Richard Chrz did you turn me onto Open Crumb? If not, I highly recommend it. It does a lot of explaining. And while reading this (I’m 2/3rds through), I mentally kept comparing the information to your bakes.
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SheilaAnn - very good book. Not for beginners but lots of info. I was just re-reading some of it the other day as the loaf I made was OK but not quite as even and open as I'd like. -
I do have it, but not sure if I had or someone else had, the small bits I read, I’m certain it is a good book and look forward to reading it all. It was likely his book that helped me solidify my wants for going with the lessons learned, as I felt aligned with what he was saying. So I’m still approaching all of my main bread experiments blindly though, so no books or links for me to cheat myself out of the lesson, 😂 So it is the slow process for me still. Lol very slow…
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Most recent seeded loaf. Added some extra honey and some extra sunflower seeds. Tasted even better than the first! I will add pumpkin seeds next time, but I need to go buy them first!Attached FilesComment
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Sourdough pizza coming up. They've been in the proofing box for about 45 minutes. Haven't decided if I'm going to put them in the fridge in a bit and let them go overnight, or make them tonight.
Whenever I've used this proofing box in the past the dough gets mangled when I try to take it out. Anyone else experience that?
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I have four sourdough pizza balls, 300g each, fermenting in a very similar container now - in the fridge; tomorrow I'll be cooking two of them after three days in there. This time I'm using some avocado oil in the mix (instead olive oil) per this https://ooni.com/blogs/recipes/neo-n...an-pizza-dough I was concerned about olive oil in such a hot Ooni oven, so thought I'd try avocado. Maybe the oil will make for easier removal from the proofing tray.
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Wait, I’m off on one thing, put them both in the fridge at same time. It is going in and out only for fermentation purposes. Consistency in your timing moves them all together.Comment
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Being somewhat of a perfectionist, I can't help but be critical of the crumb and crispness of this pizza. Although I expected more gas bubbles, I have to say that the flavor was superb. The bottom line, is that my oven is a piece of shit. Not for lack of $$$. It just doesn't perform well. Not a problem with bread, but pizza is beyond it's reach as I know how to use it.
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rickgregory after heating the steel for an hour and a half on high broil, the oven temp was 532 F, according to the digital readout. The oven will reach 550, but at the end, when the broiler is switched on to finish the pizza, it only provides radiant heat in a narrow sliver down the middle of the oven. For $3500 I regard it as one of my biggest wastes of money. It's a GE Cafe gas range. -
hoovarmin - so, in a home oven we're not going to get Neopolitan style pie. It require heat that a home oven just doesn't do. If that's what you want, you'll need an Ooni or similar. For oven pies, you're looking at more of a NY style meaning you want to use a dough for that. A lot of recipes will add a little olive oil and some sugar or diastatic malt to help browning. Bakes are in the 8-12 min range at 450-500F.
Bottom line, don't try to force what a home oven can't do. -
rickgregory you are right. I have my Kamado, and usually make my pies on it in the 900 F range. But being sick lately and the weather being crappy I kept this bake indoors.
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Open crumb is also a result of shaping the pie, especially in a home oven.Comment
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I made a sourdough boule using Richard’s starter that I’ve been feeding and using since summer, and a no-knead sourdough recipe I found on the King Arthur website. It’s a much softer crust than I am used to as they had you preheat the oven to 500 then drop to 450 when putting the bread in, and it called to keep the lid on the Dutch oven the entire 45 minute cook.
Pretty pleased with the crumb but I will likely bake differently next time, to get a darker and firmer crust.
I also tried a cross hatch scoring that led to an odd little square on the top of the loaf.
Total ferment time was about 24 hours, with about 18 of that in the fridge.
EDIT:
Here is the recipe I used, and yes - I did use bread flour rather than AP flour for this go around - the KA bread flour has a higher protein content than their AP, and I think leads to more gluten formation, maybe a slightly higher rise?
https://www.kingarthurbaking.com/rec...h-bread-recipe
AND - now that I reread the recipe, I know that I screwed up, missing steps 13-15. I was supposed to leave it for 10-15 more minutues with the lid off - that would have led to the firmer, crustier boule that I expected!
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Last edited by jfmorris; January 5, 2023, 08:39 AM.Comment
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So I had some starter discard, and a wok full of oil, and 5 beers or so, soooo....
The ones with Parm, granulated garlic, and curry powder were really good. The ones with just sugar were fantastic. Once I find the cinnamon and the piping bag I'm making sourdough churros.Comment
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The thread was supposed to be about MAKING sourdough bread, but has become more of a "Show us what you are baking" thread instead. I wonder if we need to get a moderator like Huskee or Spinaker to go back in time and split the thread, and get the original intent of THIS thread back to "how to make sourdough" and have a new "Show us your sourdough bread" thread?Comment
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I've been thinking of starting a Baking Tips thread that would be just quick tips on things to do or not do. Pitfalls, tricks to help out, etc. Simple stuff like 'make sure your dough temp after mixing is in the 75F range else things will go more slowly' etc.Last edited by rickgregory; January 5, 2023, 10:22 AM.Comment
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This is from the same dough as yesterday, only this one went into the fridge after 4 hours of proofing. Yesterday's proofed on the counter for 5 hours. As suggested by Richard Chrz I put it on the steel with the broiler on for 90 seconds before pulling it out and dressing it. Then back in the oven on bake for 6 minutes, followed by 2 minutes under the broiler at the high setting. Much better results in terms of open crumb. Some browning this time as well. The tan color derives from feeding my starter with KA organic whole rye flour.
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How's this to show off your baking creations jfmorris ? https://pitmaster.amazingribs.com/fo...-you-re-bakingComment
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So...I've been AWOL from SD baking and BBQ for a couple of years--life happens... I now have a lively starter (Vinnie-->vinegar-->acetic acid) and will likely bake next week. It's been fun reading this thread and seeing so many familiar names of folks who are now silent but still members. The only bread I've made in the last couple of years is a very good, commercially yeasted, "health" bread called Dakota Bread (Google it). FWIW, and a bit OT, I picked up a 16+lb prime brisket for $6/lb at Costco in Tucson today--Kino Road store. So, it's pastrami for the flat and BGE for the point.Comment
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Which reminds me that it’s time to wake Winnie (the Poolish) from his long nap in preparation for some cold weather baking. Thanks for breathing some life back into a great old thread, Willy.Originally posted by Willy View Post
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