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Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions) 70% (350g) KAF bread flour 30% (150g) KAF white whole wheat 30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid. 75% (375g) room temp water, use the soaking liquid for half the water. 3.5% (17.5g) salt. 3.5g instant yeast. 1 tbs (15-20g) honey. Mix flours and water, autolyze (rest) covered at least 15 minutes. With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes. Fold in the oat meal and honey. Bulk rise overnight in fridge, I gave it one more set of folds before bed. Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam. Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam. Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f. Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes. Remove to grid. Let cool at least 1 hour. En guete!
That addition moved me one huge step closer. I don't remember where I saw or read or listened to or wherever I learned it but I was too weary to pour boiling water into my gas oven and this really worked for me.
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
In almost 5 years of making sourdough, I've only gotten an ear once before. Turns out my starter sucked. When it died (broke the jar, got glass in it) I spent 6 weeks trying and failing to make a new one. I still don't know why it wouldn't work, but I ordered one from King Arthur, and it's healthy and functional. I was worried about fermenting this [lemon rosemary sourdough](https://www.culturedfoodlife.com/recipe/lemon-rosemary-sourdough-bread/) since the directions basically only do it for an hour. I wasn't ready to bake yet, so I stuck it in the fridge for a couple hours. It came out beautiful and delicious.
Or rather salt rising muffins, but still. For those unfamiliar, it's an obscure Appalachian bread. Rather than being risen by the CO2 produced from yeast or baking soda, it's risen by the hydrogen produced by Clostridium perfringens bacteria. This gives it a different texture and a funky/cheesy taste. Still fermented, so I hope it counts for the rules! Crumb shot:  Mine isn't great compared to anything you'd get from [Rising Creek Bakery](https://risingcreekbakery.com/), who literally wrote [the book](https://books.theunseen.city/book/486721/s/salt-rising-bread) on salt rising bread. As you can see, mine came out pretty dense, but that's definitely not because of the kind of bread it is. I think it's more because of the 100% whole wheat, and my own lack of skill. It took me like 6 tries to even get the starter right lol. But I thought, maybe people have never heard of this and would be interested. I used wheat berries from [Castle Valley Mill](https://castlevalleymill.com/), which is only a couple hours away from me, and ground them in a hand-crank mill.
Okay so I totally failed to put the dough in the fridge overnight, these might not quite be as intended but they're okay!
I love this channel.
Did a double batch of starter bc I want to bake 2 loaves. Breadimus Prime tried to make an escape!
Make it eeeeeevry weekend. Give away 1/2 to 2/3 of them.
What to do with refuse from your sourdough feeding? Easy! Collect it and then do some freestyle sourdough leftover bread. Tastes even better than it looks!
First attempt at pizza roll ups. Not bad, need work, but tasty. 3/5* s Used this recipe but cut the lemon and changed the filling to pizza stuff. https://youtu.be/eP-gFkNE4-A
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
Accidentally left my dough in the proofer overnight. I wonder if it'll do a second rise. Time to find out.
I want to work there. It would feel so fulfilling. I would be so much fatter, eating all the scraps.
Very stressed out, so that means baking! Blueberry lemon Roll Ups recipe by ChainBaker. https://youtu.be/eP-gFkNE4-A
The amateur bread adventures continue! This time I decided to make a banana bread as I had never tried one before. Turned out freaking delicious 😋 Also, what toppings/spreads are recommend to have on banana bread, Lemmy know 🙌
Absolute love this by Proof Bread. Living the dream: sourcing your own grain to mill to flour that you use in your own bakery to provide food for people.
It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without 😊 A bit of a confidence boost tbh that it went so well for being the my first time. Look forward making more!
First try I used AP flour and let the 1st rise go too long I think, and they were too dense. This time I used my regular sourdough recipe with bread flour (920g, with 650g water, 71% hydration) and they came out great. Thanks for the inspiration from this community!
While it being a little more expensive, sooo worth it. Bread in picture is a fresh sourdough bread. Yummsy!
200g flour 5g baking powder Pinch of salt 30g oil 125g milk Truly idiot proof. You just mix and roll out, cut with a glass cup, and cook in a pan. One came out undercooked, just split in half and toast right in the pan, it was actually the best one of the lot
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
Source https://www.instagram.com/reel/C5gSxEUuRjf/
 From the King Arthur Flour recipe. Really happy with the results.
No crumbshot yet, cooling. It's a bit of a frankenloaf as I didn't have enough flour but had already started the process. about 30% white bread flour, 30% rye, and 30% horrible supermarket wholemeal. ~80% hydration. Tbh I was surprised it came out of the rattan thing as the rye + high hydration makes a pretty sticky mess. However it seemed enough water leeched through the wood during proofing that the rice flour did it's thing.
https://www.instagram.com/reel/C2FUsMEyJjq yewwooi on ig
cross-posted from: https://lemm.ee/post/23582539 > They're an all sourdough bakery.
Followup to [temperature profile with a probe in the loaf](https://lemmy.world/post/10253359). The temperature inside the dutch oven was lower and steadier than I expected.
King Arthur cinnamon star bread, very tasty not overly sweet.
Temperatures recorded in the oven during a dutch oven sourdough bake. 20 minutes at 500F with the dutch oven lid on, 20m at 400F with it open. Green = oven temperature throughout. Blue = baseline kitchen temperature (thermocouple cold junction temp). - Before 1st blue line: preheating. Yellow line = inside a cold cast iron dutch oven. Oven was already warm from baking something else. - 1st blue line to 2nd: baking with lid on. Yellow = probe in the loaf here onward. I was surprised the internal temperature has pretty much maxed out by the end of the first 20 minutes. - 2nd blue line + 20 minutes: baking with the lid off. - After 20:27 / green line dropoff: oven open, loaf cooling. I know you're supposed to cool to "room temperature", but even at 150F the crumb was pretty stable when I cut the loaf, with no obvious tearing or sticking to the knife. Compare to the previous bake where I forgot to reduce the oven temperature after the first 20 minutes. The crust was black/inedible, but the interior was still totally fine. 