What did I cook this weekend.....

[schematix]

After 10 days my home grown sourdough starter finally had enough lift to raise up a loaf of bread. Last attempt on Xmas morning yielded a hockey puck.

View attachment ImageUploadedByHome Brew1451351039.175411.jpg

Unfortunately I screwed up and over cooked it, but that just means I'm making another one tonight to bake tomorrow.

 

[Elkobrewer]

Homemade sourdough can it get any better. Looks tasty

 

[cpa4ny]

After 10 days my home grown sourdough starter finally had enough lift to raise up a loaf of bread. Last attempt on Xmas morning yielded a hockey puck.

View attachment 325893

Unfortunately I screwed up and over cooked it, but that just means I'm making another one tonight to bake tomorrow.

Any secrets to achieving such lovely air cavities in the bread? I took multiple stabs at baking, however I could never get those.

 

[brewbama]

Rib Roast, Roasted Carrots, and Potato Gratin

 

[Gavin C]

Skillfully crafted succulence

When are we going to see the inside of that beef. Come on man, get with the program.

 

[schematix]

Any secrets to achieving such lovely air cavities in the bread? I took multiple stabs at baking, however I could never get those.

Sometimes its hit or miss. Seems to be based on a lot of things. However, there is definitely a correlation between high hydration, minimal kneading with stretch an folds, and getting large irregular crumb structure.

This loaf was a dirt simple 78% hydration loaf made with KA AP. Something like:
200g KA AP
140g active starter (100% hydration)
140g water
5.40g salt.

Mixed to combined. Kneaded about 2 minutes. Stuck in the fridge overnight. Took it out this morning and put it into oven w/ light on (about 78F) and let it warm up for an hour. Then did 2 stretch and folds (*this is the secret if there was one) at 30 min intervals. Then threw it onto parchment and let it rise for another 5 hours or so. The dough is on the edge of being a batter and is so sticky you really can't touch it. I use oiled dough dividers to shape and move it.

Baked at 450F for 10 mins, followed by another 30 at 400, followed by another hour at 400F with the door open. The last hour was supposed to be a cool down but on accident i left the oven on and it dried the hell out of the crust.

 

[paulthenurse]

That pie looks amazing. We going to see the money-shot when you cut into this bad boy.

As requested...
View attachment ImageUploadedByHome Brew1451356513.636688.jpg

 

[Gavin C]

As requested...
View attachment 325910

That is a thing of beauty right there.

 

[ChefRex]

30 hour top round roast, horrible cut unless it gets the water bath. Came out great!
Smashed potatoes, sprouts,shrooms and sourdough= HappyView attachment ImageUploadedByHome Brew1451358038.369058.jpgView attachment ImageUploadedByHome Brew1451358055.298828.jpg

 

[paulthenurse]

That is a thing of beauty right there.

Smoked turkey goodness. SWMBO asked where the veggies were. While onions would have been fine anything else would have been a travesty.

 

[Cheesy_Goodness]

After 10 days my home grown sourdough starter finally had enough lift to raise up a loaf of bread. Last attempt on Xmas morning yielded a hockey puck.

View attachment 325893

Unfortunately I screwed up and over cooked it, but that just means I'm making another one tonight to bake tomorrow.

Looks good!
Just in case you haven't seen this pig yet...https://www.homebrewtalk.com/showthread.php?t=457601
aka "the thread where ChefRex makes everyone feel terribly inadequate at all forms of breadry."

 

[schematix]

Looks good!
Just in case you haven't seen this pig yet...https://www.homebrewtalk.com/showthread.php?t=457601
aka "the thread where ChefRex makes everyone feel terribly inadequate at all forms of breadry."

Fair to say if he had a bakery within 10 minutes of me I wouldn't even bother with this little experiment.

Beautiful work ChefRex!

 

[cpa4ny]

Sometimes its hit or miss. Seems to be based on a lot of things. However, there is definitely a correlation between high hydration, minimal kneading with stretch an folds, and getting large irregular crumb structure.

This loaf was a dirt simple 78% hydration loaf made with KA AP. Something like:
200g KA AP
140g active starter (100% hydration)
140g water
5.40g salt.

Mixed to combined. Kneaded about 2 minutes. Stuck in the fridge overnight. Took it out this morning and put it into oven w/ light on (about 78F) and let it warm up for an hour. Then did 2 stretch and folds (*this is the secret if there was one) at 30 min intervals. Then threw it onto parchment and let it rise for another 5 hours or so. The dough is on the edge of being a batter and is so sticky you really can't touch it. I use oiled dough dividers to shape and move it.

Baked at 450F for 10 mins, followed by another 30 at 400, followed by another hour at 400F with the door open. The last hour was supposed to be a cool down but on accident i left the oven on and it dried the hell out of the crust.

Thanks very much for the detailed response; will give it a shot

 

[gratus fermentatio]

As requested...
View attachment 325910

That's a mighty tasty looking pie!
Regards, GF.

 

[Melana]

As requested...
View attachment 325910

Did I miss my invite again?

 

[banesong]

Sure. Its this recipe with a little extra black pepper and shallots...

http://www.abeautifulmess.com/2013/04/simple-asparagus-soup.html

Thanks! Always looking for good dairy free options.

 

[DrunkleJon]

30 hour top round roast, horrible cut unless it gets the water bath. Came out great!
Smashed potatoes, sprouts,shrooms and sourdough= HappyView attachment 325919View attachment 325920

Doesnt have to be purdy to be tasty. But that looks cooked perfectly.

 

[paulthenurse]

Did I miss my invite again?

I would feel bad asking you over and not sharing.

I'd do it but I'd feel bad about it.

 

[Melana]

I would feel bad asking you over and not sharing.

I'd do it but I'd feel bad about it.

You make a terrible liar.

 

[ChefRex]

Doesnt have to be purdy to be tasty. But that looks cooked perfectly.

No I mention cut on meat, extremely lean with a lot of connective tissue, in other words tough, sous vide is great!

 

[BGBC]

Sometimes its hit or miss. Seems to be based on a lot of things. However, there is definitely a correlation between high hydration, minimal kneading with stretch an folds, and getting large irregular crumb structure.

This loaf was a dirt simple 78% hydration loaf made with KA AP. Something like:
200g KA AP
140g active starter (100% hydration)
140g water
5.40g salt.

Mixed to combined. Kneaded about 2 minutes. Stuck in the fridge overnight. Took it out this morning and put it into oven w/ light on (about 78F) and let it warm up for an hour. Then did 2 stretch and folds (*this is the secret if there was one) at 30 min intervals. Then threw it onto parchment and let it rise for another 5 hours or so. The dough is on the edge of being a batter and is so sticky you really can't touch it. I use oiled dough dividers to shape and move it.

Baked at 450F for 10 mins, followed by another 30 at 400, followed by another hour at 400F with the door open. The last hour was supposed to be a cool down but on accident i left the oven on and it dried the hell out of the crust.

Thanks very much for the detailed response; will give it a shot

I wet my hands for the folding/kneading with high hydration doughs, but flour them while shaping.

The water definitely helps with handling.

 

[schematix]

I wet my hands for the folding/kneading with high hydration doughs, but flour them while shaping.

The water definitely helps with handling.

I'll have to try the water tip next time.

I tried using oiled everything today... oiled dough scrapers, fingers, board... was much easier than just using flour since it gets absorbed within seconds.

Just pulled the latest incarnation from the oven about an hour ago. Hopefully i'll have some bread porn to post in an hour or two.

 

[schematix]

Totally ruined my dinner appetite for tonight! Just killed half the loaf with cheese and butter.

View attachment ImageUploadedByHome Brew1451431056.008944.jpgView attachment ImageUploadedByHome Brew1451431067.911945.jpgView attachment ImageUploadedByHome Brew1451431174.199924.jpg

 

[slym2none]

I would feel bad asking you over and not sharing.

I'd do it but I'd feel bad about it.

You make a terrible liar.

[ame]https://www.youtube.com/watch?v=aE9BpegPl1A[/ame]

 

[Remmy]

View attachment ImageUploadedByHome Brew1451434848.735061.jpg

 

[cpa4ny]

Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein

 

[podz]

Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein

That looks really nice!

Hint: you don't use fish knives when the fish have no bones.

 

[ChefRex]

Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein

I'd hit that!

 

[cpa4ny]

That looks really nice!

Hint: you don't use fish knives when the fish have no bones.

It surely helps to pick up last bits of salad goodness though

 

[Staestc]

Daughter and her husband took care of the dogs while we were playing in Hot Springs AR, so I fixed fillets for them for dinner with a spinach salad with toasted almonds and the obligatory baked tater. The bacon on the salad and taters is a peppered bacon. The sauce on the steak is a Gorgonzola cream sauce.
View attachment ImageUploadedByHome Brew1451493554.173546.jpg