A few from today.
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Well done Richard. Looks like you have a handle on the batard shape. -
I’m really having fun exploring the crustier summer loaves. Fougasse is going to be my fav, well, they all are fun, as you find all the ways to do this stuff in shaping s proofing. I’m still a long ways from where I want to be, but, I’m a lot more confident then I was not all that long ago.
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This mornings bakes.
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Terrible as usual, Richard Chrz
Mostly for our egos.
EDIT: It's not as pretty as yours, but here's my loaf from this morning... 90% Trailblazer bread flour, 10% spelt, smells great.
Last edited by rickgregory; June 23, 2022, 03:54 PM.Comment
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rickgregory got any shots of slices? I love seeing the crumb!
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SheilaAnn - thanks for the reminder. Was still warm when I took that shot and I let bread cool before slicing. Here's are crumb shots from this morning. Crumb is soft, but not at all gummy.
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This is a 70% hydration dough with 90% Trailblazer bread flour and 10% spelt (600g Trailblazer, 60g spelt). 2% salt, 10% levain (67g) and about 25g of honey.
Autolysed for 1 hour, mixed in the KA for 5 minutes, then into bulk for about 5 hours at 76F. Three stretch and folds at the front end of bulk, 30 minutes apart. After bulk, preshaped, shaped, into a pullman loaf pan and into the fridge overnight. Baked the next morning at 400F, 20 mins with steam, 25 without.Last edited by rickgregory; June 25, 2022, 12:14 PM.
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Got myself a kamado 16†baking steel for my birthday. I figure I can use it inside in the oven like tonight and also in the SNS kamado. Broke it in with some bread. Never baked without a DO before. First loaf was a big disappointment. I had filled the half sheet pan underneath with water. Not enough steam. Second loaf I soaked some cloths on the pan and the steam and oven spring were way better. Can’t wait to make a pizza on it.Attached FilesLast edited by jhapka; June 26, 2022, 07:57 PM.Comment
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rickgregory that’s the beauty of the eaters: ugly on the outside but still delicious bread on the inside
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A few baguettes from today.
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I have to say, Richard Chrz I have bought bread from most of the artisan bakeries around me. They don't look as good as yours. I have no problem with what I make myself, although I always try to do better. You have certainly set a high bar! Keeps me interested in doing better myself.Last edited by Mark V; June 30, 2022, 05:52 PM.Comment
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Very kind of you to say. I feel like I am still so new at cooking (smoking and baking) I respect the entire craft, and the crafts that support home cooking. I have appreciated good words here, and really good reviews from my customers. I hope to always see better questions after each cook/bake, I am glad that you are staying interested in the process as well!
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Company bake-off tomorrow. I’m up against lots of refined sugary goodness so I’m not hoping to win but maybe I’ll get somebody into breadAttached FilesLast edited by jhapka; July 13, 2022, 06:14 PM.Comment
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How did the bake off go today? Bet that bread was devoured. -
Richard Chrz tied for best taste with strawberry cheesecake. Second in best appearance behind strawberry cheesecake. I’ll take it
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My test experiment’s. Someone asked if I could help them design a loaf to go with their charcuterie sandwiches. One is my first shot at it, it is a 300 gram loaf at 11 inches. Looking forward to cutting it open, I did a lot of stuff wrong on purpose, just to see what will need to be done, also, had some sourdough ready for bread, but, I was to wiped to bake them yesterday. So I did a ton of stuff wrong on that, but I don’t mind learning, often I do stuff different, just to make sure to rule it out as a step. Then last a photo of my sourdough pizza dough, this is a 72-96 hour ferment pizza dough, I always enjoy watching the fermentation trails build.
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Cut open the test bake above.
what makes this a test loaf. I was tired and did not feel like working with bread anymore by Tuesday, but, I had started this dough, and it was only about 4 hours in after initial mix, and some folds. I just left put it in a cambro and put it in the fridge, knowing slow fermentation will happen. Literally shaped it for about 10 minutes, threw it in the fridge again for 2 hours, then baked. With very little shaping ( almost none), and all the other steps I take, I was expecting less then this even. There are some bad air pockets in this one. But again, for doing almost nothing the way I normally do, I’m pleased with the lazy bake.
Last edited by Richard Chrz; July 15, 2022, 01:51 PM.Comment
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Last edited by Richard Chrz; July 16, 2022, 10:14 AM.Comment
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Last edited by rickgregory; July 19, 2022, 02:14 PM.Comment
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Last edited by Richard Chrz; July 21, 2022, 02:08 PM.Comment
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Are those your SD bread just a different size/shape or is this a more ciabatta-like formula? -
I’m working it with maybe a few similarities, yet I’m not following anything, just going off what I would want for it. Developing the bake for a friend who ages his own charcuterie. He asked if I could help him develop a bun for it.
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Second bake from my starter, another Pain de Campaigne. When I went to turn them out of the proofing baskets they stuck and tore. I haven't cut into them yet. One is going to a neighbor, the other will be used for Patty Melts tomorrow.
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