I want Junior Mints
We need more fruitcakes in this world and less bakersā..,ā¦.
sorry, I had to do it š
We need more fruitcakes in this world and less bakersā..,ā¦.
sorry, I had to do it š
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More steakhouse rye bread
I started these loaves at noon on Wednesday. I let the dough proof on the counter for several hours then I got lazy (tired) and threw the dough into the fridge. I set the dough out Thursday after work but, again, got tired and put it back into the fridge. Last night I finally divided the dough into two loaves and let them proof about three hours then back into the fridge until this morning. Out they came, rose for a few hours, then baked.
I was afraid the second loaf would over proof so I put it into the fridge while the first loaf baked. You can see the difference between the two loaves. The second loaf was cooler and firmer, easier to cut with the lame. Both loaves flattened a little more than the first time I made this recipe, probably 1) it is a very wet dough and doesn't really get to the window pane stage (which might also be because of the rye flour) and 2) prolonged cold fermentation might have allowed some gluten to break down.
Flavor is outstanding, probably the best yet of my three attempts at this recipe. Crust is crunchy but not tough and chewy, crumb is moist and tender. Just right.
First loaf
Second loaf
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Bagels!
I got a sourdough culture from Blue House Bagel Co. in Connecticut and made these and I am not disappointed. Their website says that they have a three day method for making bagels.
To repeat myself a little from the steakhouse bread post above: 'I started these.... at noon on Wednesday. I let the dough proof on the counter for several hours then I got lazy (tired) and threw the dough into the fridge. I set the dough out Thursday after work but, again, got tired and put it back into the fridge.'
Flash forward to this morning. I took the dough out of the fridge, it had doubled in size over the past days. I let it sit on the counter for 1 hour. Then I divided the dough into 125 gram potions and shaped them into bagels. I proofed them on the counter for about 3 hours, then boiled them and baked them in two batches. Basically, I ended up with a 4+ day process.
These have a great crispy slightly chewy crust and the crumb is soft and chewy, much better than store bought. I'm really happy with how they turned out.
The dark one is kinda hard, might be difficult to cut in half. Keeping them lighter makes them easier, and safer, to cut. I made a batch two weeks ago and overcooked them. They were truly dangerous to cut by hand with a knife. I noticed that the bottoms were pretty dark so I flipped the six on the left half way through - they still got just as dark on the bottom side even with half the time contacting the pan; turns out that is the best part though.
Nice crumb
Garlic and chive cream cheese after lightly toasting with some butter
Last edited by 58limited; May 25, 2025, 03:18 PM.Comment
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Today was baking day here and I baked 8 loaves for ourselves and neighbors. Each loaf is about 32 ounces.
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Interesting experiment inadvertently happened. I started a batch of no knead sourdough with Richardās starter last Tuesday morning, the 3rd. Did a few stretch and folds once an hour and after the third time, it went into the fridge around lunch time that day, to ferment overnight for baking the next morning.
Fast forward to today, when I went to the garage fridge to get something and saw that bowl sitting there about 7am! I pulled it out, folded it a few times and put it in a Dutch oven to rise for 3-4 hours. Then I scored the top and baked at noon.
So, something like a 144 hour fermentation here! It looked a little flat in the Dutch oven but got some major rise while bakingā¦. Iāll let you judgeā¦
Last edited by jfmorris; June 9, 2025, 10:25 PM.Comment
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RonB yes I was halfway expecting it to be toast after fermenting in the fridge for 6 full days! It baked up and tastes great.
This batch was made with a mix of White Lily bread and all-purpose flour, because I ran out of bread flour while mixing the dough. I've got new bags of both in the pantry now. I don't know about the bread flour, but the White Lily all-purpose is from a soft wheat, rather than hard wheat. I really want my daughter with gluten issues to try a slice of this loaf.
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Peanut butter cookies
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100% Whole Grain Rye Sourdough Dinner Rolls with Caraway Seed
I'm in pursuit of 100% whole wheat sourdough bread and last summer I turned out a lot of hockey pucks. This spring I'm taking a different approach and it's improving. However, I took a little swerve off the road and thought I'd do dinner rolls with rye and caraway seeds. And I incorporated my whole wheat sourdough in the mix. So this is a mixed flour milled from soft and hard wheat and rye with caraway seeds.
I am very pleased with the taste, the texture, the crumb, and how it pairs with rosemary from the garden mixed with butter.
I'll be posting here again as soon as I'm happy with a 100% sourdough boule.
Brian
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Yesterday was my sonās 25th birthday. He asked for homemade pizza with chocolate babka for dessert. So of course Mom and Dad went to town! We had six pizzas. Ham and pineapple, pepperoni and mushrooms, pesto with spinach feta and halved cherry tomatoes. I used Kenjiās NY style pizza recipe for the sauce and dough. It was warm in the house with 9 people, so we used the Joule mini oven and the Primo XL. A good time was had by all! š And everyone raved about the babka. (And the pizza)
Last edited by SheilaAnn; June 16, 2025, 09:44 AM.Comment
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Ok, so I tried the Shokupan Bread using the yudane method (v. tangzhong) as referenced here.
It was not as light and airy as I hoped. Then again, I used half & half, not whole milk. The recipe I used said to proof at 86*F, so I set the breville as such. The dough just sat there. I upped the temp to 100*F and it sprang to life in about 40 minutes. Hence the pic with the combustion probe. I just laid the probe on the plastico while in the toaster oven. It registered perfectly! I did not do an egg wash. And I still need work dividing the dough more accurately. š¤
Taste is pretty good, though šš
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So yesterday I was getting out of that funk you get into with Covid. Yes I somehow got the damn Covid in July!š«
I wanted to bake some bread so I decided to tangzhong my favorite milk bread from Joy of Cooking.
The basic idea is to up the hydration of the dough to 75%.
Then you make the tangzhong, using the liquid and some of the flour from the recipe.
The rolls rose about 25% higher than the straight recipe, and they were waaaay fluffier. Success!
I got the technique from King Arthur Baking. Canāt post the link for some reason.
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Ok, tonight I made two pizzas. One was gluten free, using gluten free all purpose flour and yeast, so not worth showing. The other was sourdough and best I can figure, 62% hydration not including the levain. Fermented for a couple of days and then frozen as balls for use, and I pulled one out today.
i did something different this time. I used my new docker to prick the crust all over, then brushed with olive oil.
I then slid this onto my preheated CI pizza pan in the 550F oven for a 3 minute āpar bakeā. I use the Lodge like you would a baking steel. Then pulled it to add toppings and sauce. Alfredo sauce, half chicken and olives, the other half pepperoni and olives. Used the cheese I had - a mix of Monterey Jack and cheddar.
Ready to pull from the oven after 5 more minutes at 550:
Split into his and hers halvesā¦. On my āpeelā - a rimless pan I launch and scoop the pizzas up with. I really need to get a pizza peel one of these days...
First slice - pretty crispy, which is what I was shooting for.
Closeup, trying to show how thin it isā¦
All in all as this was āwife approvedā and I have 4 more crusts in the freezer, Iāll do this again soon!Last edited by jfmorris; July 19, 2025, 06:44 AM.Comment
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Richard Chrz I think at higher temps the "par bake" of the crust wouldn't be needed, but I think in my oven at 500-550, that 3 minutes of the crust alone then adding the toppings, then sliding back onto the "steel" helped the crust and topping get done at the same time. The olive oil probably also helped crisp the crust. Wish I had taken more pics of the steps. I'll do that next time.
I was glad to do the math and realize I was around 62% hydration, not counting the 1 cup (227g?) of levain.
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I have a good friend who moved to here at 15 from Lebanon, we talk food all the time. I asked him what one of the hard things to source locally, and he said, pita bread. He goes to a grocery store in Minneapolis once a month to buy pitas and other ingredients he enjoys.
Heās coming over to get some to give me some feedback, but Iām feeling he is going to like these, probably still have some work to do, but, Iām super pleased.
I kind of took what I know about tortillas, and pivoted to olive oil, and then applied a bit of what Iāve learned so far with the thin crust, and this is how they came out this time at least. I think his are a bit thinner still.
Baked on my baking steel at 500 broil.
Last edited by Richard Chrz; July 24, 2025, 11:57 AM.Comment
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