Cooking in a Dutch oven at 450 for the first 20 then 400 after. The starter was not quite ready. Another trial tomorrow. I've been through almost a bag of flour this weekend
Cooking in a Dutch oven at 450 for the first 20 then 400 after. The starter was not quite ready. Another trial tomorrow. I've been through almost a bag of flour this weekend
I've yet to try using a dutch oven, been meaning to. Have you used a dutch oven before?
I have some dough going on the back porch for tomorrow.
Sounds like a learning curve, good luckNo, I had not used it before.... It was a Christmas gift from my awesome dad. Today's dough looks a lot better so we will see. Trial number two coming up.
The last loaf I made in the dutch oven. I forgot to turn the heat down when I took the lid off. It got a little toasted on the bottom.
I'm still having issues making bread. It's funny how simple, yet complicated it is. Change one ingredient and walla flat bread. So I'm pretty sure it's the flour I've been using. I thought I'd see what you all have to say. I guess it could be my starter but I have a feeling its fine.
So I bought some all purpose flour to feed my starter. Anyhow I've been attempting to use that to make bread till I can get out to the store. I'm guessing it doesn't have much gluten in it. I kneaded the crap out of it, and the loafs looked great. I did my normal wait for it to double and it never happened. The dough actually seemed over proofed.
I've tried the floating starter trick but have yet to have it work. I use a spoon and slowly try to make it float. It almost does, but it alway falls to the bottom. I'm thinking the hydration level of the starter could have a lot to do with this not working.
Any advice?
Todays loaf, fresh out of the oven,
Better...
That looks amazing. Haven't got that far. Soon though.
Here's my weekend venture. 3 sourdough and now while wheat raisin walnut breakfast sourdough.
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Following the Tartine method. My starter responded beautifully over a week of steady feeding after months of mostly neglect. Easily the best bread I've ever made. The wife, who supposedly hates sourdough, even gives it a thumbs up.
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Two loaves of challah, one sesame and one poppyseed. And from the scraps, a baby everything challah (flax, poppy, sesame seed & salt). This has become an easy go-to recipe in the food processor.
Today was my first time trying sourdough waffles and baguettes. Not the prettiest but everything was tastyView attachment 254953View attachment 254954
Today's loaf,
A batch of pretzels and pretzel rolls
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