"One of these days" My wife made a loaf in our bread machine the other day, yummy. I know this is not like full-on homemade in the slightest, but at least it's better than storebought chain bread.
That's a step in the right direction Huskee . Store bought bread has additives to extend shelf life.π‘ Making bread is much easier than you think it is. The learning curve is short really. Look how well the guys have done on their first attempts from this thread. Go for it.π
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
""One of these days" My wife made a loaf in our bread machine the other day, yummy. I know this is not like full-on homemade in the slightest, but at least it's better than storebought chain bread."
Huskee - there's nothing wrong with bread machine bread ... many moons ago, I adapted my wife's awesome honey wheat bread recipe for our (long departed) bread machine. It was great! When I saw your comment, I rummaged around, found the old recipe, and I'll be converting it to a sourdough (and yes Baker's Percentage) version shortly.
I mixed it together and let it sit on the counter at room temperature for 16 hours...
At 10:00am this morning I added:
350 grams bread flour
140 grams water
I mixed it together to a shaggy mass and autolypsed it for 30 minutes. Then I added the 14 grams of salt while doing slap and folds. I just pulled it out of the BGE at 3:20pm. All came out well.π
Thunder77 ... the tang comes from your starter. If you have created a high acidic acid type starter, extended fermentation will help it some. If you have a mild starter nothing you do will give it the tang you desire.
Lately I've been playing with this process just out of curiosity. It's supposed to add more complexity of flavor.
What ive found is it does improve the flavor of your bread some. I also found that it makes the process of dough mixing easier and very convenient.
I used 1/2 of the flour in my recipe plus an equal weight of water and mixed in 1% of the weight of the flour of my sourdough starter - at 6:00pm. I cover the vessel with a shower cap and let it sit on my countertop for 12 to 16 hours to ferment/develop - at about 72Β°.
The next day... at 10:00am I mixed in the other half of the flour plus enough water to get the hydration percentage I wanted. Today... I'm going to bake 2 loaves. Both prefermented overnight but when I added the remaining ingredients i made 1-70% hydration and other 1-75% hydration.
After you add the remaining ingredients let it autolyse for 30 minutes and then proceed with the slap & folds.
You guys might want to give this a try.π€
Last edited by Breadhead; October 7, 2016, 01:01 PM.
I used 1/2 of the flour in my recipe plus an equal weight of water and mixed in 1% of the weight of the flour of my sourdough starter .
Could you please clarify this? 1% of the weight of the flour of my sourdough starter. I'm confused.
350 grams of flour... divided by 100 = 3.5 grams.
350 grams of water
4 grams of sourdough starter... 1% of the weight of the flour would be 3.5 grams. I rounded it up to 4 grams because that's what came off my teaspoon.π
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I couldn't agree more. I've basically settled on prefermenting as my standard technique. Not only is flavor improved, but it also fits my "schedule" (in quotes due to the fact that I'm retired and don't really have one ) better ... two short days of baking are much more pleasant than one long day.
That's what I'm thinking too. It's just easier! Now I'm going to preferment and then after final shaping I'm going to put it in the fridge to delay the final rise/fermentation.π You have the same exact schedule as I do.π
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Nice... remember how you did that. I call that good toast bread. Butter & jam tends to leak out of the big holes of open and airy loaves. Plus... when your loaf doesn't turn out just right you can always say, I was making toast bread. What was your cheat?
My cheat was my bread machine. π¬ I let it do the initial mixing, then stopped it for the autolyse. After that I let it do the work of the initial kneading. I then followed it with stretch and folds.
A very nice looking batard Thunder77 . You crumb might be a bit more open if you scored almost parallel to the long axis instead of across it. Here's a video that explains it better than I can. He's scoring a bagette, but it's the same principle.
Learning to score/dock my dough properly was very difficult for me. After not getting nice ears for a long time I watched a video about scoring your dough and the guy said the angle of your knife is very important because "you want to create a flap, not a crevice. That was what I needed to hear.
600 grams flour = 100%
450 grams water = 75% hydration
12 grams salt = 2%
preferment for 16 hours
300 grams flour
300 grams water
4 grams sourdough starter
i mixed in the remainder of the ingredients and then folded the dough, no slap and folds. Then I final shaped it and let it final proof while I preheated the BGE. This was a very tasty loaf of sourdough breadπ
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
500 g flour = 100%
375 g water = 75%
11 g salt = 2%
Divided my 200 g starter into two equal 100 g portions the evening before. One portion was simply fed and put back on the counter for another day. The other portion was fed enough to make a 500 g poolish (125 g bread flour, 125 g whole wheat, and 250 g water) for baking. Allowed to preferment for 16 hours.
Yesterday, I added in the remaining 250 g of bread flour, 125 g water at 105 deg., salt, and 3/8 tsp commercial yeast to give it a bit of a kick.
Too sticky for slap and fold, so I used a bench bucket for mixing and folding. Bulk fermented for about 3 hours then shaped and proofed in the banneton for another hour.
Baked at 475 deg for 30 minutes in the covered DO then another 15 minutes uncovered. You may notice that I baked seam side up again ... I like the rustic look.
Sourdough tanginess really came through thanks to the addition of more whole wheat flour (125 g) this time. This is definitely a keeper:
Last edited by MBMorgan; October 9, 2016, 08:35 PM.
Breadhead - thanks! I'm pretty much sold on preferment, too. Now for my next challenge, I translated my wife's old honey-wheat bread recipe into baker's %... would you believe it's 112% hydration??? I think that one will need a mixer bowl.
MBMorgan ... can you post that honey-Wheat formula? At 112% hydration it will be like a pancake batter. Wheat flour absorbs more water than bread flour and wheat bread is always pretty dense. There must be lots of fat in it too.
Football lunch with a great loaf of sourdough bread. Slice the bread thin. Shave the turkey breast thin. Slice the tomatoes thin. Put lettuce in freezer for 10 minutes before using, so it's crisp. Munster cheese is great with turkey. Some mayo and light on the mustard. Mmmmmmmm.π
Alright folks. I've done multiple loaves with great success! But, I had a hiccup today which is causing me to throw out the entire dough. The dough is unworkable.
I did 500g of flour, 333 grams of water, and 10g of ....
Oh wait, I just now realized I forgot salt! Crap!
Well, I did everything completely normal/textbook from Chef Jacob's videos. The only thing I did differently was the autolyse was ~1.5 hours (and not 30 min). My dough was soooo sticky. I added flour, more flour, more flour, just trying to get it to slap and fold properly, then shape properly.
So, my question is, would my 1.5 hour autolyse caused that? Or my idiotic self which just now realized I forgot the salt?
By the way, I'm keeping up with your posts! And I'm actively making several loaves. It's been awesome! My wife and family loves it! I bought a batard/oblong banneton (I asked for the boule/round banneton for Christmas but I couldn't wait until then). Plus I got some rice flour which really helped with the transition out of the banneton. Really appreciate you all helping me out!
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