Fairchild Kitchen’s Bread and Pizza

[Richard Chrz]

I’m starting 6 of 12 loaves over the next two days, with one bake tomorrow, and the next 6 on Friday. I will post a photo of start to finish, following only one of the batches and eventually loaf.

[Richard Chrz]

Huskee, Yes to bread, would on shipping if I knew how to and it could be picked up from my house, as I’m not
wheeling to post office or taking a bus there. But if the logistics are already there, it= would most certainly supply some. I’ll be honest, although I believe my bread to be excellent, and sell out every week with a waiting list. I don’t think my bread is so special to cover the cost of shipping.

[Huskee]

I understand getting to a post office would be a hassle in your circumstances. I want to try your bread, it always looks so good here and on IG and I love sourdough, especially sourdough toast. I wasn't sure if you had maybe crossed the shipping thing yet with other acquaintances so I had to ask.

[Richard Chrz]

Huskee , do you have the ability to change the name of this thread to, thoughts and methods on my Sourdough Baking

[Richard Chrz]

Alright I finished day one of make and day one’s bake, day two is now bulk fermenting. I have a bunch of photos taken, and will likely make one small post in this thread for each step in the photos. Hoping this weekend. Here’s a teaser though.

[treesmacker]

Well, your bread is grrreeeaaattt! But I also commend you for photography!!

[Richard Chrz]

Here is the pizza bake follow up on the Pizza recipe I believe on 1st page.

72 hour mark.
90 minute rest on counter to allow the dough to warm up for stretching.
I generously dusted my hands and the pizza peel with flour and semolina. I had tossed and stretched it out to a 15-16 in pizza, off loaded onto the pre heated to 500 degrees pizza steel for roughly 60 seconds, pull off with peel, topped with 140g sauce, for cheese, hand grated mozzarella & salami for toppings, then finished with a light dusting of your favorite fresh parmigiana. This stretch was my favorite size and cook yet

TFW: 250 Sir Lancelot High Gluten 14.4
Hydration 70% ( including hydration in autolyse)
Culture, 13% fed at 100%
Sea Salt 1.6 %
diastatic malt powder 10 grams

5 stretch and folds over 2 1/2 hours
bulk ferment in refrigerator 49 hours
weighed, cut, balled, and placed into pint tubs for an additional 24-48 hours of cold ferment.

[58limited]

So, you cook it a minute before you put the toppings on? I'll have to try that. I just stretch the dough, top it, them cook.

[Richard Chrz]

58limited yes, I do prefer a short prebake, the thinner the stretch the lesser the prebake. For now, I will try to duplicate this bake. My wife and I both found this size to be our favorite,

[Richard Chrz]

Dissected one of the loaves I hope to post about this week!

[Debra]

The crust on that slice looks perfect.
Is the center chewy? Or more of a soft center?
Which leads me to a question.
What type or brand of knife do you use for slicing?

[58limited]

Beautiful

[Richard Chrz]

Debra, I took your question and asked. My toughest critic, my wife. She says the center is soft, almost melt in your mouth, the crust is chewy

[Debra]

Just the way it should be.

[Richard Chrz]

Debra I just realized I did not post this link.

https://www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6/ref=sr_1_1_sspa?crid=2TJ4GRMHMVJAC&keywords=Mercer+bread+knife&qid=1645468151&sprefix=mercer+bread+knife%2Caps%2C86&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExOEo0RTZQS0pDOTU3JmVuY3J5cHRlZElkPUEwMzU5ODkxU1hVODdVNDVLMEdJJmVuY3J5cHRlZEFkSWQ9QTA1ODQ1NDMxVUlMRDMwU0dHUkFSJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

[Debra]

Thank you Richard Chrz ordered and on the way. I still use a 20 year old electric knife and this will be a nice replacement.

[Thunder77]

That is the same bread knife I use. Excellent!

[Richard Chrz]

So, I apologize,crazy week, three board meetings, life, necessary rest. I still owe some photos and steps of bread. I won’t get to it this weekend. I am however coaching one of my sisters this weekend in my kitchen on sourdough. I think my wife and brother in law re hitting brew pubs. Lol

but, did some baking still today, and more tomorrow..

[Debra]

BEAUTIFUL LOAVES.

[treesmacker]

How deep are you gashing those to get the fantastic ears?

[58limited]

Bacon Jalapeno Cheddar using your technique Richard Chrz Thanks for posting!

[Richard Chrz]

My sister was in town this weekend for a baking lesson on bread. We did two of my normal loaves, which she took home with her, then I swung at a 1.5 kilo boule, my wife took that to work. And a few baguettes.

[Richard Chrz]

So, I owe a series of my bread bakes. I should be able to do that today.

[Richard Chrz]

I did a pizza series earlier, but here is my bread series.

night before likely 7-8 pm feeding on my culture

I will break this down in a double batch, 2 loaves roughly 790 grams per loaf.

Culture is fed 100 grams of starter, 100 grams of Luke warm water, 100 grams of bread flour.

add water to starter and rigorously stir, I generally stir until my culture has disintegrated into my water and is foamy, then I add the flour.I find the flour gets better culture spread that way.

since I leave my starter in the refrigerator over night, I generally take it out in the morning around 9 or 10 am, and let it slowly come up to temp. I do this, because my culture is so active, it matures even with ice wqter often in 6-8 hours. So refrigeration, is purely sk I have a culture that is still active and growing on make day. Rather one that is dwindling and losing power.

[hoovarmin]

Thanks for that clarification!

[hoovarmin]

jfmorris I think it will come back if you don't give up on it. In fact, I'm sure it will.

[Richard Chrz]

jfmorris if it was kept in the fridge for 2 weeks, it should have no problem waking up, should only take 2 -3 feedings. I would feed it warm water, and stir the starter and the starter vigorously then add flour and stir again. If it does not get active again soon, let me know and I will get more out to you. Although I can’t imagine that not waking up. But use a 1:1:1 ratio to wake it up. The 1:3:3 is only for actually making the levain for making bread,

[Richard Chrz]

Make day
11:00 am

autolyse 800 grams of bread flour with 65% hydration (540grams), I mix this in my stand mixer until it is all combined nicely. That can take roughly 2-3 minutes. This process is to -rehydrate the flour, to get the work started, so when you starter is added, it is more forward work, rather then waiting for flour to activate. I have autolysed as far as 24 hours in advance, that was purely to test.

I leave mine on a dusted cutting board with a white hand cloth over it. But, bins or even leave in stand mixer with a towel also good.

[Richard Chrz]

I no longer autolyze.

I now mix my starter, water, salt, flour all at one time.

[treesmacker]

Richard Chrz is this still true that you don't autolyze? I still do.

[Richard Chrz]

treesmacker , it is still true, maybe I’m undershooting my loaves because I don’t, but I can not see any reason to do it at this point, at least in my scenarios,someday I’m sure I will understand more on it,

[Richard Chrz]

Make day:

Final mix

Noon: add 25 percent or 200 grams of active starter, back to stand mixer for a few minutes (speed two on mine)until all incorporated then I add 2% or 16g of sea salt, and turn stand mixer back on for 2 minutes (roughly)

[Richard Chrz]

Stretch and coils.

1st immediately following final mix

so This stretch and coil is pretty delicate. The dough is a bit tough from all the stand mixer work, yet, no gluten structure yet. So I often use my bench scraper to just get it into a square so I can double roll it, cover, wait for 30 minutes

[Richard Chrz]

I still very much believe in this system

[Richard Chrz]

Stretch and coil #2

so the dough has alt ready built pretty good gluten structure, but, it is not ready for work yet, so either with my hands or branch scraper I lightly make it into a square again. Then double roll, cover wait 30 minutes. Notice how the roll has relaxed,

[Richard Chrz]

1:14 (was supposed to be 1 but I got distracted)

3rd stretch and coil

so now, I have gluten structure, and it is only going to going to get better. By this point, if I wanted, I could hand toss this dough like pizza, and sometimes if it is not naturally giving me enough, I do that to get a bit more. This is really fun ought to work with now. By the way, I always dust my hands, my board, my dough. I never tear it, I use bench scrapers if it is still tacky to the board etc,, you can really start to imagine your final dough now.