Thread: Who bakes bread?

Todays yield.
The darker one’s from the oven, the baguettes and round loaf are the first off the traeger.


Think the traeger would have been great if it was warmer outside.
Terrific smokey flavor imparted to the bread, but not the same dark crust.
Will wait for the warmer weather before trying more bread on it.

Wife was going through her recipe box and found some vintage sourdough recipes from her grandma.
All new to me and will require a dedicated starter but I have room in my heart, and my fridge for another culture so what the hell, gonna give it a go.
I share for my fellow bakers.


Cheers men.

Received my Pullman loaf pan from Lee Valley and wanted to give a go at a sourdough sandwich bread with a softer crust, tighter crumb but still sourdough in origin.
This pan goes back to the 1800’s and was invented by the Pullman Rail Company for their on train service.

Recipe at the end pic but basically it’s my regular starter, but with milk, butter and honey in the dough, which requires a different mix and a slap fold kneed due to the extra moisture.
Also needed an extra proof stage today after being put in the pan.
The pan is 13” long so the recommendation is to roll your dough in three pinwheel style sections as otherwise the bread can collapse in the middle during the bake.
So I made the dough last night around dinner and let it rise 4 hrs.
Then knocked it down, rolled it back into a tight ball and into the fridge overnight.
Then today I let it warm an hr and knocked it down rolled it out and into the greased pan.
Then rise in a warm spot till the dough almost touches the lid, then into the oven covered at 375 for 20 minutes.
Then lid off, heat 350 for another 25 minutes and done.





Now to wait for it to cool off. Smells much sweeter, and buttery than the normal sourdough.
Cheers gents.
Dinner was bacon Sammy’s with my home cured bacon to test the toastiness of the bread.


Delicious flavour and consistency. Crust was almost crispy, presumably from the butter. Damn fine dinner.
Cheers.

Would yah make it again Mike ?

Yes, I would, and did today for the second time.

Same starter, both loaves. Different weights of dough, 800 and 1000 grams respectively.
The normal three ingredient loaf is easier, crustier, and a better evening loaf.
The other 6 ingredient loaf is perfect sandwich, or grilled cheese or French toast bread. Tighter crumb, softer crust, and perfect geometry.
I tried to skip the third rise and put it in the tin overnight, but it did not rise like the loaves in the baskets. Still needed 4 hours at room temp to rise to fill the tin.
Sloppier dough, but less kneading, more slap folding, which is kinda old school and ‘fun’, now and then.
I won’t make it as often as the traditional sourdough I don’t think, but if I had younger kids, I probably would.

Originally Posted by MikeB52

Todays yield.
The darker one’s from the oven, the baguettes and round loaf are the first off the traeger.


Think the traeger would have been great if it was warmer outside.
Terrific smokey flavor imparted to the bread, but not the same dark crust.
Will wait for the warmer weather before trying more bread on it.

Garlic bread with cheese on the baguette under the broiler mmmmmmm. Nice looking bread. Clearly you're highly skilled at baking. I can smell this through my computer screen!

It’s a tasty hobby, and a few of us on here bake various treats. The sourdough flavour, and natural yeast, to me just makes better bread that is the stuff the body is made to digest.

Mike....Going to try a Beer Sourdough this weekend. Looks like all yah do ,is replace the water ,with Beer ! What a novel idea !

That is a neat idea. Look forward to hearing how it turns out.
Good luck.

Originally Posted by nessmuck

Mike....Going to try a Beer Sourdough this weekend. Looks like all yah do ,is replace the water ,with Beer ! What a novel idea !

Let us know how it turns out!