hoovarmin Here is what I use. A little rice flour really helps it to not stick. It took literally almost 3 years of trial and error....Mostly error to get the point where I can consistently turn out good loaves.
Feel free to ask questions anytime. Between me and Richard Chrz , I'm sure we can speed up your learning curve.
*Note: You can see the chopsticks I was practicing with from the video you posted...lol
Last edited by troymeister; May 5, 2024, 12:45 PM.
Thanks! I have the 10 inch and also the 14 inch. I want to adjust my dough to use the 10 inch. Richard Chrz 's is 790 g per and I think I'm going to go with that from now on.
One thing about the Pullman style loaf pans is keeping track of the rise.
The instructions say to leave a 2" or so gap on the end of the lid/pan so you can watch the rise.
But, if the loaf has already risen and is touching the lid, it may fall when you close it.
On the other hand, if you close the lid and the bread doesn't rise as fast, how do you know???
So, to fix this, I drilled 1/4" holes in both ends (my wife says I have to modify everything).
Now, when the loaf starts to poke out of the holes, it's ready for the oven.
Last edited by Smoker_Boy; May 11, 2024, 01:57 PM.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Still searching for my bread baking identity and working on technical elements while I try to discover my perfect loaf. This time I made Pain de Campagne and used some tips from a KA video that Ron shared with us. I realize after this that my oven is not going to give me the steam I need for blistering without using a cover for the first part of the bake. I used a giant metal bowl I have for this one and put some ice cubes on the baking stone next to the batard. This is an 80% hydration with wonderful flavor and it's made with discard so there is no timing the levain. 10 hours of bulk fermentation after mixing then 13 hours in the fridge after shaping. I like it.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
You folks may be tired of me posting bakes of the King Arthur Blueberry Buckle. I mean, I even put up a version baked with mulberries. But as for me, we’re overloaded with blueberries right now and I never get tired of baking, looking at and eating this stuff.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
A tale of two Batards. Same dough. The one on the right was cooked this morning and finished at 10:20 am. We went surfing from 10:30 until 12, and I baked the second one at 1:30. I don't think that span of time is what accounts for the stark difference in these two loaves. My fridge is solidly at 37 F, and a dough is not gonna proof much in the span of 3 hours at that temp. I think it was the scoring. With the first batard I scored from low on end to low on the other end. With the second (the one on the left), I kept the scoring off the ends. It think that accounts for the better oven spring. What do you guys think?
PS. One takeaway from this is how incredible it is to see the consistency in Richard Chrz 's bakes. If something goes right for me at this point I'm all "wow, look what happened!" Richard is able to repeat his results over and over and over. That is mastery.
I have to mention again how helpful Ron's video was about getting accomplishing blistering. That's the one consistent element in my bakes now.
Last edited by hoovarmin; May 19, 2024, 12:50 PM.
Reason: mixed up my "left" and my "right"
They both look good though, and I'm glad that video helped. I'm ichin' to try using the info from that video too. However, I forgot to place my KA mixer on the kitchen table where I could use it, and it will be at least another week before I can lift that heavy sucker.
My wife bought me an early Father's Day gift. At first I was skeptical about keeping our sourdough fresh. It seems to be doing its job and sure looks nicer than the bread in ziplock bags on the counter.
The two loaves on the bottom are Sunday Morning's bake.
There are some amazing-looking loaves on this thread. I am new to bread baking, but the Ken Forkish book has made for an easy entry into the craft and now it consumes my free time.
Looks like a really nice bake. Welcome to the world of making bread, looking forward to seeing more bakes. Ken Forkish is responsible for a lot of bakers first lessons. Many in here as well.
Last edited by Richard Chrz; May 20, 2024, 08:46 AM.
I came in through Ken as well. That's a fine looking bread! I know what you mean by it consuming all your free time now. I am a little obsessed with it too.
I don’t get up very often and start an oven at 5 AM, but when your wife is bringing two loaves to her office to share, you do it.
a good way to start a make day. 12 loaves, pizza doughs, including a few hydration and test batches of pizza dough for me,
I have some test dough to do something with today as well… not sure yet what I will turn it into. My kitchen has turned into a little dough test kitchen right now.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This is an experiment. With just the two of us at home, a regular batard or boule is too big, and it doesn't keep well once cut. Last night I made the poolish for Forkish's white bread with poolish, and today I finished it off. This time I made 11 80 g mini-batards so I could freeze some for later. I do think that I will try 100 g next time though.
To reheat, I thaw then gently warm in the microwave. Then I place in a preheated, (~ 350 F) oven for 2 to 3 min to crisp the crust.
They turned out well - great flavor with a thin but crisp crust, and the crumb was very nice too.
I use a couche for smaller artisan breads.
And here's the crumb for SheilaAnn. If you look close, you can see more expansion on the bottom. Is that from being placed on the hot baking steel?
jehlydonuts - If you freeze them, you can either take 'em out of the freezer earlier in the day or go straight to the microwave. I use power level 3 or 4 and may have to nuke 'em 3 or 4 times. If you take them all the way to hot, the crust turns into shoe leather. It's best to get them just barely warm and the into the oven for 2 to 3 minutes to crisp the crust.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I made a double batch of sourdough today loaded with espresso powder, 70% bakers
chocolate, & cashews today, one is in cold fermentation for Friday. But I shaped and baked one today in the same manner as my Ciabatta, then sliced it and put it back in for biscotti.
Thank you, this is my first ever bake on biscotti, but I did not want to make 2 full loaves, so I punted with something new to me. I need more testers, but it was fun,
The regular loave with these inclusions, imagine this as French toast!
Can I call it 'Baking' if I'm only feeding my starter?
Pulled my starter out of a 3-yr hibernation in the back of the refrigerator. Had to feed it a couple of times to get it this active - looks like it's ready to go.
J-Melt I don't know. I guess the question could be asked of any sourdough starter, since (I think) all you do is remove starter and add four & water. No sterilization or cleaning of the container. Maybe the answer is in the name: SOURdough starter. Could the starter be slightly acidic and unfriendly to mold? It's certainly friendly to yeast.
@SheliaAnn The hibernated starter had a 1/4" or so of brown-ish liquid. I don't remember if I stirred it in or dumped it. My feedings involve pouring or spooning a little bit of starter into a new jar, then adding water & flour. The darn thing always makes a mess, and I re-feed it in a clean jar. FWIW, I've changed feedings to equal parts of each by weight. Still goes nuts!
Smells fine to me. Too bad I can't post 'Smell' samples here.
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