Bread Thread

Zak said:
I had to dump my starter a while ago because I neglected it for too long. I begged a bit of starter from @flybill and my first couple loaves were flat and sad.

But now the new starter has found its groove (or I have) and I'm happily baking again!

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That looks beautiful! I'm getting close.. just have to stay on target and not let it rise too long. I am going to do Gary's fermenting technique in the fridge.. I've done it with pizza dough and it's great! Just have to be patient and start to keep a log as I go! Darth Bread signing off...
 
Forgot to line with parchment paper.. it is delicious but won't do that again! 1st world problems!
 
I've been doing basically the KA rustic sourdough and getting great results! Still tweaking a few things, and have made one with half whole wheat flour. I generally use the KA flour, the standard one or the bread flour for my starter and recipes. I want to try a rye loaf soon!

My porpotions are as follows:

230 g of active starter
600 g of flour
300ish g of water
Yeast, active - 1 pack
a bit of salt

Mix well! Fold over kneed 3 or 4 times and let rest 30 to 60 minutes between each fold.20260221_203705.jpg

If it's dry or when I used whole wheat flour I just add more water til it comes together.

Generally I let it rise over night and keep the oven on 500 to keep things warm in the kitchen.

Cook on a pan or one of my dutch ovens. Add ice cubes in the oven when I start cooking and close the door to get the humidity up! Takes about 30 to 40 minutes to bake.

I will start letting it ferment in the fridge for a day or two.

Use my bread lam to score the top.. try not to slice my finger again.. needed 4 stitches about a month ago! Dooh!

It's getting better with each loaf! I've started another one to take to the river tomorrow morning! I'll cook it tonight or early tomorrow morning since I wake up too damn early! Good for bread and brisket though!

On a separate note, QFC has pork ribs at $4.99 a pound! I almost bought some, but mom didn't want them atm. Sometimes they have a bogo sale and frequently you can find them marked down when they are close to their expirations date! I shop the sales! I assume most of us do!
 
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flybill said:
I've been doing basically the KA rustic sourdough and getting great results! Still tweaking a few things, and have made one with half whole wheat flour. I generally use the KA flour, the standard one or the bread flour for my starter and recipes. I want to try a rye loaf soon!

My porpotions are as follows:

230 g of active starter
600 g of flour
300ish g of water
Yeast, active - 1 pack
a bit of salt

Mix well! Fold over kneed 3 or 4 times and let rest 30 to 60 minutes between each fold.

If it's dry or when I used whole wheat flour I just add more water til it comes together.

Generally I let it rise over night and keep the oven on 500 to keep things warm in the kitchen.

Cook on a pan or one of my dutch ovens. Add ice cubes in the oven when I start cooking and close the door to get the humidity up! Takes about 30 to 40 minutes to bake.

I will start letting it ferment in the fridge for a day or two.

Use my bread lam to score the top.. try not to slice my finger again.. needed 4 stitches about a month ago! Dooh!

It's getting better with each loaf! I've started another one to take to the river tomorrow morning! I'll cook it tonight or early tomorrow morning since I wake up too damn early! Good for bread and brisket though!

On a separate note, QFC has pork ribs at $4.99 a pound! I almost bought some, but mom didn't want them atm. Sometimes they have a bogo sale and frequently you can find them marked down when they are close to their expirations date! I shop the sales! I assume most of us do!
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You can proof in the oven with the light on (oven off) and it will be upper 70s to low 80s. Much more energy efficient for the same result.

You're baking this as a single loaf? That's a lot of flour for one loaf.

it also seems like you're fermenting a long time considering the active yeast and the high ratio of starter. I make it through bulk ferment in about 8 hours at 70 degrees with 20% inoculation. You're at 38% inoculation and you're adding commercial yeast. It seems likely to over prove.
 
Gary Knowels said:
You can proof in the oven with the light on (oven off) and it will be upper 70s to low 80s. Much more energy efficient for the same result.

You're baking this as a single loaf? That's a lot of flour for one loaf.

it also seems like you're fermenting a long time considering the active yeast and the high ratio of starter. I make it through bulk ferment in about 8 hours at 70 degrees with 20% inoculation. You're at 38% inoculation and you're adding commercial yeast. It seems likely to over prove.
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I'll try it without yeast and the oven technique. I'll have to figure out the numbers.

I mostly make one big round loaf but have a pan for two baguettes and will use that this time.

It doesn't seem like too much flour, I learned to make bread as a kid. I believe the KA rustic recipe calls for these numbers but will double check it!
 
www.kingarthurbaking.com

Rustic Sourdough Bread

This sourdough bread recipe has rich, deep, flavor with mild sourdough tang, and the combination of starter plus commercial yeast guarantees a sourdough bread with a strong rise. Try King Arthur's sourdough bread recipe today!
www.kingarthurbaking.com www.kingarthurbaking.com
 
Gotta say I'm not liking the high hydrated dough. Too damn sticky although it probably creates better bread. I'll play with it a bit.. 20260222_075726.jpg
 
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Zak said:
Try KA's "naturally leavened" sourdough recipe. I've been using that one for my recent loaves. The recipe makes two loaves.
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I actually like kneading the bread but with such hydrated bread dough I have to add significantly more flour. It's relaxing to me and my mom Nancy taught me all about it and cooking in general. My sister as well! Both us can cook anything! My sister excels at cakes and candy as well and does it professionally despite her real job. He daughter Hannah has the passion as well and her husband jorgan as well.
 
Stuck to the KA Naturally Leavened Sourdough recipe amounts but used KA Bread Flour instead of AP. I don't know if it was not adding more flour because it was sticky or using bread flour but I love the results. It's more open and light. Dough was hard to work with but I'll do it if it comes out like this.

I would like it if the bottom crust wasn't so tough. Not sure how to fix that if you're putting it in a pre heated 450 degree Dutch oven?

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Clean Willy said:
Stuck to the KA Naturally Leavened Sourdough recipe amounts but used KA Bread Flour instead of AP. I don't know if it was not adding more flour because it was sticky or using bread flour but I love the results. It's more open and light. Dough was hard to work with but I'll do it if it comes out like this.

I would like it if the bottom crust wasn't so tough. Not sure how to fix that if you're putting it in a pre heated 450 degree Dutch oven?

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Nice loaf! If you are baking in the DO the entire time, but removing the lid part way through you could try taking the loaf out of the DO when you take the lid off. When you remove the loaf from the Dai, place it directly on the oven rack and put a baking sheet or something (I use a cast iron grill pan) on the lower rack, one position below the rack with the loaf.

This is what I do and it help keep the bottom crust from getting as thick.
 
Gochujang, scallion, and Chinese garlic chive sourdough
PXL_20260315_173000186.jpg
640 g Glacier Peak
80 g stardust
80 g Marquis
6 g diastatic malt
12 g salt
560 g water
140 g gochujang dissolved in the water
160 g starter
100 g chopped green onion
100 g chopped Chinese garlic chive
Rolled in mixed sesame seeds before going in the banneton overnight at 4°c
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Damn its tasty, excited for this week's toast
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One of my best looking loaves! Rustic Sourdough recipe. I would like it a little more golden brown, but it was in there long enough!

Its going to a friend so I'm not cutting into it, but think it will be about perfect! May do another one tomorrow as my starter is charged up and ready to go! Cheers!
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Zak said:
Black pepper Parmesan sourdough just came out of the unglazed clay baker and smells intoxicatingly good!

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Out comes the bread, in goes the pork shoulder after curing in salt and sugar overnight.

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Well the bread is super tasty!
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Here's the recipe I used:
www.kingarthurbaking.com

Parmesan Black Pepper Sourdough Bread

Each slice of this rich, savory, sourdough loaf tastes like a jazzed-up grilled cheese sandwich, packed with pepper and rich, savory cheese. Bake a loaf of this craveable Parmesan bread today!
www.kingarthurbaking.com www.kingarthurbaking.com
 
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