Bread Thread!

Discussion in 'General Chit-Chat' started by The Brew Mentor, Jan 20, 2020.

  1. Mase

    Mase Well-Known Member

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    I read that the Rye starter doesn’t rise as much and yields a more dense bread.


    Just doing a simple white sourdough bread. Hopefully the starter is ready by Saturday morning so I can ramp it up for a Sunday bake (along with a brewday of a Belgian Dubbel).

    Day 3 and she’s really starting to take off. A little slower to start as the storage place is in an outside wall and this a little cooler (65ish)

    3DFA44DA-4750-43F9-BFA3-022DED97E699.jpeg
     
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  2. Trialben

    Trialben Well-Known Member

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    I've done rye/white flour breads not straight but i remember them being as you said mase more dense and heavy.

    I'd start off with let's say a 10% rye to white flour mix or wholegrain mix.

    Also I'm sure you've gotta feed your starter a similar mix to what your going to bake before hand to get it used to it.

    These sourdough bakers have different starters for different bread mixes.
     
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  3. Mase

    Mase Well-Known Member

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    Yeah, and I’m not planing on feeding two or three starters or even refrigerating that many I guess you could spin up one for a specific bread, and just use it one time, but seems such a waste not to maintain the colony.
     
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  4. thunderwagn

    thunderwagn Well-Known Member

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    Nice! Your pictures look great. New camera?
     
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  5. Trialben

    Trialben Well-Known Member

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    Nah just havnt had none to drink LOL:D:D
     
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  6. BOB357

    BOB357 Well-Known Member

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    Picked up some whole wheat flour and made up the beginnings of a starter with it and pineapple juice. Since I was in the kitchen, made up a batch of Jalapeño Pickled Eggs. Both should be ready to try out in about a week. Thanks for the links to the starter papers @Trialben.
     
  7. Trialben

    Trialben Well-Known Member

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    No worries mate.
     
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  8. Trialben

    Trialben Well-Known Member

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    #48 Trialben, Jan 26, 2020
    Last edited: Jan 26, 2020
    Baked secon loaf today.
    Same mix as previous but upped moisture to 70%.
    Baked in Webber on pre heated stone but without alfoil under trivet.
    Baked it in a pyrex bowl instead of Dutch oven it won't entirely fit whilst on trivet in the Q.
    20200126_154936.jpg
    Baked 25 covered
    27 uncovered
    Webber sitting about 210~220c
    Burnt bum just a tad.
    Look At that Crumb! Nice big fat air bubbles nice a soft and Moorish.
    This goes great with butter and honey
    Mmmm mmm

    Oh for those wondering what a Pyrex bowl is this is what I'm talking about.
    20200126_161806.jpg
    Its got a lid that sits and seals the top pretty much resembles the bottom but shallower. So I proofed the dough in this bottom section lined with floured tea towel. When your ready to bake get the lid pop it on top then flip the whole thing over. Remove the floured tea towel carefully. Then pop this in the oven with the bottom section now on top it will trap in the steam for the first half of the bake then remove the lid for the final half of the bake.
    Clear as mud...
     
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  9. BOB357

    BOB357 Well-Known Member

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    Nice. I cheat and bake mine in the oven :)
     
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  10. Trialben

    Trialben Well-Known Member

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    Yeah bloody oath I will too when it hits winter here I don't wanna heat the house up any more than it needs to be ATM it's that hot I recon your feet Sweat atm lol!
     
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  11. Mase

    Mase Well-Known Member

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    Looks delish! Butter and honey?! OMG!
     
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  12. Trialben

    Trialben Well-Known Member

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    On freshly baked sourdough bread HEAVEN
     
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  13. Mase

    Mase Well-Known Member

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    Can’t wait. Yeast starter is about 5 days old, won’t be making bread til next weekend. But honey is on the grocery list this week. :D
     
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  14. BOB357

    BOB357 Well-Known Member

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    Yup. I do most of the cooking outdoors during the Summer too.
     
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  15. thunderwagn

    thunderwagn Well-Known Member

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    Well, I took the bait and have a starter... started.
    15800521681883292657596527315028.jpg
     
  16. Mase

    Mase Well-Known Member

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    At a boy!
     
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  17. Ward Chillington

    Ward Chillington Well-Known Member

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    The No Knead Rye that I make is a 1:2 ratio, 1 part rye to 2 whites and that is dense stuff....you are going to have trouble making it rise with much more than that..Oh yeah..and don't forget the caraway!

    I have 2 loaves of it on the rise right now that I did with spent mash and made a double batch of SBG Waffles....the waffles are a at least a 1:1 with some unbleached white and SBG. Today's batch I did a 1 to 1.5 cause I love that grainy taste and I have so darn much of the stuff. I gotta find someone with hungry chickens!

    20200126_112350.jpeg
     
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  18. Mase

    Mase Well-Known Member

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    If you have deer nearby, they’ll gladly take it off your hands. :)
     
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  19. Head First

    Head First Well-Known Member

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    Yup, they can smell a mash a mile away! I'm not much on feeding wildlife but they dig it out of the compost bin if I put it in there, so out on the field it goes.
     
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  20. Trialben

    Trialben Well-Known Member

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    #60 Trialben, Jan 26, 2020
    Last edited: Jan 26, 2020
    My three hens are spoilt that's where my spent mash end up as well as some for the dog of course:).
     
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