Woke up early to bake some fresh bread for the office. We made our October goal for patients helped so I thought it would be a good thank you to the team members.
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I’ve been doing a decent amount of bread baking recently. Here’s a sourdough loaf. Fermented all day, then all night as it sat in the fridge slowly rising.
I bought a few bags of organic bread flour in anticipation of another shutdown! It was very scarce for a while this year!!Attached FilesComment
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Thanksgiving Afterthought Bread: After SWMBO decided that she wanted to do the entire meal unassisted, I was left to scrounge around in the cupboard to see if there might be something not too "Thanksgivingy" that I could contribute without stepping on any toes. Not surprisingly I settled on the only thing possible with only 24 hrs. notice and just the very few ingredients on hand ... Forkish’s White Bread with Poolish.
It turned out pretty well and no toes were harmed in the process ...Last edited by MBMorgan; November 27, 2020, 10:03 PM.Comment
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Feeling a bit Forkish the other day, so I made the Harvest Wheat with poolish from FWSY.Attached FilesComment
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More fun with stenciling!Attached FilesComment
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Failure then Redemption...
I've had a recipe for Brioche for a while and decided to take a whack at it yesterday. It never came together and remained a sticky mess. I went waaaay past the recommended time for kneading with no luck. So I tried it again today after watching the video again and reading the comments. It still took much longer than the time in the recipe. BUT it was worth it - this is great bread.
It was also difficult to shape because there is so much butter in it that the dough wouldn't stick to itself.
Here's a link to the video and recipe:
Notice how flaky the roll is.
Last edited by RonB; January 24, 2021, 04:31 PM.Comment
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Thunder77 - Yes that's a ton of butter, but it does work. I looked at the linked video again and noticed that when she stopped the mixer, the dough tried to flow down to flat again instead of remaining a ball and that's what mind did.
I made French toast from the loaf tonight and it was great. My wife said it didn't need anything else, but then she put cinnamon, raspberries, and syrup on it. I'm glad I made it, but not sure I will do it again...
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Some nice loaves tonight. 80% hydration with great open but still fairly uniform crumb. A good compromise between a dense uniform crumb and an irregular pattern of huge holes.Attached FilesComment
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Bread using King Arthur White Whole Wheat
Anyone ever use this flour before? I hadn’t seen it until a few weeks ago.
Makes good bread!Attached FilesComment
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Thunder77 I either wasn’t paying attention, or it finally came to Charlotte! -
Great bread scottranda! Yes, I use that KA White Whole Wheat Flour often.
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Black garlic sourdough bread. Used a modified Forkish recipe and method for Field Blend #1. Substituted white for the rye. Used half AP and half bread flour. Autolysed two halves of the recipe separately, one half got 40 g chopped black garlic and two teaspoons activated charcoal (for color). Folded each half 3 times then combined the two with the fourth fold. I am really happy with the result. Very mild black garlic flavor, great crumb and crust.
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Have you tried the tangzhong method of making bread?
If not, and you like making bread, you should. Here's a link to a King Arthur blog on how to do it, and what type of recipe to convert:
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I made some dough for baguettes Sat and baked two mini-baguettes, (not too many
) , today. I forgot to add steam so they were not as crisp as I wanted, but they were still good. And maybe a little to much hydration as they were stickier than they should have been. You can see scores did not form properly either - another sign of a wet dough. The recipe I used came from a Cook's Illustrated magazine I bought in '16. It's a really good recipe with lots of detail. The recipe and a video are supposed to be on their website, but it's a paid site, so I haven't been there. And because it's on a paid site, I don't think I can post it here.
In France, bakers bake baguettes three times a day because their shelf life is only about four hours.
So instead of four baguettes, I plan on making eight min-baguettes. We can eat a whole one and not worry about waste, (although waist is another matter...). The secret to airy baguettes is to be very gentle with the dough and handle it as little as possible. Too much handling will make the bread more dense than it should be.
And the dough bubble from Hell:
Last edited by RonB; February 22, 2021, 07:15 PM.Comment
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This starter is so incredibly strong. I had not fed it since Sunday, just sitting on my counter. This is the wake up feeding. Just fed it again for a morning beginning.
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