Well-played, T ...
The Bum rarely disappoints ... well, except when he describes food instead of posting pics.
The Bum rarely disappoints ... well, except when he describes food instead of posting pics.
food Breaking Bread
- Thread starter tctenten
- Start date
This is a nice thread about sourdough. It reminds me of something I read about making starter from scratch. Yes, I think Google found it for me:
http://www.huffingtonpost.co.uk/2015/11/24/woman-makes-sourdough-using-yeast-from-vagina_n_8636372.html
http://www.huffingtonpost.co.uk/2015/11/24/woman-makes-sourdough-using-yeast-from-vagina_n_8636372.html
these look most excellent. When's the opening of your bakery?tctenten said:
nice buns also. I have a corned beef going down the pastrami path and will also be making some rye this week.
I got Hermione fired up, and I'm going to take a portion for a levain to riff on Perfect Loaf's recent spelt recipe ...
I'm substituting 50/50 of Bob's organic whole wheat & KA(U)AP for the CM T85 ...
That levain will have time to mature all afternoon/evening, and then tonight I'll mix the dough using more of those flours, plus Bob's spelt flour and some dough conditioners, and I'll wrap up for tonight with some slap and fold, and it'll bulk ferment overnight, cool, at like 55F ...
Tomorrow I'll wake up and preheat the LC in the oven to 475F, for an hour or more, while shaping and proofing the loaf ...
I'm substituting 50/50 of Bob's organic whole wheat & KA(U)AP for the CM T85 ...
That levain will have time to mature all afternoon/evening, and then tonight I'll mix the dough using more of those flours, plus Bob's spelt flour and some dough conditioners, and I'll wrap up for tonight with some slap and fold, and it'll bulk ferment overnight, cool, at like 55F ...
Tomorrow I'll wake up and preheat the LC in the oven to 475F, for an hour or more, while shaping and proofing the loaf ...
My pizza attempt didn't and won't happen this weekend. Wife and I spent all weekend doing landscaping and I put on shed doors I built and repainted shed. I was very happy to see the kettle at 600+ F with 1/2 chimney last night. The twin of the hoe has sat on the counter since Friday and has gone limp. 
Might have a redo and do an oven pizza this week to test dough.
Might have a redo and do an oven pizza this week to test dough.
tctenten said:
I'm sure!
JoynersHotPeppers said:My pizza attempt didn't and won't happen this weekend. Wife and I spent all weekend doing landscaping and I put on shed doors I built and repainted shed. I was very happy to see the kettle at 600+ F with 1/2 chimney last night. The twin of the hoe has sat on the counter since Friday and has gone limp.
Might have a redo and do an oven pizza this week to test dough.
Make discard waffles
Levain, three-hour time-lapse:
I'll probably make the dough, and give it the ole Slap & Fold around 10PM, give or take ...
I'll probably make the dough, and give it the ole Slap & Fold around 10PM, give or take ...
Next steps ...
KAAP
Spelt
Whole Wheat
Majority of water (100g reserved)
Levain
Reserved water
Reserved salt
Mise en place for thirty mins from now ...
Set ferm chamber temp to 38F
KAAP
Spelt
Whole Wheat
Majority of water (100g reserved)
Levain
Reserved water
Reserved salt
Mise en place for thirty mins from now ...
Set ferm chamber temp to 38F
Post-"autolyse" mixing ...
Sprinkled with salt ...
Hydrated with reserved water ...
Mixed pretty thoroughly ...
Covered again ...
Going to be doing a bunch of rounds of stretch & fold next, 4x every 15-20 mins, then like 2-3x more every 30-40 mins ...
Sprinkled with salt ...
Hydrated with reserved water ...
Mixed pretty thoroughly ...
Covered again ...
Going to be doing a bunch of rounds of stretch & fold next, 4x every 15-20 mins, then like 2-3x more every 30-40 mins ...
After first stretch & fold ...
Hurry up and wait some more ...
Hurry up and wait some more ...
After second stretch & fold ...
#latenight #breadmaking
#latenight #breadmaking
Getting some ferm action (CO2 bubble formation) now ...
Which is good, since this *is* "bulk fermentation" after all ...
Third and final stretch & fold of the closely-spaced series performed ...
Definitely getting much more gluten development than either of my first loaves ...
Hoping for dat oven spring, yo!!!
Which is good, since this *is* "bulk fermentation" after all ...
Third and final stretch & fold of the closely-spaced series performed ...
Definitely getting much more gluten development than either of my first loaves ...
Hoping for dat oven spring, yo!!!
Okay, fourth stretch and fold performed, at the 2.5 hr mark now ...
It'll sit out as long as I'm awake still, now, and then I'll retard it in a 42F ferm chamber overnight until tomorrow ...
Plenty of ferm action ...
Not quite ready for sleep, but def ready to be off-duty, so into the 42F chamber ...
This one's a PITA - hope it's tasty, at least ..l
Not quite ready for sleep, but def ready to be off-duty, so into the 42F chamber ...
This one's a PITA - hope it's tasty, at least ..l
tctenten said:
Boule.
I need to add a batard banneton to the fleet, yet ...
I considered dividing it, and doing a pair of smaller one's through the smaller Le Creuset, but I won't (today) ...
Surprised how much ferm took place over ~8hrs @ 42F +/- 1F ...
I have it sitting on the oven warming up, oven still turned off ... for now.
I *think* after I drink this 2x cafe con leche ...
... that I should dump it out, smack it down, shape it up, and plop it into a banneton lightly-coated with rice flour ...
I suppose it can proof on top of the 475F oven for an hour to an hour-and-a-half while the LC and steel are pre-heated ...
I have it sitting on the oven warming up, oven still turned off ... for now.
I *think* after I drink this 2x cafe con leche ...
... that I should dump it out, smack it down, shape it up, and plop it into a banneton lightly-coated with rice flour ...
I suppose it can proof on top of the 475F oven for an hour to an hour-and-a-half while the LC and steel are pre-heated ...
That looks great!