A Bread Thread

[Strozzi]

SD brioche rolls for Thanksgiving.

 

[dchang21]

seeded sd, open bake, “oven-off”method with steam pod. i guess no need for dutch oven..

 

[Michi]

Focaccia after 24 hours cold fermentation.

Two hours later, after warming up and fermenting some more, ready to go into the oven. Seasoned with fresh rosemary and sea salt flakes.

Freshly baked.

 

[Strozzi]

Wife wanted some white bread. Haven’t made a loaf without at least 30% WW in about a year.

 

[dchang21]

choco pannetone. glaze too wet..

 

[M1k3]

My first attempt at bread. From start to finish. Solo. Ever. Attempted to make basic ass American white sandwich bread and a Jalapeno Cheddar/Cotija cheese version also. Definitely had flaws, but, was edible.

 

[Michi]

My first attempt at bread. From start to finish. Solo. Ever.

Well done! Be careful though… Before you know it, you'll be another addict.

 

[dchang21]

single score, double-ear (an attempt at), oven-off bake..

 

[dchang21]

another batch of panettone on the way.
candied pear, chestnuts, rum macerated sultanas..

i told someone making this is like babysitting a child for 3-days..
a spoiled child that eats high quality food only at certain temperatures, at certain pH levels and only wants to move on when it wants to. and if something happens to prolong over-night when you sleep, well you'e not going to get any sleep..

 

[dchang21]

another batch.. citron, orange, cherry. sultanas, vanilla.

30 egg yolks. 1kg butter. ? g sugar..

need to wait 3-days before gifting. sets in the structure and develop better flavour..

 

[dchang21]

probably my last panettone batch of the year.

cedro, orange, sultanas, cherry, cocoa butter, madagascar vanilla.

the sugared ones have almond flour glaze.

 

[OkayMode]

I like my steaks medium rare and my breads well done

 

[Michi]

I like my steaks medium rare and my breads well done

Purrty!

 

[Seemore]

Altamura (style). 60% whole durum, 82% hydration.

 

[boomchakabowwow]

I've been using Bobs Red mill AP flour for my sourdough.

I bought some Bread flour to make noodles, and I did a 50/50 mix in my next loaf. way more enjoyable working the dough and the final bread got a way better rise in the oven. cant wait to try a slice.

 

[boomchakabowwow]

Well done! Be careful though… Before you know it, you'll be another addict.

gospel

 

[sfriedel86]

Usually what I am doing is:

Mix (sometimes leaving out the salt till the next step)

Wait 20 min or so

Knead a bit

Bulk ferment a couple hours (folding twice)

Preshape, rest for 15 min, shape

Proof (often overnight in the fridge)

Bake (straight from fridge)

I feel like the autolyse time needs to be more. I do a ferment-olyse mixing the flour water and (fed) starter. I Get the best results as far as gluten development if I let the dough hydrate for 45 minutes to an hour and a half. If I do anything longer, it ends up looking like a science experiment lol. Also, it seems like the time in between steps is short., but as others have said your bread looks very nice and I would be very happy to get served a piece of this with good butter. Sourdough is current obsession of mine that started during the quarantine like many homemakers. I think the New York Times published an article titled.” the world has gone to sourdough.” These are just observations by the way, and I would always welcome banter about sourdough
Also. If you’re interested my ratios for a dough that has produce the best quality sourdough for me are

100% flour (blend)
75% filtered water
17.5% fed starter (fed with dark rye)
2% salt

 

[sfriedel86]

probably my last panettone batch of the year.

cedro, orange, sultanas, cherry, cocoa butter, madagascar vanilla.

the sugared ones have almond flour glaze.


View attachment 373716
View attachment 373717
View attachment 373718

Wow. Beautiful Chef.

 

[ian]

I feel like the autolyse time needs to be more. I do a ferment-olyse mixing the flour water and (fed) starter. I Get the best results as far as gluten development if I let the dough hydrate for 45 minutes to an hour and a half. If I do anything longer, it ends up looking like a science experiment lol. Also, it seems like the time in between steps is short., but as others have said your bread looks very nice and I would be very happy to get served a piece of this with good butter. Sourdough is current obsession of mine that started during the quarantine like many homemakers. I think the New York Times published an article titled.” the world has gone to sourdough.” These are just observations by the way, and I would always welcome banter about sourdough
Also. If you’re interested my ratios for a dough that has produce the best quality sourdough for me are

100% flour (blend)
75% filtered water
17.5% fed starter (fed with dark rye)
2% salt

Loaves look great!

I do something more like what you’re describing nowadays. (Hard to believe that post was from more than 4 yrs ago!) Longer times for everything, and I also end up folding more times. Usually use a higher hydration, something in the 80’s, but I’m also using 60-80% home milled whole wheat, which might differ from your recipe. My shaping still needs a bunch of work though. Yours looks lovely.

 

[sfriedel86]

Loaves look great!

I do something more like what you’re describing nowadays. (Hard to believe that post was from more than 4 yrs ago!) Longer times for everything, and I also end up folding more times. Usually use a higher hydration, something in the 80’s, but I’m also using 60-80% home milled whole wheat, which might differ from your recipe. My shaping still needs a bunch of work though. Yours looks lovely.

Oh geez. I didn’t even look at the date lol. Good job on the home milling.!

 

[MrHiggins]

This sourdough loaf came out under-risen. Did my dough get overproofed? Can anyone tell what went wrong? Thanks!

Bonus question: I live at 7,000 feet. What adjustments should I make?

(This loaf is 83% hydration with king Arthur bread flour and some whole wheat. Oven and Dutch oven were preheated to 550, immediately lowered to 450 when I put the loaf in. Lid on for 25 minutes, lid off for 20 minutes.)

 

[sfriedel86]

This sourdough loaf came out under-risen. Did my dough get overproofed? Can anyone tell what went wrong? Thanks!

View attachment 377948

View attachment 377949

So it has a nice ear. It can be under risen or over risen. But usually for me it means the glutens are underdeveloped or I rushed a step. Did you do anything different?

 

[MrHiggins]

Did you do anything different?

The things that I did a little differently are 1) the loaves rose overnight in my garage, which probably didn't get cold enough like my fridge; and 2) I preheated the oven to 550 and immediately lowered it to 450. I normally bake at 475.

 

[sfriedel86]

The things that I did a little differently are 1) the loaves rose overnight in my garage, which probably didn't get cold enough like my fridge; and 2) I preheated the oven to 550 and immediately lowered it to 450. I normally bake at 475.

I learned to bake sourdough on YouTube. I pasted a link that still helps me today. If the link doesn’t work checkout “sourdough university” The chef of the channel is so practical and is such a great teacher.

 

[sfriedel86]

I learned to bake sourdough on YouTube. I pasted a link that still helps me today. If the link doesn’t work checkout “sourdough university” The chef of the channel is so practical and is such a great teacher.

So the only thing that your garage not getting cold enough would do would be allowing your dough to cold ferment/rise faster than the controlled temperature of your fridge. if the dough overrises and deflates, I would try re-shaping it, folding it in on itself a few times to try to reinforce the gluten structure, let it rise at room temperature, and then bake from there. Also, the pedigree of some of the chefs that are on these threads is far beyond mine so hopefully someone will chime in and give you better advice.

 

[Seemore]

82% hydration and 82% whole grain sourdough. Durum, khorasan, sonora white, plus KA bread flour with rye starter. This blend has become my daily driver while I have these grains.

 

[dchang21]

This sourdough loaf came out under-risen. Did my dough get overproofed? Can anyone tell what went wrong? Thanks!

View attachment 377974

Bonus question: I live at 7,000 feet. What adjustments should I make?

(This loaf is 83% hydration with king Arthur bread flour and some whole wheat. Oven and Dutch oven were preheated to 550, immediately lowered to 450 when I put the loaf in. Lid on for 25 minutes, lid off for 20 minutes.)

seems over? some reference from sourdough journey..

 

[MrHiggins]

seems over? some reference from sourdough journey..
View attachment 378155View attachment 378154

Those are great pictures. I'd put my loaf in the penultimate pic ("slightly overproofed, nice crumb but losing shape").

Regardless, it made for a very nice ham sandwich this afternoon and wonderful croutons for tonight's salad. Can't wait to try again next weekend!

 

[MrHiggins]

My last sourdough attempt (lamented over in my last posts) came out a bit under-risen. At first I blamed over fermentation but now I think it was more of a temperature issue. I think by starting the preheat too hot I make the bread's crust set up too fast, thus preventing a full rise. Here's my latest loaf, where I preheated to 450 rather than 500+. Much better!

 

[ian]

My last sourdough attempt (lamented over in my last posts) came out a bit under-risen. At first I blamed over fermentation but now I think it was more of a temperature issue. I think by starting the preheat too hot I make the bread's crust set up too fast, thus preventing a full rise. Here's my latest loaf, where I preheated to 450 rather than 500+. Much better!
View attachment 379947View attachment 379948

Looks awesome. What are you doing for steam?