.516c3ae568aa598dfd194a8e8341e47d.jpg

But the second day I knew that I was back in business. I fed it once again and used the discard to bake my first batch of sourdough in a couple years. I haven't cut into it yet but I'm pretty happy with the results.

20251010_131730.thumb.jpg.c06d4191715e2098b612c96daf298303.jpg

The little jar is going back in the freezer. @TdeV and @MaryIsobel don't give up yet. Just remember to save a backup.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted

20251010_143135.thumb.jpg.06d6c3cce035eb36f52421ff9501b8ed.jpg

Just exactly what I was hoping for. Firm yet tender crumb, medium crust and great flavor. I'm happy!

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

OlyveOyl

OlyveOyl

Posted
Posted

Pullman loaf, mini sized.  This is a 4” square and I used a small volume of sourdough discard hamburger bun recipe from amybakesbread. I’ve made her discard sourdough  dinner rolls which were delicious, so I’m hoping this will be the same.

IMG_0343.jpeg

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Tropicalsenior

Tropicalsenior

Posted
Posted
17 minutes ago, OlyveOyl said:

Pullman loaf, mini sized.  This is a 4” square and I used a small volume of sourdough discard hamburger bun recipe from amybakesbread. I’ve made her discard sourdough  dinner rolls which were delicious, so I’m hoping this will be the same.

IMG_0343.jpeg

It looks delicious. Please, do you have a link for this?

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

OlyveOyl

OlyveOyl

Posted
Posted (edited)

@Tropicalsenior 

Here you go…I do a bulk ferment first, so my timing is different.
 

https://amybakesbread.com/one-hour-sourdough-discard-burger-buns/

 

i have also made the “one hour” sourdough discard dinner rolls which are delicious, you’ll find the recipe in the discard grouping if you are interested.

i also did a bulk rise first with one s and f at 10 minutes or so . This was half the recipe, the rolls are quite large.  I’ve also made it with 8 rather than 6 rolls. I did not brush with egg prior to baking but did brush with softened butter when they were removed from oven.

ETA…my discard is half white, half rye and it is not old.

 

IMG_0073.jpeg

Edited by OlyveOyl (log)
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RWood

RWood

Posted
Posted

Got a starter going again, baked these two little loaves this morning. The round wasn’t scored deep enough. The other had a better slash, but I think I should have baked darker on it. Really good flavor though.
 

IMG_6430.jpeg

IMG_6431.jpeg

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Tropicalsenior

Tropicalsenior

Posted
Posted

Thought I'd post some pictures of this week's baking. Tuesday I made my regular French bread.

20251014_111310.thumb.jpg.dfadc2ee63f31dc77842904586f92f5e.jpg

Wednesday I made sourdough English muffins.

20251015_105405.thumb.jpg.a89921503acb55d2da9ea144e6d3dbbc.jpg

I started them Tuesday and baked them Wednesday. I made them thinner this time and didn't cook them to very long on the griddle. I finished them in the oven for 10 minutes at 350° they have lots of holes and they are quite chewy with just the right texture.

20251015_105851.thumb.jpg.5b807ca24441d07e5ca4f9dbe94894c2.jpg

@OlyveOyl today from the website that you gave me, I made Sourdough Discard Soft French Bread.

20251019_124725.thumb.jpg.bc0535a4d41a5f1f5fce0876e375eee8.jpg

I just took it out of the oven so I don't know what the texture is like but it sure smells good.

Thank you, I really like the recipes on this site.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

OlyveOyl

OlyveOyl

Posted
Posted (edited)

@Tropicalsenior so happy you are pleased with the recipes there, nice variety with different sourdough options.  I made toast this morning with the Pullman loaf and I was pleased with the outcome. Tomorrow, it will get a poached egg on top.

ETA   Your breads are looking wonderful!

Edited by OlyveOyl (log)
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Ann_T

Ann_T

Posted
Posted
I made two batches of sourdough on October 14th. Both started with one of the "scraping" of the jar mini biga.
One was baked on October 18th.
I didn't exactly forget about the second batch, but I just didn't get around to taking it out of the fridge last night, after a 7 day cold fermentation.
 
Left it on the counter overnight until 4:00 AM this morning.
Out of the oven around 6:00 AM.
MiniBatardsdoughOctober14thoutoffridgeOctober21bakedOct.2220251.thumb.jpg.506af13de14d1c90ac2542912233ce67.jpg
I'm always amazed how even after that long of time in the fridge it still turns out well.
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Tropicalsenior

Tropicalsenior

Posted
Posted

This week's baking. Wednesday was two loaves of soft sourdough bread.

20251024_120902.thumb.jpg.9fd86d66de0d23a3d1a6f174df923f31.jpg

Sunday I made Easy Sourdough English Muffins.

20251026_102907.thumb.jpg.3e0b2e0c19638880108c2bc9db4d4c8e.jpg

The easiest recipe yet and definitely the best.

Last week on the dinner thread @MaryIsobel and @Maison Rustique were talking about a Honey Fig Bread. I just happened to have some figs in the refrigerator and it sounded delicious. I looked at about 20 different recipes and didn't like any of them so I made up my own. It turned out great especially for a first effort.

20251027_120803.thumb.jpg.3eab4a4f0b438a772198e3c576d284d4.jpg

 

20251027_134826.thumb.jpg.294b4bcc02260ef70cf0850d4eacc92a.jpg

Something that I will be making again with very few moderations.

 

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

paul o' vendange

paul o' vendange

Posted
Posted

Wow, beautiful work Yvonne!

 

I am working a lot these days so was glad to get a few days off.  Beginning of cool weather so it's brazing season, starting Wednesday with Coq au Vin.  And baking.  Just a few from the last few days (incl. an apple tart, with Melrose, Northern Sky, Fireside, Honeycrisp from a local orchard).

 

Levain adapted from the late Gerard Rubaud.  Liquid rye starter, 70% bread flour, then a blend of home-milled whole grain - 18% hard red winter and spring wheats, 9% spelt and 3% rye.  A German mixed rye-wheat-spelt, seeded with roast sunflower seeds, flaxseeds and sesame seeds, just out of the oven for cutting tomorrow.  Then finally that tart.

 

 

rubaud crumb 10-26-25.jpg

rubaud main 10-26-25.jpg

rye-wheat-spelt seeded.jpg

apple tart 10-26-25.jpg

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Tropicalsenior

Tropicalsenior

Posted
Posted

Everything is gorgeous. And I'm sure that it tastes just as wonderful as it looks. I sure wish that I could get some decent Rye flour down here.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Wholemeal Crank

Wholemeal Crank

Posted
Posted (edited)

Pardon if I am repeating a discussion mentioned above (this is quite a long topic)....but I am struggling with how to make my slashes when using a preheated dutch oven to bake my loaves.  

 

My low-gluten dough is quite soft and I am worried that if turn it out of its banneton and slash while it is on the parchment paper sling the extra time will permit it to flatten too much to fit into the pan.  

 

Once it is in the pan, the top to be slashed is well below the rim of the extremely hot dutch oven.  

 

Most lames seem made to draw horizontally across the surface of the loaf--and my fingers cringe at the possibility of burning my fingers if I use that style.  What solutions do you use with dutch-oven baked loaves?

Edited by Wholemeal Crank (log)
paul o' vendange

paul o' vendange

Posted
Posted
On 10/27/2025 at 3:37 PM, Tropicalsenior said:

Everything is gorgeous. And I'm sure that it tastes just as wonderful as it looks. I sure wish that I could get some decent Rye flour down here.

Sorry for the delay and thank you for the kind comment.  I hear you on the availability of rye.  I count myself lucky in that I have a couple of great options here, but even there, I'm blown away by what is available to my German and Austrian friends - not only are there so many options in a "standard" rye (different ash levels - e.g., Types 815, 1150, 1340, 1740, 1800, even Type 2500 - seen mostly in Austria, "black flour," used in moderate amounts for complexity - https://www.haindlmuehle.eu/produkt/haindl-muehle-roggenmehl-type-2500/), but "Schrot" (not cracked, but actually chopped rye, of different coarsenesses), "Extrafein" flours from places like Biomühle-Eiling (https://www.biomuehle-eiling.de/bio-mehl/roggenmehl/bio-roggenvollkornmehl-extrafein-1kg), and then the many rye varieties (Alpenroggen, Champagneroggen, and others).  Finally, the fact that as end-point consumers they can go directly to the mills, who have their brick-and-mortar retail shops on site, blows me away.  I have a standing invite to visit them and can't wait to go.

 

 

My friend Dr. Björn Hollensteiner, aka "Der Brotdoc" (https://brotdoc.com/ ), once kindly sent me a variety of German flours to try, including the Extrafein flours from Biomühle-Eiling mentioned above.  I have never experienced anything like these.  It was like mixing velvet in the bowl.  Even whole-grain/Vollkorn flours gave a lightness and lift rivalling pure bread flour breads I've baked.  A truly incredible range of products.

 

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

paul o' vendange

paul o' vendange

Posted
Posted
33 minutes ago, Wholemeal Crank said:

Pardon if I am repeating a discussion mentioned above (this is quite a long topic)....but I am struggling with how to make my slashes when using a preheated dutch oven to bake my loaves.  

 

My low-gluten dough is quite soft and I am worried that if turn it out of its banneton and slash while it is on the parchment paper sling the extra time will permit it to flatten too much to fit into the pan.  

 

Once it is in the pan, the top to be slashed is well below the rim of the extremely hot dutch oven.  

 

Most lames seem made to draw horizontally across the surface of the loaf--and my fingers cringe at the possibility of burning my fingers if I use that style.  What solutions do you use with dutch-oven baked loaves?

 

That can be tough, especially with low-gluten bread.  One option I might suggest is the dutch oven I use - it's the Lodge combo cooker (https://www.amazon.com/dp/B0009JKG9M?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_3).  It's great, because one side is a skiller (i.e., low walls, allowing you to slash more safely), and the other is a deep-pot.  I place the bread on the shallow side, slash, and put the deep pot on top as the "lid."  Works great.  Good luck.

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Wholemeal Crank

Wholemeal Crank

Posted
Posted

I actually tried one of those Lodge pots with the flat frying pan lids, but my loaves came out too flat.  So I'm using some 1.5 qt pots I found on Amazon after lots of searching.  They're just a bit over 5  inches in diameter, so the space for scoring is quite confined.

 

(I posted a bit about the loaves with some photos in the Ancient & heritage grains topic here).

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paul o' vendange

paul o' vendange

Posted
Posted
1 hour ago, Wholemeal Crank said:

I actually tried one of those Lodge pots with the flat frying pan lids, but my loaves came out too flat.  So I'm using some 1.5 qt pots I found on Amazon after lots of searching.  They're just a bit over 5  inches in diameter, so the space for scoring is quite confined.

 

(I posted a bit about the loaves with some photos in the Ancient & heritage grains topic here).

Beautiful work!

 

I find my loaves do OK, so long as I've developed structure well enough.  But I don't work with low-gluten materials like you do (except for some lower-strength grains like einkorn, emmer, etc. - 60:40 einkorn:BF below, sorry if I've already posted it), so I can understand why it might not work well.  Shoot.  I hope you find a good solution!

einkorn main.JPG

einkorn crumb.JPG

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Wholemeal Crank

Wholemeal Crank

Posted
Posted
7 minutes ago, paul o' vendange said:

Beautiful work!

einkorn main.JPG

einkorn crumb.JPG

Right back at you, that is lovely bread.  I'm really enjoying my not-so-flat loaves that come out of my little pots, and hope that I can get a little more loft with better scoring. It's never going to be as holey--or hold quite as much melted butter--as your loaf, but maybe a little more if I get this bit right.

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Ann_T

Ann_T

Posted
Posted

I found this beautiful little vintage clay Chicken roaster on our local FB Marketplace.

SourdoughbakedinaClayChickenroasterNovember3rd20252.thumb.jpg.bde0377d2389c8ed8eb96291d7d5300a.jpg

I was working yesterday and the seller was kind enough to drop it off to me.

I had a sourdough in the fridge for three days.

SourdoughbakedinaClayChickenroasterNovember3rd20255.thumb.jpg.fc74699ff69a809302e99b8872725a76.jpg

 

Took it out of the fridge at 8:00 last night and shaped it at 4:00AM this morning

and baked two boules,

SourdoughbakedinaClayChickenroasterNovember3rd20257.thumb.jpg.45c2acd0eb8eef3577d7edaca4f20229.jpg

both in clay bakers.

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Thibeault's Table -  Blog

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