Bread Thread

Gary Knowels · Jan 30, 2022

Updating a classic.

O' Clarkii Stomias · Jan 30, 2022

Sourdough Cinnamon Rolls

O' Clarkii Stomias · Feb 1, 2022

Sourdough Potato Rye

Gary Knowels · Feb 1, 2022

Good one!

O' Clarkii Stomias · Feb 1, 2022

Gary Knowels said:
Good one!

Thanks!

mcswny · Feb 1, 2022

O Clarki Stomias said:
Sourdough Cinnamon RollsView attachment 785

Jesus. Whats the recipe?

mcswny · Feb 1, 2022

Sourdough pizza in the oven and the result out.

O' Clarkii Stomias · Feb 1, 2022

mcswny said:
Jesus. Whats the recipe?

Sweet Dough

160 g (2/3 cup) milk, scalded
28 g (2 tbsp) unsalted butter, melted
1 large egg
100 g (1/2 cup) bubbly, active sourdough starter
24 g (2 tbsp) honey
300 g (2½ cups) Central Milling ABC+ flour
5 g (1 tsp) fine sea salt

Cinnamon Sugar Filling

28 g (2 tbsp) unsalted butter
100 g (1/2 cup) granulated sugar
3 tsp. ground cinnamon
1 level tbsp. flour

Cream Cheese Frosting

90g cream cheese, at room temperature
56g unsalted butter, at room temperature
¾ tsp vanilla
pinch of salt
68g powdered sugar

Mix sweet dough ingredients.
Autolyse for 20 minutes.
Knead for about 5 minutes
Cover and proof for 1-1/2 hours.
Roll dough out into large rectangle.
Spread cinnamon filling on dough, leaving about 1-inch along the long edge uncoated.
Roll the dough lengthwise tightly towards the uncoated edge.
Cover and bench proof for 20 minutes.
Slice dough roll crosswise into 1 to 1-1/2 inch rounds. A wrap of detail floss or 3/0 waxed monocord works well for this.a
Place rounds in a well buttered cast iron pan, cover with greased plastic, and proof for about an hour.
Remove plastic and bake @ 350 for about 20 minutes or until golden brown.
Cool until just warm.
Cover with frosting.

mcswny · Feb 1, 2022

O Clarki Stomias said:
Sweet Dough

160 g (2/3 cup) milk, scalded
28 g (2 tbsp) unsalted butter, melted
1 large egg
100 g (1/2 cup) bubbly, active sourdough starter
24 g (2 tbsp) honey
300 g (2½ cups) Central Milling ABC+ flour
5 g (1 tsp) fine sea salt

Cinnamon Sugar Filling

28 g (2 tbsp) unsalted butter
100 g (1/2 cup) granulated sugar
3 tsp. ground cinnamon
1 level tbsp. flour

Cream Cheese Frosting

90g cream cheese, at room temperature
56g unsalted butter, at room temperature
¾ tsp vanilla
pinch of salt
68g powdered sugar

Mix sweet dough ingredients.
Autolyse for 20 minutes.
Knead for about 5 minutes
Cover and proof for 1-1/2 hours.
Roll dough out into large rectangle.
Spread cinnamon filling on dough, leaving about 1-inch along the long edge uncoated.
Roll the dough lengthwise tightly towards the uncoated edge.
Cover and bench proof for 20 minutes.
Slice dough roll crosswise into 1 to 1-1/2 inch rounds. A wrap of detail floss or 3/0 waxed monocord works well for this.a
Place rounds in a well buttered cast iron pan, cover with greased plastic, and proof for about an hour.
Remove plastic and bake @ 350 for about 20 minutes or until golden brown.
Cool until just warm.
Cover with frosting.

Appreciate this! Excited to give it a go.

SeaRunner · Feb 6, 2022

Bread bowls for some razor clam chowder. White bread with poolish.

mcswny · Feb 8, 2022

I’ve been lusting after flour from cairn springs mill for awhile, and was finally able to get some. I ordered 50lbs of the glacier peak and 50lbs of the 1109 and it does not disappoint.

mcswny · Feb 11, 2022

Just a normal mid February day where I can drink a beer in a tshirt while heating up the oven for pizzas

O' Clarkii Stomias · Feb 13, 2022

From this morning.

Gary Knowels · Feb 13, 2022

O Clarki Stomias said:
From this morning.View attachment 5014

Great looking bagels!

Josh · Feb 13, 2022

Anyone have any experience making a hearty mountain rye of any sort?

I'd also hear advice on a pumpernickel recipe.

Gary Knowels · Feb 13, 2022

Josh said:
Anyone have any experience making a hearty mountain rye of any sort?

I'd also hear advice on a pumpernickel recipe.

I'm not sure exactly what you mean, but I've made some rye loaves before. I like making sourdough boules with 20-30% rye mixed with bread flour. This one is a Jewish rye I made for ruebens.

This is 15% light rye, 15% pumpernickel

I also make Danish style rye "bricks"

I really like these with lots of nuts/seeds in them, but I can't find a pic at the moment.

If these are what you are looking for I could help. If you are looking for more like a pan loaf for sandwiches, I don't have much experience with that.