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

[Chasin' Dreams]

I also love a nice long cold retard ferment myself.

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

 

[Rain City]

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

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.

 

[getbent]

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.

I had so many jars on the counter at one time it was almost outta control…

 

[getbent]

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.

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

 

[Chasin' Dreams]

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.

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!

 

[Chasin' Dreams]

I had so many jars on the counter at one time it was almost outta control…

Lol I know exactly what you are talking about!!

 

[Adrenafin]

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.

 

[Chasin' Dreams]

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.

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.

 

[Adrenafin]

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.

Mountain view bakery and delicatessen

 

[Rain City]

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!

Biga. That's what it was.

 

[JWS]

Bagels. Everything and plain

 

[Chasin' Dreams]

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

 

[tubber]

Still hit and miss. I hate buying bread. These are about a dollar using the huge brown sack of Rogers flour from Costco and whatever whole wheat and rye is on sale. I usually go 150g rye, 200 ww, 1150g rogers for two big loaves.

 

[Chasin' Dreams]

Still hit and miss. I hate buying bread. These are about a dollar using the huge brown sack of Rogers flour from Costco and whatever whole wheat and rye is on sale. I usually go 150g rye, 200 ww, 1150g rogers for two big loaves.

Nice! Can't beat home baked. I just baked a few ancient grain loaves this morning.

 

[Chasin' Dreams]

Baked three ancient grain sourdough loaves this morning. Einkorn, Emmer, and Khorasan. These ancient grains are organic, non GMO, never adulterated by humans and never sprayed with pesticides, herbicides or fungicides.

I blended the home milled ancient grain flour with 100% organic Expresso T85 bread flour which is produced by Cairnsprings Mill. They use a proprietary stone milling process that can separate the wheat berry germ from the endosperm and bran. They then can allow the flour to include as much of the nutritious endosperm and bran as they can while still creating a high protein flour that creates nicely risen loaves of bread. Home stone mills can't do the same thing. Commercial processors use roll mills. Home stone mills squash the endosperm and wheat germ together and include the bran. Squashing the endosperm and germ reduces the flours ability to create strong glutinous flour but makes it more nutritious. So there's a fine balance and bakers math needed to figure out recipes that work to combine flours that will create nice loaves of sourdough.

The Expresso wheat berry got its name from the robust dark caramel colored breads its known to make. When combined with the ancient grains that I home milled it made some delicious sourdough loaves.

A bit of my mother sourdough starter (I named Morning Wood ) was fed my home milled organic ancient grain flour and organic home milled rye flour to create the Levain I used for this bake in all the loaves.

This bake was a 24 hr process which includes an overnight fridge fermentation stall.

Khorasan has always been my favorite and still is but the other two are excellent too. The Emmer had the best gluten structure and rise and has a milder flavor than the other two. Einkorn made a bit denser loaf but is still moist and has a great texture with a more wheaty rye flavor. The Khorasan is unique. It's sweet, nutty, but also has a flavor all to its own that's hard to describe. It's my gals favorite too.

 

[tubber]

Oven was still warm and we were missing the banana bread from last week in Maui. Toasted coconut and a handful of chopped macadamia nuts made it pretty close to a version of authentic roadside stuff we tried there.