3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt

Baked in a dutch oven with 30g ice at 450°F

Just curious really. I don't bake very often, so sometimes I question why on earth I keep a starter alive. If it didn't take a couple of weeks to get a new one going...

i just moved and had to test out the oven... can't wait to get a new stone that actually fits!

publication croisée depuis : https://jlai.lu/post/338181

I like rye bread. A lot.
And I would like to make some at home.
Do you have any good recipe ?

I love no-knead recipe and I'm fine if it have to rest days to be ready.

I had a couple people ask for my recipe/process. I find this to be pretty chill and not too much active time. Another nice thing is that there is no leftover starter to either throw out or find another use for. The end ratios for this are ~80% hydration.

What you need:

• Big mixing bowl
• 2 bannetons
• Dutch oven (preferably 2)
• Medium Mason jar
• Small mixing bowl (1L)
• Scale

Ingredients:

• Bread flour (I use King Arthur)
• Any kind of whole flour
• Rice flour
• Salt
• Water

Process

This is my sample schedule I follow when making bread.

Bootstrapping into the process

I keep about 180g of starter in the fridge in the medium mason jar. If you already have a starter, just use 180g in the next step and add a spoonful extra to the mason jar to jump start the next cycle.

If you don’t have a starter yet I recommend following https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe

7pm the day before

• Empty the mason jar of starter into the 1L mixing bowl. Do not clean the jar out completely, make sure to leave a small amount of starter in the jar
• To the mason jar (you just emptied) add 90g room temp water and 90g bread flour. Mix together and place (don’t tighten) the lid on top.
• To the 1L bowl add 150g room temp water and 160g bread flour. Mix together and loosely cover the bowl with some sort of cover
• Leave both out on the counter overnight

Current State:

• Mason jar has about 180g of what will become our next starter
• 1L bowl has about 400g of starter that will be used in the bread

6am the next day (could be later)

• In the big mixing bowl add 100g of whatever whole flour you like (could also be rye, spelt, etc), 700g of bread flour, and 600g of warm-ish water
• Mix together until no dry flour is left. Cover and let sit on the counter

7am

• Put the mason jar in the fridge (for next time). My starter has been good for up to 2 weeks between bakes.
• Add the entire starter mixture from the 1L bowl into the big bowl
• Measure and add 18g of salt tho the big bowl
• Mix to combine and knead the dough (in the bowl)
• If you find the dough kinda “breaks” (like when you make a sauce with eggs) or gets really sticky walk away for 2 minutes and come back, it will be much more workable
• Continue kneading in the bowl for 5-10 minutes until everything is well incorporated and feels like it has some strength
• Coil folds
  • I like to do coil folds
  • You grab the dough from both sides in the middle and lift
  • As you lower down you want to get one of the hanging sides under the other, to make the dough into a coil
  • Rotate 90 and repeat
  • This should leave you with a nice tight ball
• Do your first coil fold and cover the dough

Next hour or two

• As you see the dough spread out in the bucket to touch the sides, do a coil fold
• Be progressively more gentle as time goes on

2pm

• Flour your counter lightly
• Put a little flour on the dough on the side you are planning to tip out on
• Ease the dough out onto the counter
• Prep your bannetons with a light dusting of rice flour
• Divide the dough into 2 equal pieces (eyeballing is fine)
• Shape your dough to fit into your banneton
  • I have round ones so I
  • Get the dough into a rectangle
  • Fold both long sides over the middle (one on top of the other)
  • Roll up the resulting long rectangle to make a tight coil
  • Drag the coil towards me and rotate to firm up into a ball
• I don’t score my loaves so I place in the banneton seam side down. If you are scoring place them seam side up
• Repeat for the other loaf
• Lightly flour the tops (use the leftover bench flour)
• Cover gently (I use a kitchen garbage bag) and leave on the counter

Note

If you want you can also pivot here to baking the next day. Leave the loaves out for about 20 minutes and then place (covered) in the fridge overnight and then bake the next morning. Leave them in the fridge until you are ready to put them in the hot dutch oven(s)

4pm

• Put your dutch oven(s) in the oven and preheat to 450

5pm

• Carefully take your dutch oven out of the oven and tip one of the loaves in. Immediately place the lid back on and return the dutch oven to the oven
• Repeat if you have a second dutch oven. If you only have one, put the other loaf in the fridge while the first bakes.
• Bake in the oven for 30 minutes
• Carefully open the oven and remove the lid of the dutch oven(s)
• Bake for another 15-20 minutes until you have the colour you like
• Tip the loaves onto a cooling rack
• Wait until cool and enjoy

Enjoy!

Let me know if you have any questions or if any steps weren’t super clear :D Hopefully, this is as successful for folks as it has been for me.

Post pics!!!!

90% white wheat

10% whole rye

70% hydration

Overnight sourdough

I've made this twice and it's hilarious

I got this recipe from the site that should not be named. I’ve tried countless biscuit recipes, and this is the only one that works for me 100% of the time. I use occident flour from an Amish dry goods store vs AP. The keys are very cold butter, handling as little as possible, and keeping them in the freezer beforehand for about an hour before you bake.

Ingredients: 2 1/2 teaspoons baking powder 2 teaspoons sugar 2 teaspoons salt 1/4 teaspoon baking soda 3 1/2 cups AP flour 1 cup cold, grated butter 1 cup buttermilk

Directions: Mix together flour, salt, baking powder, baking soda, and sugar. Add the grated butter and toss. Slowly stream in milk while stirring. Turn the dough out onto a non-floured surface and knead JUST until it comes together. Roll about 1 inch thick. Cut into fours then stack them together and roll back down to one inch thickness. Repeat three times. Cut into desired size and shape. Brush with egg wash and stick in the freezer for one hour. Preheat oven to 425 F. Remove from freezer, add another coat of egg wash, and bake for about 20-25 minutes.

Notes: Substitute 1 cup of milk and 1 tablespoon of white vinegar for buttermilk if necessary Occident flour can be used, but folding needs reduced to 2x

White flour 245g

Whole wheat flour 245g

White sugar 20g

Dry yeast 5g

Salt 4g

Water 363g

Olive oil 23g

For water, I used potato water from when I last steamed some potatoes. The water may have had wild yeast already going in it, some bubbles.

Also used Marriage's Malted Seeded Bread Flour for the “whole” portion. It comes with sunflower seeds, pumpkin seeds, millet, brown linseed and poppy seeds. Good chew.

Sprayed with water before baking as opposed to a milk wash. The crust was super soft and thin, with a bit of chew.

Let me know if anyone is interested in my process/recipe. I like to think it's pretty chill and best yet no waste! I'll type it up if there's any interest.

Got a good ear on this sourdough bâtard with 25% bolted spelt flour.

I just posted about this in c/sourdough but I thought maybe some of you would have opinions and suggestions too. I’m not sure the etiquette around this kind of thing so feel free to scold me or just ignore the post.

So: I think my bread knife may have become too dull to use. It won’t slice through the crust on my sourdough and I end up hacking it to very uneven pieces. And I’m afraid I’m going to cut myself. Any suggestions for a new bread knife? Is there a big difference between the really cheap ones and something more expensive? Thanks!

I fear I might have killed my starter by using a spoon fresh off the dishwasher to mix in one of the last feedings. I have fed it twice after that and it won't grow or bubble up or... like, budge. Three days have passed. Should I throw it out?

This is my latest obsession - bread filled to the brim with seeds and whole grains. A bit like the danish rugbrød and I bet the Germans have something similar too.

Method (1 loaf)

The only things I measure is the water and seeds, the rest I find no use in measuring. Whole flour coarsely ground can have such varying absorption rates depending on age and storage. Going by feel is mandatory.

• 500g water
• Some yeast (or sourdough). Use a quantity that makes the bake fit into your schedule. I used about 8-10g fresh yeast.
• Dissolve yeast into water with your preferred method.
• Add seeds. I used 2dl in total split between 1dl sunflower, 1/2dl flax and 1/2dl psyllium seeds
• Begin adding flour. I used a mix of coarse ground whole rye (1/3) and graham flour (2/3). This is a tricky part to describe as I go by feel. At this point I want a "sloppy batter". It will stiffen as the flour absorbs water. My desired final texture is a "shapeable batter", something that holds a shape for a little while but is very much squishable. Adjust water/flour if needed. Look at this consistency as a reference.
• Let rest until risen to at least half again size (150%), for me it took about 2 hours. Adjust time as needed.
• After it has risen give it a light work, you won't get any gluten development with all those additions.
• Put dough in tin, I prefer to bake in parchment paper to get it out easier. I took the dough directly from the bowl into the tin, just spread it evenly.
• Let rest again, I gave it another 2 hours. You decide. Let the bake fit into your schedule.
• Preheat oven to 250C.
• Put tin in oven, lower to 200C and bake for 30 minutes
• (optional) Remove bread from tin and put on grate. Have nothing to back it up but I feel I get better crust all around, less moisture trapped in tin.
• Heat oven to 225C then turn it off. Let bread rest in cooling oven until room temperature.
• Let bread rest for at least 24 hours
• Devour. This bread has a lot of flavour and is paired really well with strongly flavoured condiments such as gravlax, matjes herring or just butter.

I'm pretty happy with this one. There is the large hole on the side, but generally it's pretty uniform.

Hey!

Recently while trying to get GPT4 to give me some clever info on how to easily make better buns I learned about Tangzhong. It's just 1/5 flour to water in a small pot and stir until thickened and drop about half a cup into your dough. It does wonders for my very simple buns and also awesome to add to Snúðar (https://vallagrondal.is/snudar-betri-en-ur-bakariinu/) 🙂

My first try after watching a few videos on YouTube. Tiny bread with 100g of a week old starter fed a day ago, 200g flour and too much water for me to handle well, it went a bit pancake-y. Turned out fine, lots of big air pockets, can't wait to bake more.

82% hydration 10% whole white flour 90% KA Bread flour

I'll grab a crumb shot tomorrow morning at breakfast 📷

Can't wait to eat it :)

This is my second attempt at sourdough, a hybrid starter/commercial yeast Pan de Campagne from FWSY. My first attempt tragically failed prior to baking as the dough straight up defied gravity by refusing to release itself from the proofing basket and got absolutely butchered when I tried to give it some assistance. It never made it to the oven.

For this second loaf, my big mistake was not having baking paper to hand and needing to directly handle a boule that just did not want to be held, hence the growth on the side. I also forgot to spray the boule with water prior to putting the lid on the Dutch oven, and I believe this is partly why the oven spring is underwhelming. Nevertheless I’m happy with it for what it is - it smells fantastic and there’s some blistering on there. If it’s no good for sandwiches I might whip up some garlic butter and make some fresh garlic bread. And if there’s any left maybe I’ll do some croutons to slam in a pasta salad!

This is my second attempt at sourdough, a hybrid starter/commercial yeast Pan de Campagne from FWSY. My first attempt tragically failed prior to baking as the dough straight up defied gravity by refusing to release itself from the proofing basket and got absolutely butchered when I tried to give it some assistance. It never made it to the oven.

For this second loaf, my big mistake was not having baking paper to hand and needing to directly handle a boule that just did not want to be held, hence the growth on the side. I also forgot to spray the boule with water prior to putting the lid on the Dutch oven, and I believe this is partly why the oven spring is underwhelming. Nevertheless I’m happy with it for what it is - it smells fantastic and there’s some blistering on there. If it’s no good for sandwiches I might whip up some garlic butter and make some fresh garlic bread. And if there’s any left maybe I’ll do some croutons to slam in a pasta salad!

So I got a Vitamix dry container and managed to mill my own wheat berries. Made some whole wheat bread that turned out pretty decent.

How many of you do this?

What is your setup and how often are you milling your own flour?

My first post since moving away from Reddit. Please be kind. 😃