spritzer Posted May 11, 2015 Report Posted May 11, 2015 There can be other factors as this is sour dough. Too much activity in the starter leads to unstable dough and too much flavor. Sour dough is not supposed to taste sour at all... 1
n_maher Posted June 1, 2015 Report Posted June 1, 2015 Decided that this week needed to start out on the right note. Coconut Chocolate Chip Scones 3
mikeymad Posted June 8, 2015 Report Posted June 8, 2015 So working on bread, will bake later. But with the leftover levain I though about making some pitas. No real recipe. A small pile of levain, x amount of water and whole wheat flour, an egg, some oil and salt. Let rise for about 4 hours. Roll them out then cook them in a pan. They are everywhere! Cooked 1
mikeymad Posted June 8, 2015 Report Posted June 8, 2015 Ha - an they were pretty good - had a couple with salad and some chicken... Last night's bakeOat Sourdough Wild Yeast Starter Oat Flour – 128g Whole wheat – 224g All Purpose – 248g h20 – 480g Levain – 90g Salt – 15g bake: covered 500 20 min covered 450 20 min uncover 15 min Levain was 24 hours - bulk rise 5 hours - proof another 5 hours. This has made a really sourdough. I like it a lot - shared at work this morning. Crumb - not the best - but I was worried about it so relived as to the outcome. 1
mikeymad Posted July 15, 2015 Report Posted July 15, 2015 (edited) Morning Bake. This is a high Hydration (lots of water) loaf Bread Loaf Size (g) = 625g Hydration (%) = 90% Total Water = 562.5g Leaven = 93.75g Salt = 15.625g Flours: White 412.5g Whole 150g Oat 62.5g Bake: covered 500 20 min covered 450 15 min uncover 15 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more. Shared at work - high praise Edited July 15, 2015 by mikeymad 1
Absorbine_Sr Posted July 15, 2015 Report Posted July 15, 2015 Morning Bake. This is a high Hydration (lots of water) loaf Bread Loaf Size (g) = 625g Hydration (%) = 90% Total Water = 562.5g Leaven = 93.75g Salt = 15.625g Flours: White 412.5g Whole 150g Oat 62.5g Bake: covered 500 20 min covered 450 15 min uncover 15 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more. Shared at work - high praise Do you ship to Illinois? 1
mikeymad Posted July 16, 2015 Report Posted July 16, 2015 Day Two Bake (I need more sleep) Almost the Same - But Rye Loaf today Bread Loaf Size (g) = 600g Hydration (%) = 90% Total Water = 540g Leaven = 90g Salt = 17g Flours: White 360g Whole 150g Oat 90g Bake: covered 500 20 min covered 450 10 min uncover 20 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. I still like the Oat a little better for my taste, but really good results - I think I may be getting the hang of this. 2
mikeymad Posted July 19, 2015 Report Posted July 19, 2015 Early bake (6am) Trying out slight variations to see how the flour goes. Barley Loaf Bread Loaf Size (g) = 600g Hydration (%) = 90% Total Water = 540g Leaven = 90g Salt = 17g Flours: White 330g Whole 210g Barley 60g Bake: covered 500 20 min covered 450 10 min uncover 20 min Over all very nice. The Oat is still my best loaf... This Barley makes great toast though.. I am liking the results of the high hydration bread - really hard to work with (goopy).. but guess it is all about the outcome. They are not as pretty as well 1
mikeymad Posted July 20, 2015 Report Posted July 20, 2015 With unsalted Cultured Butter , on its way. Just started a spelt dough for a morning bake. 1
n_maher Posted August 23, 2015 Report Posted August 23, 2015 More scones. This time raspberry and chocolate chip.Sent from my iPad using Tapatalk 4
n_maher Posted October 4, 2015 Report Posted October 4, 2015 Fall is upon us. Time for biscotti of the coconut and chocolate chip variety. Sent from my iPhone using Tapatalk 3
mikeymad Posted November 5, 2015 Report Posted November 5, 2015 Yes I have still have been baking, a lot..Starting to get the hang of this thing.Something new that came out well, thought I would share. This is a combo bulgur flour that I ground up at home, along with oat flour, that I made with adding bulgur porridge as well. At a high hydration.. Really nice bake and flavorGood eats with unsalted cultured butter.Cheers 2
cetoole Posted November 5, 2015 Report Posted November 5, 2015 Wow, Nate and Mikey, those all look great! Death by chocolate!
swt61 Posted November 5, 2015 Report Posted November 5, 2015 Mikey it's hard to tell from pics, it definitely looks dense, but is it a wetter or dryer consistency inside?Looks delicious for sure.
mikeymad Posted November 5, 2015 Report Posted November 5, 2015 These are little more on the hearty side but not dense as in thick or sticky - adding the porridge give more hearty texture and not as much lift. It also makes it moist - but on the good side - slightly chewy and super crisp crust with the added protein. Cheers
n_maher Posted November 26, 2015 Report Posted November 26, 2015 Not up to Mikey standard but making rolls for tomorrow. Sent from my iPhone using Tapatalk 3
cetoole Posted December 8, 2015 Report Posted December 8, 2015 Bakers of headcase, this arrived yesterday without warning. I have no idea how to bake, but look forward to trying. 3
mikeymad Posted December 8, 2015 Report Posted December 8, 2015 ooph - good luck - that is a Bad Mama Jama
n_maher Posted December 9, 2015 Report Posted December 9, 2015 Nice! I've made it known that when we redo the kitchen there will be a stand up mixer.
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