My bread, or pizza

[Richard Chrz]

[Allon]

It's alive...

[Richard Chrz]

I should update some steps, maybe in separate, or I can go back and edit.. my process is forever evolving, and some of those are old steps already.

[Richard Chrz]

Example of a sourdough slurry water. This is starter or levain, then add the water portion, and stir super vigorously, so have a bigger bowl. Then add flour and mix. That is also how I feed my starter, and currently my high hydration focaccia.

[Richard Chrz]

1550 grams of 100 % hydration, possibly even north of it even. This is now shaped and in two bannetons and cold proofing for a bake tomorrow. (Day 3 on this dough). I’m learning so much about trying to stack liquid levain. It is almost the work of two board scrapers at same time on day two, and all wet hands and bowl scrapers on day 1. This is my 3rd lesson in trying to recreate Chris Bianco’s 140 % hydration flat bread. This was right before shaping. I am not able to take photos of the steps, as I can not free up my hands long enough. But tomorrow, this should be sitting pretty, (hopefully).

I’d like to add, I have no idea of what I’m doing on this, I’m just trying my own theories. Like most of my cooking, I want to figure this out on my own without reading.

[Richard Chrz]

Here is my first goal with my flatbread experiment, which I am getting very close too. But, not getting there efficiently, I’m creating steps still that are likely not needed, I just don’t know the ones that do and do not, yet. Efficiency is always second. Generally, you come away with more knowledge and accidental victories, that you can try and even repeat along the way. But, this is my first goal. (P.s. I’m not gunning for 140 percent hydration for a long time, I’m pushing to stay 100% + / -



this guy is a pizza guru!

[Richard Chrz]

Here was my similar view of my last attempt, which was my first real stab at trying hitting the photo.

damn bubbles! Lol

[DTro]

I bet it was delicious, but, add any more hydration and that thing might come out of the oven and eat you! ​​​​​​​​😳😂

[DogFaced PonySoldier]

Man, that looks incredibly edible to me!

[Richard Chrz]

My next run on the 100 + % hydration flat bread. Baked long enough (20 minutes 525), not cooled long enough (only 5), this is a bread, it needs to rest longer, just like good Q, maybe 15-30 minutes. I keep learning. I have another one for tomorrow. I think I am getting a few things figured out. Plus I have a few test pizzas. Unfortunately I was going to do some test bakes on my sisters ooni she borrowed me, but no peel, brought with it.

[Richard Chrz]

So, I dehydrated some of my starter, in hopes to be able to sell and ship, easier then wet starter.

I started with 30 grams of dehydrated added 30 grams of water, stirred, added 30 grams of flour, it was going pretty good, I then took 50 grams from that, added 150 grams of cold water then stirred until starter dissolved, added 150 grams of bread flour, the next morning it was strong and ready to bake with.

[Richard Chrz]

SheilaAnn, I have some to ship out, shoot me your address.

[STEbbq]

I am also happy to pay to be a test subject for any starter too. Sent PM.

[Richard Chrz]

STEbbq I did not get a message,you may have sent to another by accident. I do have some harvested starter, if you are wanting.

[Richard Chrz]

hoovarmin

[hoovarmin]

Excellent

[Richard Chrz]

Today’s bakes.

[RonB]

You just keep puttin' out great stuff.

[hoovarmin]

What the H bro???!!!??? Amazing work.

[MsTwiggy]

Picture perfect! Looks better than any bread i can get locally

[Richard Chrz]

16 pizza doughs in bulk, day one, just cut and weighed them into 460 gram pizza doughs, now starting day two in fermentation.

[Richard Chrz]

The most active batch of dough I have ever worked with. My wife even said, after looking at them all individually containers, she said, wow, that dough is powerful, my belief is the bulk fermenting all together, rather then 4 per cam to.

[Richard Chrz]

rickgregory

[rickgregory]

Nice. Reminds me of one of the Italian episodes of the Chef's Table: Pizza series where they had a tub of dough fermenting - it looked like that.

[Richard Chrz]

This mornings bakes

[DogFaced PonySoldier]

Wow, those look amazing!

[STEbbq]

Hey Richard,

I have your reconstruction instructions:

"I started with 30 grams of dehydrated added 30 grams of water, stirred, added 30 grams of flour, it was going pretty good, I then took 50 grams from that. No added 150 grams of cold water then stirred until starter dissolved, added 150 grams of bread flour, the next morning it was strong and ready to bake with. "

What do you recommend for weekly maintenance?

example:

https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe

[Richard Chrz]

Sorry I just saw ethis..

A weekly maintenance schedule for me with this. Is Monday morning. I will take my starter from refrigerator from the last weeks baking, it generally takes a while to wake it up (1:3:3) coming out of the fridge, you can mix it right from cold if you want, then will feed it again Monday night (batch up for Tuesday make) with cold water, even ice cold water, then when I wake up on Tuesday, I can use in likely a 4 hour window with an active culture really the entire time.

[Richard Chrz]

Also, when I make my levain for the week, I make an additional 50 - 100 grams to keep for my active culture to put to sleep.

[Richard Chrz]

By the way, my recipe and all steps are in this thread, and will answer any questions I’m qualified enough to answer. I do not have you tube videos though.

[hoovarmin]

Richard Chrz that's because you already know how to do everything, lol. I go on there to figure out how to do everything from fixing my boat, car, house, to learning new cooking techniques. There's very little that you can't learn to do there.

[Richard Chrz]

hoovarmin , it’s because I have found the bliss in ignorance! Although my wife did one time send me a video in how to fix our hot water heater. Lol. Maybe that is why I don’t go on there, it was not blissful! 😜

[hoovarmin]

Sometimes, ignorance truly is bliss. With water heaters especially.

[Richard Chrz]

This weeks sourdough

[Jim White]

Just put me in a quiet room and let me meditate on this picture for a couple of hours.

[hoovarmin]

Jim White you will need supervision for that

[FireMan]

Jim, don’t ferget to hmmmmmmmmm, yeah, ya gotta hmmmmmmm!