OT: Ok Bread Guru's, Now What OT

Carolina Q

This is just a yeast bread, no poolish or whatever weird words you want to use. No note taking.

Ingredients

3 cups bread flour (400 g)

1 ¾ tsp sea salt 

½ tsp yeast 

1 ½ Cup water (350 g)

Directions 

Mix dry ingredients well (zip-lock or bowl)

Add water and mix until completely combined

Cover and let it sit on counter all day (or overnite)

Preheat both oven or egg and empty Dutch oven to 400°

Turn out the dough onto a floured surface and cover until preheat done

When oven hot, dump dough into Dutch oven and replace lid

Bake 30 minutes then remove lid for 10 more minutes

Should be 200° internal.

Looks like this... 

caliking

Carolina Q said:

This is just a yeast bread, no poolish or whatever weird words you want to use. No note taking.

See, if you had taken notes, you would have known that  the OP is looking for sourdough recipes

(Nice looking loaf BTW)

Carolina Q

Oops, LOL, right you are. I'm not sure I've ever EATEN sourdough. I know i've never baked any.

caliking

Just yankin yer chain @Carolina Q

theyolksonyou

Carolina Q said:

Oops, LOL, right you are. I'm not sure I've ever EATEN sourdough. I know i've never baked any.

Old as you are, you ain't lived. No sourdough?  Damn. 

lkapigian

Thanks All...doing the same recipe I did earlier just abbreviated ....its FNG flour water so if it doesn't work I'm out a nickle

Carolina Q

Yeah well... there are lot of things I haven't eaten. I just remembered I did buy some sourdough just a couple of months ago. It was okay... tasted like bread. Surely I've had it before, guess it just didn't make an impression.

caliking

Carolina Q said:

Yeah well... there are lot of things I haven't eaten. I just remembered I did buy some sourdough just a couple of months ago. It was okay... tasted like bread. Surely I've had it before, guess it just didn't make an impression.

As with many things, homemade  sourdough is exponentially better than the store-bought version. I’m not surprised that it was forgettable. 

lkapigian

So my fourth loaf this week...I've gone from 1 to 2 hours for the Autolyse ( yes I left the salt out) made sure the Yeastie Boyz floated...this one is bubbling between the half hour folds where the others didn't...ya I got that hair out 



We will see what tomorrow brings....Does your guy's kitchen look like the Pillsbury Dough Boy exploded in there? 

lkapigian

So two loafs same batch, second loaf much better spring...I did not cut it, was it that or was it the second bake?

lkapigian

Rise in the oven is better, of all the little tweaks I think the #1 improvement was time spent on shaping and giving it no place to go but up...thanks for everyone's help..

Focker

Carolina Q said:

Yeah well... there are lot of things I haven't eaten. I just remembered I did buy some sourdough just a couple of months ago. It was okay... tasted like bread. Surely I've had it before, guess it just didn't make an impression.

Come on Q,
In the Gospel, Aaron speaks highly of industrial bread, adding a sweet flavor and soft textural touch to the mixture.  $3 was worth this little nugget alone. LOL

SciAggie

lkapigian said:

Rise in the oven is better, of all the little tweaks I think the #1 improvement was time spent on shaping and giving it no place to go but up...thanks for everyone's help..

That's a really nice loaf. There is a strong correlation between improving shaping skills and improved bloom and oven spring. And you'll only get better and better over time.

caliking

@lkapigian that’s a nice loaf!

lkapigian

Thanks @caliking @SciAggie I've done 6 this week and that one was the best improvement ...my kitchen looks like the Pillsbury Dough Boy exploded..I think I need a duct collection system

caliking

Focker said:

Carolina Q said:

Yeah well... there are lot of things I haven't eaten. I just remembered I did buy some sourdough just a couple of months ago. It was okay... tasted like bread. Surely I've had it before, guess it just didn't make an impression.

Come on Q,
In the Gospel, Aaron speaks highly of industrial bread, adding a sweet flavor and soft textural touch to the mixture.  $3 was worth this little nugget alone. LOL

“Industrial bread “ is an abomination. I don’t care what Aaron says. He may know his bbq, but bread apparently ain’t the same.  

That’s like saying Dickie’s is good ‘cue. It too has a “sweet flavor and soft textural touch.”

ugh. 

Carolina Q

I'm not taking bread advice from a guy who serves bread like this.  

But what is that glorious sandwich in the upper left? I assume it's the Tipsy Texan? Good Lord, that appears to be worth a trip to Texas in and of itself!

Focker

caliking said:

Focker said:

Carolina Q said:

Yeah well... there are lot of things I haven't eaten. I just remembered I did buy some sourdough just a couple of months ago. It was okay... tasted like bread. Surely I've had it before, guess it just didn't make an impression.

Come on Q,
In the Gospel, Aaron speaks highly of industrial bread, adding a sweet flavor and soft textural touch to the mixture.  $3 was worth this little nugget alone. LOL

“Industrial bread “ is an abomination. I don’t care what Aaron says. He may know his bbq, but bread apparently ain’t the same.  

That’s like saying Dickie’s is good ‘cue. It too has a “sweet flavor and soft textural touch.”

ugh. 

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

caliking

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

20stone

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

That, and the whole oppression thingee

Focker

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

I'm sorry you feel that way. 
Just pointing out another area where Aaron is flat out wrong.

caliking

Focker said:

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

I'm sorry you feel that way. 
Just pointing out another area where Aaron is flat out wrong.

I know. Luckily for me, there are plenty of folks making non-IPA brews that I enjoy. First world problem. 

caliking

20stone said:

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

That, and the whole oppression thingee

The beer thing has mostly escaped my rage. Except for the part about leaving us with a taste for crappy lagers. 

Focker

caliking said:

Focker said:

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

I'm sorry you feel that way. 
Just pointing out another area where Aaron is flat out wrong.

I know. Luckily for me, there are plenty of folks making non-IPA brews that I enjoy. First world problem. 

Lol, cool.  I'm far from a cicerone, but with the seasonal weather changes, my hobbies, taste in food, beverage, changes.  It's good to change things up.

I could see where some styles don't play well down there, in a consistently warm to HAF climate.  Hence the admiration for PBR. 

Focker

Strawberry Hill is best with brisket anyways. 

caliking

Focker said:

caliking said:

Focker said:

caliking said:

Focker said:

Taste is subjective, but I thought his take on IPAs was odd too.

Fried foods, grilled meats, Mexican, Indian flavors, all play well into the IPA flavor notes of bitterness, citrus, caramel, etc......citrus especially.  The whole fat, acid, salt, sweet, spicy enchilada.

i agree with the first sentence, and somewhat agree with that last bit, but I've been done with IPA's for some time. Every little craft/microbrewery and everyone else has saturated the market with their take on an IPA. I'm tired of it. 

I'm sorry you feel that way. 
Just pointing out another area where Aaron is flat out wrong.

I know. Luckily for me, there are plenty of folks making non-IPA brews that I enjoy. First world problem. 

Lol, cool.  I'm far from a cicerone, but with the seasonal weather changes, my hobbies, taste in food, beverage, changes.  It's good to change things up.

I could see where some styles don't play well down there, in a consistently warm to HAF climate.  Hence the admiration for PBR. 

My peeps are built for H/HAF (hot/humid) climate. Its the icy, white sh!t that i can't stand. 

And my years on this planet have taught me that :
1. PBR tastes best when its been purloined from @henapple
2. Strawberry Hill goes with everything. Even Bayless recipes and excessively-topping'ed pizza. 

lkapigian

Wanted to do 3 loaves , but hand mixing that much would probably get painful on my shoulder...so I used my Kitchenaid on a low speed, could not tell a difference by not doing it by hand....I still did several hours of stretch and fold, bulk ferment over night, then shaped, proofed for an hour or so...thanks for looking 

SciAggie

Those loaves look mighty fine to me. I see an improvement for sure. 

lkapigian

SciAggie said:

Those loaves look mighty fine to me. I see an improvement for sure. 

Thanks @SciAggie

caliking

@lkapigian Whoa! Fine looking loaves
Have you cut into them yet? They look fabulous.