I’ve been over compensating for lack of access to grills. By baking bread, and working on some new questions in fermentation, I had one loaf from last test not get picked up, so I bought it & cut it open just to see. I was not expecting this, as the oven spring was not my favorite level. But,I get to eat another loaf in multiple ways now.
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Last edited by Richard Chrz; November 29, 2021, 07:02 PM. -
Guess who didn’t divide the dough anywhere close to evenly today
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Yippy, I finally baked two loaves of sourdough bread that I can be proud of... I've been doing sourdough of various kinds over the past 2 years and this is the peak of my success.
Thank you Richard Chrz I followed your method almost exactly and it worked - once I became more familiar with my oven temps and setup for it! First pic shows my oven setup and I pour water directly into the bottom of the oven for the first 15 minutes of steam. https://pitmaster.amazingribs.com/fo...50#post1050550
OVEN SETUP:
TODAYS BAKE:
TOMORROWS BATCH:
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Sourdough today - two loaves. Really good. I'm so happy to have finally nailed this.
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Do you spritz your loaf to get that crust? Looking to replace our oven soon; thinking steam injection. -
texastweeter Yes, I spritz, but I also pour water into the bottom of my oven at beginning of the bake - about a quart of hot water. My oven is designed for cleaning by filling bottom with water and then steam cleaning, so I can get away with this. Before I discovered that works, I was using the bake in dutch oven method to get steam.
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So I’m still working on this recipe right now, but I’m getting close to the recipe I want, but, I likely have another 3-6 months of working on this recipe to get it where I want. But, here are 9 sourdough bread bowls being used to serve soup at a friends house for Christmas.
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This is my first "artisan" bread in a long time. My wife doesn't eat much bread, and it's normally whole wheat when she does. Unfortunately, most whole wheat has a bitter taste to me, and I don't like bitter anything.
Today I made a loaf of 75% ww for my wife, (Forkish's Saturday 75% whole wheat bread). At her request, I added 1 tbs of honey and some chopped pecans and pistachios. I thought it turned out pretty good for ww bread. However, my wife thought it was very good, so it's a win. 
To make it easier to get in the CI DO, I cut the piece of parchment in the below photo so that I could use the wings to lower the dough into the DO. It works pretty well if ya get the dough centered on the parchment, but I didn't do that tonight, so I had to fiddle with it.
Bread is done at 190° and that's where I like to pull it. I feel that it stays moist longer if I pull it at that temp. It's normally a little light in color at 190°, so I occasionally let it go a bit longer. This one looked pretty good at 190°, so I pulled it then.
The crumb looks pretty good to me for ww and the boule had a crisp crust and a tender crumb.
I do like Forkish's formulas and plan on trying others.Last edited by RonB; January 3, 2022, 09:44 PM.Comment
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Thanks rickgregory . The KA white whole wheat is the only whole wheat I use, but I still get some bitter taste. I used a yecora rojo white flour from Barton Springs Mill in Austin in this bread. I haven't been to Breadtopia in a long time - thanks for the reminder.Last edited by RonB; January 4, 2022, 10:42 AM. -
I use gold medal whole wheat. Try adding a bit more salt than normal, and use molasses instead of honey. Those are my preferences.
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OK, I got this... my fifth and sixth loaf in a row that has come out beautiful!
I'm just wondering about this... there is no "ear" this time on either loaf even though I cut deep as before. Here is what I did different so I'm wondering which of the following caused the lack of ear:- My starter had about 15% as wheat flour this time.
- I proofed these loaves outside and it was about 39F when I put them out at 9PM, but it warmed up overnight to 49F by 8AM.
- I scored these just a little bit longer toward the ends, a little more centered, and at a little less blade angle.
- I used generic bread flower from Winco bulk bin, not knowing exactly what it was. Last time I used Central Milling Artisan baking flour.
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They do look great - both inside and out.
I seem to remember reading somewhere a long time ago that a wet surface on the dough when placed in the oven hinders ear development. The crust sets quicker when the surface is dryer. When that happens while the dough is rising, it pushes the developing crust up and curls it slightly as it stretches from the inside and that forms the ear.
Well, that's my story and I'm sticking to it anyway...
Richard Chrz - your thoughts?Last edited by RonB; January 4, 2022, 07:50 AM. -
RonB my thoughts were one post above your thoughts. 😜
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And another couple of loaves...
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Last edited by treesmacker; January 6, 2022, 09:55 PM.Comment
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Richard Chrz Yes, thanks to you and all of the others that help me here! Your process is what works!! Thanks!
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I have been wanting to make sandwich bread an some rolls for a while, but things kept getting in the way. Today I made time...
The is the Japanese milk bread from King Arthur that is my go too sandwich bread.
I made one loaf and 8 rolls, but I froze six of the rolls while still warm. I saved two for supper tonight.
Here's the bread slicer I made - I can slice different thicknesses depending on the intended use - thick for French toast.
And here's a closer photo of the crumb:
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Busy week, 8 loaves went out the door, 10 pizza doughs with sauce, and a new experiment path for me (the last three) . It is not intended to be a batard, I’m just starting there to get familiar with it, where I’m most used to it. This is almost 86 percent hydration, on a roughly 50-60 hour ferment, ( did several things wrong, accidentally on purpose,) hoping it ends up as a really good fougasse, but I’m just going to see what it best makes, and I’ll go that direction.
Last edited by Richard Chrz; January 7, 2022, 01:58 PM.Comment
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Started dissecting my new recipe. Although lot’s of missteps, I’m pretty pleased for a starting point.
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Since I haven't made sourdough since I killed my starter last summer and I haven't made bread since last winter, I figured I needed a refresher course, just to get my head around the process again. So I got a starter going, pulled the Forkish book off the shelf, and remembered that even with his YouTube videos his explanation of his process never clicked with me. He just comes across as way too "You must do this step at exactly this time, or all is lost", which made me all twitchy and afraid to screw up.To the point where I even managed to screw up his Saturday White Bread recipe. Which is kinda amazing, since it's just an overcomplicated version of my no-knead bread recipe.
Anyway, my first few forays into Forkish's recipes were... less than successful. So since my starter is still a few days from being ready to bake with, I figured I'd revisit some YouTube videos that did make things click for me. And, since they helped me out I figured I'd share 'em.
This is the video that really made things click for me:
This one helped get me over the scheduling anxiety:
He's got lots of good stuff on his channel.
A different technique and perspective:
Lots of good stuff on that channel, too.
Anyway, I hope this helps somebody out. It's just bread, it ain't rocket surgery.Comment
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Last edited by Richard Chrz; January 12, 2022, 12:53 PM.Comment
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RonB actually meant "Kilo" lol but yes, kg.Last edited by Richard Chrz; January 12, 2022, 12:27 PM. -
These fine specimen’s are screaming for some fancy French butter and a sprinkle of flake salt. Or a beautiful country pate. Or toasted with a poached egg. Ok, I’m done! I wanna be Richard Chrz neighbor.
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