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.
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Thunder77 - https://breadtopia.com/store/oblong-cloche/
I also have a Challenger Bread Pan, which is much more expensive and also makes great loaves of various shapes. But I find myself coming back to this clay baker and this shape due to the uniformity of the slices and the outstanding results. -
Whoops! It's actually this one -- wondered why the color was wrong: https://breadtopia.com/store/breadto...-baker-oblong/
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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 FilesComment
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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. -
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...?
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Here's the crumb. It's by far my best loaf to date. Tastes delicious.
Last edited by Dewesq55; March 1, 2020, 11:18 AM.Comment
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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?
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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.
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Today’s loaf.
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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.
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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.
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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.
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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...
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Yesterday it was brioche buns. Not sourdough, but darn good. Recipe courtesy of the originator of this thread. May the 4th be with him.
Today is another loaf of sourdough cinnamon raisin. Crazy good bread for crazy times.
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Here they are: https://www.amazon.com/Trudeau-Silic...A42EF4413AB660
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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 WComment
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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.
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