Homemade Bread Thread

[Hoppy2bmerry]

Had to google levito madre, seems interesting but did not see anything about bungee cords. Are you trying to keep it warm or keep a lid on?

This is a training step, “anaerobic fermentation”. It’s wrapped in cling film under all this, wrapping and trussing it keeps the expansion to a minimum. Honestly I’m not sure of the science behind it, yet, I’m just following the process as best I can. With a strong starter and proper strong flour my results should be much better.

Demonstration:

 

[Dimax]

IYKYK.
View attachment 873298

Training the levito madre for panettone. A process I didn’t know how to do last Christmas.

: )

 

[Hoppy2bmerry]

Yeasted milk and honey dinner rolls.

 

[bailey mountain brewer]

Well I had to learn a few things with this bread, sweet stiff starter was a little different but got it to work. These are sweet sourdough braids, I've never done much baking til sourdough came into my life so this was a fun one to learn.

 

[Hoppy2bmerry]

You did a fine job braiding! They look delicious.

 

[bailey mountain brewer]

You did a fine job braiding! They look delicious.

Thanks! For quite some time I was a single dad, just me and my daughter for several years before I met my current wife so that's where I got my braiding skills.

 

[Hoppy2bmerry]

Sourdough rye with ground caraway.

 

[bailey mountain brewer]

Sourdough sandwich loaf for blt's this has become a somewhat regular for us and the rest of the loaf get used throughout the week.

 

[Oldskewl]

I need to give sourdough sandwich bread a try. I've done many, many artisan loaves. Your loaf turned out nice.

 

[bailey mountain brewer]

I need to give sourdough sandwich bread a try. I've done many, many artisan loaves. Your loaf turned out nice.

Thanks, it's pretty simple, standard sourdough recipe, I use a slightly larger then standard loaf pan, a 1.5lb pan by usa pan, it's 5"x10"x3" or I'd assume a Pullman pan would do the job. 100g starter, 10g salt, 430g water, 512g bread flour. Mix, stretch and fold, rise, fridge overnight in loaf pan, take out of fridge a few hours ahead of baking so it rises to about the top of pan, and bake at 425 for 20min then 375 for 20 ish minutes til done.. I'll put some olive oil on top of loaf and sometimes a little garlic powder or poppy seed or whatever. I grease my pan with butter before shaping and dropping the dough in.

 

[Oldskewl]

Thank you for the recipe! I assume you bake covered for the first half? I see some people invert another bread pan on top. I will give it a try when things slow down some. I have not used my starter in about a month. Been out of town almost every week-end here lately. Doesn't leave much time for baking.

 

[bailey mountain brewer]

I don't for this loaf. I do in my Dutch oven for standard sourdough loaves.. coating it with oil keeps the top from getting to dark and dropping the temp after the first 20 minutes as well.

 

[Hoppy2bmerry]

Sourdough soft sandwich loaf - 50% spelt and about 50% milk. My dental work has a crack and I’m doing soft only foods. It doesn’t get worse before I can see the dentist next week.

 

[Oldskewl]

First time making sourdough bread in a loaf pan. Turned out good. I covered with another loaf pan for 25 minutes and then uncovered for 20 minutes. Forgot to take a pic of the crumb. Very forgiving method. I feel I may have over-fermented a bit. Still turned out good.

 

[bailey mountain brewer]

Sourdough grilled cheeses, this loaf was bread flour, whole wheat flour, and rye flour. Pepper jack cheese.. mmm

 

[Pennine]

2nd attempt at a sour dough loaf for me. I did the leave in the fridge overnight. The first one was way too dense I am hoping this one is not.

 

[bailey mountain brewer]

I've been working on my sourdough rye loaf, I kinda rushed this one, so I didn't get the oven spring I hoped for, however I did find the ratio of rye flour to bread flour that I think I might settle on. This one I did 350g bread flour to 150g rye flour and it had good rye flavor but wasn't a rye spice bomb. It was a little dense but again I was on a timetable and it didn't bulk ferment as long as it should have, next time I will be on the doughs timeline, not mine haha.. it was real sticky too so I've gotta learn how to handle it with the extra rye. Happy with it but room to improve. I made hot pastrami and swiss sandwiches with it, the pastrami and Russian dressing were homemade as well.

 

[Hoppy2bmerry]

Rosemary olive sourdough fresh from the oven has an especially good aroma.

 

[Hoppy2bmerry]

Sourdough 80% organic AP flour and 20% organic rye flour. Potato water, salt and starter of course.

 

[Brockness Monster]

Interesting. I had to look up potato water. Never heard of using it before, though I have heard of using potato starch.

 

[Hoppy2bmerry]

The first time I had read a recipe that called for potato water (water normally thrown out from boiling potatoes) was a Jewish deli rye. It helps make a moist soft crumb (not gummy) and it stays that way for days.

 

[Hoppy2bmerry]

Sourdough 20% whole wheat, this one made with “pasta water”.

 

[Brockness Monster]

Looks tasty, good rise and crumb, and very nice mahogany color to the crust. I have a 75% Whole Wheat recipe that I do on occasion, gets real sour.

What hydration do you use, and what kind of process for baking? I'm using a lodge combo cooker for my Boules, but I would like to do Batards.

 

[bailey mountain brewer]

Threw some whole wheat flour in this one, maybe 20%, turned out good, made sourdough grilled cheeses and homemade roasted tomato bisque with tomatoes from our garden, a combo of red and yellow, hence the light color of the bisque.

 

[Hoppy2bmerry]

Looks tasty, good rise and crumb, and very nice mahogany color to the crust. I have a 75% Whole Wheat recipe that I do on occasion, gets real sour.

What hydration do you use, and what kind of process for baking? I'm using a lodge combo cooker for my Boules, but I would like to do Batards.

Thanks. This was baked cold start method. Cold from the fridge, into a granite ware roaster, into a cold oven. I set the temp for 450F and the timer for 50 minutes. When the time is up I take a temp and see if the probe comes out clean. Most of the time it could use another 5-10 minutes for the bottom the crisp up.
More info: https://foodbodsourdough.com/cold-oven-baking/