Sourdough baking

I’ve experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can’t beat the tartine country loaf. It’s just so damn good.

I was a little worried about these but my starter has been very vigorous lately and came though in the bake. This is a simple version, just flour, salt, water.

A departure from the norm, but i had a pound of bacon without a purpose.

My last batch was an abject failure, and then was followed by these absolute BEAUTIES.

I decided to do a three-loaf batch on a whim, and ended up mixing the dough WELL before the starter was actually ready.

We need another body to help move a couch into our house, and there is road construction like 200ft down the road, so my partner is gonna ask one of them if a loaf of bread and twenty bucks will be enough to get them to ditch work for 5 minutes and help

They looked great after the boil, bagels have a mind of their own.

After moving cross-country, my wife said I needed to make some bread ASAP for some friends, so I cheated and got a starter going by sprinkling like five grains of active dry yeast in a 50/50 flour/water mix, then repeatedly starving it over about a week to try and force it to become a different culture than straight commercial yeast. Overall seems to have worked out just dandy.

First time in a long time I've made the tartine country loaf and actually followed the recipe. God, it's so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe

I’ve been working with a 4:1 ratio of bread flour and AP flour, and 50+% hydration.

Moved across the country recently, the new oven is tiny and ancient, but on the second try, I had a good outcome!

cross-posted from: https://lemmy.dbzer0.com/post/44591531

We're moving in a few weeks, so I'm in a baking frenzy making stuff for people who have/are/will be helping out

Overnight white bread recipe from FWSY, but the variant that doesn't divide the loaves, as I wanted to try baking a big-ass loaf

Very nice oven rise. For 2 loaves

If I shoot it from just the right angle you almost can’t see the shaping error.

Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.

Having just bought *Open Crumb Mastery* by Trevor Wilson (not a plug, just a genuine wealth of information), I proceeded to not read it and do an experiment on a whim, with not much thought behind it.

So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.

These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.

Words fail me. The crust is crispy, light, and wonderful, the crumb is airy, stretchy, and tastes unbelievable. Everything about it is just, SO DAMN GOOD.

First off, because I abused the shit out of my starter over Thanksgiving, I couldn't use it, so this is the "white bread with poolish" from FWSY. Not my favorite, but it'll do in a pinch.

I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.

As usual, tartine country loaf, I slightly altered the scoring I normally do, which got me the nice ear on the left loaf

I didn't score it or egg wash, it rose so high, not sure the picture does it justice. Baked in the big Pullman pan and it's 19cm tall.

I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.

So this is *kind of* the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal

I've never gotten this combination of good oven spring and a nicely steamed loaf at the same time.

Starter

Sourdough with wheat, rye and milk.

Bought some thick-ass deli bacon for this, and hoo boy, does it seem like it paid off.

This is the partner to my recent tartine country loaf, proofed in the fridge for like 36 hours. Bit much, it seems

I mean, as long as no one has a problem with it, I'll keep posting my bread. I just don't want to spam the sub if it's not welcome.

This one was interesting, but I probably won't make it again. It smells a little........footy, and the flavor isn't my jam

This is the first time I've made this recipe, but it seems pretty good. The flavor isn't as good as the tartine country loaf, but good all-around

I'll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.

Certainly not perfect but I’m getting better. Left was on a baking sheet, and the right was in a Dutch oven.

Made these loaves the other day. I thought you might enjoy looking at them. It’s a recipe that I came up with during the pandemic lockdown. If the hydration level is too challenging, I suggest bring it down 10%. It’s very soft. Makes great toast.

Trying to improve my pizza making skills. I’ve been enjoying making these. Recipe is from the bag of KAF 00. I substitute 100 gm starter for 50/50 of the water.

So freaking delicious. Recipe. I use a mix of dark and milk chocolate morsels.

Recipe from The Perfect Loaf

I bake exclusively with sourdough starter for any bread but this is the simple one my kids call "the sourdough". For two loaves:

cross-posted from: https://lemmy.world/post/18768908

I noticed this community hasn’t been active in a while so I thought I’d chime in with my most recent pair of loaves.

I attended a sourdough baking course yesterday, and this is the result - hot out of the cast iron pot.

I’ve been getting back into backing sourdough. Looks quite good but I suspect possibly slightly under proofed

Took y'all's advice to heart and it's looks like it's working well!

King Arthur recipe, I used Miyokos plant butter for these and they came out great!

I love the flavor of sourdough pizza crust. 00 flour is a must for the chewyness.

Great minds think alike I guess. These are 10% whole hard wheat, 10% white whole wheat, 20% all purpose white unbleached flour, 60% strong bread flour, and 70% hydration, just water, salt, flour, starter.

Added about 5g of MSG to my sourdough. Did not reduce any other ingredients.

I am a total bread baking noob but I love to eat it. Sourdough is my absolute favorite, so I need to give this a try.