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The Bread Topic (2016–)


DianaM
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532634209_SourdoughBoulewith100gofwholewheatsamedaybakeJanuary22nd2023.thumb.jpg.cfaff8080753a228db39ac5bebf46038.jpg

Yesterday's same day bake.

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Large Boule.

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Started in the morning.  Taken out of the oven around 7:30 PM.

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I fed my sourdough starter yesterday morning and tossed a little of the discard into a 500g batch with a pinch of yeast.

400g of my bread flour and 100g of whole wheat. 65% hydration.

 


Sliced this morning for breakfast.

Edited by Ann_T (log)
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761536902_CrustyBunssamedaybakeJanuary24th20232.thumb.jpg.2575a5d91bf40131144b5c830f55cca8.jpg
Last night and today's early morning bake.
Started a 750g batch of dough yesterday morning.
2g of yeast, 20g of salt and 65% hydration.
 
Dough was left on the counter all day for a long fermentation at room temperature.
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Divided it last night and baked six crusty rolls and the
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other half was shaped and went into the fridge for a cold proof and baked this morning.
 
@PatrickT I tried your cold proof and bake right from the fridge this morning.  
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@Ann_T when you mention on the counter all day - what ambient temp range is your norm.  Thanks also for posting that 100% hydration one-off. I got close to that accidentally the other day. Just no-knead with white whole wheat flour as there were just a couple spoons left in the white AP bag. I walked away halfway when adding water and got confused realized i'd portioned out almost double water. I noticed the dough was super wet so I stopped . Thought would be a bust  After overnight plus on counter I gave it a try. The dough was quite wet but it held together easily more than usual. Quite elastic. Very tasty both  untoasted (image) and toasted. Lightly sour/nutty. 

IMG_1882.jpg

Edited by heidih (log)
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2 hours ago, heidih said:

@Ann_T when you mention on the counter all day - what ambient temp range is your norm.  Thanks also for posting that 100% hydration one-off. I got close to that accidentally the other day. Just no-knead with white whole wheat flour as there were just a couple spoons left in the white AP bag. I walked away halfway when adding water and got confused realized i'd portioned out almost double water. I noticed the dough was super wet so I stopped . Thought would be a bust  After overnight plus on counter I gave it a try. The dough was quite wet but it held together easily more than usual. Quite elastic. Very tasty both  untoasted (image) and toasted. Lightly sour/nutty. 

IMG_1882.jpg

@Heidi, temperature is between 19°C and 21°C.

Good crumb on your bread.  It really is difficult to screw up bread. 

 

 

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853888934_Sourdoughwith100gofSpeltflouroverfermented.thumb.jpg.c7a347c82ebb615b32cef380ade96cc4.jpg

 

This loaf just came out of the oven.

 

Fermentation was way to long.

The dough was sourdough with 100g of Spelt a long with 400g of my regular bread flour.  It had been in the fridge since Monday morning. Taken out last night and left on the counter

until 4:30 this morning.   Dough had totally lost its structure and was very soft.  Wouldn't hold its shape.  

 

I proofed it in the bottom of a clay baker , lined with a tea towel.  Tipped it on to a paddle .  It spread out and was difficult to score.

 

So I just slid it on to the stone and covered with a large roasting pan and hoped for the best.

 

Didn't get a big oven spring, but it looks better than I expected it too.

 

 

 

 

 

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On 1/25/2023 at 9:23 AM, Ann_T said:

@PatrickT I tried your cold proof and bake right from the fridge this morning.


As always, your loaves exceed all expectations. 😍 What did you think of baking right out of the fridge? I swear the one loaf above that I did NOT do that with actually gave me a far more open crumb. Curious to hear how you think it compares to your normal process. 

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My first whack at creating a cinnamon raisin sourdough. This is 80/20 bread flour and spelt flour at 80% hydration. I made it with Vietnamese cinnamon and golden raisins soaked in vanilla extract. The smell of this loaf baking was truly other-worldly. 😍 Will post the crumb later today. 

 

Interesting that, in spite of the score, the loaf still burst on the end. Does anyone have any thoughts on that for me?

 

EDIT: Forgot the process details. BF was 16.5 hrs on the counter at an average temp of 66F (75% increase). After final shaping, I let it counter proof in the banneton for 1.5 hrs at 68F, then popped it in the fridge for a CR of 14.5 hrs. Cold baked directly from the fridge with 4 small ice cubes placed in the DO (450F covered for 50 min, uncovered for 5 min). Crumb shots added. Crust is firm but not overpowering. Crumb is very soft, moist and tender. Flavor is surprisingly tangy. Undoubtedly the long BF, CR and added spelt played a part. Really love this one!

 

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Edited by PatrickT
Process and crumb shots added. (log)
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On 1/27/2023 at 9:51 AM, Ann_T said:

Didn't get a big oven spring, but it looks better than I expected it too.


That looks very good to me! I’m sure that spelt made for amazing flavor. Spelt and einkorn are my new favorite flours. 😃

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1 hour ago, PatrickT said:


That looks very good to me! I’m sure that spelt made for amazing flavor. Spelt and einkorn are my new favorite flours. 😃

 

Considering the dough felt like a blog with little to no structure I was pleasantly surprised that it turned out as well as it did.

Even had a bit of an ear.  

 

1 hour ago, PatrickT said:

As always, your loaves exceed all expectations. 😍 What did you think of baking right out of the fridge? I swear the one loaf above that I did NOT do that with actually gave me a far more open crumb. Curious to hear how you think it compares to your normal process. 

 

I think I still prefer proofing on the counter and baking.  But I like having another option.  Especially if dough isn't ready to shape and bake at a good time, it can just go into the fridge and be baked when convenient. 

Have you ever left a shaped loaf proofing in the fridge for more than just overnight?  A day or two?  Not sure about the crumb.  I'll test a batch of bread this week on my days off, baking one the same day and proofing the other over

night in the fridge to see if there is a difference. 

 

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38 minutes ago, Ann_T said:

I think I still prefer proofing on the counter and baking.  But I like having another option.  Especially if dough isn't ready to shape and bake at a good time, it can just go into the fridge and be baked when convenient.


That’s what I like about it too. I want to try more counter proofing and immediately baking, as I think I’m missing gauging when the final proof is really done. 
 

41 minutes ago, Ann_T said:

Have you ever left a shaped loaf proofing in the fridge for more than just overnight?  A day or two?


Yes - definitely. Has worked just fine for me. Anxious to see your results!

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@lemniscate, love the size of that loaf. 

 

@PatrickT, that raisin loaf is a beauty.  Both Moe and Matt would be very happy if I would make more loaves like that.  

 

Today's bake.
575361949_SourdoughJanuary31stovernightrise.thumb.jpg.2f88cc50c7f11f6c57d273d5221d4b5b.jpg
I fed both my starters yesterday and then used the discard from both the white and the rye to spin off another starter for a friend.
There was still a little starter left in each of the two containers so I added water to the containers
gave them a shake and used the remnants of the starter in a 500g batch of dough with 1 gram of yeast.
Left the batch out on the counter overnight and baked this morning.
Baguettes were baked in the oven on a stone under a roasting pan lid.
One of the baguettes was too long for the cover so I cut off a small piece and shaped a "mini boule".
784260066_SourdoughJanuary31stovernightrise3.thumb.jpg.2a7a3b3e2f35000f2b776c152e13ce8c.jpg
Sliced for breakfast.
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@Ann_T I have a dumb question possibly, but how do you think that dough would behave in a loaf pan?   While I believe the boule shapes are baking art incarnate, I use loaf pans for my breads.  I have been wanting to do a decent rye and have been adding white rye to my sourdough recipe in increments for r&d since rye can be a little unpredictable.   Any speculation or guidance?

 

8 minutes ago, Ann_T said:

Thanks @PatrickT.

670573219_RyeBreadbakedFeb1st20231.thumb.jpg.6d062e5fcda0e015053575ef0b502cae.jpg

Baked a rye loaf last night.

I need to make this often because we all like it.

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Sliced this morning for breakfast.

 

 

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3 minutes ago, lemniscate said:

@Ann_T I have a dumb question possibly, but how do you think that dough would behave in a loaf pan?   While I believe the boule shapes are baking art incarnate, I use loaf pans for my breads.  I have been wanting to do a decent rye and have been adding white rye to my sourdough recipe in increments for r&d since rye can be a little unpredictable.   Any speculation or guidance?

@lemniscate, any bread can be baked in a loaf pan.  I would probably grease it though.

I used the autolyze stretch and fold method last night, but you can also use a mixer or even your food processor to mix this dough. 

 

I have a couple of different rye bread recipes that I use including a sourdough version.   Last night's was not sourdough and the recipe for it can be found here:

https://thibeaultstable.com/2020/02/14/light-rye-bread/

 

This is a sourdough version you could adjust the one above or try this one:  https://thibeaultstable.com/2019/02/19/sourdough-rye-bread/

If you can make a darker rye by adding cocoa powder to the mix. 

 

 

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23 hours ago, Ann_T said:

This is a sourdough version you could adjust the one above or try this one:  https://thibeaultstable.com/2019/02/19/sourdough-rye-bread/

If you can make a darker rye by adding cocoa powder to the mix.

 

This looks really excellent - thanks for sharing this recipe! Definitely going to give that one a try. First, I'm going to give this one a whirl. I've never made rye porridge before and have certainly never tried adding it to bread, but it looks positively delicious! A baker friend of mine just made this and said it's the best tasting loaf he's ever baked. 

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729453844_BaguettesandBouleovenightfermentationbakedFebruary3rd2023.thumb.jpg.b20708c9c02bc4f5e4a90a88caad33c4.jpg
 
Today's bake.  
I started a 1000g batch of dough last night with just 2g of yeast , 30g of salt and 630g of water (63% hydration).
Left it covered on the counter all night for a room temperature fermentation, from 8:30pm until 4:00 am this morning.
276604764_BaguettesandBouleovenightfermentationbakedFebruary3rd20233.thumb.jpg.d35abfeeb7e81f57b1b3ad8ce12c1c7d.jpg
Baked four baguettes and one boule.
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Really happy with the crumb
1908417414_BaguettesandBouleovenightfermentationbakedFebruary3rd20234.thumb.jpg.0c1dc8a67ef9adbca21d4d1c2b86dbb3.jpg
and shine.
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