I've been using one of those for years now. They are super great.
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I wish that my kitchen had counter space for all these fancy gadgets. :(
And I don't have shelve space to store many either!
Well I decided to bake some cookies but the egg and butter needed to be room temp and I didn't want to wait. Sooooo
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I found that the factory setting can be adjusted from 80 degs F to 100 degs F
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45 minutes and the butter was soft enough to cream with the sugar and the egg. :tu
When I get a new tool I find many things to do with it that I hadn't done before.
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Finally….my first loafs of Sourdough….hot out of the oven…a little rest…then see what’s inside. It didn’t proof much…but plowed ahead anyways. Might have to try a different recipe/ method.
Those are the best looking loaves I’ve seen this year!
Enjoy and congrats.
:tu
I can't buy soughdough bread that looks that good!
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The money shot….not bad for a sourdough rookie…Iam hooked !
Attachment 338607Fresh Hot Sourdough !!
You are turning out some wonderful looking bread nessmuck. Good stuff. :tu
+1 to that.
Really tasty looking and looks like good rise as well.
:tu
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I put 10-12 % whole wheat flour in ..this time . Great flavor !
The only problem I see is that if you spread a good layer of butter on a warm slice it would melt and drip throught the holes all over you shirt as you ate it....:D
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Sourdough Sunday ! This is a big one…800 grams of flour …10% was Rye flour ..the rest bread flour …and 225 grams of starter.
I see some two handed sandwiches in your future….
:beer1:
Awesome loaf, your starter seems to have matured quite nicely now.
Attachment 338797…..just cut it
I get two 800 gram finished loaves per batch of dough. The loaf shaped forms could hold up to 1000 g’s each I think though. .
Baguettes, I split the dough one more time. So 4 baguettes @ about 400 grams per.
:tu
We have a kitchen aid stand mixer with a dough hook which I normally use these days, but have and do knead by hand on occasion, depending on what I’m making. If using the mixer, I don’t go above second lowest setting for the entire knead. About 15 minutes, or when everything cleans off the walls.
If by hand, can be at it 25-30 minutes.
I usually slap fold my French doughs as they are pretty wet to start..
Usually most Artisanal Breads are not folded and have very minimal kneading. Too much processing and you start to loose those air bubbles on the inside.
I agree with you Nelson with most artisanal breads, like French or Italian from a poolish. Easy to over work them, hence the slap fold method.
But sourdough makes its bubbles during the long slow rise and it’s imperative, in my experience, to break the gluten strands down very well during the knead to give the bread it’s airy, yet chewy crumb.
True ‘window pane’ reaction from the dough before I let it rest is the truest test of the doughs readiness.
Tried 10% spelt flour …this weekend. I like the rye betterAttachment 339001Attachment 339002
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Made some discard starter …sourdough pancakes…OMG ! These are the best Evah !
HighLy recommend sourdough-nuts when you get the time!
Looking good there Ness, nice crumb on that spelt, which can be dry, nice job..
:ti
Couple of mongrel loaves today.
This is what sourdough made from a tired weak starter looks like.
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Starter was over 30 days dormant, and the dough was made on the backside of the rise, so everything right on the edge of maybe. So the results were less and bigger pockets of active culture throughout the dough.
Bet they will still be tasty, just wanted to share and show for you respective baking comparisons.
Cheers gents..
What kind of seeds yah put on it ?
This time it was sesame seeds. I also like using poppy seeds, or black sesame.
I line the forms with them before the final rise. Aids in the release from the form, and adds a nice flavour too.
The ones that fall off during the cook, roast up black and are great in cereal.
:tu
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Today’s Sourdough…Iam getting the hang of it
Love the scoring on that one. Looks like it’s bloomin!
My starter settled back into shape by Sunday so I set myself up for fresh Monday loaves to start the week off well at work!
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Well it ain't bread--------------But I do hope it's good.
A little into is needed. My son in law gave me a bag of frozen blackberries a year or so ago. While I like the berries the seeds aren't what I'd call 'User Friendly" for a pie.
I'd purchased a Juicer that attaches to my 1 1/2 hp Cabelas grinder. See here: https://www.cabelas.com/shop/en/cabe...ato-attachment I'd tried using my Kitchen Aid juicer but it wasn't heavy duty enough.
Anyway I got the berries de-seeded and after processing with the needed things to flavor it and make it thicken here's the results.
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The little one is for me--the big one is for my daughter and her family since the berries were theirs. I just hope I got the thickening right.
Nice looking pie Roy!
Lattice and everything,,
:tu
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A quick focaccia bread, to run the oven and heat up house.
Store brand ap flour, 80% hydration.
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Bobs Red Mill Organic All Purpose on the left….and King Arthur Organic Bread flour on the Right
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20% dark rye on the left….20% Einkorn on the right
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Einkorn has nice holes
I do the fold method….and use 70 % hydration with rye…but I only use 20% of the 800 gram loaf…so 160 grams of rye. When I dump it on the counter…I just use a scraper in a half circle motion to make it into a round ball…I never touch the dough…when shaping it.