OT: Shelter in place loaves

[jtakeda]

Ok, Ive succumbed to the stereotypical shelter in place activities. Never made a sourdough loaf before so heres my first try lets see yours.
Flavor is good-Honestly I could never buy bread again and be happy.

Things Ive learned:
The slashes on top have to be much deeper.
CRANK YOUR OVEN. Mine runs a little cool I think and just go with it and crank it

https://live.staticflickr.com/65535/49758456777_1579d67727.jpg

https://live.staticflickr.com/65535/49758456587_4ccd65729e.jpg

[XXtwindad]

Ok, Ive succumbed to the stereotypical shelter in place activities. Never made a sourdough loaf before so heres my first try lets see yours.
Flavor is good-Honestly I could never buy bread again and be happy.

Things Ive learned:
The slashes on top have to be much deeper.
CRANK YOUR OVEN. Mine runs a little cool I think and just go with it and crank it

https://live.staticflickr.com/65535/49758456777_1579d67727.jpg

https://live.staticflickr.com/65535/49758456587_4ccd65729e.jpg

Really cool! But only tells half the story. What cheese and wine are you paring with it?

[cmg]

looks good. Make a muffaletta sandwich...:)

[zmudshark]

The proper term is "Confinement Loaf".

[Jaq]

Forever ago, a friend gave me a Nancy Silverton's baking book. As I recall, her starter called for things like non-conflict grapes, palladium mesh strainers, and flour ground during a Harvest Moon. It had to be kept under a pyramid and taken to therapy once a week until ready to be used.

So I used my wife's aunt's instead. It was good, till I was taking it to a Thanksgiving and it toppled in the car.

Never did get that smell out.

[C40_guy]

I love good sourdough bread, don't usually find any in the market.

Thinking about trying it too...

Did you use a published recipe? Was it a PITA to make the starter?

I may try a GF version so everyone in my house can partake...

[jtakeda]

I love good sourdough bread, don't usually find any in the market.

Thinking about trying it too...

Did you use a published recipe? Was it a PITA to make the starter?

I may try a GF version so everyone in my house can partake...

I did not make the starter. A friend of mines boyfriend is a baker at a nice bakery in Pt. Reyes Station and she dropped off a loaf and a little container with starter.

She gave me instructions on feeding the starter but the recipe/baking was on my own and I just did some reading to figure out what I wanted.

I did 75% hydration with a counter top proof and baked in a dutch oven covered then uncovered.

[jtakeda]

Really cool! But only tells half the story. What cheese and wine are you paring with it?

Havent left the house for groceries in two weeks so I have some sharp cheddar and a little bit of goat cheese and thats it.

As far as wine we have some cider-wines Ive been wanting to try as well as some super interesting weird ones. A frontenac gris, I think we already had the dandelion wine and we have some other sparkling rose that was cofermented with foraged apples.

[unterhausen]

Wegmans has pretty decent sourdough. I always wondered if they would sell me some starter

[Tickdoc]

That looks so good.

[8aaron8]

I've been making bread for years and had a bit of a scare recently when I couldn't find whole wheat flour anywhere. Luckily I had eyes on the ground and was able to score some so I am okay for another couple of weeks. Most recently I made my favorite sourdough to date which was roasted garlic, sun-dried tomatoes and marinated artichokes.

https://live.staticflickr.com/65535/49760470918_81143f0150_b.jpg
https://live.staticflickr.com/65535/49761000496_63abeb0b0d_b.jpg

[jeffkoller91]

If you're looking for a solid recipe, this is a great one that got me started about a year ago:

https://www.youtube.com/watch?v=sPzpU1clHaA

Tartine is often hailed as one of the better Sourdough books/recipes but it can be quite laborious and finicky. This recipe simplifies things quite a bit and makes it a lot more fool proof. Makes awesome loaves!

[mcfarton]

Wegmans has pretty decent sourdough. I always wondered if they would sell me some starter


We buy about two loaves a week of the organic miche. It is soooooooo good. I can’t believe I pay so much for bread. My wife and kids will fight for the heal of the loaf. I wonder if they even have the starter in the store? This is worth investigating.......


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[vitaly66]

I've been baking bread about once a week for over five years following the techniques in "Flour Water Salt Yeast" by Ken Forkish.

Very very easy, low/no knead, simple and delicious.

A couple of the main points:

* after "folding" a couple/three times over the course of an hour, let stand to rise for at least 5 hours or more

* bake inside a cast iron dutch oven, inside the oven -- retains the moisture

* use a hot oven, 475 degrees F, about 75 minutes

This bread is long lasting, the flavor evolves nicely over the course of a week, and has never gone moldy.

Forkish has some videos posted on youtube demonstrating some of the key techniques.

[makoti]

A couple of the main points:

* after "folding" a couple/three times over the course of an hour, let stand to rise for at least 5 hours or more

I started to make French Bread recently & was never happy with it until I got a recipe that said do "business letter folds" to it 3 times in the first hour of rising. Never even heard the term. Off to google & it made a huge difference in the texture & height of the loaves.

[robt57]

I did a sour dough starter, so far pancakes and a few coffee cakes. And donated started to my neighbor.

I had made 5 loaves before that with almond milk [juice] white bread that was quite popular. Even I liked it and don't like white bread particularly.

I am not a baker really, but more a saute/roaster/saucier dinner guy. But wife is a good pastry maker, and she is helping me along..

Anyway, keep some smaller tight fitting clothes to pop on every other day. Get too tight, stop baking for a week!!

[dgauthier]

8aaron8, that bread really hits it out of the park. Jtakeda, yes, big slashes actually make the crust cook differently. Who knew?

My wife is a genius, and has been cooking sourdough bread for a while now. She likes this recipe from the New York Times, because it only requires a quarter teaspoon of yeast (handy during lockdowns...)

https://cooking.nytimes.com/recipes/11376-no-knead-bread

Here's an example of one of her loaves:

1697996593

[arimajol]

I've been baking bread about once a week for over five years following the techniques in "Flour Water Salt Yeast" by Ken Forkish.

Very very easy, low/no knead, simple and delicious.

A couple of the main points:

* after "folding" a couple/three times over the course of an hour, let stand to rise for at least 5 hours or more

* bake inside a cast iron dutch oven, inside the oven -- retains the moisture

* use a hot oven, 475 degrees F, about 75 minutes

This bread is long lasting, the flavor evolves nicely over the course of a week, and has never gone moldy.

Forkish has some videos posted on youtube demonstrating some of the key techniques.

I've been using this book for about 5 years, as well, with great results. One thing I don't follow is his levain feeding schedule, which I found to waste a lot.

[arimajol]

8aaron8, that bread really hits it out of the park. Jtakeda, yes, big slashes actually make the crust cook differently. Who knew?

My wife is a genius, and has been cooking sourdough bread for a while now. She likes this recipe from the New York Times, because it only requires a quarter teaspoon of yeast (handy during lockdowns...)

https://cooking.nytimes.com/recipes/11376-no-knead-bread

Here's an example of one of her loaves:

1697996593

I used this recipe for a few years before doing sourdough. Its so easy!!

[Hawker]

I know you are what you eat. And I know that bread is the first thing that serious cyclists drop from their diets. But this thread has me salivating big time!!

[jtakeda]

These are some nice loaves.

Happy to pick up some tips from anyone--learning as I go as this was my first time.

Ill pick up that book too--Ive been looking for a decent book and I didnt want to buy the Tartine book because the owner is union-busting piece of ****.