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How to make sourdough bread...

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  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Been doing lots of bakes. Finally remembered to take a pic today. This is a sourdough Pain de Campagne with fresh milled Red Fife and Rye. Batard in tube form. I like the longer, more uniform shape; makes for more more even slices.
    Click image for larger version

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    Comment

  • Thunder77
    Founding Member
    • Jul 2014
    • 2747
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. 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 went a little bread crazy this weekend. Oatmeal molasses yesterday, today Forkish Harvest Wheat with poolish. Except I changed things up and made this a pure levain dough, no commercial yeast. I used 300 grams of starter in the poolish, and just counted the flour and water in the starter as part of the total amount. Really came out well!
    Attached Files

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      I like the big holes in that cut slice - that's what I want to achieve. I have sourdough three types proofing in fridge tonight - focaccia, regular white, and one with mix of bread flour, wheat, and rye. Baking tomorrow - hoping for some of those nice holes to slop some butter into.

    • Skip
      Skip commented
      Editing a comment
      Very nice Thunder77 !

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Thunder77 only tip I can give on photography, When you look at the photos, see all of the different items on the counter, and off to the left in the doorway. Make sure none of that is in your photo, it distracts the eyes, also, get rid of the cooling rack for the photo. Maybe even take photos of the bread in the cooking vessel that you used in stead. etc... but if you can see stuff in your photo that is not the bread, you have to ask, are those things I want in the photo as well...?
  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Today’s loaf.
    Click image for larger version

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    Comment


    • Skip
      Skip commented
      Editing a comment
      Another great looking loaf.

    • Thunder77
      Thunder77 commented
      Editing a comment
      Incan just hear that loaf crackling as it cools! 👍
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1855
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Well, my scoring is improving, at least.

    Click image for larger version  Name:	IMG_20200229_205918-02.jpeg Views:	2 Size:	1.14 MB ID:	809897
    Last edited by Dewesq55; February 29, 2020, 08:15 PM.

    Comment


    • RonB
      RonB commented
      Editing a comment
      Looks good to me.

    • holehogg
      holehogg commented
      Editing a comment
      If you had a lower score before I'd score that a 10.
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1855
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Here's the crumb. It's by far my best loaf to date. Tastes delicious.

    Click image for larger version  Name:	IMG_20200301_003909-01.jpeg Views:	10 Size:	1.26 MB ID:	810009
    Last edited by Dewesq55; March 1, 2020, 11:18 AM.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Pequod - Thanks!

    • treesmacker
      treesmacker commented
      Editing a comment
      That looks great - what I'm aiming for. So, I'm trying to figure out the definition of "crumb" - I'm thinking maybe it is the interior holes/bubbles.
      Dewesq55 how do you feed grass to your butter? 😉

    • MBMorgan
      MBMorgan commented
      Editing a comment
      treesmacker - Crust is easy. The crumb is the inner part of a loaf. It shouldn’t be full of giant holes but it should be spongy, moist, and flavorful. I’d say Dewesq55 got there.
      Last edited by MBMorgan; March 18, 2020, 05:32 PM.
  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Today’s loaf.

    Click image for larger version

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    Comment

    • radshop
      Charter Member
      • Mar 2015
      • 462
      • Orange County CA
      • Lone Star Grillz 20x36 offset
        Weber 26" kettle
        PK Classic
        Weber Genesis gas grill
        Lodge Sportsman Grill
        Weber Smokey Joe Silver
        Smoke Hollow 44 gas smoker
        Cheapo Brinkmann charcoal smoker with DIY propane conversion

      No matter what's going on in the world, fresh baked bread makes everything look a little brighter. Sourdough with 60/40 white/whole flour.

      I used my fireboard probe to monitor the oven temp for the first time, and was a little surprised. With the temp set to 500F, it preheated to 515 then started dropping (before I ever opened the door) down to 460. After I opened the door to put the loaf in, dropped to 420 and then climbed back up and help pretty steady in the 470-480 range. So the dutch oven is not just for trapping steam - it's gonna stabilize that temp for the loaf.

      Click image for larger version

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      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        Awesome!!!

      • Skip
        Skip commented
        Editing a comment
        Really nice loaf!

      • RonB
        RonB commented
        Editing a comment
        Great lookin' boule for sure!
    • RonB
      Club Member
      • Apr 2016
      • 12695
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      Hey Richard Chrz - Here's avideo on shaping bread I thought you might enjoy:

      https://www.youtube.com/watch?v=NC1jbrwmPjo

      Comment


      • Skip
        Skip commented
        Editing a comment
        Fun video to watch. Thanks for posting.
    • MarkN
      Club Member
      • Aug 2019
      • 48
      • Northern Indiana

      Deciding what better time to up my bread baking game than when I'm stuck at home everyday. After two weeks my starter was ready and here is my first attempt at sourdough bread. I think I needed a bit more moisture and my "slashes" weren't quite deep enough, but otherwise I was pleased with the results.

      Click image for larger version

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      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        Very nice! Looking forward to seeing more from you!

      • RonB
        RonB commented
        Editing a comment
        Good lookin' boule.

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Man, right out of the gate - that's looks amazing.
    • Raijer
      Club Member
      • Sep 2016
      • 31

      Man, I was jazzed to see this thread. Quarantine here has also been met with a lot of rain, so I've been baking bread. Here's a pic of my latest 40% Wheat.

      Attached Files

      Comment


      • RonB
        RonB commented
        Editing a comment
        That looks great!

      • Thunder77
        Thunder77 commented
        Editing a comment
        That is beautiful!

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Goals. Great loaf and great photo as well.
    • jhapka
      Club Member
      • May 2019
      • 177
      • Grand Rapids, MN
      • 26" Weber Kettle w/ SnS XL
        Pit Barrel Cooker
        Fireboard and Pit Viper fan w/ Adaptors for both

      Here's the Monday morning loaves. I'm really thankful for the extra time to hone my skills lately. Have a great week everybody!
      Attached Files

      Comment


      • Pequod
        Pequod commented
        Editing a comment
        Love those blisters!

      • Thunder77
        Thunder77 commented
        Editing a comment
        Beautiful job!
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Cinnamon-Raisin Sourdough with 30% fresh milled hard red wheat. Dr. Fauci says I'm not allowed to share. You can drool if you want, as long as it stays within your mask...

      Click image for larger version

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      Comment


      • Skip
        Skip commented
        Editing a comment
        I checked with ALL of the authorities and it's safe for you to send a loaf to southern MN. PM me ASAP and I'll get you my home address. Thanks.

      • Pequod
        Pequod commented
        Editing a comment
        Skip - I’ll need a note from a doctor written on a roll of TP!

      • Thunder77
        Thunder77 commented
        Editing a comment
        Why must you torture me like this?? 😜
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Yesterday it was brioche buns. Not sourdough, but darn good. Recipe courtesy of the originator of this thread. May the 4th be with him.
      Click image for larger version

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      Today is another loaf of sourdough cinnamon raisin. Crazy good bread for crazy times.
      Click image for larger version

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      Comment

    • ChuckW
      Club Member
      • Jan 2016
      • 9
      • Ottawa, Ontario

      Hi!
      i am having trouble finding your brioche bun recipe on the AR site. There is something I do not understand about how to get to a recipe when in the PM Club. Would you be kind enough to point me to this recipe? It looks like they would be perfect for hamburgers! Thanks, Chuck W

      Comment

    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Today’s loaf. Pain de Campagne with fresh milled heritage red fife wheat, spelt, and rye. I like the long batard for the higher crust to crumb ratio.
      Click image for larger version

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      Comment

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