- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Making Artisanal Bread
Posted on 4/9/20 at 12:26 pm to Knuckle Checker
Posted on 4/9/20 at 12:26 pm to Knuckle Checker
Yes, feeding schedule is fine. I do 1/3 cup flour and 1/3 cup water. While that blog is annoyingly full of decorative pics that convey little info, the blogger is pulling her info from an excellent source: the Tartine bread cookbook. Go to the primary source and you’ll learn lots.
Unheated pots work fine. Yes, just put the loaf on parchment into the pot, pop on the lid, and stick it in the oven. Remove the lid after 30 mins as usual. You might need to go 5 mins more, but every oven is different. Peek (thru oven window) and check on browning.
Leave it in until it’s the color you prefer. Browning is flavor, so don’t be afraid to let it get nicely colored. It should NOT be pale.
I used to bake 3-4 boules in cast iron per batch, doing about 15-18 boules at a time, for weekly sale. All that heaving of cast iron in and out of my range (not a wall oven) is hell on the lower back. So now that I’m only baking for myself again, I use a lightweight, enameled steel GraniteWare turkey roaster. It also does not require preheating, seals in steam, isn’t heavy, and it is oblong....so I can fit batards and short baguettes, not just boules into it.
Unheated pots work fine. Yes, just put the loaf on parchment into the pot, pop on the lid, and stick it in the oven. Remove the lid after 30 mins as usual. You might need to go 5 mins more, but every oven is different. Peek (thru oven window) and check on browning.
Leave it in until it’s the color you prefer. Browning is flavor, so don’t be afraid to let it get nicely colored. It should NOT be pale.
I used to bake 3-4 boules in cast iron per batch, doing about 15-18 boules at a time, for weekly sale. All that heaving of cast iron in and out of my range (not a wall oven) is hell on the lower back. So now that I’m only baking for myself again, I use a lightweight, enameled steel GraniteWare turkey roaster. It also does not require preheating, seals in steam, isn’t heavy, and it is oblong....so I can fit batards and short baguettes, not just boules into it.
This post was edited on 4/9/20 at 12:43 pm
2
Posted on 4/9/20 at 1:32 pm to hungryone
I was concerned about heating my cheap enameled cast iron empty. This just eased my probably unnecessary fear.
Posted on 4/9/20 at 4:46 pm to Knuckle Checker
Can't find wheat or rye flour anywhere, including online. Unless you want to buy 50 lbs of it.
I'm on day 5 of making my starter, guess it's going to be an all purpose flour loaf.
I'm on day 5 of making my starter, guess it's going to be an all purpose flour loaf.
Posted on 4/9/20 at 4:50 pm to heatom2
You can buy 50 lbs at Koerner on Jeff Highway in old Jefferson, right by the Huey P bridge. Can pay online and they will deliver to your car curbside. $18. Share with friends and neighbors. 50 lbs fits in two 22 quart Cambro containers.
Posted on 4/9/20 at 4:51 pm to hungryone
Also, Bellegarde bakery is still milling flour and selling online for shipment.
Posted on 4/9/20 at 4:52 pm to hungryone
quote:
hungryone
ETA: Bellegarde is listing all their flours as sold out.
This post was edited on 4/9/20 at 4:54 pm
Posted on 4/10/20 at 11:06 am to hungryone
I actually tried to stuff these with ground beef and cheese... didn't come out as planned. The cross-section crumb shot is comical
This post was edited on 4/10/20 at 11:09 am
Posted on 4/10/20 at 12:00 pm to BlackCoffeeKid
Loaf #5
Successful loaf #2
Successful loaf #2
This post was edited on 4/10/20 at 12:15 pm
Posted on 4/10/20 at 12:30 pm to BlackCoffeeKid
I love a good stuffed bread, but a lean peasant style high hydration dough won’t stand up to the fillings. You need a poofier, tougher dough enriched with some eggs. Try a challah dough, and these two tricks: underfill, and invert them before baking. IOW, proof with one side up, then gently flip over just before they go in the oven. Thus, the loftier part that has risen above the filling will now be on the underside, and the formerly compressed underside will be free to floof up in the hot oven.
Or, bake your favorite lean bread shape, let it cool. Make a slit, pull out some of the crumb, stuff w meat and cheese, then stick it back in the oven until warmed/cheese melted. It will be extra crispy this way.
Overly filled breads always end up like calzone....pretty flat beneath the fillings unless you are tweaking the dough hard with high gluten flour, dough conditioners, etc.
Or, bake your favorite lean bread shape, let it cool. Make a slit, pull out some of the crumb, stuff w meat and cheese, then stick it back in the oven until warmed/cheese melted. It will be extra crispy this way.
Overly filled breads always end up like calzone....pretty flat beneath the fillings unless you are tweaking the dough hard with high gluten flour, dough conditioners, etc.
Posted on 4/11/20 at 9:57 am to hungryone
So I am trying to save my bread flour for actually baking bread. Can I use AP flour to feed my sourdough starter instead?
Posted on 4/11/20 at 11:18 am to tewino
Of course you can feed your starter with AP. There is no point in using bread flour to feed it. Your starter is a small component of your dough recipe—using a lower protein flour for just the starter is not going to have a major impact on the loaf.
Also, I encourage you to try AP, or part AP, for recipes calling for bread flour. It just isn’t necessary for most bread types.
Also, I encourage you to try AP, or part AP, for recipes calling for bread flour. It just isn’t necessary for most bread types.
Posted on 4/11/20 at 2:58 pm to hungryone
Day 7 of starter building. She won't double. I'm feeding it twice a day and I'm getting decent bubbling and a tangy smell but it does not increase in volume. I've read that it can take longer than 7 days so I shall continue forth.
But I'm not happy about it.
But I'm not happy about it.
Posted on 4/11/20 at 3:07 pm to heatom2
Feed it with pineapple juice and water on the next feeding. And read this: Deborah Wink pineapple juice solution
Posted on 4/11/20 at 11:15 pm to heatom2
Give it time. Mine took about 2 weeks before it started rising. After a month it was very predictable. Now I store in the fridge and feed it once a week and she’s as strong as ever!
Posted on 4/12/20 at 12:10 pm to BugAC
Made pizza dough from the sourdough starter discard. Did my own rendition of the Katie’s Breakfast Pizza
I need to get a pizza stone and roll it thinner but it was damn tasty
Pizza Dough Recipe
I need to get a pizza stone and roll it thinner but it was damn tasty
Pizza Dough Recipe
This post was edited on 4/12/20 at 1:19 pm
Posted on 4/12/20 at 12:35 pm to mylsuhat
Is that Pineapple hat? 
ETA: Correction, looks like taters.
ETA: Correction, looks like taters.
This post was edited on 4/12/20 at 12:36 pm
Posted on 4/12/20 at 2:51 pm to mylsuhat
Buddy that looks great!! l just started a stater this morning. I want to make Pretzles and Pizza with the left overs.
Posted on 4/14/20 at 6:10 pm to hungryone
Made sourdough baguettes today, using an Eric Kayser recipe spiked with a little commercial yeast. Gorgeous results with a very open crumb and nice gently sour flavor. Three baguettes fit side by side in my granite ware covered turkey roaster.
Posted on 4/14/20 at 7:31 pm to hungryone
quote:
using an Eric Kayser recipe
Was lucky enough to be able to enjoy a Kayser baguette last summer while in Paris.
I ate it while sitting outside a cafe, drinking an espresso, while smoking a hand-rolled cigarette.
I don't even smoke, but it may have been the highlight of my trip
Page 8 of 13
Popular
Back to top
Follow TigerDroppings for LSU Football News