Bread Thread
- Thread starter Gary Knowels
- Start date
A couple of olive, lemon zest, herbs de provence sourdough batards that went through the new challenger today. That pan is sweet!
Bagels?
Zak
Legend
Those look great, and so tasty!
Zak
Legend
You previously posted this technique/recipe, right? I'll have to look that up!
Zak
Legend
Thanks! I just rewatched Fight Club, so I know all about lye.
Any chance you could add me to that? I’m still working on my recipe.
Me three?!
I haven't done bagels yet, but want to. I have done pretzels in lye though .
flybill
Life of the Party
Using ripe starter this time! And this recipe! Dough looks great, I'll let it rise for 90 minutes to start.. I used 1 tsp of yeast and the starter looked like the honey badger of starter when I weighed it out! BTW I don't know how I never bothered with a scale in baking or bread making before.. it's so much easier than messing with cups or figuring out what your grandmother meant when she said a handful of this or that in the recipe! I'll probably put in in the fridge and let it ferment for a day or too before I cook it.. if I can be that patient! Haha!
www.kingarthurbaking.com
Rustic Sourdough Bread
This chewy loaf has rich, deep, flavor with mild sourdough tang. Create sourdough with a strong rise using King Arthur's recipe today!
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I love seeing new people and breads show up here! Keep up the great baking, y'all!
Sourdough Jewish Rye, recipe makes 2 batards
480 g ABC+
120 g dark rye
120 g white rye
80 d High Mountain (extra high gluten to make up for the large rye content)
21 g toasted caraway seeds
18 g dried minced onion
20 g salt
25 g barley malt syrup
160 g 30% dark rye levain
1 hour autolyse with all flour, water and BMS.
Mixed and did 5 sets of stretch and folds spaced 30 minutes. Mixed 8n caraway and onion starting with the 1st stretch and fold.
2 hour bulk ferment after folds (~70 degrees)
Divided and shaped
1.5 hour ferment in banneton at 75 degrees then retarded overnight.
Baked in the Challenger at 465 with 2 ice cubes for 23 minutes before finished on the oven rack for another 20 minutes.
Crunchy crust, soft crumb, super aromatic and rich tasting. She's a good one.
480 g ABC+
120 g dark rye
120 g white rye
80 d High Mountain (extra high gluten to make up for the large rye content)
21 g toasted caraway seeds
18 g dried minced onion
20 g salt
25 g barley malt syrup
160 g 30% dark rye levain
1 hour autolyse with all flour, water and BMS.
Mixed and did 5 sets of stretch and folds spaced 30 minutes. Mixed 8n caraway and onion starting with the 1st stretch and fold.
2 hour bulk ferment after folds (~70 degrees)
Divided and shaped
1.5 hour ferment in banneton at 75 degrees then retarded overnight.
Baked in the Challenger at 465 with 2 ice cubes for 23 minutes before finished on the oven rack for another 20 minutes.
Crunchy crust, soft crumb, super aromatic and rich tasting. She's a good one.
First of two boules coming out of the oven (still too hot to cut into). Making some grilled cheeses to go with the tomato soup I just made. Simultaneously making a pound of Ranchi Gordo beans for dinner tomorrow and the bread will go perfect with them. I like to make my beans the day before so they absorb all the flavors (same with soups).
Great shape and oven spring! How much flour for that loaf? (400g?)
