Michi
I dislike attempts to rewrite history
Surprise, surprise: you make it yourself from scratch, and it's better than what you get at a shop…
A Bread Thread
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Michi
I dislike attempts to rewrite history
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Looks awesome
Wife requested “jalapeño popper” bread. I gave it a shot although it didn’t sound good to me. Diced jalapeño, cheddar and cream cheese. Kind of tasty actually although it wasn’t well shaped or proofed enough.
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I am the pig Daveb's mama was talking about
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I bet that would make an elite garlic bread, or is that gross?
No, it’s not! I was thinking grilled cheese because you would have the crispy cheese from the bread, the jalapeño, the melty cheese. I would leave out the cream cheese next go round though, it’s not doing much.
90% whole grain (red fife & yecora rojo)
80% hydration
80% hydration
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Haven’t baked a loaf in a minute, but this is one of my favourites - high hydration sourdough mega tin loaf.
First outing for the second-generation starter after my first one shuffled off this mortal coil due to neglect (RIP Sausage Barry, you saw me through multiple COVID lockdowns).
Pretty happy overall with the flavour, although I think they proofed a little too long, and I underbaked this batch by maybe 3 or 4 minutes so they’re a little gummy. Excellent toasted though.
First outing for the second-generation starter after my first one shuffled off this mortal coil due to neglect (RIP Sausage Barry, you saw me through multiple COVID lockdowns).
Pretty happy overall with the flavour, although I think they proofed a little too long, and I underbaked this batch by maybe 3 or 4 minutes so they’re a little gummy. Excellent toasted though.
Winged this one a bit but happy how it turned out. Focaccia sort of thing with some olives and capers. Wish I had some sundried or small tomatoes on hand. Also added less yeast than I'd usually go for to try and slow things down and I think it's worked well in this case.
This is the first time in years that I’ve made bread with majority white flour.
75% white bread flour
25% Rouge de Bordeaux
81% hydration sourdough.
75% white bread flour
25% Rouge de Bordeaux
81% hydration sourdough.
Michi
I dislike attempts to rewrite history
Vermont wholemeal sourdough.
MrHiggins
Senior Member
Pretty sure I nailed the crumb on this loaf. 
JustAnotherJoe
Hobbyist
That crust is gorgeous! Mind if I inquire what your oven set up / steam control looks like?
MrHiggins
Senior Member
It made for a good Toad-in-the-Hole fried egg this morning, though.
Michi
I dislike attempts to rewrite history
Thank you!
I bake in a 28 cm Le Creuset Dutch oven. Pre-heat to 240 °C. After scoring the dough, I spray the dough with a bit of water, put the dough on a parchment paper sling into the Dutch oven, add one or two ice cubes, and bake with the lid on for 30 minutes. Then remove the lid, lower the temperature to 220 °C, and bake until the colour looks right, about 15–20 minutes more.
Enso Forge
KKF Supporting Craftsman
Speaking of bread… over on some other platforms there is debate on whether bread knives should have serrations or if one should just use a regular knife.
I feel like a good sharp suji or chefs knife could do the job fine for softer loafs, but for hard crust I think serrations would be better. Any thoughts, experience on this?
(Pic is a throwback to a custom bread knife I made a while back)
I feel like a good sharp suji or chefs knife could do the job fine for softer loafs, but for hard crust I think serrations would be better. Any thoughts, experience on this?
(Pic is a throwback to a custom bread knife I made a while back)
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My sourdough would really mess up some gyutos I own. Bread knife for me all the way.
I’m mainly a 100% rye (aka dense brick) baker. I’ve found the rounded scallops of the MAC bread knife really useful for the denser baked goods, and seems to reduce the crumbs / shavings left on the board compared with my old pointed serration Wusthof style bread knife. The rounded scallops also seem excellent for cake splits on lighter sponge cakes too (without shredding too much the delicate insides).
A bread knife is entirely unnecessary, but unless you're living some hyper minimalist knife lifestyle to prove a point or something (who does that), just grab a Mac and call it a day.
Or a Spåre apparently, and call it a good day!
I don’t understand how “minimalist lifestyle” translates to needing a knife specifically for bread. Seems pretty counter intuitive. My Mac gyuto does a terrible job cutting crusty bread so I will stick with my bread knives.
but unless
Or just grab a Mercer 10”, and call it a great day.* Then use the extra $$ to buy some hashish for yourself or a gift for a friend.
*Disclaimer: It needs twenty minutes, some 800 grit sandpaper, and a small dowel, every five years to keep it cutting the crustiest breads very nicely.
Yo I got a 10" Mercer in the bag that my chef gave me, it's *just fine*
But, well, you know what I meant. Grab a decent bread knife because every kit should have one. Even if they aren't *explicitly* necessary.
Huh?
I was saying "but unless you're some crazy one knife only person, just get a bread knife" and cited Mac as an example (because the Mac bread knife is tits out). I think you misread my post. We saying the same thing!
Mixing the work starter at home, by hand, is a ***** - takes 3.2kg of flour to have enough on hand to state the levain Monday morning
Don’t fall in.
