Bread Thread

[Gary Knowels]

Working on my boule shaping technique...it still needs work

My wife ran across this loaf on social media and asked me to make it.


380 g AP flour (Cairnspring Edison)
50 g sugar
50 g Dutch process cocoa powder
8 g salt
280 g water
125 g sourdough starter
Some milk chocolate chocolate chips thrown in during shaping

It's a bit underproofed and poorly shapen but tastes phenomenal with a spread of butter

 

[Jack Devlin]

Anyone have a good Bagel recipe?

 

[Theron]

Have you tried cold proofing in the refrigerator? It works well for me. I also use a banneton to proof and it seems to give a nice shape.

 

[Josh]

Anyone got any tricks/tips for pumpernickle or rye?

 

[O' Clarkii Stomias]

Anyone got any tricks/tips for pumpernickle or rye?

This

 

[O' Clarkii Stomias]

Anyone have a good Bagel recipe?

16 oz bread flour
8 oz warm water. Given approx 30% RH
8 oz fed starter
1 oz barley malt
1-1/2 tsp sea salt
Mix everything but salt until shaggy.
Rest for 30 minutes.
Knead until smooth. The dough needs to be firm and somewhat dry.
Bulk proof until doubled in size.
Divide into 4-5 oz balls
Bench rest for 30 minutes
Shape in bagel form by either piercing the center and forming, or by rope method.
Place bagels on a cookie sheet lined with a Silpat or cornmeal dusted parchment paper.
Ferment in fridge for 8 hours.
Boil in .5 - 1.5% sodium hydroxide (lye) solution. 1 minute per side.
Drain on a wire rack. This is when to add toppings.
Place boiled and drained back on the lined cookie sheet. If using parchment, make sure it's well dusted with cornmeal.
Back in a 450 degree oven for 10 minutes
Drop oven temperature to 400 and bake for another 10 minutes, or until done 200 degrees internal temperature.
Cool thoroughly on a wire rack.
Enjoy!

 

[Gary Knowels]

Anyone got any tricks/tips for pumpernickle or rye?

Pan loaf or hearth bread?
100% rye or mostly bread flour with 10-30% rye?

 

[Josh]

Pan loaf or hearth bread?
100% rye or mostly bread flour with 10-30% rye?

Hearth

I'm open to the rye content. But my initial thought was deli dark rye, style.

 

[O' Clarkii Stomias]

Caraway seeds in the rye, onion and coco powder in pumpernickel.

 

[O' Clarkii Stomias]

If you go much above 15% rye, you're gonna need to add some gluten. At least that's my experience.

 

[Gary Knowels]

If you go much above 15% rye, you're gonna need to add some gluten. At least that's my experience.

With high protein bread flour (Cairnspring Glacier Peak for me) I can push it to 30% by dropping hydration 5%, adding an extra set of stretch and folds, and knowing that it won't gain the same openness of crumb.

 

[Gary Knowels]

Hearth

I'm open to the rye content. But my initial thought was deli dark rye, style.

Addition of cocoa, molasses, or stout are often used to turn the color darker.

Jewish rye is my favorite of them and Sune's recipe above works quite well.

 

[Wayne Kohan]

Finally, I didn’t over proof a loaf. Used the Perfect Loaf basic sourdough recipe.

 

[Gary Knowels]

View attachment 101528
Finally, I didn’t over proof a loaf. Used the Perfect Loaf basic sourdough recipe.

She's a beaut, Wayne!

 

[Gary Knowels]

15% white rye sourdough batards

Sourdough cardamom rolls

Cardamom Rolls | The Perfect Loaf

These sourdough cardamom rolls are sticky, sweet, and utterly delicious. Learn to make these rolls using your sourdough starter right at home.

www.theperfectloaf.com

 

[wanderingrichard]

Bob's Red Mill Founder Bob Moore Dead at 94: 'We Will Truly Miss His Energy'

Moore's death was confirmed on Saturday in a statement shared by the company on social media

www.yahoo.com

 

[O' Clarkii Stomias]

The garage may have been a bit too warm for the ferment, but they were still good with the freestyle cheese sauce.

 

[Roper]

The garage may have been a bit too warm for the ferment, but they were still good with the freestyle cheese sauce.View attachment 103112

They look great!

 

[O' Clarkii Stomias]

They look great!

Thank you.

 

[Wayne Kohan]

Over-proofed again. I watched it like a hawk all day, checked it every half hour, dough rose about 65%. Went in the fridge overnight. Felt good about the dough last night. Dough temp was 73-72 degrees all day, so wouldn’t expect a ton of fermentation in the fridge on the final proof. But he we are again. I didn’t bake it long enough either as I like a thicker, crunchier crust. Tastes good, makes great toast. Another try next week.