Jack Devlin
Life of the Party
That Reuben looks good. Where da pickles?
Bread Thread
- Thread starter Gary Knowels
- Start date
Chopped up in the Russian dressing!
Some good lookin loaves.
My counter currently is overflowing with proofing bread: bagels for tomorrow morning, bread for dinner tomorrow night, and cinnamon rolls for Monday mornjng
I love it. Basic country loaves for me so far, but after the in laws leave Tuesday, I want to give these a shot
Sourdough Spelt Ka'ak Bread | Lebanese Bread #BreadBakingBabes - Bread Experience
Sourdough Spelt Kaak Bread is my adaptation of a Lebanese Bread that is shaped like a purse, and sprinkled with Sesame Seeds.
www.breadexperience.com
Cinnamon rolls? Not exactly sure.. but I think I need to try this...
Sourdough focaccia
A Simple Sourdough Focaccia | The Perfect Loaf
My recipe for a simple sourdough focaccia with a golden, crisp crust and chewy interior using your ripe sourdough starter. Easy and delicious!
www.theperfectloaf.com
Will try that this weekend!Sourdough focaccia
A Simple Sourdough Focaccia | The Perfect Loaf
My recipe for a simple sourdough focaccia with a golden, crisp crust and chewy interior using your ripe sourdough starter. Easy and delicious!
I've really struggled with foccacia. I'm ALWAYS disappointed.Sourdough focaccia
A Simple Sourdough Focaccia | The Perfect Loaf
My recipe for a simple sourdough focaccia with a golden, crisp crust and chewy interior using your ripe sourdough starter. Easy and delicious!
I used to make foccacia all the time.. long before I got into the sourdough starter.. looking forward to trying this.. I like sea salt and sun dried tomatoes, but will use what I have..
I'm like 90-95% satisfied depending on the batch. I haven't been able to get the texture quite right. This is closer than I've been before. I'm finding that it needs to be proofed aggressively, warmer than I can do at room temp and for longer than I think. I've yet to overproof one, so I need to keep pushing it.
I’m guessing I under proof and under salt them.
I turn on the oven to hest up the kitchen when it's cold like this time of year.. that way I don't have to crank up the heat throughout the house..
I'll probably do the overnight method and let it proof long and see what happens!
I know I pretty much always have. The proofing on this is closer, but I think would have been perfect with the same duration but ~4 degrees F warmer. For salt, I like to use 2% of the total flour weight in the dough. I used to put big flakey salt on top and love that eaten on the day of baking, but didn't like it on subsequent days. Now, I make a very concentrated brine and spoon 2 Tbsp per pan onto the top of the dough after dimpling. Then I finish with olive oil and bake. The brine does increase the baking time a bit but I like the salty punches found at each dimple. Speaking of dimples, I find the more the better, more salty pockets and they really puff up the surface bubbles, I space them more closely than usually suggested.
I think this recipe, with my starter, wants a ferment temp in the mid 80s. I can achieve it in various ways, but really I just wish I had a fancy proofing box or pad.
Well this is probably why. Mid 80s is about 15 degrees higher than I normally proof
My kitchen counter is 65ish unless the oven is on. I proof in the oven with the light on, which gets me to about 73.Well this is probably why. Mid 80s is about 15 degrees higher than I normally proof
Sometimes I boil a tea pot and place that in the oven with the dough. That will get me an average temp of 78 for about 4 hours.
Smart! Thanks Gary.
