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How to make sourdough bread...

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    This mornings bake. At the constant urging from Troutman I will start selling these.


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    • RonB
      RonB commented
      Editing a comment
      Looks like another home run!

      How much to ship to VA?

    Originally posted by Richard Chrz View Post
    This mornings bake. At the constant urging from Troutman I will start selling these.
    Richard, I don't know what the rules are in Wi about "Cottage Food" businesses (basically selling certain foods you make or bake at home to individuals) but you might want to check and see if there are any legal "gotchas" in your location first. Here's a link to the Colorado site that describes what we're legally up against around here:

    Visit the Colorado Department of Public Health & Environment for current Cottage Foods Act information. As part of the Land-Grant mission, Colorado State University Extension provides information and education to the public. This list of answers to frequently asked questions was developed to provide guidance for anyone interested in learning more about cottage food production. The … Cottage Foods Act-Frequently Asked Questions Read More »


    Such a thing might not even exist in your area ... but it could be worth the effort to check.

    Oh ... and those are some fantastic looking loaves!

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I used to run shared kitchens. A lot of my clients were "graduating" from Cottage to Shared Kitchens. Cottage Laws are strict here in CA. I actually was doing some baking at my house for corporate gifts (years ago) and the stress of having pets was too much.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Sheila, I will likely have to rent some commercial space if I decide to sell my all day red sauce. That one needs a commercial kitchen.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Doing more reading, the interesting tipping point in making bread from home where I live is, you can not slice the bread for them, slicing constitutes the act of serving food.

    Two more loaves being picked up today, and started two more for tomorrow, but those two I am going to play around with, so likely they will stay here so I can cut them open and see how it went. every time I bake I realize how very little I know about bread,

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    Last edited by Richard Chrz; April 24, 2021, 10:00 AM.

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    • Richard Chrz
      Richard Chrz commented
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      SheilaAnn. My control issues have me well practiced in the baking process of this loaf, But, I can’t tell you, if I changed protein levels, and various flours, that it would not take me a few try’s to get it where I want, but, I would not understand why, and the various controls that change the process, and why. I understand consistency, and what temps work for me, from measuring flour temp, to water temp, to levain temp, etc but to scientifically say, I would not try
      Last edited by Richard Chrz; April 24, 2021, 02:02 PM.

    • RonB
      RonB commented
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      When I first starte baking bread, I joined the King Arthur Flour version of The Pit. On one of my first attempts, the finished bread had a bunch of blisters all over it, so I asked on that forum what I did wrong. I was told that the blisters were a sign of a great bake. Great bake Richard.

    • treesmacker
      treesmacker commented
      Editing a comment
      You nailed it - beautiful...

    Adjusted TFW down from 1kg to 800 g, for a more proportional size if bake. I dropped the leaven down 50 g as well, I may take that back up to see any difference in performance, over all, I am not cutting one as they are both sold, but, hoping I get a photo sent, so I can see.

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      Here's my latest... sourdough beer rye... I'm happy with the oval shaped loaf. Could have done a better job scoring the tall boule. The flat boule is because I forgot to include salt and added it after the dough was fully kneaded - then I had to knead it again to fully mix the salt in.
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      • RonB
        RonB commented
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        Very nice.

      • Richard Chrz
        Richard Chrz commented
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        Great looking bread

      • SheilaAnn
        SheilaAnn commented
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        Nice, I can taste it!

      I made more Japanese Milk Bread today and made a loaf and 12 rolls. I always double the recipe so that I can a combo of rolls and a loaf, or all rolls or loaves depending on how I feel. It's only a little more work when I double the recipe, and the bread freezes well although I often give some away. The rolls are a bit sweet if you use the amount of sugar called for in the recipe. They taste great that way, but don't pair well with a savory type dish.
      Today I cut the sugar 25% and I think that will be my go to from now on. This recipe is good enough that I will probably stop buying softer breads like rolls, buns, and sandwich bread.

      There is one roll missing because of required QC testing.

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      I made a breas slicing jig a few years ago just for slicing loaves because I do seem to be a tiny bit of OC.

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      And I made it so that I could slice three different thicknesses because - why not.

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      Last edited by RonB; May 2, 2021, 06:03 PM.

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      • Willy
        Willy commented
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        Try this one ( https://thewoksoflife.com/milk-bread-2/ ). I'll bet it's compatible with tangzhong as well. Sweet, fer shure, and not an everyday bread, but very tasty. It'd probably make a great French toast.

        The Woks of Life Website is worth a thorough exploration.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        +1 Willy

      Putting 2 loaves to bed tonight, tried a new amount of and approach to stretch and folds, also extended the bench rests, and proofing prior to being out in the refrigerator.

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      Last edited by Richard Chrz; May 3, 2021, 09:17 PM.

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        So, the minor changes I made in my process I think where pretty ok, I am going to up my recipe by an additional weight of 80 g next bake this week, bring these from 760g loaves to 800g loaves.

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        • Richard Chrz
          Richard Chrz commented
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          Thank you RonB I will likely stop posting photos of this bake. They all look the same.

        • RonB
          RonB commented
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          Well, maybe not every bake, but at least once in a while so we all can drool.

          Maybe it's time to try some different shapes. How about an epi or simple braid?
          Last edited by RonB; May 4, 2021, 11:40 AM.

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          RonB I’m absolutely wanting to go after a few new to me. I’m currently thinking targeting a baguette, croissants, pain au chocolat,bagels, and some new versions to me of pizza dough. Also keep the evolution going on this current bake.

        Two from today, the last photo was from the customer.

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        • RonB
          RonB commented
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        • Richard Chrz
          Richard Chrz commented
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          RonB I’m taking my first lesson in baguettes tomorrow. One batard for my mother for Mother’s Day, although I increased hydration, to mix it up a bit. But it is time to jump into the other. I have 25 orders right now for the above loaf. Starting to get get my repeat orders. My bake days may end up being 4-6 loaves at a time.

        Messing around a bit with my starter with temps. I currently sit with 35 orders since starting a few weeks ago.

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        • RonB
          RonB commented
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          You are killin' me with these great lookin' breads!

        This is a sourdough spelt bread. It was 85% hydration, 7-8% higher than anything I had done
        before. 30% spelt. It was really tasty, but didn't turn out quite like I wanted. The higher hydration exposed flaws in
        my techniques that didn't matter before (as much). So, some lessons still need to be learned. As always,
        I suppose. Makes it more interesting.

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        • SheilaAnn
          SheilaAnn commented
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          Nice crumb!

        • Richard Chrz
          Richard Chrz commented
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          That is a super high hydration, takes lot’s of experience working in that level..you did get a nice crumb.

        Richard Chrz you are the man when it comes to bread. I have no idea what this post talks about, I'm not a baker and at my age have no desire to become one. I do admire the art form and love eating the results. A fresh piece of homemade bread with a slathering of real dairy butter is better than a piece of cake to me. Long live the artform and good luck with your continued venture Richard.

        (Now I wonder what ever happened to old Breadhead? Guy got banned right about the time I joined)

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        • MBMorgan
          MBMorgan commented
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          "Now I wonder what ever happened to old Breadhead?"

          I haven't been able to find a trace of Breadhead for several years. His other haunt is/was StellaCulinary.com and the last trace of him (as "wartface" over there) that I can find is in 2018.

        Made my wife lunch off of a test batch, we’re doing this again tonight, but properly,with smoked short rib meat, and on the kettle.

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        • RonB
          RonB commented
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          Ya got my mouth waterin'.

        Interesting video on shaping. Watched one of his other videos, seems this guy is worth watching.


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          • Richard Chrz
            Richard Chrz commented
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            I actually prefer to grill and cook, over bake, but, this is cheaper therapy to do on a regular basis to learn, and to continue learning.

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