Thread: Who bakes bread?

Just out of the oven …they spent 22 hours in the fridge ( in the baskets ) . Einkorn and Bread flour combo…the one on the left has 5% rye . Just experimenting…

Originally Posted by nessmuck

Just out of the oven …they spent 22 hours in the fridge ( in the baskets ) . Einkorn and Bread flour combo…the one on the left has 5% rye . Just experimenting…

Do you find the retarded rise actually translates to better tasting bread?

It looks good enough ..to motor boat !

Originally Posted by thebigspendur

Do you find the retarded rise actually translates to better tasting bread?

Yes ! Tonight I think I found what I was looking for . With that 22 hour soak…the bread had that sour,tangy,taste to it . 16 hours wasn’t enough time. Plus I reduced the amount of starter I use. For an 800 gram loaf…I had 240 grams of Einkorn and 560 King Arthur Bread flour and 560 grams of water…AND ONLY 100 grams of Starter. I’ve been using 200g of starter. I read somewhere …using less starter ,will make a more sour bread. Seems to work…and 19 grams of sea salt

It’s awesome how everything slows down in the fridge with sourdough huh?
And still got terrific oven sprung out if it!
Nice loaves.

Le Pain du Soleil: 100% hydration leaven, cornmeal soaker, dough: bread flour, rye, high extraction flour, toasted sunflower seeds, black sesame seeds.

It's not just sourdough that benefits from retarded rising. The longer you give to rise and the less yeast you use the longer you have for the yeast to develop which improves everything including handling. I use that technique for making artisan breads and bagels.

Too much yeast can you a yeast taste which isn't good.

Tonight’s loaves, made with Egyptian mature starter and einkorn flour, coated with sesame seeds,

Served with braised beef in red wine sauce pie cause there aren’t enough carbs on a chilly Sunday night.

Have any of you guys made or had experience with salt rise bread? I just listened to a podcast where they talked about it. It has my curiosity peaked, I have done sour dough and fermented foods it seems to be similar-ish.

Podcast
https://pca.st/episode/ceaca8aa-4176...e-296ffae0ad09

King Author recipe
https://www.kingarthurbaking.com/rec...g-bread-recipe

Originally Posted by spazola

Have any of you guys made or had experience with salt rise bread? I just listened to a podcast where they talked about it. It has my curiosity peaked, I have done sour dough and fermented foods it seems to be similar-ish.

Great another Rabbit Hole

I went down one pretty far with the Fry Breads and Camp Breads