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How to make sourdough bread...

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  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Getting there. Another 6 months and I’ll have something I can present to guests.
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    • Thunder77
      Thunder77 commented
      Editing a comment
      I'm on my way over now..... :-D

    • Mudkat
      Mudkat commented
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      Very nice!

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I think you can present those today. Beautiful. Bread can be such an expression of art!
  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Trying out my new Challenger Bread Pan. I think it worked.

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    • HawkerXP
      HawkerXP commented
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      Looks great! Any luck selling your "extra" Kamado?

    • Pequod
      Pequod commented
      Editing a comment
      HawkerXP - Not yet. Have de-listed from Craigslist due to too many violators of the "No Schmucks" clause. However, I have someone at the KK forum contemplating making an offer to buy both, which I just might do. Save me the hassle of moving them and then buy a new 32 on the other end.

    • Michael Brinton
      Michael Brinton commented
      Editing a comment
      Thanks for the post! That pan is incredible. I've been putting off buying hotel pans. Looks like there's a lot of room in there.
  • Skip
    Founding Member
    • Jul 2014
    • 2398
    • Blue Earth, Minnesota
    • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

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    Rainy day here so 3 small loaves of King Arthur English Muffin Toasting Bread. A fun Bake today.

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    • Mudkat
      Mudkat commented
      Editing a comment
      Is that the secret for baking bread? We should wait until it rains? 😀 Looks great Skip?

    • Thunder77
      Thunder77 commented
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      Looks great Skip!

    • gcdmd
      gcdmd commented
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      Those are beautiful, Skip. Did you double the recipe?

      TIA

      George
  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
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    Daughter is heading back to Virginia Tech today. This loaf is going with her as a reminder not to loaf [rimshot!].
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    • Pequod
      Pequod commented
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      Love VT. Just wish it didn't involve traveling on I-81!

    • Brookie
      Brookie commented
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      Beautiful loaf. What is your technique for such a beautiful ear? Thanks. Brookie

    • Pequod
      Pequod commented
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      Brookie - a sharp lame, 30-45 degree angle, a decisive cut.
  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
    • Gear
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    They said it couldn’t be done. They were wrong. Wrong, I tells ya! This loaf is 100% fresh milled whole grain. You doubt? Proof!! [a little dough pun there...]

    Milling 400g of heritage red fife wheat:
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    And another 200g of hard white wheat:
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    A big bowl o’ fresh milled wheat. To this I will add 500g of water (83% hydration), salt, and about 30g of sourdough starter straight from the fridge.
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    The entire process takes around 30 hours, with three fermentation stages. The first bulk ferment (not shown) is about 10 hours with periodic stretch and folds. The next stage is in the fridge overnight. The third was this AM, with more stretch and folds as it came up to temp and “bulked up”. After this, some special shaping with a lamination technique. Can’t say I nailed the shaping, but here it is in the final proof.
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    And then baked. Woof!
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    Another shot, this time posing with the mill:
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    • Richard Chrz
      Richard Chrz commented
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      Awesome!! That is future purchase for me I feel.
  • Skip
    Founding Member
    • Jul 2014
    • 2398
    • Blue Earth, Minnesota
    • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

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    A No Knead Boule. Overnight 15 Hour rise and baked in CI Dutch Oven.

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    • Pequod
      Pequod commented
      Editing a comment
      What's not to like about that??

    • scottranda
      scottranda commented
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      Love it!!

    • Skip
      Skip commented
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      Thanks. This is my best CI loaf so far.
  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
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      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Just another fresh milled loaf following my standard formula. This time with 20% fresh milled heritage Turkey Red wheat and 10% fresh milled rye. Fresh milled == flavour.
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  • Pequod
    Club Member
    • Apr 2016
    • 414
    • Migrating to Central Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Should have just written above comments as a post.

    Breadtopia is a good source for grains, as is Amazon and several places. Hard part is most places want you to buy a minimum of 25 lbs of a single grain. I like having multiple varieties. For example,

    Einkorn is incredibly flavorful, unlike modern wheat. It makes INCREDIBLE sourdough pancakes and waffles, and is also a flavor bomb as a guest grain (10% add in) in one of my standard loaves.

    Turkey Red and Red Fife are heritage wheats which surpass standard hard red wheat (especially preground supermarket sawdust varieties) in every way.

    Spelt...where has spelt been all my life. I LOVE spelt, but even a small amount of it changes the character of the dough quite a bit, making it highly extensible.

    Fresh milled corn (try bloody butcher) makes for cornbread that actually tastes like...CORN! Polenta...oh heck yeah!

    The list goes on. I find myself using 100% fresh milled flour for quick breads, pancakes, etc. And a blend for sourdough breads, using an artisan bread flour such as Giusto’s or Central Milling Artisan Baker’s Craft Plus.

    Buying a mill is a no-brained in my opinion. I debated going down that rabbit hole for a few years, but now wish I’d done it sooner.

    A proofer is another great investment.

    Last edited by Pequod; October 19th, 2019, 09:19 AM.

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    • scottranda
      Charter Member
      • May 2015
      • 1447
      • Charlotte, NC

      Basic bread. Some semolina in there. Just over 68% hydration.

      5qt Dutch oven.
      Attached Files

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      • Skip
        Skip commented
        Editing a comment
        Fatastic! I would eat that!

      • Pequod
        Pequod commented
        Editing a comment
        What’s not to like?
    • scottranda
      Charter Member
      • May 2015
      • 1447
      • Charlotte, NC

      King Arthur back of the bag oatmeal bread. It’s a favorite in our house!
      Attached Files

      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)

        Forkish field blend #1. First time making it, and second bread on the cloche. First successful loaf on the cloche. Looks a winner.
        Attached Files

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Have gotten into the second loaf now, and I think the cloche produced a thinner crust, particularly on the bottom. My bottom crust on the cast iron was a wee bit thicker, but not problematically thick.

          Made a Thanksgiving sandwich with smoked turkey, stuffing, cranberry, sharp cheddar, and pan fried it for a wee bit. Very very tasty. This might be my favorite dough.

        • Thunder77
          Thunder77 commented
          Editing a comment
          I need to try Filed Blend #1. I have made a number of loaves of Field Blend #2. That sounds like a really good sandwich!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          FB1 uses Light Rye, which makes for a better rise, a lighter bread, and a thinner crust than FB2. If you think about it, FB2 is a largely whole grain bread. FB1 is a largely white flour/rye bread.

          Since I have a 3 lbs bag of light rye, it's FB1 and riffs for the foreseeable future.
      • Pequod
        Club Member
        • Apr 2016
        • 414
        • Migrating to Central Virginia
        • Gear
          • Komodo Kamado 23" Ultimate
          • Komodo Kamado 32" Big Bad
          • Medium Konro

        Sourdough pull apart rolls in my Challenger Bread Pan
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        • Skip
          Skip commented
          Editing a comment
          Very Nice!. I like your pan too.

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