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How to make sourdough bread...

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  • 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

    Stunning! Beautiful!

    Comment

    • hoovarmin
      Founding Member
      • Jul 2014
      • 1045
      • Neptune Beach, FL
      • Weber Performer 22
        SNS
        Joule
        Thermoworks Smoke
        Thermoworks Thermapen
        Kingsford Blue Bag

      Is there a recommended method for seasoning a bannetton? I have rice flour, but I'm afraid to use my new bannetons because the dough's I've been making are sticking to the tea towels I've been using to the point of ruining them.

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        Pequod it came with a liner but I'd prefer to use it naked.

      • jhapka
        jhapka commented
        Editing a comment
        hoovarmin I mist the banneton with water from a spray bottle then coat it with rice flour and let it dry completely when I get new bannetons.

      • scottranda
        scottranda commented
        Editing a comment
        Rice flour for sure. Don’t worry about ruining a towel. I have them but don’t use them anyway. Rice flour works amazing.
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Sourdough demi baguettes using fresh milled ancient grain Kamut harvested from a nearby Egyptian tomb.

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      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        Beautiful! Just beautiful! 👍

      • RonB
        RonB commented
        Editing a comment
        I am in VA and have never heard of an Egyptian tomb in VA...

      • Pequod
        Pequod commented
        Editing a comment
        RonB - you're just not looking hard enough...
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      The crumb



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      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        Oh dang! That’s what I’m talking about!
    • 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’m not buying the bit about the Egyptian tomb, though.

      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

        Not sourdough, but still made with a poolish pre-ferment. Forkish Harvest Wheat.
        Attached Files

        Comment

        • scottranda
          Charter Member
          • May 2015
          • 1731
          • Charlotte, NC

          Best bread I’ve done!! Long ferment sourdough. I had to boost it with some commercial yeast, but it was like a pinch. I needed the extra boost. I can’t wait for breakfast tomorrow!!
          Attached Files

          Comment


          • Skip
            Skip commented
            Editing a comment
            Wonderful Bread!

          • hoovarmin
            hoovarmin commented
            Editing a comment
            Man, that's beautiful

          • Thunder77
            Thunder77 commented
            Editing a comment
            Wow
        • 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



          I made some soft dinner rolls today using a King Arthur recipe that included using the tangzhong method to improve the rolls. My wife took one bite and said delicious. She took another bite and said wonderful! Tangzhong is basically just making a roux with flour and a liquid.

          Both the recipe I used for these rolls and KA's article about tangzhong are linked below:

          https://www.kingarthurflour.com/reci...d-rolls-recipe

          https://www.kingarthurflour.com/blog...n-to-tangzhong

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          • Pequod
            Pequod commented
            Editing a comment
            Interesting. Never heard of this. Definitely checking it out.

          • RonB
            RonB commented
            Editing a comment
            Pequod - my wife doesn't eat much bread, but she ate another one for lunch today and said they were too good - it's hard to stop eating them.

          • Thunder77
            Thunder77 commented
            Editing a comment
            Wow! Beautiful. 👍
        • hoovarmin
          Founding Member
          • Jul 2014
          • 1045
          • Neptune Beach, FL
          • Weber Performer 22
            SNS
            Joule
            Thermoworks Smoke
            Thermoworks Thermapen
            Kingsford Blue Bag

          Buying the Forkish book was one of the best things I've ever done. Never thought bread like this would come out of my kitchen. Now that I've made the overnight and saturday morning breads I'm going to try out the poolish and biga recipes, and then on to Levain. Ultimately I want to get a feel for working with dough that will enable me to go after what has heretofore been my white-whale - pizza.
          Click image for larger version

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          • Thunder77
            Thunder77 commented
            Editing a comment
            Try the Harvest Wheat with poolish. I am pretty sure you will love it!

          • Parkin
            Parkin commented
            Editing a comment
            I do sourdough all the time, but the one everybody always asks for is the Sat Morning Bread. Forkish knows what he's doing, for sure.
        • Willy
          Charter Member
          • Apr 2015
          • 1817
          • High Desert of the Great Southwest

          Pequod Thanks so much for mentioning Open Crumb Mastery! I'm only about 15% through it, but it's already answered/addressed a number of my questions and problems. Now I'm stuck with another "problem" though; I really like very sour breads, yet it seems that using a large percentage of sourdough starter, as I have been doing, likely contributes to poor gluten formation (verified by my recent results), so I'll need to read more and figure this one out. Anyhoo, I highly recommend the e-book to all bakers here--I do wish it was available in hard copy :«(. Thanks again!

          RonB Thanks mucho to you for posting about the tangzhong method. Those rolls are on the schedule for Friday night; they'll accompany an Iberico pork loin roast

          Comment

        • Mark V
          Club Member
          • Oct 2018
          • 243
          • Minnesota

          When I bake two loaves (normally I bake one) I have used a Lodge cast iron dutch oven and an All Clad dutch oven. I am through with the All Clad. I will bake them serially in the cast iron. First, it takes about 10 minutes more in the All Clad. It also does not turn out as well. From now on I am only using the cast iron.

          You can see, two loaves, first from the All Clad.

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          Look how much better the cast iron did. Sorry it was cut first, but you can see the crust and how much
          better it is.

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          Comment


          • mnavarre
            mnavarre commented
            Editing a comment
            Clearly the problem is that you need another CI dutch oven.

          • hoovarmin
            hoovarmin commented
            Editing a comment
            That second boule is amazing. I have the same issue, only one CI dutch oven and did my last one's serially. I think I'm going to buy another one because that's a long time to have the oven cranking at 475 in the summer.

          • Thunder77
            Thunder77 commented
            Editing a comment
            Nice work! Can’t beat that cast iron!
        • Pequod
          Club Member
          • Apr 2016
          • 480
          • Crozet, VA
          • Gear
            • Komodo Kamado 23" Ultimate
            • Komodo Kamado 32" Big Bad
            • Medium Konro

          Sourdough with fresh milled ancient grain Khorasan. Crikey, this is good.

          Click image for larger version

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          Comment


          • Willy
            Willy commented
            Editing a comment
            Sweet! What was your formula?

          • Thunder77
            Thunder77 commented
            Editing a comment
            Nice! What tomb did you get the flour from this time??😂

          • Pequod
            Pequod commented
            Editing a comment
            Willy - 40% fresh milled Khorasan, 72% water, 2% salt, 15% starter.
        • scottranda
          Charter Member
          • May 2015
          • 1731
          • Charlotte, NC

          Sourdough bread 😋 the one pic that doesn’t look done is when I first took the stainless steel bowl / dome off. I love baking bread! And better yet eating it!
          Attached Files

          Comment


          • Pequod
            Pequod commented
            Editing a comment
            Great loaf! Nice ears.

          • troymeister
            troymeister commented
            Editing a comment
            Beautiful!!

          • hoovarmin
            hoovarmin commented
            Editing a comment
            Dude you got skills to be able to get that shape on a pizza stone. Impressive.
        • scottranda
          Charter Member
          • May 2015
          • 1731
          • Charlotte, NC

          Playing around with some stenciling. Snowflake! Why not?! Turned out pretty well!!
          Attached Files

          Comment


          • Skip
            Skip commented
            Editing a comment
            Really good looking boule! I like the Snowflake too!

          • treesmacker
            treesmacker commented
            Editing a comment
            Yes! Very pro!
        • scottranda
          Charter Member
          • May 2015
          • 1731
          • Charlotte, NC

          Train track stenciling first my 4 year old! He was surprised!
          Attached Files

          Comment


          • RonB
            RonB commented
            Editing a comment
            Great lookin' boule. Are you trying to convince your 4 YO to chew chew?

          • scottranda
            scottranda commented
            Editing a comment
            RonB anything to motivate him to eat. I’m trying to convince him he needs to try new foods to weigh over 40 pounds. Right now, he’s at 38 pounds. He weighs himself everyday 🤣

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