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
Maybe I'm missing something, but it appears to be lacking the amount of starter/levain that is being used for this table. I am by no means an expert in sourdough baking, but it has as much to do with bulk fermentation as time and temperature. They are indirectly proportional.
Way too many variables for this to be even close to accurate, in my experience. Yes, it is better than no information, but it literally teaches you nothing, and likely leave you wondering what went wrong! - jmo
But truly, they likely have data I do not understand.
Last edited by Richard Chrz; August 2, 2024, 08:46 PM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
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
Last week I started a dough for Pain de Campagne on Friday and baked it on Sunday morning for the kids school lunch sandwiches. Worked out really well, so I'm making it a weekly routine.
I haven't baked in several months. this weekend I used a new sourdough starter that a friend gave to me over the Memorial Day weekend. It revived within 18 hours and I used it to make a soft sourdough sandwich bread - two loaves, no pics. Today I used the other half of the batch to to make baguettes. This portion was refrigerator fermented for 36 hours. Baguettes take a lot of practice (I've only made them one or two times in the past) but I'm happy with these overall. Two were cut into Epi de Ble (supposed to look like wheat). Not bad for a first time. The regular baguette shrunk in length but it will be used to make garlic bread to go with the leftover lasagna that I made the other night.
I hope ya'll don't mind a bit o' braggin'. (no photos) We were visiting friends today and we were talking about making bread when their 8 YO daughter, (Maya), said that the rolls I make were her favorite bread. Her mom said that she thought Jersey Mike's sandwich rolls were her favorite bread. Maya said that the JM bread was her favorite "bought bread", but mine were better. I thanked Maya and I left my wife there for a longer visit while I did things at home. I had some rolls in the freezer and took them to Maya when I returned to pick my wife up. I really like when kids give a compliment 'cause they are less likely to fib about how much they like something.
Last edited by raywjohnson; August 25, 2024, 11:49 PM.
Garlic bread using one of the baguettes. Just butter, garlic, parsley, and some Parmesan mixed together. I might make some bruschetta with this tomorrow.
My wife's best friend, (approaching 50 years), had a birthday yesterday. She always requests that I make some cherry tarts for her, and I did. I used Kenji's food processor pie dough recipe, bought the pie filling, and made the crumb topping. They turned out very tasty, but messy. (Does anyone know how to prevent the filling from leaking all over the place? )
After making the dough, it has to be refrigerated for at least 2 hour. I then rolled it to 1/8" thick and cut out a bunch of 3" disks.
Then I rolled those disks out to 5" using 1/16" spacers to keep the thickness uniform. I also have spacers up to 3/4" thick depending on what I'm making - like biscuits.
They tasted great, but the filling always escapes...
And I use a paper towel core to store my dough sheet.
Some Lemon-Blueberry Scones I baked for last Sunday's after-church coffee clatch. The blueberries look large because I split the dough into 16 pieces (smaller than your bakery scone).
I originally brought my experimental baked goods to church because I would get fat(ter) eating them myself. No good deed goes unpunished, and now I agreed to bring pastries on a monthly basis. Pumpkin Scones in October, Cranberry-Orange Bread in November, Peppermint Brownie Cookies in December.
My smoker is feeling left out.
(no photos) We were visiting friends today and we were talking about making bread when their 8 YO daughter, (Maya), said that the rolls I make were her favorite bread. Her mom said that she thought Jersey Mike's sandwich rolls were her favorite bread. Maya said that the JM bread was her favorite "bought bread", but mine were better. I thanked Maya and I left my wife there for a longer visit while I did things at home. I had some rolls in the freezer and took them to Maya when I returned to pick my wife up. I really like when kids give a compliment 'cause they are less likely to fib about how much they like something.
)
Comment