Wild Yeast

NDG

Sesame & Popeye Seed SourDough - yum.

caliking

@NDG - youre winning! Nice loaves. And lovely pic of the kiddo enjoying it

How do you get the loaves seeded like that? Haven't figured that out yet.

NDG

@caliking thanks!  I made a preferment the night before, and did a seed soaker the night before too at this same time.  Toasted all in oven first, then Majority of toasted seeds went in the soaker (just cup of hot h20) as they going in dough (dry seeds soak up too much moisture during bake) when all ingredients mixed.  The remaining seeds that didn’t go in dough stay dry, and to get them stick I just rolled dough on wet towel then rolled right on dry seeds.  It sticks pretty good, then just tossed dough in hot Dutch Oven and bake like normal.

caliking

Today’s loaf. Changed things up a bit
Whole wheat 20%, wheat bran 10%, unfed starter 20%, about 75% hydration. No levain as such, just added the starter to the mix. Let it bulk rise for several hours, then shaped and in the fridge for about 8hrs.

Baked this morning, so we could have fresh bread with lunch. 

Turned out well. I like the wheat bran in it. 

NPHuskerFL

Our friends came in to visit us from out-of-state over the weekend and I wanted to give them a fresh baked loaf to take back.  This is a basic Country Loaf at 67% hydration. Sliced pics provided by our friends last night...they decided to make themselves some grilled cheese sammies 😁

paqman

here’s my bread art 😂😂😂. You all win!

SciAggie

@paqman That looks good to me brother. 

paqman

SciAggie said:

@paqman That looks good to me brother. 

Thanks but I’m not there yet.  I think that I’m over proofing my dough.  I have a hard time doing clean cuts, I’m basically tearing the dough.  I had a few successes... usually when I thought that the dough was under proofed.

SciAggie

paqman said:

SciAggie said:

@paqman That looks good to me brother. 

Thanks but I’m not there yet.  I think that I’m over proofing my dough.  I have a hard time doing clean cuts, I’m basically tearing the dough.  I had a few successes... usually when I thought that the dough was under proofed.

In my experience you have to be “committed” when you score the dough. Firm and confident - there’s definitely a learning curve. 

caliking

@NPHuskerFL extra credit for scoring that circle. Nicely done.

And not too shabby @paqman. Scoring the dough/loaf is an ongoing lesson for me. 

NPHuskerFL

@caliking Thanks. I turn out a lot of bread so practice does help.  
@paqman Looks good and remember most times even failures taste good. 😉

paqman

NPHuskerFL said:

@caliking Thanks. I turn out a lot of bread so practice does help.  
@paqman Looks good and remember most times even failures taste good. 😉

I don’t think that I ever baked bread that tasted bad, they are always far better than anything I can purchase nearby my place.  That “baguette” on the right was my first and it was my first and it was fantastic (despite being over proofed).

paqman

I printed a paper stencil and baked a bread for my wife.  She loved it!  Thanks for the inspiration @NPHuskerFL

paqman

I talked to a bread baker at a local bakery and he recommended the dough scraper in the picture above.  

Got it from Amazon and I highly recommend it: Matfer Bourgeat Nylon Dough Scraper.

I was kinda disappointed at first when I received it because it looked fragile but the sharp edges are making it super easy to scrape the dough out of the bowl without tearing it and it has just the right amount of flexibility.  I totally changed my mind after using it and would now consider it a must have tool.

It is also useful for cleaning up the counter top after shaping the dough.

paqman

Anybody heard of dry malt diastatic powder?  The baker that recommended the dough scraper that I posted above says that it is the secret ingredient that nobody is talking about in sourdough bread and pizza dough.  I found a couple if recipes and will try it soon.

Ingredients: Malted Barley Flour, dextrose, flour

NPHuskerFL

@paqman Good looking Boule with the stencil. 
As of late I'm getting more into fresh grinding/milling wheat berries.  I like the fact I'm able to control how fine or coarse the end product is.  This is yesterday's bakes. One pictured is a Honey Wheat Loaf.
80% hydration, 20%  fresh milled Einkorn Wheat berry, Orange Blossom Honey.  
2nd loaf is a 20% Bulgur Wheat Loaf at 80% hydration. 
And then me and Mrs. baked a couple banana with walnuts bread.

NDG

paqman said:

Anybody heard of dry malt diastatic powder?  The baker that recommended the dough scraper that I posted above says that it is the secret ingredient that nobody is talking about in sourdough bread and pizza dough.  I found a couple if recipes and will try it soon.

Ingredients: Malted Barley Flour, dextrose, flour

I got into DMP trying after trying to find good “same day” (~5 hr) pizza dough.  After reading pizzamakingforum & Tony G’s “pizza bible” I got some DMP but issue I ran into was most recipes call for L-DMP (low diastatic malt powder) which Has something to do with the level of lintner.  Anyway just be careful if they call for L-DMP you should only use 1/3 of DMP to equal out.  

NPHuskerFL

Crumb on the Honey Wheat

FlyOverCountry

My wife has a wild yeast growing in her monkey.  I don think I should try to make bread with that but this thread got me thinkin.

SciAggie

The crumb looks perfect on that honey wheat loaf. Open crumb is the gold standard of bread on the internet - but it doesn’t hold honey, jam, or mayonnaise, lol. The crumb on your loaf is open enough - yet tight enough to make toast or a sandwich. 

It looks excellent. 

caliking

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

JohnInCarolina

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

HogFather

It's never good to microwave the mother 

NDG

@NPHuskerFL looks GREAT !!  

@caliking what the *%#+#% !!  Hard to kill a starter but microwave, lol.  Stop having children, afraid you might Inadvertently place one in a boiling stock pot.
@HogFather you really live in PIG, KY ?? Could not think of a better signature for a BBQ forum 

paqman

NDG said:

I got into DMP trying after trying to find good “same day” (~5 hr) pizza dough.  After reading pizzamakingforum & Tony G’s “pizza bible” I got some DMP but issue I ran into was most recipes call for L-DMP (low diastatic malt powder) which Has something to do with the level of lintner.  Anyway just be careful if they call for L-DMP you should only use 1/3 of DMP to equal out.  

Thanks @NDG that’s good to know.  The lintner level is not shown in the package.  I’ll reach out to the manufacturer and hopefully get the info from them.  Pretty good documentation you have there.

paqman

@NPHuskerFL you did it again!   Damn your loafs are looking tasty.

caliking

NDG said:

@NPHuskerFL looks GREAT !!  

@caliking what the *%#+#% !!  Hard to kill a starter but microwave, lol.  Stop having children, afraid you might Inadvertently place one in a boiling stock pot.
@HogFather you really live in PIG, KY ?? Could not think of a better signature for a BBQ forum 

You think its a coincidence that caliprince doesn't have siblings?

smokingal

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

  

Do you happen to have an emergency stash?  I dried some of my mother starter out this past summer and have it stored in the freezer in case something happens with the active batch.

caliking

smokingal said:

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

  

Do you happen to have an emergency stash?  I dried some of my mother starter out this past summer and have it stored in the freezer in case something happens with the active batch.

I did just that about a year ago. Sometimes I am able to idiot proof myself. But only sometimes

Trying to revive some of the dried and frozen starter as we speak.

BUT... it seems the nuked starter may have survived!! Fed it this morning and left it on the counter. Was looking kinda feisty in the afternoon,  so maybe it's  still good. 

blind99

@caliking if it’s not working just let me know. It’s happy and thriving on my counter and I’ll send some back down your way if needed.