The Bread Topic (2016–)

[PatrickT]

3 minutes ago, Ann_T said:

your loaf has the best "rabbit" I've ever seen.

Thank you! He even has a bunny tail! 🤣

Edited December 11, 2022 by PatrickT (log)

[JoNorvelleWalker]

 

 

This was with my 13 quart Vollrath bowl for hydration.

 

[Ann_T]

8 hours ago, JoNorvelleWalker said:

I really love your crust. 

Started a 1000g batch of dough on Saturday.  Took it out of the fridge yesterday morning and left it on the

counter until I got in from work. 

 

This is what it looked like just out of the fridge. 

It was just under the 4 qt by the time I got home a little after 5:00. 

Left it until 6:00 and it rose above the 4qt mark and was ready to use. 

Baked three mini pizzas and six baguettes.

[PatrickT]

@Ann_T Very helpful proofing pics - thank you! Another question. When you make a sourdough version of your dough, you follow exactly the same process, correct?

[Ann_T]

3 hours ago, PatrickT said:

@Ann_T Very helpful proofing pics - thank you! Another question. When you make a sourdough version of your dough, you follow exactly the same process, correct?

 

Pretty much.   Sometimes I just toss in 50 or 60g of discard without any yeast and sometimes I will add 1 gram of yeast.  Other than that, the process is the same. 

 

[Ann_T]

Baguette from Monday night's bake.

Crumb shot.  

 

Matt sliced to make one of his

 

vegetarian sandwiches. 

  

 

 

[Ann_T]

 

Today's Bake 

[Tropicalsenior]

2 minutes ago, Ann_T said:

Today's Bake 

Absolutely beautiful. Is the recipe on your blog?

[Ann_T]

1 minute ago, Tropicalsenior said:

Absolutely beautiful. Is the recipe on your blog?

It is.  A few times.    This link has the original recipe which was in Imperial and I also converted it to Metric as well as a sourdough version.

https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

[Tropicalsenior]

5 minutes ago, Ann_T said:

It is.  A few times.    This link has the original recipe which was in Imperial and I also converted it to Metric as well as a sourdough version.

https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

Thank you so much.

[PatrickT]

@Ann_T Quick question. I’m making a sourdough version of your dough this morning with a countertop final proof. My notes say to allow a 30-40 min rest after final shaping, but what typical increase in volume is that for your loaves? Thanks in advance!

[Ann_T]

14 minutes ago, PatrickT said:

@Ann_T Quick question. I’m making a sourdough version of your dough this morning with a countertop final proof. My notes say to allow a 30-40 min rest after final shaping, but what typical increase in volume is that for your loaves? Thanks in advance!

Whether yeast or sourdough, when shaping, I do a preshaping and let the dough rest for 20 to 30 minutes, and then the final shaping.  But I don't recall ever saying 30 to 40 minutes for the proofing.   Proofing times always vary. Anywhere from an hour to sometimes closer to two.  I find that doughs that have been in the fridge for a few days take longer to rise and the shaped loaves take longer to proof.  Especially when using just one or two grams of yeast.  You can never judge the proofing by "time".

 

[PatrickT]

Thank you @Ann_T - I’ll wait a bit and update my notes accordingly. 🙏

[PatrickT]

This is the world-famous Thibeault Dough and process. 😃 Sourdough loaf, 100% Central Milling Old World Bread Flour, 70% hydration (modified upwards from 63% for this thirsty flour), 10% inoculation, 59.5 hr cold retard, 9.25 hr initial proof, 2 hr final proof. Crumb and taste test to follow.

 

As always, thank you @Ann_T for all of your mentoring in this group!

 

 

[PatrickT]

Better crumb than my last bake. In terms of taste, you can tell it’s a sourdough, but it’s very pleasantly - almost surprisingly - mild. 
 

 

[Ann_T]

WOW @PatrickT, it doesn't get any better than that.  

Both the crumb and the crust are perfect.  

 

[PatrickT]

1 minute ago, Ann_T said:

Both the crumb and the crust are perfect.

You are far too kind - thank you! 🙏 I’ll be forever searching for your consistently glistening, open crumb, but I’m pleased with this effort. I’m baking up two 250g loaves, one tomorrow and one Saturday, so the journey continues! 😃

[Ann_T]

Started two 500g batches Tuesday morning.

 

Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof).

Baked three baguettes (one missing from picture).

Crumb.

 

Took the second one out last night and left on the counter until 4:00Am today.  (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof).

 

EDITED TO ADD CRUMB PHOTO - BOOKMATCHED BABY BUNNIES

 

Matt used half the dough this morning for a pizza and I baked a small boule with the other half.  Just out of the oven.

Edited to add pizza:

Greek Potato

Edited December 18, 2022 by Ann_T
To add photos (log)

[Steve Irby]

I have baked Ken Forkish overnight white recipe for years.  @Ann_T has inspired me to vary my routine so  I decided to start with a longish cold proof of yeasted dough at a  lower hydration.  I started  Thursday night with 1000 grams of flour at 68% hydration, 1.5 grams of yeast and 24 grams of salt.  It has been fairly cool the past few days so I let the dough proof on the porch until this morning.  I brought the dough in mid morning and formed two loaves for the second rise at four pm.  It took about two hours to rise and I worried that I wouldn't get very good spring.    It was a relief to remove the lid from the dutch ovens and see such pretty loaves.  Looks good and taste great!

 

 

 

 

[JoNorvelleWalker]

27 minutes ago, Steve Irby said:

I have baked Ken Forkish overnight white recipe for years.  @Ann_T has inspired me to vary my routine so  I decided to start with a longish cold proof of yeasted dough at a  lower hydration.  I started  Thursday night with 1000 grams of flour at 68% hydration, 1.5 grams of yeast and 24 grams of salt.  It has been fairly cool the past few days so I let the dough proof on the porch until this morning.  I brought the dough in mid morning and formed two loaves for the second rise at four pm.  It took about two hours to rise and I worried that I wouldn't get very good spring.    It was a relief to remove the lid from the dutch ovens and see such pretty loaves.  Looks good and taste great!

 

 

 

 

 

How do you do the final proof?

 

[Ann_T]

1 hour ago, Steve Irby said:

I have baked Ken Forkish overnight white recipe for years.  @Ann_T has inspired me to vary my routine so  I decided to start with a longish cold proof of yeasted dough at a  lower hydration.  I started  Thursday night with 1000 grams of flour at 68% hydration, 1.5 grams of yeast and 24 grams of salt.  It has been fairly cool the past few days so I let the dough proof on the porch until this morning.  I brought the dough in mid morning and formed two loaves for the second rise at four pm.  It took about two hours to rise and I worried that I wouldn't get very good spring.    It was a relief to remove the lid from the dutch ovens and see such pretty loaves.  Looks good and taste great!

 

 

 

 

Beautiful bake Steve. 

[Steve Irby]

1 hour ago, JoNorvelleWalker said:

 

How do you do the final proof?

 

After the end of the bulk fermentation I  divide the dough into two balls which I then punch down and form to get surface tension .  Then straight in round bannetton smooth side up.  After the loaves proof  I invert the loaves into the Dutch oven seam side up.

[PatrickT]

250g mini loaf (#2 of 2), 100% Central Milling Old World Bread Flour, 70% hydration. The 500g of original dough was mixed, divided in half, and refrigerated on Tuesday morning. It sat there until today (Sunday) for a total of 123.5 hrs, followed by a 3.5 hr countertop proof… all on 1 gram of yeast. 
 

EDIT: Crumb shot added. A bit wonky, but really tasty nonetheless!
 

 

Edited December 20, 2022 by PatrickT
Crumb shot added (log)

[PatrickT]

This morning’s sourdough bake. 70% Central Milling Organic Old World Bread Flour, 15% King Arthur Organic Whole Wheat, and 15% Flourist Organic Whole Rye. The dough was 70% hydration, 10% inoculation and 3% salt. Followed @Ann_T’s process. This loaf had 44 hrs of initial CR, a total of 11 hrs on the counter, another overnight CR for 7 hrs, then baked straight from the fridge. 
 

EDIT: Crumb shots added. This is a wonderfully chewy, substantial, flavorful loaf - with a bit more tang than my usual sourdough loaves. I’m assuming part of that is attributable to the 30% whole grain flours?

 

 

Edited December 21, 2022 by PatrickT
Added crumb shots (log)

[PatrickT]

Merry Christmas everyone. 🎄

 

Bought a bag of cheap bread/pizza flour at our local Sam’s Club warehouse. Made two pizzas last night (first time trying that) and a boule this morning with that flour. Good results for both using @Ann_T’s process. 
 

 

Edited December 25, 2022 by PatrickT (log)