Thread: Who bakes bread?

Google "Stencil Sourdough bread" for lots of hits or go to https://www.kingarthurflour.com/blog...ead-stenciling

Proof bakery I think Roy. They are a little shop in Arizona. Lots of YouTube stuff, including stencils and rice flour. .

Originally Posted by MikeB52

Proof bakery I think Roy. They are a little shop in Arizona. Lots of YouTube stuff, including stencils and rice flour. .

Give the man a cigar! Thank you my friend!

Here's the one I was thinking about--

https://www.youtube.com/watch?v=C8PUlZrngZQ

I also found this one about making sandwich bread by him--

I’ve watched a bunch of theirs.
Neat outlook on baking old fashioned ways.
Here’s the crumb from today Kamut flour blend.

Basically, 400 grams hard white flour, 250 g’s of kamut, and 150g’s of atta blend gave lots of whole grain goodness, but still very light tasting, despite the off white interior colour.

Awesome video......thanks for sharing !

Recipes? You don't need no stinkin recipes.

Once you have the concept of bread baking down you gotta get down and dirty and experiment with different flours and yeasts and ingredients. It ain't hard at all.

Some of your results may not be so hot but that's how you learn and master this thing.

Originally Posted by thebigspendur

Recipes? You don't need no stinkin recipes.

Once you have the concept of bread baking down you gotta get down and dirty and experiment with different flours and yeasts and ingredients. It ain't hard at all.

Some of your results may not be so hot but that's how you learn and master this thing.

So says the man with a recipe for a bread called Challah in the Recipe Box Sticky---------------------------

https://sharprazorpalace.com/plate-g...ml#post1455329

Baked this loaf Saturday.

I am not satisfied with the oven spring. Hopefully more attention to shaping will help in the future. The taste is excellent. I used my home made sour starter but made a fresh levain and the overpowering sour taste was gone. Learning how to control my starter.
The Bread
80% All purpose and 20% whole wheat flour. Both by King Arthur flour.
75% hydration
bulk rise 4.5 hours @ 82°
Proof in refrigerator 14 hours

There's a lot of good tips on improving oven spring here:

www.youtube.com/watch?v=7rsnmv5FvKE