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OT: Ok Bread Guru's, Now What OT

2

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    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... 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,780
    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 :smiley:

    (Nice looking loaf BTW)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Oops, LOL, right you are. I'm not sure I've ever EATEN sourdough. I know i've never baked any.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,780
    Just yankin yer chain @Carolina Q

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    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. 
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  • lkapigian
    lkapigian Posts: 11,549
    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
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    edited March 2018
    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? 
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    So two loafs same batch, second loaf much better spring...I did not cut it, was it that or was it the second bake?
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    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..


    Visalia, Ca @lkapigian
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  • Focker
    Focker Posts: 8,364
    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

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    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.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    @lkapigian that’s a nice loaf!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    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
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,780

    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I'm not taking bread advice from a guy who serves bread like this. =) 
    Related image
    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!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited April 2018
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    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
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Focker
    Focker Posts: 8,364
    edited April 2018
    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.  ;)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited April 2018
    Strawberry Hill is best with brisket anyways.  =)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    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 


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Those loaves look mighty fine to me. I see an improvement for sure. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,549
    SciAggie said:
    Those loaves look mighty fine to me. I see an improvement for sure. 
    Thanks @SciAggie
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,780
    edited April 2018
    @lkapigian Whoa! Fine looking loaves :)
    Have you cut into them yet? They look fabulous.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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