I’ve been flaring and struggling mentally really hard with neuro disease, so my cooking has become very limited, almost non existent, but I kept my baking obligations, especially for the bakes that I do for charity helping with our school district’s school lunch deficit. 30 loaves, and I made what I believe huge gains in my ciabatta. A few photos, I can not get photos of them all at once.
-
-
Sorry to read of your flare up. You should be even more proud than usual that you were able to produce such nice product, especially in such quantity. Feel better friend. -
Omy..Get well soon there Richard Chrz Beautiful bread as always!
-
-
So, I sent my advancement in my ciabatta with a dear friend, with the request of please send me a crumb photo.
Comment
-
This weekend's Sourdough Rye (with Caraway Seeds) Bread Bake. I am very happy with this batch. It seems adding a small amount of Vital Wheat Glutens to the Rye-Bread Flour mix really makes a difference.
Comment
-
Todays bake! I have finally gotten pretty good at getting a lip. I tried a new pattern and ended up with a hat on one of mine today! Won’t be doing that cut direction again, but I like the pattern. This one had a bit of a tight crumb. Overall I would say I’ve gotten a good routine with doing weekly bread so we don’t have to buy any from the store!Attached FilesComment
-
-
Back to back big weeks, 20 loaves total so far, and 3 more to bake, those last 3 will be helping people who had surgery, etc by bringing them food. They are also getting ribs, my potatoes, and beans. But the 20 loaves for sale have left the house already.
I also have a lesson to share, but I will do that on my personal bread thread. 7 ciabattas and 13 regular loaves in total.
Last edited by Richard Chrz; March 8, 2024, 03:46 PM.Comment
-
Richard Chrz if you’re baking, I’m hoping you’re feeling better 🫶🏻 -
SheilaAnn I’m still flaring pretty hard, my whole face has broken out in rash, I’ve keep losing feeling and some use in my right hand, and my shoulders are so weak, I’ve lost about 30 percent range of motion in them, my heart keeps missing beats, etc..
But, baking is my income source, so, it’s the last thing to disappear. Also a very large source of my mental wellness, not to mention about the best occupational therapy I can do to keep my arms and hands moving.Last edited by Richard Chrz; March 8, 2024, 07:54 PM.
-
-
Not really up to the high standards of this thread, but this loaf of sweet potato bread just came out of the oven.
It's headed to the church tomorrow morning for the reception after the memorial service for a friend.Comment
-
Another boule of sourdough.Attached FilesComment
-
-
It is national PI (e) day right?
Comment
-
This morning's sourdough bake. 20% Einkhorn and Spelt, 80% Bread flour. 70% hydration.
Comment
-
My bake from a couple of days ago. Accidentally bought white whole wheat flour and I love it! This is made with about 1/3 white wheat flour.Attached FilesComment
-
-
I've been working on changing oven zones for hot spots, hoping that I can switch from one bake at a time to maybe eventually 3 - 4 at a time, without buying a new oven, which eventually I may end up with a deck oven. But, 2 had not been a thing I had been pleased with in the past. that changed.
Comment
-
it happens on three different fronts, or so I think. A. Hitting your proofing right, prior to refrigeration, B. Refrigeration slowing down the fermentation, so gas bubbles release slower, being held closer to the surface. C. A super steamy oven, giving a protection barrier around the crust, allowing it to all develop at a slower speed, while the oven rise is benefiting also from the excessive steam.
Now that is just my theories, I let those with scientific data and knowledge to correct me.
-
No cut pics, but I baked a sourdough boule over the weekend. I had made the dough up with my starter Friday a week ago, and after 3 hours and 3 folding sessions, stuck the bowl in the garage fridge and forgot about it for a full calendar week!
Thankfully, it tastes great, and baked up just fine, even with a 7-8 day ferment in the fridge! We've been eating it toasted with butter and soup the past couple of days as we nurse sinus infections.
Last edited by jfmorris; March 25, 2024, 02:20 PM.Comment
-
I got a package from Fairchild Kitchen! Richard Chrz was kind enough to share some starter he dehydrated with me and it came alive. Today I fed it for a second time and I am bulk fermenting a dough I mixed a few hours ago. Yes, I bought a brand new container for this most honored house guest.
Comment
-
When you start working with 1:3:3 it is almost like mirroring an overly hydrated dough in the sense of how fast a smaller amount of starter can move a much larger amount of flour. You can learn a lot about your bread dough timing, by learning to manipulate the 1:3:3 ratio, or so I think. -
Richard Chrz I think there is something going on at Fairchild Avenue that is supernatural. That's the only explanation I can come up with. -
Richard Chrz I always mix with water from the fridge filter, which is pretty cold.
-
-
First sourdough boules with the new starter from Richard Chrz! I'm very happy with the way they turned out.
Looking at the crumb, what does it tell you about the process that would help me improve?Comment
-
Gluten free cinnamon rolls. My goodness how I’ve missed these
I need roll these tighter next time, but regardless….they were so good! Especially with a sipper of Four Roses
Comment
-
Here you go Skip - all I use for GF flour is Cup4Cup - it’s great for these, pie crusts…lots of stuff!
Comment