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re: Baking Bread
Posted on 2/3/19 at 4:10 pm to KosmoCramer
Posted on 2/3/19 at 4:10 pm to KosmoCramer
RE: too wide, no. The only purpose a tall, narrow vessel serves is to make it easier to see/ judge when it doubles. A clear container is useful, too—you can see how bubbly it is throughout.
0
Posted on 2/3/19 at 4:16 pm to TigerFanatic99
RE: discarding—you are feeding it a limited amount of food each day. If you don’t discard, you will very soon have beaucoup original culture to a smaller and smaller percentage of fresh food (flour/water) each day. Plus, it will be the size of a swimming pool before you know it if you don’t discard.
Once the culture is active & strong, retaining as little as 1 tablespoon will be sufficient to inoculate a cup of flour/water. I don’t like waste, so I keep about 2/3 cup of culture going at any time. Some lame sourdough feeding schedules have you using 1 cup each of flour/water.....so wasteful. If you know you’re gonna be baking lots, you just feed the culture more the day before you need it. Otherwise, it’s gonna go straight down the drain.
Once the culture is active & strong, retaining as little as 1 tablespoon will be sufficient to inoculate a cup of flour/water. I don’t like waste, so I keep about 2/3 cup of culture going at any time. Some lame sourdough feeding schedules have you using 1 cup each of flour/water.....so wasteful. If you know you’re gonna be baking lots, you just feed the culture more the day before you need it. Otherwise, it’s gonna go straight down the drain.
Posted on 2/3/19 at 6:56 pm to hungryone
quote:
..and I’m a recent convert to using a big ol covered old school Granite Ware turkey roaster instead of heavy cast iron.
IMO, the turkey roaster works well. And it gives me another use for a bulky pan we use about twice a year.
This post was edited on 2/3/19 at 7:04 pm
Posted on 2/4/19 at 9:04 am to hungryone
quote:
RE: discarding—you are feeding it a limited amount of food each day. If you don’t discard, you will very soon have beaucoup original culture to a smaller and smaller percentage of fresh food (flour/water) each day. Plus, it will be the size of a swimming pool before you know it if you don’t discard.
Once the culture is active & strong, retaining as little as 1 tablespoon will be sufficient to inoculate a cup of flour/water. I don’t like waste, so I keep about 2/3 cup of culture going at any time. Some lame sourdough feeding schedules have you using 1 cup each of flour/water.....so wasteful. If you know you’re gonna be baking lots, you just feed the culture more the day before you need it. Otherwise, it’s gonna go straight down the drain.
What is your feeding schedule? I discard half and add 113 g F and 113 g H2O every week.
Posted on 2/4/19 at 10:54 am to tewino
quote:
What is your feeding schedule?
When I'm baking sourdough regularly, I like to feed on Tues, again on Wed...then I use that to make my levain build, fermented for 12-16 hrs overnight Wed/Thurs. I mix the dough on Thurs & bulk ferment in fridge overnight, loaves are shaped/baked on Friday.
So I let it sit in fridge Th thru Tues, refresh 2x at room temp before using. I keep about 1/3 cup water and 1/3 flour (a mix of whole wheat and white).
Posted on 2/4/19 at 12:47 pm to hungryone
That sounds about like my schedule however I end up wasting so much starter. I think I’ll cut back to 25-30 g F and same weight H20 for feedings.
Posted on 2/4/19 at 3:57 pm to tewino
There is a point of diminishing return: you don't want to feed the starter so little that it exhausts its food before you refrigerate/use/feed again.
King Arthur has a nice compilation of "starter discard" recipes....people pour off the discard and use in waffles, pancakes, crackers, etc. See the list here: LINK
King Arthur has a nice compilation of "starter discard" recipes....people pour off the discard and use in waffles, pancakes, crackers, etc. See the list here: LINK
Posted on 2/4/19 at 5:56 pm to NOLATiger71
I am reluctant to share a tip that includes something that you would have a hard time locating, so take this as just more information.
Ten years or maybe 20 back we purchased several ceramic "Bread bowls" from a potter in the craft trail outside of Gatlinburg. I used the recipe I have posted for baguettes and cooked the bread in our bread bowls, over a water bath. Started the bake at 425 degrees F for 25 minutes then reduced the temperature to 400 F and continued the bake until I hit an internal temperature of 205.
Worked really well. My recipe would have made 3 of these loafs, but we saved 1/3 of the dough for making a pizza.
The next time I bake, I will do this again and not bake the bread over a water bath - bake it in an open oven. The reason for this is that the bread inside of the bowl did not brown - Was fully cooked, but no crust.
Photos follow:
Before pre-baking rise - out of over night refrigerator rise, punched down and cut into thirds.
Showing an empty bowl.
Pre-bake rise completed. The bowl with dough that is not so tall had less dough from the start, due to my poor dough division ability.
Nice rise.
In oven above water bath toward end of bake.
Out of oven and cooling.
Sliced to show the crumb - nice smooth bread with a little chew.
I would slice and use these loafs for sandwiches.
Here is the pizza we made with our dough.
Ten years or maybe 20 back we purchased several ceramic "Bread bowls" from a potter in the craft trail outside of Gatlinburg. I used the recipe I have posted for baguettes and cooked the bread in our bread bowls, over a water bath. Started the bake at 425 degrees F for 25 minutes then reduced the temperature to 400 F and continued the bake until I hit an internal temperature of 205.
Worked really well. My recipe would have made 3 of these loafs, but we saved 1/3 of the dough for making a pizza.
The next time I bake, I will do this again and not bake the bread over a water bath - bake it in an open oven. The reason for this is that the bread inside of the bowl did not brown - Was fully cooked, but no crust.
Photos follow:
Before pre-baking rise - out of over night refrigerator rise, punched down and cut into thirds.
Showing an empty bowl.
Pre-bake rise completed. The bowl with dough that is not so tall had less dough from the start, due to my poor dough division ability.
Nice rise.
In oven above water bath toward end of bake.
Out of oven and cooling.
Sliced to show the crumb - nice smooth bread with a little chew.
I would slice and use these loafs for sandwiches.
Here is the pizza we made with our dough.
This post was edited on 2/4/19 at 6:25 pm
Posted on 2/4/19 at 5:59 pm to MeridianDog
quote:
Pre-bake rise completed. The bowl with dough that is not so tall had less dough from the start, due to my poor dough division ability.
Not that it matters, but I weigh the whole amount then divide it off evenly for sameness.
Posted on 2/4/19 at 6:19 pm to KosmoCramer
Not me Kosmo. I like to just guess, make my cuts and then be sad when I guess wrong.
I'm not sure why I am not more careful.
Would my lack of concern in doing a decent dough division qualify these as Artisan loafs?
I'm not sure why I am not more careful.
Would my lack of concern in doing a decent dough division qualify these as Artisan loafs?
Posted on 2/4/19 at 6:30 pm to MeridianDog
definitelyPosted on 2/4/19 at 6:36 pm to MeridianDog
When I’m baking for me, I eyeball it. When I’m baking for money, I scale the loaves. It’s hard to sell a fat loaf next to a skinny one for the same price!
Posted on 2/4/19 at 6:40 pm to hungryone
I love my bread much too much to bake any for money. I bake it and I eat it. Not so good diet wise, but excellent in most other concerns.
I guess I need to be more careful in portioning out my dough. I think this recipe would make a nice single bread pan loaf, and if I did that there would be no need to weigh or portion. before the last rise.
I guess I need to be more careful in portioning out my dough. I think this recipe would make a nice single bread pan loaf, and if I did that there would be no need to weigh or portion. before the last rise.
Posted on 2/4/19 at 7:37 pm to NOLATiger71
Posted on another thread by “(gumbo2176)”:
This is one of my favorites and is a hit with guests.
Herb-Parmesan Bread
2 cups warm water
2 pkgs. dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter
1/2 cup parmesan cheese
2 tbsp. any herb of your choice. I like rosemary or sometimes I'll use sweet basil as I grow them in my garden.
4 1/4 cups bread flour
Sprinkle yeast over water in a large bowl. Let stand a few minutes and stir. Add, sugar, salt, melted butter, 1/2 cup cheese, the herbs and 3 cups flour. Mix until well blended and smooth. Then mix in the rest of the flour until you have a smooth ball of dough. Cover the bowl with a towel and let rise at least 45 minutes in a warm place. After it rises about twice its size and beat it down, divide in half to make 2 loaves.
Grease and flour 2 loaf pans----mine are approximately 5 x 9 metal pans. Put the bread dough into the pans and let the dough rise again for about 15 minutes while the oven heats up to 375 degrees. Sprinkle just a bit more cheese across the tops of the loaves and bake for 55 minutes.
This is one of my favorites and is a hit with guests.
Herb-Parmesan Bread
2 cups warm water
2 pkgs. dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter
1/2 cup parmesan cheese
2 tbsp. any herb of your choice. I like rosemary or sometimes I'll use sweet basil as I grow them in my garden.
4 1/4 cups bread flour
Sprinkle yeast over water in a large bowl. Let stand a few minutes and stir. Add, sugar, salt, melted butter, 1/2 cup cheese, the herbs and 3 cups flour. Mix until well blended and smooth. Then mix in the rest of the flour until you have a smooth ball of dough. Cover the bowl with a towel and let rise at least 45 minutes in a warm place. After it rises about twice its size and beat it down, divide in half to make 2 loaves.
Grease and flour 2 loaf pans----mine are approximately 5 x 9 metal pans. Put the bread dough into the pans and let the dough rise again for about 15 minutes while the oven heats up to 375 degrees. Sprinkle just a bit more cheese across the tops of the loaves and bake for 55 minutes.
Posted on 2/5/19 at 5:13 am to NOLATiger71
Try reducing the yeast in that recipe by 1/2 to 2/3, and let the dough rise longer until it doubles. Less yeast, longer rising equal better/more nuanced flavor.
Posted on 2/5/19 at 7:47 am to hungryone
Definitely seems like too much yeast in that recipe.
Posted on 2/5/19 at 9:07 am to KosmoCramer
Too much yeast certainly seems right. Two packages of yeast should do at least 6 cups of flour, maybe 7.
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