I am so looking forward to grilling tonight, just saying! But, I took some of my WW starter, and some of my Rye Starter, played with the Hydration numbers a bit, and the levain amount, and really as of this morning I thought my experiment went way wrong. But I took it the full distance to see, I was expecting an over fermented, over proffed, high on the sour end of flavor bread. Then I took a razor and played a bit with some of the natural break lines I saw possibly happening. and when it came out. I was completely shocked that this was my result.
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Played with bread again
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Club Member
- Sep 2015
- 8069
- Colorado
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> Weber Genesis EP-330
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> Pit Barrel Cooker (gone to a new home)
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
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> Thermoworks Thermapen One
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> Anova sous vide circulator
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It looks like you're well beyond the "playing" stage. I don't know if you've seen it (or if you're even an Excel kinda guy) but a couple of years ago, I created a spreadsheet to facilitate the Baker's Percentage method ... including messing about with hydration and recipe/formula development (including scaling, hydration, etc.).
It's HERE if you're interested.
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I am a type 1. So I can't eat this either. I do save a loaf every now and then though for myself. I have given away 75 percent of my breads to friends as thank yous for their friendship. I may try selling a few to friends for fresh bread for dinner parties etc..Last edited by Richard Chrz; October 16, 2019, 12:17 PM.
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Well, keep on truckin' brother. You are doing good work.
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Club Member
- Jun 2018
- 4891
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Between your cooking and now the baking you keep raising the bar. Well above me for sure. Enjoy it for sure
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Club Member
- Jun 2018
- 4891
- Brentwood CA
-
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Some of us (me) are thicker than others. I haven't made bread in quite a while but keep threatening too. I have had great success with Ciabatta I think I will try baking some in my YS640. Can't hurt right might even be real good.
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Ridiculous looking bread. Looks amazing. Historically, I’ve done a lot of bread and have posted it on the Pit a bunch! I’m still searching for the best method of baking. What’s your setup/gear and method when putting the bread in the oven? Because the picture you have looks superior to my bread in terms of baking.
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Do you spray the top of the boule with water before you put it into the oven with the top on?
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scottranda, on these, The lid is on for the first 30 minutes, so I do not, the humidity is pretty much considered perfect inside a dutch oven with the lid on. When I bake a bread on a pan without a lid in the oven, I do spray it a bit,
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Founding Member
- Jul 2014
- 3248
- Halethorpe, MD
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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
If that is you playing around, I can't wait to see you get serious! One thing to consider if you don't already do it, keep a bread journal. Note what you did, and what does and doesn't work. Helps tremendously.
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Richard Chrz saw this article and thought you might be interested. It was a fun read for me. https://www.msn.com/en-us/foodanddri...cid=spartanntp
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