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Bread Sourdough

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#1 tctenten

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Posted 22 December 2015 - 07:44 PM

Started baking some bread for both Christmas Eve and Christmas Day dinner. Here are the first couple out of the oven.




image.jpeg


Edited by tctenten, 05 April 2016 - 09:13 PM.


#2 SavinaRed

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Posted 22 December 2015 - 09:29 PM

very nice looking loaves !!!



#3 D3monic

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Posted 22 December 2015 - 09:31 PM

#breadthrowdown


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#4 Rymerpt

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Posted 22 December 2015 - 09:47 PM

I'm soooo jelly, I can't get my sourdough right. Practice practice practice
THANK YOU JESUS. PEPPER PEOPLE ROCK!!!!

#5 tctenten

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Posted 22 December 2015 - 10:03 PM

I'm soooo jelly, I can't get my sourdough right. Practice practice practice


I will be glad to share recipe if you like.

#6 D3monic

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Posted 22 December 2015 - 10:07 PM

I need to get me some that big herm


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#7 tctenten

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Posted 22 December 2015 - 10:35 PM

I need to get me some that big herm

 

 

The Bum is sending me some Herm version 2.  I want to see how he sends it.  Dry or wet.  I will then send some of my starter out to you.  



#8 SmokenFire

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Posted 22 December 2015 - 10:35 PM

Beautiful loaves T.  Merry Christmas!


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#9 tctenten

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Posted 22 December 2015 - 10:39 PM

Beautiful loaves T.  Merry Christmas!

 

 

Thank you.  Merry Christmas Dru.



#10 Rymerpt

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Posted 22 December 2015 - 11:30 PM

I will be glad to share recipe if you like.



Pm it to me please
THANK YOU JESUS. PEPPER PEOPLE ROCK!!!!

#11 hot stuff

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Posted 23 December 2015 - 08:04 AM

Pm it to me please

No, no, no. Post it here.


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#12 tctenten

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Posted 23 December 2015 - 08:41 AM

590 grams bread flour
2 1/2 tsp salt
335 grams of water
230 grams of active starter
4 tspn vegetable oil


I use a kitchenaid mixer, so the instuctions will be for that. In one Kitchenaid bowl mix the water(lukewarm) and the starter with a fork until the there are no more lumps in the starter, then add oil. In another bowl, measure out the flour, salt. Dump the flour into the wet mixture and combine with the dough hook on speed 1. Probably takes a minute or two...just until all the flour is incorporated. Then let it rest right there with the dough hook down in the mixture. Use a paper towel or two to lightly cover the bowl. After the 30 minutes I mix on speed 4 for 6 minutes. After that put into an oiled bowl or plastic container and cover. Let this double, should take approx. 2 hours. After the first proof you have 2 options.

1. you can shape and have your second proof. Probably about an hour or two(I do not do this with this dough)

2. you turn dough onto surface and lightly flour. Split into two pieces(approx. 580 gram dough balls) and roughly shape into a ball. Put the dough into bannetons and then into a large Ziploc or other sealable container and then into the refrigerator for an overnight cold ferment. The dough is then taken out of fridge 2-3 hours prior to baking.(This is what I did to get those 2 loaves in the picture)

Preheat oven to 500f. After oven is preheated turn dough onto a piece of parchment paper that is on a pizza peel or other flat surface. Score the top and stick in oven. Cover the dough with a large stainless steel bowl that was rinsed under hot water. Make sure it is large enough to not touch the dough. Then immediately lower oven temp to 450f and bake for 20 minutes...no peeking. Then take bowl off...use oven mitts and cook till the outside browns and the interior is 205F. Most importantly...let it cool. That is just as important as everything else.


I am making more tonight. I will try to take some pictures. Please feel free to ask about anything that doesn't make sense to you or are unsure of. I am still new to this, but I have been having some pretty good results.

 

 

Thankfully I was able to copy and paste the PM to Ryme.  



#13 hot stuff

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Posted 23 December 2015 - 09:51 AM

How do you make a "starter?"


DON'T TOUCH ME UNLESS YOU'VE BEEN WEARING GLOVES!
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#14 tctenten

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Posted 23 December 2015 - 10:13 AM

How do you make a "starter?"

 

 

You can buy one.  This is the easiest. I bought mine here.

 

http://www.sourdo.com/

 

You can make one from scratch.  I have done this as well. 

 

http://www.theperfec...tarter-scratch/

 

I maintain 2 starters.  I am very happy with the one I bought, and wanted to try to make my own.  Once they are "alive" it is very easy to maintain them. 



#15 dragonsfire

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Posted 23 December 2015 - 10:51 AM

Very nice !

Got some flour fermenting since last week end in Kefir :)



#16 JoynersHotPeppers

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Posted 23 December 2015 - 11:40 AM

I will be glad to share recipe if you like.

nm


Edited by JoynersHotPeppers, 23 December 2015 - 11:40 AM.

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#17 hot stuff

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Posted 23 December 2015 - 01:52 PM

 

 

You can buy one.  This is the easiest. I bought mine here.

 

http://www.sourdo.com/

 

You can make one from scratch.  I have done this as well. 

 

http://www.theperfec...tarter-scratch/

 

I maintain 2 starters.  I am very happy with the one I bought, and wanted to try to make my own.  Once they are "alive" it is very easy to maintain them. 

I'm going to have to make some after vacation so I can make some sourdough pretzels.


DON'T TOUCH ME UNLESS YOU'VE BEEN WEARING GLOVES!
GEAUX SAINTS! GEAUX LSU!


#18 tctenten

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Posted 23 December 2015 - 08:45 PM

Baked some loaves tonight.




image.jpeg

One more batch to go.

#19 SavinaRed

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Posted 23 December 2015 - 08:53 PM

590 grams bread flour
2 1/2 tsp salt
335 grams of water
230 grams of active starter
4 tspn vegetable oil


I use a kitchenaid mixer, so the instuctions will be for that. In one Kitchenaid bowl mix the water(lukewarm) and the starter with a fork until the there are no more lumps in the starter, then add oil. In another bowl, measure out the flour, salt. Dump the flour into the wet mixture and combine with the dough hook on speed 1. Probably takes a minute or two...just until all the flour is incorporated. Then let it rest right there with the dough hook down in the mixture. Use a paper towel or two to lightly cover the bowl. After the 30 minutes I mix on speed 4 for 6 minutes. After that put into an oiled bowl or plastic container and cover. Let this double, should take approx. 2 hours. After the first proof you have 2 options.

1. you can shape and have your second proof. Probably about an hour or two(I do not do this with this dough)

2. you turn dough onto surface and lightly flour. Split into two pieces(approx. 580 gram dough balls) and roughly shape into a ball. Put the dough into bannetons and then into a large Ziploc or other sealable container and then into the refrigerator for an overnight cold ferment. The dough is then taken out of fridge 2-3 hours prior to baking.(This is what I did to get those 2 loaves in the picture)

Preheat oven to 500f. After oven is preheated turn dough onto a piece of parchment paper that is on a pizza peel or other flat surface. Score the top and stick in oven. Cover the dough with a large stainless steel bowl that was rinsed under hot water. Make sure it is large enough to not touch the dough. Then immediately lower oven temp to 450f and bake for 20 minutes...no peeking. Then take bowl off...use oven mitts and cook till the outside browns and the interior is 205F. Most importantly...let it cool. That is just as important as everything else.


I am making more tonight. I will try to take some pictures. Please feel free to ask about anything that doesn't make sense to you or are unsure of. I am still new to this, but I have been having some pretty good results.

 

 

Thankfully I was able to copy and paste the PM to Ryme.  

I always do it by hand but next time I'm trying it your way with my wife's kitchen aid or her ninja mixer with the dough mode. Thanks for the instructions.  



#20 tctenten

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Posted 23 December 2015 - 09:10 PM

I always do it by hand but next time I'm trying it your way with my wife's kitchen aid or her ninja mixer with the dough mode. Thanks for the instructions.  

 

 

I want to start hand kneading, but I need practice.  I will be curious if you see different results between the two.  







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