1000g split in two, but I didn't measure when I split them after bulk and this one was definitely smaller than the other--good eye!
475g Cairn Spring's 1109
475g Cairn Spring's Glacier Peak
50G Central Milling Rye
3% salt
25% starter
75% H20
Bread Thread
- Thread starter Gary Knowels
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1000g split in two, but I didn't measure when I split them after bulk and this one was definitely smaller than the other--good eye!
475g Cairn Spring's 1109
475g Cairn Spring's Glacier Peak
50G Central Milling Rye
3% salt
25% starter
75% H20
Honey oat sourdough, batard 1 of 2. It's a bit overproofed, but still tasty I tried to get groceries and errands done during bulk yesterday, but Costco took 3x longer than it should have.
I made Tartine's Slab bread for the first time from Bread Book. I'm typically on autopilot most of the time for my breads/doughs so this one was a little harder for. I've never made a poolish nor scalded flour. The latter being messy and odd. I actually ended up throwing the first batch out because I thought I screwed up because the dough seemed so wet and unicorporated but the second time i just let it mix much longer and it came together. Overall, this bread is actually really, really incredible. It's kind of a sandwich loaf, akin to focaccia. SUPER light, creamy and sweet. We didn't really have a plan for it, I just wanted to make something new but we ended up using it as a base for a fridge cleaning french bread pizza night with left over sauce from lasagna, some dulce de bourgogne, mozz, lemon marinated kale, shallots, onions and garlic. This morning we're going to make egg sammies with it. And yes, I know the photos are horrendus. While we have really nice mood lighting in our house (all our lights are 2200k-2700k) it makes for TERRIBLE phone photos. Next up, I'm really interested in incorporating ~5% scalded flour into my pizza dough.
That's cool! I haven't tried that technique yet, but may now! The bread reminds me of a fugasse without being cut.
I highly suggest it, I think you have the book? If not, I can photograph the pages for you.
My biggest advice would be you really have to keep it in the stand mixer for awhile to incorporate.
literally the next page is how to adapt it to fugasse
Also not to sound like a broken record or televangelist but the Work Sharp KO knife sharpener is amazing. I never realized you could sharpen bread knives, but you can, and the WS literally took 30 seconds to make my bread knife be able to cut crusty bread as if it’s butter. This is a week after I cut myself almost to the bone because dull bread knife slipped because it was t sharp enough to pierce the crust of a boule
I have the original tartine book, is that the one it comes from?
The scalding is akin to tangzhong, right?
The scalding is akin to tangzhong, right?
I’ll pm you
My typical boule recipe but dabbling with adding scalded flour/tangzhong
50% Glacier Peak
50% 1109
25% hydration
3% Salt
15% Starter
8% Scalded Edison White Wheat.
It’s hard to tell if there’s a difference without taking side by side. But it does taste a bit creamier. The other benefit of scald is that it supposedly helps it keep longer—we’ll see.
50% Glacier Peak
50% 1109
25% hydration
3% Salt
15% Starter
8% Scalded Edison White Wheat.
It’s hard to tell if there’s a difference without taking side by side. But it does taste a bit creamier. The other benefit of scald is that it supposedly helps it keep longer—we’ll see.
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I really like the height you get on your boules. Mine don't come out that tall and are much wider with very similar dough weights. It's probably just a skill issue on my end, but I'm wondering about your proofing baskets.
Ah man, I don't think I do anything special. I wonder if it's spreading in whatever pot/pan/dutch oven you're cooking in? I'll try and list out step by step what I do.
I TRY to feed my starter for 2-3 days before I plan to make bread, but honestly, sometimes I pull it out the night before and feed it. I feed my starter 1:1 with Cairnsprings Glacier Peak.
1. Final feed is the night before right before I go to bed
2. Wake up, mix flour and water. Autolyze for at least 30 minutes up to as long as I can depending on my meeting schedule
3. Mix in starter, rest for 30
4. Mix in Salt and add a little bassinage to help incorporate.
5. Transfer to a bigger bowl, fold every 30 minutes awhile. I dont have a hard and fast time. It's by feel at this point. During the winter it can be as long as 6 hours during the summer it can be as short as 6 hours
6. Transfer to counter, cut in half and preshape. Cover and rest for 10 minutes
7. Final fold and prep and roll into brotform. It isn't a special one, I think I got it from Amazon.
8. Next day heat up oven for 30 minutes (as hot as you can get it), then put in cast iron dutch oven to pre heat (or whatever your going to cook in). I use this old cast iron dutch oven we found at my grandmothers after she passed (it has two uses--bread and popcorn).
9. Pull bread out, score and place in dutch oven
10. Cook for 20 minutes with lid on, 20 without. Make sure bread is somewhere around 210* (I think?)
That's VERY similar to how I do things. I suppose I just need to make more boules and work on my shape skills and proof skills. I tend to make more batards because we like that the slices are more uniform in size: better for sandwiches and they come out the max size our toaster can accommodate.
To be honest, I actually don't make a ton of boules either. I think lately I've just been on autopilot and halfway through I realize "oh, thats what I'm making?" Normally, I make a sammie loaf, which is really similar but 95% hydration and I think 20% levain. The boules just end up being for bread and butter/jam whereas the sammie loaves are so much more versatile.
You doing the Sammie in a tin? Like a Pullman loaf?
Those USA pans are very nice, I bought a couple a while ago and like them!
From what I've seen of your batards, I did it hard to believe you're having issues with boules. I've found in my case that the overnight ferment in the fridge maximizes my vertical oven spring.