treesmacker The real challenge is timing of fermentation, and loading a refrigerator up, and not over proofing, or getting cautious and missing the mark to early .. that is mental work, and can be a bit exhausting at times, as I’m managing the pizza, and several loaves with different needs all at once. Even a bit off and I can see it, but when you do a bake like above, you certainly feel good, I put a lot of pressure on myself for offering a consistent eating experience, as well as visual.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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
Exploding bread! I made the master recipe from New Artisan Bread. I looked in the oven after 5 minutes or so, it was almost flat. Then boom! Maybe I didn’t let it sit out at room temperature long enough. It’s a refrigerator dough. Still tastes good!
The fermentation looks good too. Regarding sitting out, I never let a loaf sit out prior to baking, not saying you shouldn’t. Just have not realized the gains in it unless, maybe in my garage fridge in the winter, where pretty much everything is frozen.
My last four loaves - all tasty, some pretty, some not so pretty. I used to have a problem getting an ear, not anymore. One of these ears is just too much.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
One day last week, I had my sourdough starter out, having fed it, and was going to make a no-knead loaf, and Yvonne challenged me as to why couldn't it be 100% whole wheat. I told her I didn't think it would rise, or work well, and that about every recipe I had seen called for a mix of whole wheat flour, and all purpose or bread flour. Despite that, I decided what the heck, and gave it a whirl. The only regular bread flour is the little that was in a 1:1:1 starter/levain.
This loaf is:
227g 1:1:1 starter
397g water
600g whole wheat flour
18g salt
I mixed this up at 8pm, meaning to do a couple of fold and rests before bed that night, and FORGOT it after a 9pm fold/rest. So it sat out all night. I moved it to the fridge, where it sat for the next 4+ days. I pulled it out LAST NIGHT to bake around 6pm. I shaped it, put it in the dutch oven, but decided at 9pm I was too sleepy to stay up while it baked for an hour. So it sat all night on the counter.
This morning I scored and baked it, and the results are pretty darned good, convincing me that the long ferment and extended proofing times probably helped this dough, as the last time I made whole wheat bread, it was way too dense and flattened.
The crumb is more dense than I would normally expect for a normal AP/bread flour no-knead boule made with Richard's starter, but it made for a good sandwich for me (a tasso sandwich!), and some good toast for Yvonne. And I like the nutty flavor of the whole wheat.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
SheilaAnn, sorry if neglected to pass this on. I double the recipe but still do 6. They're pretty large. A bit over 200 g per roll. You need to get a kaiser stamp otherwise they aren't going to look like these.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Can't compete with the tasty and beautiful loaves here, but we practically live on sandwiches, so I make sourdough sandwich bread in a pan. Just active starter, water, flour, salt and a bit of diastatic malt powder. Never really considered pics, but I took one of a slice from yesterday. This was white flour, but also make rye and wheat versions depending on how the spirit moves. Haven't bought a loaf of bread in years.
It takes me about 7 days to ferment my bread dough. I create the sourdough taste using cold fermentation. Just thought I would show the fermenting dough which will be ready around Monday or Tuesday.
Donw I would not think you would get one either, I can see where that fermentation would prevent it. I think I know what you meant. There is a depth in character that comes from a very well fermented loaf. It is clean, but it is full of wonderful depth in flavor. And no fullness from eating it, the digestion of starch and sugars has been done, resulting in that flavor
If you don’t mind. I really am not sure of yeast amounts used, other than pizzas, but I have to assume, you are very low %,
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
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
Inspired by RichieB Kaiser rolls, I went there today. I did 1x recipe and shaped 4 instead of 6. I replaced 10% of the AP flour with KA Rye. Caraway seeds as the topping. I tied knots because I do not have that Kaiser roll stamp thingy.
proofing
baked and cooling
crumb
these are pretty tasty. Hearty enough for a solid deli sandwich and will be used for chicken clubs as well.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
This week I made two sourdough loaves, and two 14 inch pizzas using Richard Chrz starter for both, and his cracker crust thin crust pizza dough recipe. Boom!
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