Thread: Who bakes bread?

Originally Posted by MikeB52

Baking on the Q is still on my list to try. And skillet flatbreads now that I’ve seen some examples. Looks tasty.
I’m still working the sourdough blends. Today’s bake from the overnight fridge rise is 70% hard white and 30 % atta blend. Coated with poppy and sesame respectively.
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My mouth is watering!

Originally Posted by nessmuck

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Made a poolish type of boule....a couple big ones ! 4.3 pounds each....

Outstanding!

Nothing like a good bread knife to saw through those Artisan loaves. It's almost a pleasurable experience.

Rye Porridge Bread from Chad Robertson's Tartine No. 3. Pre-fermented cracked rye berries overnight (soaked in water with leaven), then cooked into a porridge and added to 70% bread flour/30% high-extraction flour during bulk rise.

For anyone interested:

https://www.amazon.com/Tartine-Book-.../dp/1452114307

Delicious looking loaf Richard.
Puts the Art, in artisan.

Originally Posted by MikeB52

Baking on the Q is still on my list to try. And skillet flatbreads now that I’ve seen some examples. Looks tasty.
I’m still working the sourdough blends. Today’s bake from the overnight fridge rise is 70% hard white and 30 % atta blend. Coated with poppy and sesame respectively.
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How long do you bake your bread...to get it dark...without burning the bottom ? Thanks

Today’s loaves baked at 500’f for 36 minutes.


Tried skipping the Dutch oven fir the round loaf today and they turned out fairly even. Convection off as well. Baking rack, mid oven.
Invested in a thicker oven/bbq stone and that in conjunction with a cast iron griddle I use to make steam the first ten Minutes of baking seems to make the world of difference.

I preheat both the stone and the griddle for 30 minutes, after the oven hits 500.
Then I throw boiling water, about 1.5 cups, on the hot griddle under the stone. That creates a great amount of steam which is key to the spring, in the oven, retarding the crust from forming for about ten minutes or so. Once it evaporates, the normal crusting starts and voila..
If using the Dutch oven, same temp, but 25 minutes covered, 25 minutes uncovered, no steam pan required. Self steaming in the Dutch.

Yup...I use the Dutch ovens. Just worried about burning the bottom.....but I guess I will be ok. I’ve been baking my last 30 loafs at 450 for 30 minutes ..then uncovered for another 15. Might have to up my time and temp...thanks !

Overdid the starter feeding last night so decanted off a cup of starter and made some more doughnuts.
Basically same process as the bread in that the fridge ferment overnight is key, but then rolled out to 1/2” while cold today and then fried up @350’ , after they rise a few hours on the counter after sizing.



Pumpkin spice inside,,and cinnamon sugar on top.
Sort of like a tiny Tim’s, only bigger and fluffier.
Cheers.