Wild Yeast

northGAcock

Beautiful loaves there Blake. I have not ventured down the Bread path as yet but,  you are inspiring me. Have a great holiday!

NPHuskerFL

Thanks. Right back at you @northGAcock

20stone

20stone said:

The bread game is string with this group. It has me motivated to pop up off my backside and bang some out. 

We banged out a couple levain loaves out of the Forkish book (while also banging out a few sourdough pizzas). 

My razor game is wanting, but the bread tastes great. 

B747crew

Beautiful results

20stone

B747crew said:

Beautiful results

You know how some craft items have a tag that say something like "some imperfections are a sign of the variation in our natural products and the nature of a handmade product". 

You night notice that the rings from the banneton are a bit off center. "Off center banneton marks are a sign of the bakers lack of dexterity in dumping dough from a banneton into a blazing hot Dutch oven."

Thanks though. The dough felt great, and does nicely witha dab of butta

SciAggie

@20stone What do you dust your bannetons with? Rice flour? Flour? 50/50 mix? 

20stone

SciAggie said:

@20stone What do you dust your bannetons with? Rice flour? Flour? 50/50 mix? 

Rice flour

westernbbq

5qt double dutch lodge CI is your friend


Also check out Fourneau....google it and read all about it....kickstarter campaign filled up in 24 hrs.....

NPHuskerFL

@westernbbq
In regards to the Fourneau they had a hellava response. I don't own one nor do I intend to. The MM with a stone has given me killer results. And the LBGE using a 5qt DO or straight onto a stone has been good to me. Preheating is of great importance. If going straight onto a stone my best results have been overshooting the 500F mark and going straight to 600F. Just before placing the loaf onto the stone take a damp bar rag and swipe it over the stone to quickly cool it, launch your dough/loaf onto the stone and then quickly add your steam and shut the dome. If your using a DO preheat the egg and DO (of course indirect) to 500F...lid on 15-20 minutes and finish lid off at about 450F until finished with desired color. 

NPHuskerFL

20stone said:

SciAggie said:

@20stone What do you dust your bannetons with? Rice flour? Flour? 50/50 mix? 

Rice flour

I have personally grown fond using a 50/50 mix of brown rice flour and bread flour in my bannetons &/or proofing baskets. 

20stone

My ideal will be straight to the stone in the LBGE. 

One cookbook I've read advocated generating steam by filling a half sheet with heavy chain in the pre-heat, and hitting it w a Super Soaker when the bread goes in. I have a drip pan that would work for the LBGE and plan on giving it a shot. 

SciAggie

On a related topic: I had some sourdough pizza dough that's been in the refrigerator since Friday. Today was a toss it/ eat it decision. I made a focaccia. Flattened, dimpled, brushed with olive oil. It cooked for 10 minutes with retained heat in the wfo - at 400 degrees. Once it came out I brushed it with butter and sprinkled some fleur de sel on top. This was pretty dang good. This eased my butt hurt from the Friday bread fail, lol. 

westernbbq

@NPHuskerFL

I likethe technique and havent tried it yet, thanks mucho for the description....

As to founeau, anytime a new cooking gadget comes out, fourneau, uuni, minimax, smobot etc, i pretty much have the green light from the boss to get it

So when forneau arrives, ill post results here and do a comparison....my goal is to male incredible baguette and cibatta breads...

NPHuskerFL

I'm piggybacking my old thread because I'm too lazy to start another one. Hey, at least I'm honest
This loaf is a white sourdough levain base with 20% spelt.... 3,2,1 method loaf with some mods to hit a 92%-95% hydration. Why so wet?  It'll make sense shortly. Hand mixed to a shaggy mass. Let sit covered with a damp tea towel 1 hr.  Then began folds. 30 min rest between folds and repeated for 5x...then into the cooler for a 16hr bulk fermentation.
Removed from the cooler & allowed to warm up for roughly 1 hr. Then began to fold this in and used roughly three-quarters of the bag plus another quarter cup of chopped pecans.


After several folds it was shaped into a boule. Baked in Lodge CI DO. 

Crumb Shot. 

bgebrent

That's looks amazing Blake!

GrateEggspectations

20stone said:

20stone said:

The bread game is string with this group. It has me motivated to pop up off my backside and bang some out. 

We banged out a couple levain loaves out of the Forkish book (while also banging out a few sourdough pizzas). 

My razor game is wanting, but the bread tastes great. 

Would hate to see you shave.

Just kidding. 

Your bread looks great!

oldgeezeystax

All posted loaves look amazing, very inspiring!

How did ya'll procure your starter?  DIY? 

NPHuskerFL

@oldgeezeystax Thanks! Starter &/or levain is flour + water allowed to capture airborne bacteria to form a rising agent/natural yeast. I made my own but, like all things I'm sure it's available as a kit on the interweb. My next starter will be from blueberries as a base of bacteria or wild berries. 

NPHuskerFL

Most recent sourdough loaf. Close to a 48hr banneton cold proof...aka almost forgot I put it in the outdoor cooler. Measuring was instinctual (by feel)...approx 30% spelt. Scoring looked like an oak tree sans leaves and gave an interesting crust. Decent ears too.  Baked in DO. I'll slice it later today. 

SciAggie

Nice oven spring. 

NPHuskerFL

SciAggie said:

Nice oven spring. 

Thanks Gary!  The levain was twice fed and at its peak upon incorporating to the water and flour. Slap fold for 3 sets and then every 30-40 minutes I did gentle "envelope" folds. Final shaping and into banneton after about 6 his (before bed on Thursday).  Pulled from cooler Saturday and placed into oven with tea towel over the bannetons with the oven light on to finish final proofing. I'll post a sliced shot later. I'm hoping for a nice open and somewhat consistent crumb.

NPHuskerFL

Crumb shot from the above loaf. 

SciAggie

That will make a great sammich...

NPHuskerFL

SciAggie said:

That will make a great sammich...

Sammy. Brunch at 8

caliking

That's a purty loaf!

I've been trying to respond to your PM all day, but can't get a damn pic to upload. Love that pattern.  I need to get more creative with mine. 

caliking

It worked!! This was my hurricane Harvey loaf posted in another thread. 20% whole wheat, 70% hydration. Way lower than yours , coz I can't deal with dough that wet yet. 

caliking

Here's the hurricane loaf. 

NPHuskerFL

caliking said:

That's a purty loaf!

I've been trying to respond to your PM all day, but can't get a damn pic to upload. Love that pattern.  I need to get more creative with mine. 

Looks great!  It takes practice with higher hydration but, once you've done it a few dozen times it becomes easier. Your crumb turned out very nice. Enjoy the eats. 

caliking

I just scrolled up and noticed the crazy oven spring on that loaf. 

I'm a fan of the more closed crumb since the butter doesn't drip through

SciAggie

I need to get back to making bread...
Nice work fellas.