That's the way to do it for crisp crust. I also do it that way when I remember. Normally I'll remove it from the CI and let it sit on the oven rack to cool.
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A loaf of Challah my wife asked me to bake.
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I have been experimenting with fresh milled flour. Here I am milling organic Hard Red Spring Wheat.
I turned that into a loaf of 50% fresh milled whole wheat sourdough at 84% hydration.
The crumb!
Fantastic flavor. Just spent my lunchtime eating that with a cherry tomato bruschetta.Comment
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This made me laugh. We can all repurpose our bread lame razors and just shave! I had no idea!Comment
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Willy Yeah, we are good. Flooding in some places in charlotte, but our house was fine. It gets worse the farther east you go.
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VFresh milled spelt sourdough bread. This is 30% fresh milled spelt, 30% fresh milled high extraction hard red wheat, and 40% Giusto’s Artisan Bread Flour. High extraction (85%) was achieved using a #40 Mesh sifter. 85% hydration.
Last edited by Pequod; September 22, 2018, 11:48 AM.Comment
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100% extraction means the entire milled grain - endosperm, bran, and germ - is kept. High extraction is around 85%, meaning the larger bits of bran are sifted out using a sieve (I use a 40 mesh sieve), resulting in about 85% of the grain weight being in the flour, with the other 15% being bran. It still has endosperm, bran, and germ, but only the finer bits...
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This week’s loaf is Trevor J. Wilson’s Champlain Sourdough, which is mostly white bread flour (I used Giusto’s Artisan) with a touch of fresh milled spelt and fresh milled rye. Trevor has an ebook called "Open Crumb Mastery" in which he contends that open crumb is 80% fermentation and dough handling and 20% other factors. Whilst most amateurs are fixated on hydration, Trevor says they’re looking in the wrong place. This loaf was only 70% hydration. I think I believe Trevor.
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I’d have watched several of his videos, and he looks like he knows what he is doing. I believe it’s about flour quality and dough handling. I find that most doughs above 70 % hydration are a right pain in the rear to handle, and I don’t have the patience for them.
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It’s autumn, so where there is bread there must be apple butter.
Picked up a new toy. A Brod and Taylor foldup proofer. Maintains a humid environment at a precise temp. Here it is proofing the dough for some English Muffins.
And today I used it to proof a loaf of sourdough with a bit o’ freshly milled whole spelt and rye. Read em and weep.
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The bread practically exploded at the folding seams. So much loose flour from the brotform, and the seeds did not adhere all that well. But high hopes for the bread itself.Attached FilesComment
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Today’s loaf was a combo of wheat, spelt and rye.
And a closeup of the ear...just because.
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Loaves of Field Blend 2 out of Forkish for my MIL and a friend from another forum. Trying to keep my bread game going while keeping my bread intake low.
Next weekend, doing a walnut or maybe a walnut raisin for my brother and my parents. Then doing a couple loaves of warm spot white mixed with the bacon bread for X-mas.
Have to ask recipients for pictures of crumb, tho.Attached FilesComment
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I’ve been using AR for 5+ years, and joined the Pit this summer. I never though I’d be geeking out about bread here, but...I AM!!!
As a teen my family had a bread machine, but that’s the closest I’ve ever been to making bread at home.
What I see here is amazing. I’m honestly not a big bread eater, but this thread makes me want to start a regular baking regime.Comment
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Also, I cut my bread eating WAY back this year, which cut my bread making way back, but I'm sending out a lot of loaves as gifts this holiday season. Keeping me fresh, and only consuming breads for Thanksgiving, Crassmas and New Years. -
Potkettleblack I’m going to dig through this whole thread when I have a little extra time. No doubt there is a ton of wisdom here!
RonB I’m a homebrewer, so I’ve got the scales ready to go. Between measuring grain to a fraction of a pound, and hops to a fraction of an ounce, I’ve been training for this! -
Santamarina - switch to grams - it's more precise. (28.35 g per oz)
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You guys have inspired me to learn this - here is my second weekend of trying this thing you call sourdough out
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