The Bread Topic (2016–)

[Ann_T]

@PatrickT, like you I am always surprised at how forgiving bread is.  It is almost impossible to really screw up.

In your case that is one beautiful loaf.  Crust and crumb.

 

 

Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days.

Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%.

Left the dough out on the counter for an overnight 7 hour fermentation

and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container.

I think I will leave out the yeast in the next batch.

I cut off 200g of dough and it went into the fridge for the next bake.

[Tropicalsenior]

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

[Ann_T]

10 minutes ago, Tropicalsenior said:

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

Did you save a piece of dough for your next batch?

 

[Tropicalsenior]

Just now, Ann_T said:

Did you save a piece of dough for your next batch?

 

Oh, most definitely. I do have a question, though, about maximum length of storage before use. The recipe that I am using now has no milk or eggs.

[Ann_T]

14 minutes ago, Tropicalsenior said:

Oh, most definitely. I do have a question, though, about maximum length of storage before use. The recipe that I am using now has no milk or eggs.

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.   

[Tropicalsenior]

1 minute ago, Ann_T said:

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.   

Thank you. I wonder if I can pop it in the freezer if I don't use it before that.

[PatrickT]

1 hour ago, Ann_T said:

@PatrickT, like you I am always surprised at how forgiving bread is.  It is almost impossible to really screw up.

In your case that is one beautiful loaf.  Crust and crumb.

 

 

Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days.

Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%.

Left the dough out on the counter for an overnight 7 hour fermentation

and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container.

I think I will leave out the yeast in the next batch.

I cut off 200g of dough and it went into the fridge for the next bake.

 

Thanks very much @Ann_T! I'm delighted with the flavor of this loaf and am making it again for a luncheon with friends later this week.

 

Your baguettes are always so inspiring. Definitely need to try making them again. It's been quite a while.

[PatrickT]

1 hour ago, Tropicalsenior said:

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

 

So glad it's worked out well for you! I might try the Pate Fermentee method myself when I take a whack at Ann's baguettes. 

 

I'm sure your starter is just fine. They are far more resilient than we think. If you want a laugh on this subject, check out Tom Cucuzza's YouTube video 50 Ways to Kill Your Starter. It's hilarious - and actually quite educational.

[PatrickT]

1 hour ago, Tropicalsenior said:

Thank you. I wonder if I can pop it in the freezer if I don't use it before that.

 

I would have said no, but according to this recipe for Pate Fermentee on Epicurious, it can be frozen for up to 3 months! Who knew?!

[Tropicalsenior]

19 hours ago, PatrickT said:

check out Tom Cucuzza's YouTube video 50 Ways to Kill Your Starter.

This was hilarious. Thank you.

It's been 24 hours and sure enough, my starter revived completely. It is definitely a number six, more the drunk tank variety but it is doing fine.

[PatrickT]

33 minutes ago, Tropicalsenior said:

This was hilarious. Thank you.

It's been 24 hours and sure enough, my starter revived completely. It is definitely a number six, more the drunk tank variety but it is doing fine.

 

Glad to hear it - and glad you enjoyed the video. It's one of my favorites.

[Tropicalsenior]

3 minutes ago, PatrickT said:

 

Glad to hear it - and glad you enjoyed the video. It's one of my favorites.

It should be required watching for anyone that is trying to learn about sourdough. It takes a lot of the Mystique and the fear out of keeping a starter alive. I hope that @TdeV sees it. She's had such a terrible time with her starters and I get the feeling that she has unnecessarily thrown away some promising ones.

[Ann_T]

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks.   I'll have to give that a try.

 

I bought a new fridge for the utility room that arrived on Tuesday.  Moe is calling it my Baker's Fridge.

Although it will get used for more than baking, probably, I really wanted a fridge to be able to

have more doughs going with different stages of fermentation. 

Got one batch in on Tuesday night along with a Pate Fermentee

and then on Wednesday I decided to feed both my starters and I spun one off for someone else. 

And used more discard to make two levains. 

After the starters had doubled they went into the fridge along with one of the levains.

The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning.

Baked six baguettes and one small boule.  They were out of the oven before 5:00AM.

Slice one for Moe's breakfast. 

 

 

 

Edited January 25, 2024 by Ann_T (log)

[Tropicalsenior]

2 minutes ago, Ann_T said:

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks. 

You posted this about 6 hours too late. I just threw one away that had been in there for over 5 days. That's okay, I'll just start another.

[Ann_T]

3 minutes ago, Tropicalsenior said:

You posted this about 6 hours too late. I just threw one away that had been in there for over 5 days. That's okay, I'll just start another.

Sorry Tropicalsenior.    

[PatrickT]

6 hours ago, Ann_T said:

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in

the fridge for up to two weeks.   I'll have to give that a try.

 

I bought a new fridge for the utility room that arrived on Tuesday.  Moe is calling it my Baker's Fridge.

Although it will get used for more than baking, probably, I really wanted a fridge to be able to

have more doughs going with different stages of fermentation. 

Got one batch in on Tuesday night along with a Pate Fermentee

and then on Wednesday I decided to feed both my starters and I spun one off for someone else. 

And used more discard to make two levains. 

After the starters had doubled they went into the fridge along with one of the levains.

The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning.

Baked six baguettes and one small boule.  They were out of the oven before 5:00AM.

Slice one for Moe's breakfast. 

 

 

 

I’m seeing the bakery opening next! 😂

[PatrickT]

This morning’s bake was a toasted sunflower/poppy seed sourdough - a new recipe just posted by Brod & Taylor. It is positively delicious!! The combination of flours and seeds is just fabulous. Highly recommend giving this one a try. You won’t regret it!

 

 

 

Edited January 25, 2024 by PatrickT (log)

[ElsieD]

3 hours ago, PatrickT said:

This morning’s bake was a toasted sunflower/poppy seed sourdough - a new recipe just posted by Brod & Taylor. It is positively delicious!! The combination of flours and seeds is just fabulous. Highly recommend giving this one a try. You won’t regret it!

 

 

 

 

Do you use their proofing box?

[Deephaven]

Tried out my mothers cloche.  

 

[PatrickT]

2 hours ago, ElsieD said:

 

Do you use their proofing box?

I do and I love it. I use their Sourdough Home, as well, and as much as I initially resisted buying more gadgets, I have to say that both of them have really helped me become more consistent. I pretty much need all the help I can get. 😂

[PatrickT]

1 hour ago, Deephaven said:

Tried out my mothers cloche.  

 

That’s a beauty! Love the color especially. 😍

[Deephaven]

10 hours ago, PatrickT said:

That’s a beauty! Love the color especially. 😍

Thanks.  It's taken me a couple bakes to figure out my mothers oven and kitchen temp.  Completely different than mine.  Teaching me to be a better "listener" to the dough though so it will help for when I can finally move back into my house.

[ElsieD]

11 hours ago, PatrickT said:

I do and I love it. I use their Sourdough Home, as well, and as much as I initially resisted buying more gadgets, I have to say that both of them have really helped me become more consistent. I pretty much need all the help I can get. 😂

I have the proofing box also but I never use it.  Maybe I should dig it out.

[PatrickT]

2 minutes ago, ElsieD said:

I have the proofing box also but I never use it.  Maybe I should dig it out.

I use mine with Tom Cucuzza’s Bulk Fermentation table to give me an estimate for percent rise and time in BF. 

 

 

[Tropicalsenior]

Baked today with a new batch of Pate fermentee. I also used a little bit of my new starter. It's not a true sourdough because I only used the starter and the pate for flavor not for total leavening in the bread. My oven isn't hot enough to make true sourdough but this has a flavor that we really like. Four little baguettes at a loaf of sandwich bread.

Edited January 31, 2024 by Tropicalsenior (log)