Re: Sourdough bread
 

Made some bagels with an overnight proof altering a recipe online I found. Also used starter instead of yeast.


https://live.staticflickr.com/65535/...69eb337a_c.jpgIMG_20200607_084322 by kydsid, on Flickr

Re: Sourdough bread
 

Dayum, Jason. Those look good. Bring on the lox and cream cheese.

Re: Sourdough bread
 

Thanks Bob. They are tasty, but still work in progress to get just right. Don't know if I need higher proteing flour (used my Bread Flour which should be over 13%), more kneading or more boiling time.

But good enough to keep experimenting and not feel bad about destroying the work. ;)

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Looks good! Too much yard work this weekend to get a chance to make bread, but this week's discard is currently fixing our problem of having too many blueberries in the fridge... blueberry muffins :dr

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Looks delicious guys!

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This weeks loaf. Same as last week, minus the lamination step. I think that what caused the large air pockets in my last loaf.

Re: Sourdough bread
 

This weeks loaf, right before removing from the oven. Nice oven spring. Wasn’t optimistic that it would rise that much, after unmolding it. Seemed flat. Had a long, 16 hour, cold ferment. Upped the hydration to 68% and added the sesame seeds to the outside crust. Finally found a source of the seeds with the adhesive backing. ***** putting them on one at a time. :D (little Mitch Hedberg humor)

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Looks great ��

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Thanks. Going to do another bake this weekend. Just pulled my starter out of the fridge to feed. Shooting for 80% hydration. Also push the bulk ferment a bit longer.

Re: Sourdough bread
 

Did another bake today, with 80% hydration. Did a mix of 90% King Arthur bread flour/10% KA whole wheat white. Went a bit longer on my bulk ferment yesterday, but maybe not long enough. Didn’t get the open crumb I was looking for. Still not a bad loaf, but the mostly bread flour definitely makes for a more bland loaf.

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I like KA flour. But it doesn't hold a candle to the flour I got from a local mill. The local place I make 100% white bread with great flavor. Sure it's more expensive once you factor my time and gas to go pick up. But I'm putting in another order today for at least 50lbs.

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Jason, a friend suggested the same to me. I might later this year after I’ve burned through my KA flour.

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Forgot to post last weeks bake. Just sliced into today’s. I really need to quit changing so many variables each time. But I’m a maverick, what can I say.

35% KA white whole wheat, the rest a mix of KA AP and bread flour. 72% hydration. Didn’t have much hope for this loaf after pulling from the oven. Seems small, a lot more golden in color instead of a darker brown. But tastes fantastic. Think I’ll stick to 35% WW.

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First try with making sourdough rye bread. Hope it tastes as good as it looks now.

https://live.staticflickr.com/65535/...aabe3486_c.jpgIMG_20200712_100133 by kydsid, on Flickr

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Damn, looks delicious Jason.

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Score both my boys love the rye bread. They are asking for plain pieces at every meal. I can't describe how it feels to see a 4 year old eat a PB&J on bread you made. And ask NOT to cut the crust off too!

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That’s awesome.

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I tell ya adding just a little rye flour to the mix and dusting with whole wheat has upped the photogenic qualities of my bread by leaps and bounds!

https://live.staticflickr.com/65535/...128d38d2_c.jpgIMG_20200716_094158 by kydsid, on Flickr

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Dayum! Those look gorgeous. I haven’t baked this week. Been too many distractions and such getting ready for the new job.