Baked a few Sourdough loaves this morning, Went with more of an attempt at a free form Italian loaf of sorts. Waiting to cut them open, but, they feel really good, smell really good, and it was with one of my sour dough cultures. I have a few more going in today, those will be boules, and I have used two different sourdough cultures in those. But here is my first lesson in Free form Sourdough.
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Last edited by Richard Chrz; October 9, 2019, 12:21 PM.
I have not decided yet, I have a friend who is a Custom bike builder and pretty much a fabricator of anything metal and welding. I am in talks with him on possibly getting two pieces cut out for my oven to use as a top and bottom to a baking zone. which I could take one and use on my grill as well. but, just talks right now. I think it is still a hot risky move. But, I have done lots of dumb things in the past, I see no reason to stop doing them now....
Mighty good looking loaves and crumb. Now the final test how did they taste Richard.
I do not type of stone or steel your using now. Or what type of grill your using I love my 3/8 steel but boy is it heavy. I use my Digiq to maintain a 350 temp or sometimes start up at 400 and reduce to 350. I love making bread so much my wife even got me a bread machine a few years back. LOL.
Well have fun and keep posting those pictures of your output. Doc took the fun out of it for me, dang it I'm getting old.
Last edited by mountainsmoker; October 9, 2019, 02:21 PM.
So, I have to admit, I really have not eaten a lot of sourdough bread, so, I really can not judge it fairly. I think it tastes really good though. I posted the photos on Facebook, and a friend just offered to buy them both. lol So, I am making two more loaves in the next few days for him. 5 dollars a loaf, not making any money at that price, but, going to make it anyways for fun. help cover my flour expense a bit. These two were dutch ovens in my oven.
These pics of your bread are going to be the death of me....they're fantastic....
Sour dough breads have a unique taste, almost tart is a word that comes to mind.
They definitely have that fermentation taste, and not heavily, just a nice balance. I definitely prefer it to regular bread. If you lived here I would just keep sending it over. I am a type 1 diabetic, I should not be making this. LOL I will likely continue to make bread and just give it away to friends that have been so helpful over the past few years. But, I enjoy the process, I really enjoy letting a bread develop it's flavor, it fits in with what I am enjoying about the smoking process.
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
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