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**Mark V** · February 26, 2022, 09:36 AM

Made a chocolate cherry sourdough loaf, largely from a recipe from The Perfect Loaf. I had no idea what to expect and I was really happy with the result. Excellent flavor without having all the sweetness of a quick bread, good chew. This is the first time I have ever put peanut butter on a sourdough slice (lightly toasted), that was like the best PB&J I've ever had, no J needed with the cherries in the bread.

**treesmacker** · February 26, 2022, 12:49 PM

Continuation of post #930 from above:

The stiff levian...

The autolyze...

The folds...

The preshape...

Shaped...

Ready for 4 hour final room temperature proof...

**treesmacker** · February 26, 2022, 01:16 PM

Continuation of post #932 above:

Baking... one loaf at a time. Poured one quart of hot water in bottom of 485F oven. Temp turned down to 435F and first rotation at 10 minutes. Turned every 5 minutes after until desired finished crust formed. These loaves, done with the much different method, stiff levian, and proofed at room temperature, had a terrific oven spring.

Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022 - Pitmaster Club

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1145678-show-us-what-you-re-cooking-suwyc-volume-24-winter-2021-2022?p=1180843#post1180843

There may be colder, darker days ahead as many of us enter winter, but we're all still cookin', right? ...So... Welcome to Show Us What You're Cooking Volume 24, Winter 2021/2022! Here's a link to the past SUWYC (Fall 2021) https://pitmaster.amazingribs.com/fo...e-23-fall-2021 (https://pitmaster.amazingribs.com/forum/food

The beauty shots...

**mnavarre** · February 28, 2022, 02:58 AM

My first sourdough pizza dough ready to go into the fridge for a couple of days:

Just keeping notes here:

Made levain @11:30 AM (50g starter, 100g KA bread flour, 100g cold water)
Average kitchen temp ~72-75

Mixed @6:30PM:
900g King Arthur AP flour
620 ml warm water

2 hour autolyse

@8:30 PM
200g 100% bread flour levain (100% hydration)
mix until fully incorporated

15g salt
mix until fully incorporated

Call it 8:40 PM final mix

9:10PM: first stretch & fold, 12-ish total. Wet hands, water on board.
10:40 PM 2nd stretch & fold, 6 total. Wet hands, water on board
11:30 PM 3rd stretch & fold, 6 total. flour on board. form into ball & into fridge

Could have cut the time between final mix & fridge to ~2 hours, more fermentation than expected. Do not taunt Happy Fun Starter.

**jhapka** · March 5, 2022, 08:59 AM

Baguettes tomorrow

Attached Files

**RonB** · March 5, 2022, 09:49 AM

The people in this thread seem to be really upping their game.

Edit to add that Richard Chrz seems to be the instigator for this trend.

**mnavarre** · March 5, 2022, 06:51 PM

Pizza crust, contd.

Tues. 3/2 11:30PM portioned into 350g balls and into quart delis to prove:

Thurs. 3/4 ~8:00PM baked off the first two pies.

I think the dough was still under proved at this point, as it seemed like some pretty vigorous fermentation was going on even when I was trying to stretch and it kept wanting to draw back. I'll cook off at least one more pie tonight and see how the dough behaves. The flavor and texture are fantastic, though I might bump the salt up to 1.8% on the next go. Overall a pretty successful larnin' 'sprerience.

**jhapka** · March 6, 2022, 01:50 PM

First time trying baguettes. Definitely some weirdness with the shaping. It was Tartine’s recipe and the dough was pretty inextensible. I think I’m going to try higher hydration and cutting the recipe in half next time so I can roll them thinner and keep them the size of my baking stone.

Attached Files

**Mark V** · March 7, 2022, 05:03 PM

Made Birotes Salados today, Mexican sourdough rolls used for Tortas Ahogadas (Guadalajaran drowned sandwiches, which I will post under SUWYC).

The levain was made with lime juice, egg, and beer. Made a really crusty, chewy roll by baking with steam 10 mins, no steam 10 mins, then oven off and cracked open 10 mins. Held up to the sauce really well. Really liked the flavor. Probably not good for anything other than a smothered sandwich.

**jhapka** · March 9, 2022, 06:28 AM

78% hydration

Attached Files

**mnavarre** · March 13, 2022, 08:16 PM

Today's bakes. I ended up doing something a bit different here:

1.5 hour autolyse (800g KA bread flour, 100 G Gold Medal WW, 650g warm water, temperature at ~79F)
Mix in 200g 100% WW levain, let rest for 30 min.
Add 20g Himalayan pink salt, mix through, 12 stretch & fold on watered board.
1 Hr. later, six stretch & fold on watered board.
~45 min later, six stretch & fold on watered board
1 hr. later into fridge for 38 hours.
1 hr. out of fridge, divide, preshape, then shape & into bannetons.
2-ish hour warm proof, actually needed a bit more time at least on the first loaf.
Bake on stone @475F, 15 mins with wetted steel bowl for a clouche, 20-ish uncovered.

Really happy with how these baked up, good oven spring, the crust is thin & crisp, the first one could have used about another half hour to prove:

This is about as close to "perfect" as I've come on sourdough. It's a bit on the acidic side, but I think that's a combination of the whole wheat and catching my levin a bit late in it's maturity. Very happy here

**jhapka** · March 21, 2022, 04:56 PM

Well it’s important to not just post your best loaves…

in my search for the most nutritious and digestible bread, I switched flour. I’m using unifine milled flour. It’s high extraction wheat flour that’s very fine in texture due to the unifine process. 15% protein.

All my instincts said it would need a lot of moisture due to it being wheat flour. I decided to use my typical method (75% hydration) as is and just see where I land so I didn’t expect amazing results on the first outing.

The dough handled like it had hydration in the 80%s. It was unbelievably extensible. Very hard to get it to form any structure. I need to lower the hydration next time. I also rushed the levain a little bit.

Attached Files