There's always next time noseybear
Bread Thread!
- Thread starter The Brew Mentor
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I have a sourdough boule proofing now for a night time bake. This time, I am using KAF bread flour in place of all purpose. About 1/6 of the flour is KAF white whole wheat. I’ll post a photo when it’s done.
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I looked up this "King Arthur No Knead Sourdough" recipe, it calls for diastatic malt powder. Is this the same thing as dry malt extract?
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Nope. It's effectively ground, dehusked malt.
My best yet!
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Lookin good!
have a 50% whole wheat biga loaf proofing with some oats in the proofing bowl. Excited to see how that turns out.
The other loaf is proofing in the fridge for pizza tomorrow.
I think I'm sort of getting the hang of this timing thing down
The other loaf is proofing in the fridge for pizza tomorrow.
I think I'm sort of getting the hang of this timing thing down
Little shorter than I would have liked, but damn tasty
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Nice crumb.
The kitchen stays about 75 degrees day & night this time of year, so a bit hot to leave a biga overnight. Will feed my starter at about 4 AM tomorrow and do the biga at about 9:00. Plan on baking at 7 or 8 in the evening. All unbleached AP for the biga and then whole wheat for the final loaf.
The kitchen stays about 75 degrees day & night this time of year, so a bit hot to leave a biga overnight. Will feed my starter at about 4 AM tomorrow and do the biga at about 9:00. Plan on baking at 7 or 8 in the evening. All unbleached AP for the biga and then whole wheat for the final loaf.
Thanks! Its definitely not as dense as it looks and has a really nice spring to it
I did the same mix for mine, and I'm not quite sure I incorporated the wheat into the biga enough. But there's always next time
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I plan on experimenting with a local mills flour for a couple of loafs tomorrow. https://fowlermill.com/shopping/flours/
I haven't baked in a while with everything going on with the build-out and my recent move.
I think I'm going to bake on my Weber grill to keep the heat outside. Tomorrow in my neck of the woods, it'll be 95°.
Cheers,
Brian
I haven't baked in a while with everything going on with the build-out and my recent move.
I think I'm going to bake on my Weber grill to keep the heat outside. Tomorrow in my neck of the woods, it'll be 95°.
Cheers,
Brian
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The only time we've seen the bottom side of 95 here lately is at night. I'd imagine 95 here in the desert is a lot more comfortable than where you are though. Our humidity has been in the single digits, which makes 100 feel pretty comfortable.
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Yeah, we're running at about 85% humidity!
Maybe that'll help with the crust! ah-ha
;-)
Maybe that'll help with the crust! ah-ha
;-)
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Great idea! Please do a write up Brian! I'm assuming you'll be using a dutch oven in the Weber??
Tried something a little different. Made a biga with 100% white flour, split into thirds. 2 of them went into loaf pans. Baked nicely but stupid me wanted some more color on the top. So on goes the broiler, set a timer for 2 mins. By the time I smell a nicely toasted loaf and get up, I start to smell horrible burning...
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Dam they look the goods too.
I'd still eat them charcoal and all like bob said that'll bind you up boy
.
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Well, things went very different than I expected today.
I used the flour and yeast from the local mill and everything went much quicker than expected.
I made up the dough at about 7:15 this morning and then headed off to church. By the time I got home from church (9 ish), the dough had already doubled! I then gave it a good folding but the dough still felt a little loose and a bit sticky. I went outside to work for a while and when I came back in at 11, the dough had risen over the top of my bowl! At that point, i figured I had better just get it into an oven because it was reacting very quickly. I folded it again to try to stiffen it up a bit and then dumped it out onto a floured counter. I divided and moved it to 2 bowls to proof, turned on the oven to 450° aero-bake and put a cookie sheet on the bottom rack for a moisture pan. At this point I didn't have time to preheat my dutch oven, so i just got 2 loaf pans and a pizza pan ready with an oil wipe and a dusting of flour. Th bread proofed in under 30 minutes, so into the oven it went at about 11:45.
25 minutes later, I shut the oven off because it looked finished on the outside. At 40 minutes total time, I pulled the bread out of the oven. I got a very strange rise on the dough I put on the pizza pan, but it came out fine.
About 1 pm, I sliced 1 of the loafs. The crust is really nice with a good firm skin, and the inside is super soft.
In the end, I made bread. It's not the best looking, but the overall bread may be one of the best I've had!
I'll get some pictures up later.
Cheers,
Brian
I used the flour and yeast from the local mill and everything went much quicker than expected.
I made up the dough at about 7:15 this morning and then headed off to church. By the time I got home from church (9 ish), the dough had already doubled! I then gave it a good folding but the dough still felt a little loose and a bit sticky. I went outside to work for a while and when I came back in at 11, the dough had risen over the top of my bowl! At that point, i figured I had better just get it into an oven because it was reacting very quickly. I folded it again to try to stiffen it up a bit and then dumped it out onto a floured counter. I divided and moved it to 2 bowls to proof, turned on the oven to 450° aero-bake and put a cookie sheet on the bottom rack for a moisture pan. At this point I didn't have time to preheat my dutch oven, so i just got 2 loaf pans and a pizza pan ready with an oil wipe and a dusting of flour. Th bread proofed in under 30 minutes, so into the oven it went at about 11:45.
25 minutes later, I shut the oven off because it looked finished on the outside. At 40 minutes total time, I pulled the bread out of the oven. I got a very strange rise on the dough I put on the pizza pan, but it came out fine.
About 1 pm, I sliced 1 of the loafs. The crust is really nice with a good firm skin, and the inside is super soft.
In the end, I made bread. It's not the best looking, but the overall bread may be one of the best I've had!
I'll get some pictures up later.
Cheers,
Brian
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