This mornings bakes.
-
-
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
-
rickgregory got any shots of slices? I love seeing the crumb!
-
-
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.
Comment
-
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.
-
-
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
-
rickgregory that’s the beauty of the eaters: ugly on the outside but still delicious bread on the inside
-
-
A few baguettes from today.
Comment
-
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
-
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!
-
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
-
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
-
-
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.
Comment
-
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
-
Last edited by Richard Chrz; July 16, 2022, 10:14 AM.Comment
-
Last edited by rickgregory; July 19, 2022, 02:14 PM.Comment
-
Last edited by Richard Chrz; July 21, 2022, 02:08 PM.Comment
-
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.
-
-
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.
Comment
-
My cutting was poor. I moved it into a lower percentage, I shortened the length and opened the width a bit to handle larger toppings in a more manageable experience. I’m moving the right direction on these.
Comment
Comment