Wild Yeast

NPHuskerFL

Whole-grain Italian Herb Sourdough Boule.

bgebrent

NPHuskerFL said:

Whole-grain Italian Herb Sourdough Boule.

Could I please place an order?

NPHuskerFL

@bgebrent Thanks🙏🍻😁

lkapigian

Beautiful Blake !

caliking

 Nice ear on that loaf

and I love that last pic. Great composition. Raichlen might want to “borrow” that one

NPHuskerFL

@lkapigian Thanks Larry 👊

@caliking I appreciate that 🙌 But, Raichlen doesn't do Sourdough does he 😉 Truthfully I'd be flattered if they lifted my shots.  I'm trying to get better in my food stylist shots.

blind99

Nice work there B. We have a serious problem with bread in our house. A 1kg loaf lasts about 4 hours

I’m only beginning to get a sense of how complicated this breadmaking is. I’m putting more time into shaping. Got my best height recently:



(1 kg loaf, 68% hydration, unbleached white flour.)

caliking

That's a picture perfect loaf, @blind99.

In the past 3 months or so, I've come to realize the roles that gluten development, steam, and shaping play re: oven spring.

I found that using the KA to knead really helped. Knead the dough until it forms a sort of tongue that laps the bowl, and the dough starts pulling away cleanly from the sides. Using ice in a hot CI Pan, or sneaking 2 cubes into the covered DO works very well for steam. Lastly, I'm finally understanding the importance of proper shaping, so that's what I've been working on lately.

It's a very organic process, and has been hard to get bored of

NPHuskerFL

Utilizing the bread is just as enjoyabe 😁

NPHuskerFL

Cranberries & Toasted Walnuts Sourdough Bread done✔

theyolksonyou

Wow Blake!  Impressive 

NPHuskerFL

@theyolksonyou Thanks Jason

20stone

blind99 said:

Nice work there B. We have a serious problem with bread in our house. A 1kg loaf lasts about 4 hours

I’m only beginning to get a sense of how complicated this breadmaking is. I’m putting more time into shaping. Got my best height recently:



(1 kg loaf, 68% hydration, unbleached white flour.)

That looks fantastic. Nice work

caliking

@NPHuskerFL you’ve raised this to an art form. I’m mad jelly of your scoring skillz!

NPHuskerFL

@caliking Thanks man.  My scoring has become better but, imho hasn't reached "next level sh!t".  I figure with practice it'll come. The trick is a swift & sure stroke with no hesitation.  Blade angle, depth, etc etc... 

SciAggie

@NPHuskerFL Beautiful work. 

lkapigian

NPHuskerFL said:

Cranberries & Toasted Walnuts Sourdough Bread done✔

That's just in another league now !!

NPHuskerFL

@lkapigian Thanks Larry 🙏

NPHuskerFL

Fresh Baked Country Loaf
Breakfast done right ✔

blind99

@20stone thanks! We get a LOT of use out of your starter. Bob is doing great. 

Sorry B but that really is next level. I’d love to see a video on how you’re shaping, proofing, and transferring to the oven / egg. 

Two of my kids, ages 5 and 10, made this dough. It rose overnight on the counter, then got put in the fridge. I didn’t touch it until the next afternoon. De-gassed (man I’m good at that step) and quick shaped, then went right into the over, with a bowl on top for the first half. Came out pretty well. 

NPHuskerFL

@blind99 Looks great man!
Were you referring to me on the shaping, proofing etc? PS Nice Global bread knife

blind99

@NPHuskerFL yes, referring to you! Those loaves are amazing. 

I feel like I lose a lot of rise when I proof in a banneton- like I screw it up when I transfer to the oven. My last few loaves I’ve shaped and put onto a silpat on a baking sheet, then no more transfers except putting the whole thing in the oven. 

I never would have picked a global - what’s with having no handle?? But they were a gift, and I actually find them very comfortable to use. Speaking of blades, that knife in your shot looks wild, what is that?!

NPHuskerFL

@blind99 I'll try to do this on my next loaf. Thanks 👊👊👊
My favorite knife you see in some of my shots is a Aura  Knifeworks One. 

caliking

blind99 said:
...

Two of my kids, ages 5 and 10, made this dough. It rose overnight on the counter, then got put in the fridge. I didn’t touch it until the next afternoon. De-gassed (man I’m good at that step) and quick shaped, then went right into the over, with a bowl on top for the first half. Came out pretty well. 

Let the kids know that they made a fine looking loaf

NPHuskerFL

High hydration. Blend of Bob's Red Mill flour(s) and toasted white & black sesame seeds.

blind99

Here’s what happens when you are in a rush and add a pinch of commercial yeast. I put Rob the Blob next to it so he can see what he’s in for. 

caliking

@blind99 I feel like Rob is natural yeastily shaking his blobby head at you... A nice loaf though, nonetheless

lkapigian

First loaf as the weather cools....I went 400 grams of Very Happy Starter instead of 200/1000 ...high hydration on the starter went 70% on the flour water, I imagine the net was around 80%...not sure if it's because my starter is a year old now, or it was the extra starter...i was happy with the spring

blind99

@caliking you are 1000% right!  I think it's funny that FWSY uses commercial yeast in so many recipes but I see why.  When you need a speedy loaf of bread, it works.  But not as tasty as 100% natural starter with a long slow rise time.

@lkapigian beautiful loaves. i get annoyed at 72% hydration, can't imagine working with 80%.

NPHuskerFL

Baked this morning. Started this loaf on Wednesday.  Cold bulk and cold final banneton proof.  Higher hydration white artisan loaf.  Basic freehand blade scoring.  Decided to use mortar and pestle for the Himalayan pink salt .  By doing that  there were nice  big  irregular pieces of salt throughout the mix  and of course the smaller stuff  was able to  dissolve  while doing  the stretch and folds while the larger pieces remained and you can see them in the actual crumb. The blisters and crumb texture was in my top 5.  Structurally the crumb was where I wanted it.  It's funny once you understand what you are doing with your stretch and Folds Etc you can really start to control the outcome to a certain extent on the crumb structure.