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/ck/ - Food & Cooking

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File: 638 KB, 1536x2048, 9:9 1-2-3 experiment Øland.jpg [View same] [iqdb] [saucenao] [google]
11183795 No.11183795 [Reply] [Original]

so, how was everyone's sourdough sunday?

>> No.11183823
File: 453 KB, 1536x2048, 9:9 1-2-3 experiment Øland crumb.jpg [View same] [iqdb] [saucenao] [google]
11183823

>>11183795
i'm usually way more precious about my sourdough but i tried out the 1-2-3 method using 1/3 danish Oland flour and it's honestly not bad. it's less hydrated than i'm used to, and i probably should have autolysed longer, but all in all a very good loaf. the long cold final proof added a lot of tangy flavor.

>> No.11183826
File: 2.60 MB, 1836x3264, 15365519563722071074845.jpg [View same] [iqdb] [saucenao] [google]
11183826

>>11183795
I used dry yeast. Could be improved.

>> No.11183832

>>11183826
your shaping isn't bad at all! looks like you used a ton of rye or other whole wheat flour?

>> No.11183868

>>11183832
Yep, whole wheat and seeds (sunflower, flax, and some of TJ's Everything but the Bagel).
First time making bread at all. It tastes amazing, but it's dense af. I think I may have worked it too much? I don't have a stand mixer so I kneaded it by hand.

>> No.11183937

>>11183868
oh wow, that's your first loaf? that's awesome, dude!

a few pointers for the future — 100% whole wheat usually leads to very dense bread. next time, try using half and half bread flour and whole wheat. also, it's better to take a long time to let the dough rises, as opposed to over-kneading it and trying to rush it. time is an ingredient when making bread! also, if you can incorporate steam into your oven while the bread bakes, that's a huge thing you can do to improve your bread (a cast iron skillet, preheated underneath your baking stone works, just toss some hot water into the hot skillet after you put your bread in. be careful of steam burns, though!)

also, as hard as this sounds, you've gotta let your bread cool almost completely before slicing it.

>> No.11183953
File: 264 KB, 1456x1941, 4:30 red fife.jpg [View same] [iqdb] [saucenao] [google]
11183953

>>11183868
>>11183937
if you own a dutch oven, you can make some seriously incredible bread. google "no knead whole wheat bread" and you'll find tons of recipes!

(pic related is a 50% red fife whole wheat loaf i made a while back)

>> No.11184199

>>11183937
I used an NYT recipe, so that pointed me in the right direction. I used 170g bread flour for the starter and 250g ww.
Thanks for the tips!

>> No.11184455
File: 2.71 MB, 4000x3000, phil's awesome bread.jpg [View same] [iqdb] [saucenao] [google]
11184455

>>11183953
>if you own a dutch oven, you can make some seriously incredible bread
I like the no-knead variety myself. But yeah. Dutch ovens rule.

>> No.11184466

>>11184455
how do i get crust like that, good fucking lord

>> No.11184957
File: 205 KB, 766x767, 11:5 sourdough sunday.jpg [View same] [iqdb] [saucenao] [google]
11184957

>>11184199
good luck!

>>11184466
not the person you're responding to, but the key is baking it covered in a dutch oven for the first part of the bake, and then uncovering it and letting it brown a bit

>> No.11185092
File: 863 KB, 2560x1440, 20180909_175635.jpg [View same] [iqdb] [saucenao] [google]
11185092

>>11183795
I started a starter the other day, hopefully by next weekend I'll be able to make something with it

>> No.11185106
File: 3.10 MB, 3072x4096, IMG_20180909_171615514.jpg [View same] [iqdb] [saucenao] [google]
11185106

>>11183953
I did the no knead thing and it requires too much planning unless you're baking daily. I just do 2 45 min rises, fold a few times in between and then a 30 min rise in my Dutch oven prior to baking. Pic related.

>> No.11185120
File: 25 KB, 418x475, 1536209723757.jpg [View same] [iqdb] [saucenao] [google]
11185120

>>11183795
Maybe don't leave it out like a retard and you won't grow mold on it

>> No.11185263

>>11183823
Precious?

>> No.11185301

>>11185263
Precise you knob

>> No.11185317

>>11185120
low quality bait

>>>/tv/

>> No.11185561

I'm heading into the bakery in a bit to mix all the preferments for tonight's production. I'll see if I can get some pictures to show y'all what that's like.

>> No.11186061
File: 1.84 MB, 3264x1836, 20180910_150908_HDR.jpg [View same] [iqdb] [saucenao] [google]
11186061

>>11185561

Didn't get any pictures along the way but here's the wall of starter/poolish for tonight's production. That'll make about 318 loaves of sourdough and a few dozen loaves of ciabatta.

>> No.11186469

>>11186061
>there's enough for all of us

>> No.11186537
File: 180 KB, 500x522, enough-for-everyone-even-dont-me-worry-theres-plenty-dont-15863304.png [View same] [iqdb] [saucenao] [google]
11186537

>>11186469

>> No.11186812

>>11185092
lookin' good!

>>11185106
eh, it does take time but it's all passive time. to each their own!

>>11186061
good to see you, baker!

>> No.11186957
File: 1.04 MB, 761x909, comm1.png [View same] [iqdb] [saucenao] [google]
11186957

>>11186537

>> No.11187007
File: 1.12 MB, 2576x1932, 20180304_183906.jpg [View same] [iqdb] [saucenao] [google]
11187007

>>11186061
Hey baker, thx for stopping by! Do you ever do sourdough pizza doughs? I've been doing one with 1.5 cup starter, 1 cup water, 1.75 cups "00" flour, a splash of olive oil, 1 tsp salt, knead for 8 minutes, form tight ball, place in oiled bowl covered with saran wrap and refrigerate for 48-72 hours. Has a nice texture and flavor with some irregular large pockets, but I'd like to get more of the larger pockets. Any ideas? Pic is a shitty crumb shot of one of them.

>> No.11187014

>>11187007
*1.5 cups starter should read .5 cups. Sorry, too much beer tonight.

>> No.11187432
File: 1.13 MB, 2448x3264, sourdough focaccia crumb.jpg [View same] [iqdb] [saucenao] [google]
11187432

>>11187007
not the baker, but are you in the US? if so, where do you get your type 00 flour?

it's best to use a scale to weigh your bread ingredients if you can (i got a $10 digital scale off amazon and it has totally changed my baking.

i've only made sourdough pizza twice, but i treated it like my focaccia — i didn't knead, but did stretch and folds instead during a long bulk ferment before fridging it overnight and then baking the next day.

>> No.11187523
File: 3.56 MB, 4032x3024, 20180910_142703.jpg [View same] [iqdb] [saucenao] [google]
11187523

>>11183795
Mine turned out good. Nothing crazy just good fresh bread.

>> No.11187528

>>11187523
nice! nothing's better than freshly baked bread with some good butter or olive oil!

>> No.11187663

>>11187432
I'm in the US and get the "00" from an italian deli/grocer. Kind of pricey at $10 for 5 lbs but I use it for homemade pasta and pizza and believe it makes a difference since I've made the same recipes with AP and they're not as good.

>> No.11187668

>>11187663
there's a great italian deli a few blocks from me, i'll check it out and see if they've got the 00 flour! sounds like it'd be totally worth the expense.

>> No.11187743

>>11187528
Thanks! The round one has garlic and rosemary from my yard, it's one of my favorite things to eat.

>> No.11187767

>>11187743
i've made garlic and rosemary focaccia and i loved it!

>> No.11187770

>>11187007

I have. I've found success in the 30-40% starter range (although that's with a hard starter) and about 72% hydration. Don't knead, just stretch and fold during the bulk ferment like the other anon said. Then form into tight balls and refrigerate for up to three or four days. I think they come out best at 2 days.

>> No.11188593

So who here uses yeast from their vagina for their bread ?