What Have You Baked Lately? Show Us Your Goods!!

Chasin' Dreams said:
Ya that does sound nerdy doesn't it!! Lol. Just means it halts the fermentation so the dough doesn't over proof before baking. Bread geek lingo :)
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It makes total sense. My dough making is limited to gnocchi and pizza. This is inspiring! I actually had some really good crusty Italian something-or-other bread last week that reminded me of my Nona's buns. Very unique flavor and texture. I'll dig up what it was and let you teach me all about it.
 
Chasin' Dreams said:
Thanks! It does but the Levain can also eat up the gluten/protein real quick too so it's a bit of a game timing the bulk ferment/proofing accurately to make sure too much time doesn't go by when I use whole grains in the sourdough loaves. I play with my Levain ratios to make sure it still has a fair bit to eat before it over consumes the dough's goodies lol. And I do my bulk ferments with whole grains much cooler than I do with bread flour loaves. Helps to slow down the fermentation and helps not over proofing. I also do 18 hr cold retard ferment in the fridge before the dough goes in the bannetons. Love playing around with recipes and different techniques.
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I had so many jars on the counter at one time it was almost outta control…
 
Rain City said:
It makes total sense. My dough making is limited to gnocchi and pizza. This is inspiring! I actually had some really good crusty Italian something-or-other bread last week that reminded me of my Nona's buns. Very unique flavor and texture. I'll dig up what it was and let you teach me all about it.
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High hydration doughs give a great crunch to buns and baguettes…when I was off I was pumping them out and wondering why we were getting all fat n ****.
But they’re just too damn good
 
Rain City said:
It makes total sense. My dough making is limited to gnocchi and pizza. This is inspiring! I actually had some really good crusty Italian something-or-other bread last week that reminded me of my Nona's buns. Very unique flavor and texture. I'll dig up what it was and let you teach me all about it.
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Love Italian food and they are great bakers!! One of my favorite types of food. Planning on building a stone oven at my new digs in the near future :) Lot's of Italian foods including homemade pizza gonna go in that oven!
 
Adrenafin said:
Raisin pie. Got my inspiration from the one i had in august that we bought from the bakery in port alberni. Used 3 different types of raisins.
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Interesting. That's something I have never tried before. Mind sharing which bakery in PA? I'm gonna have to try one of those when I'm over there next.
 
Chasin' Dreams said:
Love Italian food and they are great bakers!! One of my favorite types of food. Planning on building a stone oven at my new digs in the near future :) Lot's of Italian foods including homemade pizza gonna go in that oven!
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Biga. That's what it was.
 
After a long time taken off from baking bread and keeping sourdough starters alive, I'm feeling pretty happy with my two loaves I baked this morning. I used two different sourdough starters and two different flour blends. The whiter one I experimented with home milled flour with bran removed. It turned out very nice but lacked a bit in gluten strength. I'll adjust the recipe a bit.
The other one has a blend using 30% whole wheat flour added to organic bread flour. It turned out great.

I woke up early this morning to bake after putting the proofed dough in the fridge overnight to halt the proofing but improving the ferment flavors.

We had time for a soak in the hot tub before baking, then a nice brisk morning walk with the dogs while the loaves were on the cooling racks. When we got back the loaves were ready for slicing. Still warm enough to melt butter 🤩

Then we had a breakfast of fresh sourdough and smoked prime rib. My other half dipped hers in the roast herbs, spices and aujus and I had mine with homemade roasted garlic honey horseradish mayo. 🙂

Now onto smoking 5 pounds of beef jerky I've been marinating for 24 hrs 😁 20260206_081852.jpg
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