Getting there. Another 6 months and I’ll have something I can present to guests.
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Trying out my new Challenger Bread Pan. I think it worked.
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HawkerXP - Not yet. Have de-listed from Craigslist due to too many violators of the "No Schmucks" clause. However, I have someone at the KK forum contemplating making an offer to buy both, which I just might do. Save me the hassle of moving them and then buy a new 32 on the other end. -
Thanks for the post! That pan is incredible. I've been putting off buying hotel pans. Looks like there's a lot of room in there.
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Rainy day here so 3 small loaves of King Arthur English Muffin Toasting Bread. A fun Bake today.Comment
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Daughter is heading back to Virginia Tech today. This loaf is going with her as a reminder not to loaf [rimshot!].
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They said it couldn’t be done. They were wrong. Wrong, I tells ya! This loaf is 100% fresh milled whole grain. You doubt? Proof!! [a little dough pun there...]
Milling 400g of heritage red fife wheat:
And another 200g of hard white wheat:
A big bowl o’ fresh milled wheat. To this I will add 500g of water (83% hydration), salt, and about 30g of sourdough starter straight from the fridge.
The entire process takes around 30 hours, with three fermentation stages. The first bulk ferment (not shown) is about 10 hours with periodic stretch and folds. The next stage is in the fridge overnight. The third was this AM, with more stretch and folds as it came up to temp and "bulked up". After this, some special shaping with a lamination technique. Can’t say I nailed the shaping, but here it is in the final proof.
And then baked. Woof!
Another shot, this time posing with the mill:
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Just another fresh milled loaf following my standard formula. This time with 20% fresh milled heritage Turkey Red wheat and 10% fresh milled rye. Fresh milled == flavour.
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Richard Chrz - several milling resources at https://www.theperfectloaf.com/home/. Grains and mills at Breadtopia.
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Should have just written above comments as a post.
Breadtopia is a good source for grains, as is Amazon and several places. Hard part is most places want you to buy a minimum of 25 lbs of a single grain. I like having multiple varieties. For example,
Einkorn is incredibly flavorful, unlike modern wheat. It makes INCREDIBLE sourdough pancakes and waffles, and is also a flavor bomb as a guest grain (10% add in) in one of my standard loaves.
Turkey Red and Red Fife are heritage wheats which surpass standard hard red wheat (especially preground supermarket sawdust varieties) in every way.
Spelt...where has spelt been all my life. I LOVE spelt, but even a small amount of it changes the character of the dough quite a bit, making it highly extensible.
Fresh milled corn (try bloody butcher) makes for cornbread that actually tastes like...CORN! Polenta...oh heck yeah!
The list goes on. I find myself using 100% fresh milled flour for quick breads, pancakes, etc. And a blend for sourdough breads, using an artisan bread flour such as Giusto’s or Central Milling Artisan Baker’s Craft Plus.
Buying a mill is a no-brained in my opinion. I debated going down that rabbit hole for a few years, but now wish I’d done it sooner.
A proofer is another great investment.
Last edited by Pequod; October 19, 2019, 09:19 AM.Comment
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King Arthur back of the bag oatmeal bread. It’s a favorite in our house!Attached FilesComment
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Forkish field blend #1. First time making it, and second bread on the cloche. First successful loaf on the cloche. Looks a winner.Attached FilesComment
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Have gotten into the second loaf now, and I think the cloche produced a thinner crust, particularly on the bottom. My bottom crust on the cast iron was a wee bit thicker, but not problematically thick.
Made a Thanksgiving sandwich with smoked turkey, stuffing, cranberry, sharp cheddar, and pan fried it for a wee bit. Very very tasty. This might be my favorite dough. -
FB1 uses Light Rye, which makes for a better rise, a lighter bread, and a thinner crust than FB2. If you think about it, FB2 is a largely whole grain bread. FB1 is a largely white flour/rye bread.
Since I have a 3 lbs bag of light rye, it's FB1 and riffs for the foreseeable future.
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Pequod inspired this bread. This is a "1,2,3 Sourdough" loaf. It’s my take on pain de campagne. 70% bread flour, 20% whole wheat, and 10% rye by weight. 2% salt by weight. The hydration wound up being about 71%. Bulk fermented overnight with 4 folds.
It’s a little close-textured for sourdough. I was going for the "natural spit" ala Forkish, but I forgot to put the boule in upside down. 😬 I think that’s why it split partway around the circumference. Nevertheless, it has a nice nutty flavor, and good chew. This will stay in the inventory.Attached FilesComment
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Ok. You folks have finally inspired (shamed
) me into dusting off the DO and 12 qt. cambro. Sadly, my levain is no more (time to start a new one) so I resorted to baking an old favorite: Ken Forkish’s White Bread with Poolish. It turned out pretty good if I do say so:
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Itt's been some time since I have made any bread, so today I scratched that itch. I made some challah that was good, but not great and some Forkish's white bread with poolish. Instead of making two large boules, I made four batards hoping they would be closer to a good size for just my wife and I. I shoulda made eight... But they were very good - I do really like Forkish's bread formulas.
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Beautiful. Bread can be such an expression of art!
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