Sourdough baking
I didn't score it or egg wash, it rose so high, not sure the picture does it justice. Baked in the big Pullman pan and it's 19cm tall.
Didn't keep good notes but it's this recipe, scaled up for the bigger pan, proportionately a little less butter and sugar than she used. Very nice crumb, delicious toast, I took a slice right from the middle and toasted it for breakfast.
I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.
Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.
Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment probably 6 hours, turned every 30min for the first
After BF, removed, form rounds and rested for 15ish min
Shaped into loaves and proof next to preheating oven for an hour, the other is in the fridge
So this is kind of the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal
Dough is 70% whole wheat, 30% all purpose. 76ish% hydration.
Oh, another "alteration" was that I forgot to feed the starter the day before, so instead of 200g of properly active starter, I put in 250g of sloppy gross starter that was well past its prime.
Overall I'm very pleasantly surprised
I've been making these sourdough bagels for a couple of years now, and they are just incredible. The sourdough tang plays great with the everything seasoning, and it absolutely blows away anything I've had from a grocery store or deli. This recipe is adapted from a Reddit post by a u/978nobody, but I've made enough changes to it by this point that it's kinda my own thing.
Ingredients:
Add starter, water, honey and salt to a large bowl and mix to combine, then add the flour and everything seasoning. Stir with a large wooden spoon until a shaggy ball of dough forms. Cover with a damp towel and let autolyze for 30 minutes, then, to quote the original recipe, "knead like crazy until your arms are tired." I've found it's pretty difficult to get this dough to fully pass the windowpane test, so I just knead until I can stretch it pretty thin.
Once kneaded, cover the bowl with a damp towel again and bulk proof until 1.5x size. I highly recommend setting a bit of dough aside in a small covered jar as an aliquot to track the rise. This usually takes me at least 6-8 hours, which I've read is because adding mix-ins to sourdough makes it take longer to proof, but it's worth the wait. If the weather is cold, I usually put it in the oven with the light turned on to make sure it's in a mildly warm environment.
Once proofed, split the dough into 8 roughly equal pieces, and shape into bagels. Place onto a baking sheet lined with parchment or greased foil, cover the whole thing with a wet towel, and put it in the fridge to cold ferment overnight.
In the morning, preheat your oven to 425 F (220 C), and set a large pot of water on the stove to boil. While it heats, stir the baking soda and malted barley syrup into the water. Once boiling, add the bagels 2-3 at a time depending on the size of your pot, and boil for 1 minute and 30 seconds, flipping them over halfway through. Return the boiled bagels to the baking sheet.
Once boiled, brush the tops with the egg wash and sprinkle with a generous amount of everything seasoning if desired, then bake until golden brown, 20-25 minutes. Let cool for at least 15 minutes if you want to eat some fresh (and who wouldn't?), but otherwise, let cool completely before storing.
Other notes:
Hope yall enjoy the pics! If anyone else decides to make these, be sure to let me know how they turned out!
I've never gotten this combination of good oven spring and a nicely steamed loaf at the same time.
Add to that the flavor that the Tartine country loaf has, I'm really, really proud of this one. 
Starter
100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours
Autolyse, 600g water, 700g AP, left that for like two hours.
Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.
Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.
Very gently shaped into boules and put them in the fridge for a few hours until baking.
In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20
Sourdough with wheat, rye and milk.
Bought some thick-ass deli bacon for this, and hoo boy, does it seem like it paid off.
This is the FWSY recipe, modified slightly to compress the schedule. I'll post the original recipe below, but basically I feed the starter at 4:30am (infants, gotta love em), then put it in the oven with the light on. Next alteration was including 300g of starter instead of the 200? I think, that's called for..... and I doubled the bacon grease. I'm here for a good time, not a long time.
Anyways, I haven't cut it open yet, but this was a beautifully steamed loaf, probably the shiniest I've ever baked.
I'll be honest, I'm quite proud of this one. It also smells HEAVENLY.
This is the partner to my recent tartine country loaf, proofed in the fridge for like 36 hours. Bit much, it seems
I mean, as long as no one has a problem with it, I'll keep posting my bread. I just don't want to spam the sub if it's not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn't disappoint
This one was interesting, but I probably won't make it again. It smells a little........footy, and the flavor isn't my jam
This is the first time I've made this recipe, but it seems pretty good. The flavor isn't as good as the tartine country loaf, but good all-around
Today's bake. 30g gluten flour, 270g sprouted whole spelt flour, 700g AP flour, 80g wheat germ. 850g water, 150g starter.
Added in 50g flax soaked 100g water, 50g chiaseed 100g water, 50g each sunflower and pumpkin seeds. 30g salt. Topped with black sesame seeds.
I'll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.
One thing I've never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time
Certainly not perfect but I’m getting better. Left was on a baking sheet, and the right was in a Dutch oven.
I guess my Dutch ovens were a little too small for the boules I shaped. The exteriors aren’t too pretty but the crumb is near perfect. This is my first time making Pain De Campagne from Flour Water Salt Yeast and I’m really happy with the result.
Made these loaves the other day. I thought you might enjoy looking at them. It’s a recipe that I came up with during the pandemic lockdown. If the hydration level is too challenging, I suggest bring it down 10%. It’s very soft. Makes great toast.
Enjoy.
https://mrfunkedude.wordpress.com/2023/10/17/sourdough-buttermilk-sandwich-bread/
Trying to improve my pizza making skills. I've been enjoying making these. Recipe is from the bag of KAF 00. I substitute 100 gm starter for 50/50 of the water.
