The Bread Topic (2016–)

[Kim Shook]

Thank you, @ElsieD!  I bookmarked it for next time.  

 

I should say that as pleased as I am with my first time effort, I would like a more brioche-y texture to the rolls - like this or this..  If anyone has a tried and true recipe that could be used to make buns, I'd love to see it!  

[Kerry Beal]

 

 

These are the "Buttery Sourdough Sandwich Biscuits" form the King Arthur discard sourdough recipes.  

[JoNorvelleWalker]

 

 

Almost too tired for cheese.

 

[ptw1953]

Sourdough Boule, for the Wild Garlic veloute I am in the process of making...

 

 

[heidih]

2 minutes ago, ptw1953 said:

Sourdough Boule, for the Wild Garlic veloute I am in the process of making...

 

 

Beautiful bread and the wild garlic veloute is calling. Current travel restrictions are keeping us from your doorstep. 

[AlaMoi]

the classic no-knead, done free form directly on a stone, using a large ss bowl for cover

[lindag]

Yesterday’s bake was KAF No Knead Sourdough. A little too dark.  Not a huge riser but used no yeast.

Edited April 23, 2020 by lindag (log)

[Kim Shook]

1 hour ago, lindag said:

Yesterday’s bake was KAF No Knead Sourdough. A little too dark.  Not a huge riser but used no yeast.

 

Maybe a little dark, but still a gorgeous crust.  And the crumb looks perfect to me.  

[Captain]

So relieved to finally pinch out a loaf.

Very tasty, very happy.

 

[lindag]

25 minutes ago, Captain said:

So relieved to finally pinch out a loaf.

Very tasty, very happy.

 

Ooh!  Pinch a loaf?

[BeeZee]

My first quarentine baking project after receiving yeast this week, bagels! Some whole wheat flour in the mix.

 

[weinoo]

I made a full batch of Forkish overnight bread, with 10% white rye, 20% white whole wheat, 70% A/P.  Hydration around 79%. Found it a bit harder to work with, but...

 

One in front was done as required, in a Dutch oven, in a very hot (475℉) oven.  One in back, I got frustrated and threw that dough into a loaf pan. Baked in the steam girl at 400℉.

 

 

Tasty when I cut it, possibly better this morning toasted with cheese on it!

[lindag]

Today’d bake fresh from the oven

KAF Clay’s Multi-grain

 
 

[curls]

Joining in on the sourdough starter bread making. Got a lovely starter from @tikidoc and am working on creating one from scratch via a combination of tiny sourdough stater methods. First loaf from tikidoc's starter, tastes delicious, probably needed to take a bit more time to strengthen the starter (my guess at my oven spring issue). Baked in a Lodge Dutch Oven.

 

 

Links to some of the tiny sourdough projects & use of cold starter for bread baking:

https://wordloaf.substack.com/p/quarantinystarter-project-master

https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage

https://forums.egullet.org/topic/27634-sourdough-bread/

https://www.kingarthurflour.com/learn/guides/sourdough

https://www.kingarthurflour.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter

https://www.cooksillustrated.com/articles/2268-make-your-own-mini-sourdough-starter-with-the-quarantinystarter-project

 

 

[Shelby]

Ronnie wanted some white sandwich bread 

 

[RWood]

With all this time on my hands, I decided to play around with bread. 

My starter is finally looking happy, and I have the beginning of sourdough in the fridge. Here's 🤞🏻🤞🏻.

[ElsieD]

Nice!

[GRiker]

On 4/22/2020 at 6:55 PM, Kerry Beal said:

 

 

These are the "Buttery Sourdough Sandwich Biscuits" form the King Arthur discard sourdough recipes.  

Maybe we’re on the same email list! I saw them this week and saved the recipe to try sometime. They look delicious. 

[RWood]

On 4/22/2020 at 6:55 PM, Kerry Beal said:

 

 

These are the "Buttery Sourdough Sandwich Biscuits" form the King Arthur discard sourdough recipes.  

 

I was planning on trying these when I do my next feeding

[RWood]

Well, my sourdough came out pretty tasty.  Crust was nice when it first cooled, softened some now, but made good toast this morning. 

I gotta get better at scoring my loaves, I've barely done it since pastry school.  

I made this with a flour I got online from Janie's mill. I’ve bought several types from them to try, this one was recommended for long fermentation.  
 

[curls]

Wonderful crumpets made from the King Arthur Flour recipe for sourdough discard! Many thanks to @tikidoc for recommending this recipe to me. This was my first time making crumpets and hopefully I'll get to make these many more times. Served them with Vermont cultured salted butter and strawberry jam.

 

 

 

 

 

Edited April 30, 2020 by curls
changed order of photos (log)

[heidih]

Last bread bake before the evil one arrives ( so probably a 4 month hiatus)  Simple free form no knead with high hydration and long cold ferment. So good.Crackling on counter

[blue_dolphin]

2 hours ago, heidih said:

Last bread bake before the evil one arrives ( so probably a 4 month hiatus)  Simple free form no knead with high hydration and long cold ferment. So good.Crackling on counter

Baking is banned?  Why is that?  Especially now. 

[JoNorvelleWalker]

17 minutes ago, blue_dolphin said:

Baking is banned?  Why is that?  Especially now. 

 

I think she means because of the other pandemic.

 

[heidih]

Let me just say I retreat when the beeotch arrives. Every dropped sprinkle or crumb is pointed out and becomes an issue. Easier to hide. Makes the next bake even more special