Thread: Who bakes bread?

Originally Posted by PaulKidd

Here are two sourdough baking routines that result in fairly soft crust, without
sacrificing a soft, chewy crumb:

Both loaves came from the same dough batch, and were both baked in the same
cast iron baker, in the same oven: one at a constant 435F, lid On and OFF;
the other was baked for 18 minutes @ 475F (lid ON), then 18 minutes @ 425F (lid OFF).

At the end of the bake, the internal temperatures were about the same: 208-209F.

YMMV

You ever check out the "foodgeek" YouTube channel?

https://youtu.be/yn8l4IRPugw

Originally Posted by planeden

You ever check out the "foodgeek" YouTube channel?

https://youtu.be/yn8l4IRPugw

I'm gonna try that. Thanks!

Tried some primitive grain in the mix on this weekends loaves.
Einkorn flour, with a and hard white. Should give me the whole grain goodness, without the grit.


Didn’t score the one quite right, but that just attests to how gassy it should be inside..
Done at 480 with a steam pan for 15 then dry the last 20 minutes.
On a stone.
Cheers

Had company over, real company, sis in law, niece and new baby nephew we hadn’t met yet, this weekend. Felt great to visit, even wearing masks and being careful.. been too long!!,
Made a few loaves to enjoy with lunch.

Einkorn, kamut, and hard white flour blend.

Two loaves, one for the visit, one for them to take home for dinner..

Looks great Mike.

It is funny but I didn't realize how much of my baking was motivated by sharing with others until I was locked in a house with just two people.

Yup, I filled our freezer with sourdough and the two others in my household slowed down there consumption.
Was happy to have reason to bake some fresh stuff.

Bought some Montreal smoked meat and didn’t have any rye.
Corrected that this morning and it’ll be ready for a later leisurely lunch.

I had to look up 'Montreal Smoked Meat' and it sounds wonderful!

What kind of topping will you be using?

Originally Posted by MikeB52

Bought some Montreal smoked meat and didn’t have any rye.
Corrected that this morning and it’ll be ready for a later leisurely lunch.

Maybe try a marble rye next time. You only have to add some cocoa powder to the dough for one of the loaves.

Originally Posted by cudarunner

I had to look up 'Montreal Smoked Meat' and it sounds wonderful!

What kind of topping will you be using?

Montreal Smoked is much like Pastrami or corned beef, so it’s sauerkraut and mustard all the way for me.
But today, I had leftover rib steak steak from dinner that deserved a second showing so that was toasted up with Mayo and horseradish on toasted rye.
Was a good lunch