Today's Bread

[Bill/SFNM]

Barry and Hans, what a revelation this one loaf has been! I've long viewed the starter culture as my main flavor dial - tweaking the byproducts of fermentation to achieve better results. But these flavors from the flour in conjunction with the starter have completely rocked my bread world. 

[Pizza_Not_War]

I will not buy a mill. I will NOT buy a mill. Surely I won't.

Kind of said the same thing when I brewed beer, extract was perfectly fine, no need to grind my own grains.

Fresh does make a difference but I intend to hold out for as long as I can.

[tennisman03110]

I will not buy a mill. I will NOT buy a mill. Surely I won't.

Kind of said the same thing when I brewed beer, extract was perfectly fine, no need to grind my own grains.

Fresh does make a difference but I intend to hold out for as long as I can.

The Mockmill prices are soon going up. Or so said the rep I spoke with, however I don't think they are hurting for business. Plus being made in Germany, it's easy to believe.

If you had told me a few years ago I'd buy a grain mill, I'd have laughed my a%& off. Yet here I am, wheat and rye berries waiting to be ground this weekend.

[barryvabeach]

It is quite likely demand and price will drop as the pandemic comes under control.  Used is always an option as well, when I bought my first mill, you could find a number of models around $100.    I just checked ebay and prices have nearly doubled from a year ago.

[02ebz06]

Great looking bread Bill!!!

[CarryOn]

A same-day no-knead mini-loaf:

[quietdesperation]

we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. i’ve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

[02ebz06]

Made some Cuban Bread today. Turned out really good.
Moist and tender with just the lightest crispiness to the exterior.
Will make good Cuban sandwiches some day.  Was just trying to get the recipe down now.
As you can see, my forming of the loaves sucks.

[tennisman03110]

we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. i’ve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

Prior to this year, I only made a few breads. But all were no knead, from King Arthur's website. They turned out well.

Why not take the opportunity to make an authentic ciabatta or baguettes, with a biga? Not sure how a sourdough recipe and formula transfers to yeast.

Edit: I'm realizing you might lack a stand mixer. Maybe try no knead

[HansB]

we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. i’ve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

You can use the Tartine workflow using .3 - .5% IDY.

[halfprice]

we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. i’ve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

Breastplate has lots of recipes on their site

Jerry

[nickyr]

Finally a sourdough rise I can be proud of!

[tennisman03110]

Breastplate has lots of recipes on their site

Jerry

Confirmed, They got some nice loaves to look at.

[halfprice]

Confirmed, They got some nice loaves to look at.

Damn auto correct. Should be breadtopia

[Jackitup]

Damn auto correct. Should be breadtopia

Breastplate was a very different site, nothing to do with bread, may have to investigate further!?🤣😂

[quietdesperation]

thanks folks, i’m gong to try to make the tartine bread tomorrow. tonight i made chapati, pretty good but set off our smoke alarm before i could start experimenting with ghee.

[tennisman03110]

Tried a few new things. Made some pan loaves, 80% fresh milled red wheat, 20% spelt (not fresh). 90% hydration, 7% levain. Recipe was based off the Perfect Loaf site.

They might be undermented? The rise was less than the tutorial pictures, plus a weird peak in the middle. Flavor is great -- but it's sure hearty.

[CarryOn]

Two loaves yesterday. One was a massive wheat sandwich bread, the other a mini no-knead loaf.

[foreplease]

Two loaves yesterday. One was a massive wheat sandwich bread, the other a mini no-knead loaf.

When you posted a photo of the pan recently I was trying to guess how large of a loaf it took to fill it. Looks like about 4 lbs? The bread looks good.

[timgiuffi]

Been working on my croissant game.