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How to make sourdough bread...

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  • scottranda
    Charter Member
    • May 2015
    • 1448
    • Charlotte, NC

    Should I have my stone and SS bowl on the lowest rack when baking the bread?

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      When baking indoors I try to mount my stone in the middle... if it's to close to the heat source you might burn the bottom of your loaf. I have a convection oven so I don't really have to worry about that to much. With a standard oven, slightly below the middle is best.
  • scottranda
    Charter Member
    • May 2015
    • 1448
    • Charlotte, NC

    Did you see this? Gear acquisition syndrome?
    http://modernistcuisine.com/2016/12/...-up-for-bread/

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Most of this stuff we all have. But, some new stuff. What can one do with molds? Crazy bread shapes?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Dat Calendar... that's some serious bread porn.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Originally posted by scottranda View Post
    Did you see this? Gear acquisition syndrome?
    http://modernistcuisine.com/2016/12/...-up-for-bread/
    I own every single item on that list plus... I've preordered the the bread books. I don't usually buy cook books. I recieved the Modernist Cuisine books as a gift. The bread books... I bought them myself, I could not resist! This billionaire writes great books!!!

    Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lensesโ€”even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from ร‰cole de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the worldโ€™s best restaurants, Myhrvold assembled the Modernist Cuisineteam to share the art and science of cooking with others.

    Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the teamโ€™s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2505
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      I am almost in tears right now... A close to perfect slash! Breadhead, I did exactly what you said: with my lame in hand, I stared at my batard for about thirty seconds. Then I made one long slash at 35 degree angle along the whole loaf. It was like a zen experience. Ah! The beauty of artisan bread! I have MBMBS really bad! ๐Ÿ‘๐Ÿ‘๐Ÿ˜Ž I would have liked a little more color on this loaf, but I had to leave my wife in charge of the final baking: had to take the kids to music lessons. She was afraid of burning it, so it came out a bit early. Still tastes awesome though!
      Attached Files
      Last edited by Thunder77; December 17th, 2016, 11:14 PM.

      Comment


      • RonB
        RonB commented
        Editing a comment
        jgjeske1 - that is one great looking batard!
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      jgjeske1 ... Oh my...๐Ÿ™€ That's a beautiful loaf.๐Ÿ˜˜ There's more than good scoring going on there. You got exceptional oven spring that allowed your ears to open so widely. That means your final shaping was done perfectly, nice and tight, and your final proofing was timed perfectly. Don't you love it when you create such beauty.๐Ÿ‘Œ I can feel your tears! Great job my friend.

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2505
        • Halethorpe, MD
        • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        My first try at Ken Forkish Field Blend #2. Not bad at all. Nice crunchy crust, moist and chewy inside. I really like the rye flavor in there. I didn't get as much oven spring or color as I would have liked, but I did a long fermentation, so maybe I used up too much of the sugar in the dough? Also, this is a 78% hydration dough, so it is a little more difficult to work with. I will definitely make this again.
        Attached Files

        Comment


        • Willy
          Willy commented
          Editing a comment
          Very nice. Taste?

        • Thunder77
          Thunder77 commented
          Editing a comment
          Willy, it has a nice bit of tang from the whole wheat, and subtle rye notes. Great for toast or sandwiches.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Making this one for Christmas.
      • Willy
        Charter Member
        • Apr 2015
        • 1767
        • High Desert of the Great Southwest

        Nothing earth shattering here, but I made a small loaf and weighed it (never sliced open) as time passed. Straight out of the oven, it weighed 544 grams. Below is a table of the time in hours vs the weight in grams. Total loss over 86 hours amounted to roughly 9.5% by weight of the original just-out-of-the-oven weight.

        1 540
        14 532
        18 526
        25 524
        39 516
        48 510
        62 504
        72 498
        86 492

        Interesting to watch at least part of the staling process in action.

        Also, this loaf was (eyeballed) cut in half from a full batch of Chef Jacob's sourdough recipe.

        Total cook time for a half loaf was about 45 minutes--just ten minutes than a full loaf. 20 minutes covered at 500ยฐF, then 25 minutes at 425ยฐF.
        Last edited by Willy; December 20th, 2016, 01:37 PM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          The decrease in weight at 6 gram excrements equals 0.214 of an ounce. It's very minimal.

        • Willy
          Willy commented
          Editing a comment
          Breadhead. Agreed the rate of loss is slow, but over 86 hours, I calculate that the loaf lost 16% of its remaining moisture.

        • Breadhead
          Breadhead commented
          Editing a comment
          Interesting... I've never thought to research that statistic. That shows it behooves us to consume the bread fairly quickly.๐Ÿ˜‰
      • scottranda
        Charter Member
        • May 2015
        • 1448
        • Charlotte, NC

        Now that I have a proofing vessel, my oven spring is much better and my bread tastes better. I'm having more success at scoring too. Faster with the knife!
        Attached Files

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Having the right tools just makes everything work better and you feel more in control. Plus... your bread hobbie tools are less costly than your BBQ tools.๐Ÿ˜‰ Your crumb is beautiful. I like the way your scoring spread widely, good oven spring! The crust looks great. Try a few more minutes even.๐Ÿ‘

        • scottranda
          scottranda commented
          Editing a comment
          Thank you! Yeah, I'm still experimenting with oven times and color.

        • Breadhead
          Breadhead commented
          Editing a comment
          Scott... just for fun, take a loaf and just burn the crust and watch the transformation of the crust. That experiment will allow you to know the limits of what a loaf can take time and temperature wise. Then you will know your limits. I just cook to color mainly.
      • MBMorgan
        Club Member
        • Sep 2015
        • 5607
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > 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
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        Looks pretty awesome ... nice job!

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Thank you!!
      • RonB
        Club Member
        • Apr 2016
        • 10787
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        That's one very good batard scottranda .

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Thank you! I'm getting a boule banneton for Christmas too! Can't wait to try it!
      • scottranda
        Charter Member
        • May 2015
        • 1448
        • Charlotte, NC

        Fun book that my father in law bought in 1983. It was copywrited in 1973. Read up on sourdough! Haha!
        Attached Files

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Pictures out of order, but you can see that page numbers at the bottom.

        • Breadhead
          Breadhead commented
          Editing a comment
          I'm not a bread expert... I'm a guy that studied bread out of curiousity. I think technology has changed bread baking greatly. I like digital thermometers. I like my BGE. I like the fact that bread bakers figured out the bakers percentage. I like figuring out how to make bread.๐Ÿ‘
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1790
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        Click image for larger version

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ID:	254667 Forkish's Field Blend 2. Sticky dough with the rye, but first time everything went right from start to end. Only deviation was 10g extra starter in the mix. Beautiful rise during the proof and the bulk ferment. Four folds. Can't wait to slice and hit with some nice preserves and marmalade I got for the holiday.

        Comment

        • abandonedbrain
          Club Member
          • Jul 2016
          • 122
          • Lower Peninsula, MI

          scottranda I actually have an ebook version of that book, dated 1995 (third printing version), and there's a foreward by Chuck Williams (from Williams Sonoma) detailing Mr. Beard's love of "real" bread and his passion to bring it to the masses, a la Julia Childs...

          Even though breadmaking has changed considerably since the publication of Beard on Bread, the book is as viable today as it was in 1973. With its simple instructions and easy-to-follow recipes, new dimensions in breadmaking have been created for the home cook.
          I'd say Breadhead is right on the money.

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1790
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Interior of the Field Blend 2
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            thats a moist crumb, very tasty. Crust was a bit thin, but nice when toasted.

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              That is a beautiful boule! That crumb looks excellent. I am drooling a bit right now. ๐Ÿ˜Ž

            • Pequod
              Pequod commented
              Editing a comment
              I love Field Blend #2. Only issue I've had with it is that it doesn't seem to want to split at the seam on it's own, so I've taken to scoring it.
          • Thunder77
            Founding Member
            • Jul 2014
            • 2505
            • Halethorpe, MD
            • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            I made the copycat Cinnabon rolls for Christmas brunch. Wow were these things awesome! Rose up nice and tall. Super moist, and great cinnamon flavor.
            Attached Files

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              I think my favorite thing on the planet is cinnamon rolls.๐Ÿ˜Ž Cinnabon is the best of the best. Knocking them off is orgasmic! I've come very close to duplicating their texture, their icing. Their raw cinnamon is from Vietnam. That's the hidden ingredient.

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