sneekee_snek_17

So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.

Major difference is that I've only been feeding my stater every two to four days, so the microbiome is all out of whack.

Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.

Its partner is in the fridge, I'm guessing it'll be significantly over-proofed

These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.

I did the numbers in my head on the fly and think I dropped 100g somewhere, so after mixing, the dough was suuuuper hydrated, like 90% or so. So like 40 minutes after mixing, I added 50ish grams of all purpose and mixed that in.

After a few turns by hand and one proper tri-fold, I proceeded to forget about it for maybe 5 hours, but which point it was super pillowy she far past ideal for shaping, but I very gently made it work.

The results taste good, but the crumb is gummy and the holes are horribly distributed.

Lemme know what you think

Words fail me. The crust is crispy, light, and wonderful, the crumb is airy, stretchy, and tastes unbelievable. Everything about it is just, SO DAMN GOOD.

I previously doubted if it was worth $300, but I might be rethinking that

First off, because I abused the shit out of my starter over Thanksgiving, I couldn't use it, so this is the "white bread with poolish" from FWSY. Not my favorite, but it'll do in a pinch.

Basically, you mix a teensy bit of yeast in with a few hundred grams of a 50/50 water/flour mixture the night before, then follow regular sourdough procedures the next day.

With that said, this crust got really really crisp as you can see. Overall I like it (Don't tell my mom, but I HIGHLY doubt it's three hundred bucks better), it's quite good, though.

Butt, there is one small problem with my shaping technique, as you'll see at the end of the pictures The issue in question ^

And some sub buns I made for my wife. First batch was OBVIOUSLY a failure, not sourdough though, so if I must be tarred and feathered, so be it

I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.

Lo and behold, a heavy-ass package showed up and she told me to open it.

I'm very very excited to try it out

My big, big boy Dusty's fur looks like gills when I do this and I love it.

He's not quite as interested as I am, but that's okay

As usual, tartine country loaf, I slightly altered the scoring I normally do, which got me the nice ear on the left loaf

The score was more like ) instead of |

So I have a 6qt stainless steel saute pan that I may or may not have fucked.

With the plan of "preheating" it, so it would be ready after putting the baby to bed, I put it on the stove with a drizzle of olive oil on med/low heat.

30 minutes later I come downstairs and the pan (which had a lid on thank god) was full of smoke, completely scorched carbon, and some gooey polymerized oil all over the lid and around the scorched portion.

I've done two rounds of oven cleaner that sat for 20-30 minutes, which made mincemeat of the gooey oil, but didn't even touch the carbon.

I'm currently leaving it overnight with more oven cleaner, but if that fails, what are my next steps? Maybe something more abrasive to just mechanically remove it?

Thanks in advance, my wife is very displeased about one of our kitchen mainstays being on the bench right before Thanksgiving.

Ol' Reliable

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 proofed in the fridge overnight and is the first and second images

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 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.