food Breaking Bread

Just took this baby out of the oven my best looking loaf yet.
 

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tctenten said:
That look perfect.  Did you use the SS bowl for that or in the dutch oven?
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Pizza stone covered for 20 minutes with the SS bowl then sprayed it with water twice at 10 minutes apart for a total cooking time of 40 minutes. I left the temp at 450* the whole time and didn't use the convection part of the oven just on normal bake. At 40 minutes the temp was right at 205*
 
Very similar to my routine.   I preheat oven to 500f then put loaf in and cover and immediately turn down to 450f.  Bake for 20 and then bake uncovered until I get desired color and internal temp of 205f.   
 
tctenten said:
 
 
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.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-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. 
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I just made my own starter from scratch and it came alive today on its 4th day with lots of bubbles and activity. I used bottled water and a combination of rye and whole wheat flour. So I will continue feeding it daily for another week and then start using it. I'm really looking forward to using this and seeing if I can tell any difference in taste with my bread.
 
SavinaRed said:
I just made my own starter from scratch and it came alive today on its 4th day with lots of bubbles and activity. I used bottled water and a combination of rye and whole wheat flour. So I will continue feeding it daily for another week and then start using it. I'm really looking forward to using this and seeing if I can tell any difference in taste with my bread.
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That is great. I wound up throwing away my store bought and now I just maintain my homemade one. I did not notice much of a taste difference, but the homemade definitely became more active faster. Look forward to the pics when you use it.
 
tctenten said:
Great looking loaf Rick. If it is a recipe you can share, I would love to try it.
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It's definitely not something secret. I got a copy of the Laurel's Kitchen Bread Book years ago, and this is one of my favorite loaves. The recipes in the book are all made with whole grain, which I like, and all are excellent. I make the Stollen recipe in this book every Christmas for my family and it's a hit every time. You can get the .pdf here...   http://cpliz.com/books/CookBooks/BakingBreads/Laurel's%20Kitchen%20Bread%20Book.pdf
 
This is probably my favorite bread in the world, its truly amazing. I haven't made it in over a year but I'm going to make a loaf this weekend. Its Poilâne bread of Paris
 
http://breadtopia.com/whole-grain-sourdough/
 
 
Ingredients
 
 
Evening of Day 1:

  • 200 grams (7 oz. or 7/8 cup) water
  • 120g (4 oz. or 1/2 cup) sourdough starter
  • 236 grams (8 1/3 oz or 2 cups) whole wheat flour

 
 
 
Morning of Day 2:
  • 200 grams (7 oz. or 7/8 cup) water
  • 120g (4 oz. or 1/2 cup) sourdough starter
  • 236 grams (8 1/3 oz or 2 cups) whole wheat flour
  • 274 grams (9 2/3 oz. or ~1 1/4 cup) water
  • 85 grams (3 oz. or 7/8 cup) rye flour
  • 250 grams (8 3/4 oz or 2 cups) white bread flour
  • 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
  • 13 grams (scant tbs.) salt
Instructions
 
Evening of Day 1:
Mix all ingredients together
Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
 
Morning of Day 2:
Add day 2 to day 1 ingredients
Knead, place in plastic covered bowl and refrigerate for 24 hours.
 
Morning of Day 3:
Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
Bake at 485F for 40-45 minutes.
 
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