Homemade Bread Thread

[BGBC]

Chocolate chocolate chunk with fresh cranberries. Used the sourdough starter, but just gave it a quick proof to keep it a little sweeter.
View attachment ImageUploadedByHome Brew1452398052.134470.jpg
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[ChefRex]

Chocolate chocolate chunk with fresh cranberries. Used the sourdough starter, but just gave it a quick proof to keep it a little sweeter.
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I'll be there in a few, I forget what exit?

 

[BGBC]

I'll be there in a few, I forget what exit?

Last one before the tunnel, got plenty to share.

Kneading and forming this one was kind of annoying with all the chunks popping out constantly, but it worked out in the end.

 

[zmanzorro]

Chocolate chocolate chunk with fresh cranberries. Used the sourdough starter, but just gave it a quick proof to keep it a little sweeter.
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When did you add in the cranberries?

 

[BGBC]

When did you add in the cranberries?

Was using the tartine method (stretch and fold), added chocolate and cranberries after the first fold.

 

[Chrisl77]

Made to loafs today. left is a sourdough rye and right is a sourdough wheat.

 

[CTS]

Looking good!! My Starter should be ready Wednesday for my first attempt of sourdough bread!!

 

[Chrisl77]

Ya I got ambitious I have 2 starters that I have been keeping alive. One wheat and one rye.

 

[CTS]

Well we will see. My starter today was very watery compared to the other day. Think I had it in too warm of a place. Will have to see how it is tomorrow.

On a side note, what should it smell like? Mine has a really really sour smell. Seems like a dumb question for a sourdough starter. Haha

 

[Chrisl77]

if its watery next time you feed it use a little less water or a little more flour. Sour smell is good.

 

[ChefRex]

Well we will see. My starter today was very watery compared to the other day. Think I had it in too warm of a place. Will have to see how it is tomorrow.

On a side note, what should it smell like? Mine has a really really sour smell. Seems like a dumb question for a sourdough starter. Haha

Just took this picture for you, sitting for a week, always gets a layer of liquid on it, normal!
Enjoy. View attachment ImageUploadedByHome Brew1452486919.137382.jpg

 

[CTS]

Just took this picture for you, sitting for a week, always gets a layer of liquid on it, normal!
Enjoy. View attachment 329267

Thanks! Ya that is way more liquid then i have on mine. The starter itself seems to be very runny now and not bubbly and airy like if was after the first 48 hrs of making it. I have been feeding it every 24 hrs now and it seems like its getting worse. It also doubled in size the first 48hrs and has not since.

I tried the water test to see if it floated and has just sunk to the bottom.

 

[ChefRex]

Water test?

What type of water are using in your starter? I have always used distilled, read that somewhere years ago and stuck with it.

 

[BGBC]

Thanks! Ya that is way more liquid then i have on mine. The starter itself seems to be very runny now and not bubbly and airy like if was after the first 48 hrs of making it. I have been feeding it every 24 hrs now and it seems like its getting worse. It also doubled in size the first 48hrs and has not since.



I tried the water test to see if it floated and has just sunk to the bottom.

If it's runny, you need a higher percentage of flour in your feedings. Also probably why it's not passing that water/float test since it's not holding as much air in the starter.

Probably still fine to use in bread tho, doubt it died in the last day or so.

 

[CTS]

I am using distilled water. I found the below video on how to make a starter and in it he states a water test by taking a spoonful of the starter and placing it in some room temperature water. If it sinks its not ready to bake with and if it floats it is ready to bake with.

[ame]https://www.youtube.com/watch?v=5F86r7ByDFM[/ame]

 

[CTS]

If it's runny, you need a higher percentage of flour in your feedings. Also probably why it's not passing that water/float test since it's not holding as much air in the starter.

Probably still fine to use in bread tho, doubt it died in the last day or so.

Well maybe i will give it a try anyways and see what happens. I am feeding the starter the following;

250g water
125g bread flour
125g whole wheat flour.

 

[BGBC]

Go for it. I dont usually do the float test anymore but did this weekend. Didn't pass. Bread still rose.

Those proportions should be good, but you'll get to a point where it's more by feel eventually.

 

[ChefRex]

I never bought into having to feed it every week,unless I sits for a very long time, it's pull it out, feed it and let it sit overnight, good to go.

 

[BGBC]

I never bought into having to feed it every week,unless I sits for a very long time, it's pull it out, feed it and let it sit overnight, good to go.

Every week? Don't you know it requires daily care:

http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/30/the-sourdough-hotel-cultural-centre

 

[rlmiller10]

Every week? Don't you know it requires daily care:

http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/30/the-sourdough-hotel-cultural-centre

I have let mine sit in the fridge for months totally neglected. It gets dark, sport of black on top. But add some water and flour, sit it on the counter for a couple of days and it is back and good to go. It is now 15 years old.

I like to keep the jar I keep in the fridge a little on the runny side, and yes, it gets a layer of liquid on top if it sits for a few days. Then when I use it I pour some out and add flour and water to a slightly firmer consistency. That is used in the bread or waffles. The "mother" jar I add to as well and after leaving over night put back in the fridge.

My tried and true sour dough recipe is

250 gm starter
180 gm flour
175 gm water (I just use tap water)

stir and let sit over night

Next day add
300 gm flour
30 gm honey
1.5 tsp salt
about 70 gm water.

That water will vary depending on how "wet" my starter was. I use a kitchen aide to knead the dough and if it does not stick to the sides for the first 5 minutes I add more water until it does. After about 5 min of kneading it will start to pull away from the sides. This makes a very wet dough that has a lot of oven pop which gives a crust with lots of cracks and crevices with crispy edges.

 

[CTS]

Well my first attempt at sourdough was a success. Bread is very dense and didn't rise that much, but still is tasty!!!

 

[CTS]

Forgot the pictures...

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[BGBC]

Well my first attempt at sourdough was a success. Bread is very dense and didn't rise that much, but still is tasty!!!

Crust looks good. Interesting crumb shot, I'm not experienced enough to troubleshoot why there would be a couple huge pockets like that while the rest looks pretty dense.

 

[zmanzorro]

Crust looks good. Interesting crumb shot, I'm not experienced enough to troubleshoot why there would be a couple huge pockets like that while the rest looks pretty dense.

My guess is that the yeast wasn't evenly mixed in, so it only gave off CO2 in only a few places.

 

[BGBC]

Thought about that, but kneading it for more than a couple seconds should distribute yeast more than that, especially a wet sourdough starter

 

[CTS]

Almost certain the yeast was mixed in properly as i added the water and starter first mixing them together, then added the remaining ingredients.

 

[StonesBally]

Could just be the starter was not active enough yet.

 

[ChefRex]

Forgot the pictures...

Belive me, when I started it took a while to get it tuned, keep it up you'll get there

 

[Kblandfo]

Thanks to BGBC for the sour starter. I have had it for a few months and have done pizza crusts and pancakes. The deal was I had to share my first to bread pics.

Here is the first, forgot to score it. Made 3 days ago in a cast iron dutch oven.

The second made yesterday on a pizza stone.

 

[BGBC]

Looks good, glad it's working for you. Say hello for me.

Liking the results so far?

 

[CTS]

Belive me, when I started it took a while to get it tuned, keep it up you'll get there

Ya I'm sure it will all come together eventually. Best part is its just like beer making...no matter the results, odds are it's still edible.

 

[TexasDroughtBrewery]

My latest loafs.

 

[ericbw]

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Making bagels this morning. Overnight bulk ferment.

 

[zmanzorro]

Working on a cranberry orange peel white bread today.

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[ericbw]

Aaaaaand.... success! Sesame, onion & sea salt, plain, and errythang bagels. Bulk fermented overnight in the fridge. This is pretty easy, although we need to work on shaping them better.

View attachment ImageUploadedByHome Brew1452970159.111339.jpg

 

[ChefRex]

Aaaaaand.... success! Sesame, onion & sea salt, plain, and errythang bagels. Bulk fermented overnight in the fridge. This is pretty easy, although we need to work on shaping them better.

View attachment 330503

In this video they show him shaping, been a looong time since I've done bagels, need to

https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch

 

[zmanzorro]

And now done:

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[ericbw]

In this video they show him shaping, been a looong time since I've done bagels, need to

https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch

They make it look so easy :-(

 

[CTS]

In this video they show him shaping, been a looong time since I've done bagels, need to

https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch

I just spent a very long time on that website!!

 

[ChefRex]

I just spent a very long time on that website!!

Yes! That and Food52 are my go tos lately
http://food52.com/recipes/search?cat=entrees,winter&page=35