Author Topic: Today's Bread (Read 442131 times)

HansB · « **Reply #5280 on:** January 14, 2020, 10:52:03 AM »

Quote from: bregent on January 13, 2020, 09:43:51 PM

Right, I'm following the Tartine Bread workflow using about 4 hour RT rise. I do agree with Jerry that a pronounced ear can make slicing difficult, but it sure makes a nice presentation. And Hans, you are using a CF and getting dramatic looking ears so I know it's possible - so just trying to figure out what variable to adjust.

I’m with you. I like the look of the ear. I wish I knew the secret! My results are not consistent. I may be wrong but I think final shaping may be key.

Bill/SFNM · « **Reply #5281 on:** January 14, 2020, 11:04:11 AM »

Quote from: HansB on January 14, 2020, 10:52:03 AM

I’m with you. I like the look of the ear. I wish I knew the secret! My results are not consistent. I may be wrong but I think final shaping may be key.

This has been discussed at length elsewhere, but one thing I know for sure regarding my Tartinish loaves. If I'm make a single large batch of dough to bake multiple loaves, one at a time, the ear is more pronounced on loaves that have proofed for less time.

bregent · « **Reply #5282 on:** January 15, 2020, 01:37:56 PM »

Quote from: Bill/SFNM on January 14, 2020, 11:04:11 AM

This has been discussed at length elsewhere, but one thing I know for sure regarding my Tartinish loaves. If I'm make a single large batch of dough to bake multiple loaves, one at a time, the ear is more pronounced on loaves that have proofed for less time.

That's a definite possibility. In both cases, the dough appeared to have risen higher in the banneton than for my RT rises. I'll watch out for that next time.

HansB · « **Reply #5283 on:** January 25, 2020, 03:09:07 PM »

Great tasting loaves today. KABF 50%, fresh milled Spelt 25%, Yacora Roso 20% and Rye 5%. 80% hydration.

Jersey Pie Boy · « **Reply #5284 on:** January 26, 2020, 12:05:30 AM »

Great breads, Hans! Drooling here

HansB · « **Reply #5285 on:** January 27, 2020, 10:21:42 AM »

San Francisco style SD today. KABF with 10% fresh milled hard spring wheat.

quietdesperation · « **Reply #5286 on:** January 28, 2020, 03:30:12 AM »

Beautiful loaf, Hans !

HansB · « **Reply #5287 on:** January 31, 2020, 11:06:05 AM »

Not sure if you bread guys here have seen this but out of 100's of videos I've seen this is my favorite.

https://www.bonappetit.com/video/watch/handcrafted-how-to-make-3-kinds-of-bread-from-1-sourdough-starter

Hanglow · « **Reply #5288 on:** January 31, 2020, 03:54:38 PM »

I have baked very little recently, these were 100% spelt rolls I did last weekend though. overnight proof, shaped then immediately baked. They were underproofed although tasted fine

HansB · « **Reply #5289 on:** February 07, 2020, 10:39:09 PM »

More bread.

foreplease · « **Reply #5290 on:** February 07, 2020, 10:58:28 PM »

Quote from: HansB on February 07, 2020, 10:39:09 PM

More bread.

Between this beautiful bread and that molten chocolate over in the sweets thread you’ve had quite a day, Hans! Very nice, my friend.

corkd · « **Reply #5291 on:** February 08, 2020, 08:12:24 AM »

Catching big rye starter tsunami

HansB · « **Reply #5292 on:** February 08, 2020, 08:27:58 AM »

Quote from: foreplease on February 07, 2020, 10:58:28 PM

Between this beautiful bread and that molten chocolate over in the sweets thread you’ve had quite a day, Hans! Very nice, my friend.

Thanks Tony. The sweets are for my chocolate loving girlfriend and my sourdough is the only non gluten free bread that she can tolerate.

foreplease · « **Reply #5293 on:** February 08, 2020, 08:40:00 AM »

Quote from: HansB on February 08, 2020, 08:27:58 AM

Thanks Tony. The sweets are for my chocolate loving girlfriend and my sourdough is the only non gluten free bread that she can tolerate.

I just mentioned your findings on SD and your girlfriend to my Dad at dinner last night. Interesting and a great discovery for you both. It’s getting close to Valentines Day and I need to come up with something for my chocolate loving wife, like many people here.

foreplease · « **Reply #5294 on:** February 14, 2020, 07:49:48 PM »

Part of our Valentines D7ay dinner. Straight bread flour this time. Dust on the outside is semolina. Crust and crumb were both very good.
Edit to show interior and to show last call for snack. I gotta be up 530 am.

HansB · « **Reply #5295 on:** February 14, 2020, 10:58:00 PM »

Quote from: foreplease on February 14, 2020, 07:49:48 PM

Part of our Valentines Day dinner. Straight bread flour this time. Dust on the outside is semolina. Crust and crumb were both very good.

Looks tasty!

foreplease · « **Reply #5296 on:** February 15, 2020, 12:52:38 AM »

Quote from: HansB on February 14, 2020, 10:58:00 PM

Looks tasty!

Thanks so much, Hans. Granddaughter loved the soft, chewy, and flavorful interior. I want to make this with her soon. She will be 5 in late July but has seen a lot of kitchen work. Her dad took care of her crust, though she ate part of it. It would have been too tough for most kids.

TravisNTexas · « **Reply #5297 on:** February 15, 2020, 11:01:53 AM »

Got a new book delivered. Got it used for cheap, and it looks a little rough on the outside, but it appears to have never been opened on the inside!

TXCraig1 · « **Reply #5298 on:** February 15, 2020, 11:41:34 AM »

Quote from: HansB on January 27, 2020, 10:21:42 AM

San Francisco style SD today. KABF with 10% fresh milled hard spring wheat.

When I close my eyes and imagine the perfect loaf of bread. It looks a lot like that one.

HansB · « **Reply #5299 on:** February 15, 2020, 01:43:15 PM »

Thank you sir!