22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So after the starter dehydration conundrum…. I used the rest to do this…. It’s my silver lining today and I will take it!
I made a small loaf with the discard. Leaning on treesmacker previous recipe, I decided to augment the AP flour with semolina. I love semolina in bread! This was a bit sweet, but it worked. I brushed with melted butter when it came out of the oven because I couldn’t help myself. And sprinkled with some bougie salt I had (didn’t need to do either). This loaf is soft and tasty and will toast well.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Pilgrim bread. I have had this recipe for almost 40 years, and it is still delicious, and requested a lot by my family! It has a combination of white, whole wheat, and rye flour plus some cornmeal. Sweetened with brown sugar. Makes great toast and grilled cheese sandwiches.
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
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Rye with caraway seed used for my pastrami on rye and Reuben sandwiches this past Sunday. Also got a counter top slicing guide that I love to use. Nice, uniform slices.
We are g oing to a "Spring" party tomorrow. The 8 or 9 YO granddaughter of my wife's best friend is planning the party. I made some chocolate bread and 2 chocolate chip cookies. It was supposed to be 20 + cookies but...
The bread turned out very well, but could have used a bit more chocolate flavor. It was very good with peanut butter. I would thank the member who posted the recipe, but I can't remember who it was.
The holes were where the chocolate chips were. They did not slice well.
This was a new cookie recipe. It was supposed to yield 20 + thin and crisp CC cookies, but they spread way more than I thought they would. Still very tasty though, but not crisp. And they slid around on the trays too.
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
I asked Grok to write a recipe for sourdough Japanese Milk Bread. It was so hard to work with, but OMG this is the best bread I've ever eaten in my life.
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
50g (6 ½ Tbsp) bread flour
250g (1 cup + 2 Tbsp) water
For the Sourdough Starter (Levain)
100g active sourdough starter (100% hydration, fed and bubbly)
100g bread flour
100g water
For the Main Dough
600g bread flour (high-protein, ~12-13% protein content)
60g granulated sugar
12g (2 tsp) fine sea salt
8g (2 ½ tsp) instant yeast (optional for faster rise; omit for pure sourdough)
2 large eggs (100g total, room temperature)
240g (1 cup) whole milk, lukewarm (about 90°F/32°C)
80g unsalted butter, softened
All of the tangzhong (cooled)
All of the levain (prepared earlier)
For the Egg Wash
1 egg, beaten
1 Tbsp milk
Directions:
1. Prepare the Tangzhong (Day Before or Same Day)
In a small saucepan, whisk together the bread flour and water until smooth.
Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth paste (about 2-3 minutes). It’s ready when it reaches 149°F (65°C) or forms lines when stirred.
Remove from heat, transfer to a bowl, and let it cool to room temperature. Cover with plastic wrap to prevent a skin from forming. (You can refrigerate it overnight if preparing ahead.)
2. Prepare the Levain (6-8 Hours Before Mixing Dough)
In a bowl, mix 100g active sourdough starter with 100g bread flour and 100g water until fully combined.
Cover and let it ferment at room temperature (70-75°F/21-24°C) until it doubles in size, becomes bubbly, and smells pleasantly tangy (about 6-8 hours, depending on your starter’s strength and room temperature).
3. Mix the Main Dough
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, salt, and instant yeast (if using). Whisk to distribute evenly.
Add the cooled tangzhong, prepared levain, eggs, and lukewarm milk. Mix with a dough hook (or by hand) on low speed until a shaggy dough forms.
Increase to medium speed and knead for 5-7 minutes until the dough comes together. It will be sticky at first.
Add the softened butter, one tablespoon at a time, and knead on medium speed for another 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through without tearing).
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it ferment.
4. Bulk Fermentation
Let the dough rise at room temperature (70-75°F/21-24°C) for 4-6 hours, or until it has increased by about 50-70% in volume. (If using instant yeast, this may take 1-2 hours.) Perform 2-3 stretch-and-folds during the first 2 hours, every 30-45 minutes, to build strength.
5. Shape the Loaves
After bulk fermentation, turn the dough onto a lightly floured surface. Divide it into two equal pieces (about 650-700g each).
For each piece: Divide into 3 equal portions (about 215-230g each). Shape each portion into a tight ball, cover, and rest for 15 minutes.
Roll each ball into an oval about 8-10 inches long. Fold the top third down and the bottom third up (like a letter), then roll tightly from one short end into a cylinder. Pinch the seam to seal.
Place 3 rolls seam-side down in each greased 9x5-inch loaf pan, side by side.
6. Final Proof
Cover the pans loosely with plastic wrap or a damp towel. Let the dough rise at room temperature for 3-5 hours (or 1-2 hours with yeast) until the dough reaches about ½ inch below the rim of the pan. It should feel soft and puffy when gently pressed.
7. Preheat and Bake
Preheat your oven to 350°F (175°C) about 30 minutes before baking.
Brush the tops of the loaves with the egg wash (beaten egg + milk) for a shiny finish.
Bake for 30-35 minutes, or until the internal temperature reaches 190°F (88°C) and the tops are golden brown. If the tops brown too quickly, tent with foil after 20 minutes.
Remove from the oven and let the loaves cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
Sourdough Timing: The fermentation times depend on your starter’s activity and kitchen temperature. Adjust as needed—warmer conditions speed it up, cooler conditions slow it down.
Storage: Store cooled loaves in an airtight bag at room temperature for up to 3 days, or freeze for up to 1 month.
Texture: The tangzhong and butter ensure a soft, shreddable crumb, while the sourdough adds depth of flavor.
SheilaAnn I don't see why you couldn't. Be forewarned, this is a super sticky dough, at least as I made it. I ran it with the dough hook for 15 minutes on speed 4 and it took that long just to get it to make a ball. It was really beyond my shaping skills, but somehow it worked. Using the Pullman pan is the only reason it worked out.
Interesting. Besides the starter, the only differences I see are that the JMB recipe calls for the tangzhong liquid to be half and half water/milk, and it uses yeast only.
RonB the loaf made with sourdough starter was much more flavorful. I am going to explore other recipes to find one with a lower hydration because this dough was hell to work with. I've found two promising ones on Youtube and both use a much lower hydration for the starter. I may have needed to develop more gluten, I'm not sure. It was incredibly slack and sticky.
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
Can anyone tell me what on earth would cause this inversion of the sides of my bread? Baked in Pullman pans with the lid off (obviously). Kind of a disaster. I waited 15 minutes to turn them out of the pans after taking them out of the oven.
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
Thank you for reaching out with your concerns about the Japanese Milk Bread you made. We're sorry to hear that the sides of your loaves caved in after baking.
The issue you're describing could be due to a few factors:
1. Over-baking: If the bread bakes for too long, it can lose moisture and structure, leading to the sides caving in. Consider checking for doneness a bit earlier than usual.
2. Cooling Process: Cooling the bread in the pans for too long can create steam and make the sides soft, which might lead to them caving in. Try cooling them on a wire rack after a short period, no more than 5 minutes.
3. Bread Pan Size: Ensure that the Pullman pans you used are the correct size for the amount of dough you prepared. If the pans were too large for the amount of dough, the structure might not have been supported properly.
If you've been careful with these steps, it might also be helpful to check that the dough was not over-proofed before baking, as this can weaken the structure and cause collapse during cooling.
Please let us know if we can answer any additional questions or assist you further.
I use a leave in thermo and pull the loaf when it reaches 190°. I don't put the thermo in the baking bread until about 25 min has passed so that it will stay in place.
I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far.Pizzas12" pizza, personal (plate-sized): 175g (thin) - 250g (thicker)14" pizza, thin crust, NYC style: 450g14" pizza, medium "american" crust style: 540g16" pizza, thin crust, NYC style: 567gSourdough and Rustic Loaves
My first attempt at sourdough rye bread: Steakhouse style dark bread. I used a sourdough culture that dates back to 1633 in Germany and that is conditioned to rye flour. The recipe is 300g bread flour, 250g dark rye flour, and 100g whole wheat flour plus 84g honey, 68g molasses, 26g brown sugar, 16g cocoa powder, 57g salted butter, and 8g salt. liquids are 413g water and 113g starter. I sprinkled rolled oats on top.
It turned out really good and has the sweetness of steakhouse bread but with the sour twang of sourdough. The recipe makes two loaves (or it can be divided into several small loaves/rolls). The loaf in the pictures was proofed on the counter for nearly 12 hours. I proofed the second loaf for about 7 hours on the counter then put it into the fridge to cold proof overnight - I want to compare the two and see if there is a flavor difference.
I probably need to cook this at a lower temperature. With all the sugars in the dough it scorched a bit but is still very good. I'm happy with the oven spring too, didn't think a rye bread would rise this much in the oven.
First loaf I preheated the Dutch oven at 500o and lowered the temperature to 450o when I put the bread in. Lid removed after 15 minutes. That is the loaf in the post above. For this loaf I preheated the Dutch oven at 425o and then lowered the oven to 375o when I removed the lid.
Quarter pounder cc cookies - 4 oz that is. This is a Brian Lagerstrom recipe and is supposed to be gooey inside. I can attest that it was indeed gooey inside - maybe a bit too gooey, but it still tasted great. I normally cook one and SWMBO and I share it. The rest are in the freezer uncooked and I cook them frozen.
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