food Breaking Bread

[JoynersHotPeppers]

Here is me...
 

 

[grantmichaels]

That looks great!

 
Thanks!
 

Here is me...
 

 
Well ... I mean, listen ... It took me like 13-14x months after The Bum sent me Herm, LOL ...

 

[JoynersHotPeppers]

Breads are looking awesome! I am on home owner chore overload, current goal a backyard patio and replacing carpet with hardwoods....

 

[grantmichaels]

Breads are looking awesome! I am on home owner chore overload, current goal a backyard patio and replacing carpet with hardwoods....

 
Sounds decidedly less enjoyable than freshly baked bread ...

 

[JoynersHotPeppers]

 
Sounds decidedly less enjoyable than freshly baked bread ...

Agreed, 6 yards of mulch and shed redo this past weekend. Oh well...pizza or bread sometime in 2016  

 

[grantmichaels]

Okay ... show time!

Plopped this puppy out and it started spreading, I mean - it started running over the quarter-round on the countertop, lol ...

Used the two-scraper technique, folded it top - then bottom, then smacked the living bubbles out of it a bit ...

Then, I wet my hands minimally, and did the rotational shaping until it had some height to it, and the top was pretty smooth ...

I used a big-ass scraper to scoop it up as carefully as is possible, and flipped it into the rice floured banneton ...

I slid the whole banneton into a plastic bag, and it's sitting on the hot oven right now, resting and proofing a little bit ...

Flipped the razor around on the lame - going to try the 'leaves' pattern with the lame today ...

 

[tctenten]

How long are you proofing or straight into the oven.

 

[grantmichaels]

I gave it like 30-40 mins, I think ... I'll check the timestamps after a while ...
 
This dough spread like crazy ... stuck to the banneton, too ...
 
It'll still be bread though, I'm sure ...
 
Fun times!

 

[grantmichaels]

Update ...

Proofing gas probably good ...

I like corn meal, personally ...

Parchment ...

Peel ...

Flip!

But no thud =( ...

Got it out, but it was running - as was mentioned, so not surprising ...

Lame "leaves" ...

Into the 475F oven for 12mins steaming in the LC ...

Uncovered, temp lowered to 450F ...

20 mins ...

I'll use couche in the banneton next time ...

 

[grantmichaels]

Okay ... Mom stopped by to deliver her old vacuum, then Boss called ... during the bake, of course!

You can see I took it out and dusted off the excess rice flour for some Maillard action ...

Temp was 185F - so I turned it, popped it back in, and put it on 'Lo' broil for a bit ...

After like 8-10 mins, it was done ...

A little over, so I got it out of the pan and onto a rack ...

It got more spring that I feared it might, so I'm happy about that ...

And I got my M's

 

[tctenten]

I am sure it will taste better than it looks.

I believe that is a 85%hydration recipe that you tried? You would probably get better results with a lower hydrated dough. You will be able to shape easier and get the surface tension that you are looking for.

 

[grantmichaels]

I expected that it would be cylindrical because of not making two loaves for being lazy, so I'm not disappointed by that ...

The blog post was pretty up front about how this dough handled ...

 

[tctenten]

I bet the crumb will be nice and open. Look forward to the slices.

 

[grantmichaels]

I bet the crumb will be nice and open. Look forward to the slices.

 
It feels heavier than I remember the other two feeling, so it'll be interesting for sure ...
 
It's an 1850g single-loaf, so I'm giving it time to get happy before I cut into it ...
 
I'm onto making soup to have with it right now, and I put it in the bedroom (which is cooler) which is helping me to not cut into it =)

 

[grantmichaels]

Could *NOT* be happier ...

There's that open crumb I've been hunting!

Slices nicely ...

And, first one without a slightly burnt bottom, to boot ...

Very happy with the flavor, too!

Good eats!

 

[tctenten]

Nice looking bread.   Is there a noticeable difference with the spelt and wheat flour?

 

[grantmichaels]

Yes. Texture-wise, in particular ... still twangy, but the wheat component seems to make a nice springy crumb ...

 

[dragonsfire]

Spelt is commonly used with people with digestive issues.
Buckwheat for people that are Allergic to wheat.

 

[grantmichaels]

I've been thinking about it, and I think the 2nd and 3rd loaves had pretty good oven-spring/crumb-formation ...
 
Those are 1800g and 1900g gram loaves, made in a 7+ qt French Oven, and I'm pretty sure if I split that into two loaves the way it was meant to be used, that I would have had enough tension to make a nice, tall loaf in each case ...
 
I'm not going to bother to bake another one to prove it, I've pretty much researched it to the point of being sure of that ...
 
Up next, rolls ...
 
It's all about the rolls, now ... which were always the real draw for me ...
 
Hamburger season is upon us!

 

[tctenten]

Rolls are easy compared to the bread. For burgers, start with 2.5 oz per roll...you can do 3 oz per roll for a nice size roll for pulled pork. Sliders try 2oz.