A bake today anticipating a storm and possible power loss.
The Bread Thread
- Thread starter Boatboy24
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Working on my Baguette game. Difficult to properly steam. 75% hydration with a 24 hour bulk fermentation in the fridge.
My Bride is the baker in the menage. She bakes up these small loaves for us weekly which range from10 to 11 ounces. It is just enough for the two of us and it is great to have fresh bread everyday. Also, it makes the best toast.
Someone on another site posted a po boy and others started discussing making the "NOLA" roll. One of them posted a King Arthur recipe, I kinda like their flours, so I tried it out today (will make meatball subs tomorrow since pizza is in the works for this evening). Turned out pretty good, just cut the yeast they call for back to about 1 TBS (9g) as the 2 TBS seemed a bit much. The rolls are really soft, but I wanna try it again using some vege shortening like I've seen other "authentic" recipes use. Smell good at this point!
https://www.kingarthurbaking.com/recipes/nola-style-french-bread-rolls-recipe
https://www.kingarthurbaking.com/recipes/nola-style-french-bread-rolls-recipe
Green Chile' Cheese Sourdough..........
First time making sourdough bagels.cheese, cheese and jjalapenos, everything, and sesame. I forgot to try a couple plain, but cheese is close enough, right?
I thought I got more photos, guess I was too busy reading the instructions over, and over.
I thought I got more photos, guess I was too busy reading the instructions over, and over.
My bagels turned out OK. My starter was very active, but my dough didn't rise much. I think my starter needs more time, it is only a few months old and has spent a lot of time in the fridge.
I divided and fed with some organic red fife and rye flower added to the all purpose. Not the first time, but I want to really ramp it up over the next little while, so I am also leaving it on the counter.
My biggest hesitation with making sour dough in the past was the discard. I hate waste. SO! Double chocolate discard muffins. Thinking crackers for tomorrow. If anyone has any favorite discard recipes, I would appreciate the share.
I had to make my own baking cups it has been so long since I made muffins. They will do!
I hope this fits into the bread thread. It is what I am working towards!
I divided and fed with some organic red fife and rye flower added to the all purpose. Not the first time, but I want to really ramp it up over the next little while, so I am also leaving it on the counter.
My biggest hesitation with making sour dough in the past was the discard. I hate waste. SO! Double chocolate discard muffins. Thinking crackers for tomorrow. If anyone has any favorite discard recipes, I would appreciate the share.
I had to make my own baking cups it has been so long since I made muffins. They will do!
I hope this fits into the bread thread. It is what I am working towards!
Chocolate cupcakes~bread… I’ll allow it
You are a true gentleman!Chocolate cupcakes~bread… I’ll allow it
Well. I think it is responding to the feedings. This is what I woke up to. 
Starting to look a little more "pro"........
Back to the usual sourdough. 73% hydration with 5% whole wheat for better flavor.
A friend at work brought in a sourdough starter for me last week. I’ve been making breads from the Ken Forkish book so I figured I would give this a try. It turned out good. 
Sake lees bread.
Super active starter, doubling in size in 2-3 hours even on the first day. Starter passed the float test on the evening of day 2, started bread on day 3. Great flavor, moist. It was a whimsical test but I liked it enough to keep my starter going.
Now I'm wondering about other wine lees bread!
Super active starter, doubling in size in 2-3 hours even on the first day. Starter passed the float test on the evening of day 2, started bread on day 3. Great flavor, moist. It was a whimsical test but I liked it enough to keep my starter going.
Now I'm wondering about other wine lees bread!
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Still cool in the NE. This warmed up the house and smells wonderful. Repaired my lawn mower carburetor in between proofing the sourdough.
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