20% whole wheat 80% bread flour, 65% hydration, 12hr preferment

Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.

Here's the dough at peak rise.

cross-posted from: https://lemmy.world/post/49411419

Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.

Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.

Recipe here : https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

It was delicious and very easy

Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.

that last move from the banneton to the baking pan is perilous.

crazy mix of high protein bread flour, 00 semolina, whole wheat, and khorasan whole wheat.

I will definitely be making these again.

80% high protein bread flour, 20% whole wheat flour. made according to king Arthur baking's French-Style Country Loaf recipe (but with a Dutch oven)

GF loaves are this Loopy Whisk recipe, except for that I replaced the sorghum and millet with buckwheat

The PdC is this King Arthur one that I've never quite gotten to work 100% right. Has anyone else had any experience with it?

Simple dinner rolls with a honey butter glaze.

Recipe here!

Pretty sure I found my new Christmas dinner contribution... wowza these were so good. Followed the recipe to a T (except I used 1/3 whole grain flour). Will be trying out some of the other flavours mentioned in the blog next time.

The dough was very satisfying to handle. I am not great at shaping yet and need to work on my pinching and rolling technique, but overall for my first go at them I was pleased.

Shiny! Recipe is King Arthur's Amish Dinner Rolls

The result still came out fine!

At least to my taste

I've been working on getting these down. Really happy with these.

Been doing both bulk fermentation and proofing in the fridge.

How many days of each step do you think is ideal?

Ugly baby still had a nice sour taste. Had left it in the fridge for like 5-6 days.

cross-posted from: https://lemmy.world/post/47330107

I just learned how to cross post 😅

Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens... Who doesn't love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

Learning to bake bread after recent dietary restrictions prohibited getting most store bought bread. This is my first attempt at a no knead bread in a dutch oven.

Please recommend me your most effortless loaf recipes!

Made the King Arthur "Big and Bubbly Focaccia" recipe - new favorite way to make focaccia! It develops a fantastic crust while remaining springy and moist inside. Topped with rosemary and confit garlic, forgot to take a pic before we started digging in 😅

Recipe from newmexicofoodie.

My preferred way to eat them is to tear off one corner and pour honey inside.

• 2 cups flour (261g)
• 1 tsp baking powder
• 1/2 tsp salt
• 3 T butter melted (41g)
• 3/4 cup water (172g)
• oil for frying

The key to getting a nice pocket is having very smooth dough with the right moisture level. To dry or not mixed enough, and it will form holes and all the steam will escape. It smoothes out a little during the 20 minute rest. Too wet, and it won't be strong enough to hold a bubble. It should be sticky but just starting to form a ball / climb the dough hook in the mixer, and be like play-doh or slightly softer after the rest.

• In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
• Return dough to the bowl and cover with a towel for 20 minutes.
• Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 6 or 8 pieces.
• Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
• Remove from pot and transfer to a paper-towel lined bowl.

Good crumb.

Inside:

I used the five minute baguette recipe which another lemming pointed me towards during the week but quartered it and subbed with sourdough starter for some of the water, flour and all the yeast.

Left it to proof for about 13 hours instead of the 8-10 in the recipe.

It tastes savage with butter and strong cheddar. Savage.

I did a full batch of the normal recipe in the video but over-proofed it (long story but not deliberate). That came out more like Panini but was also delish.

Definitely will be doing again. It was a big hit with the fam.