Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

I need a little bread for a special breakfast tomorrow. Toasted pumpkin and toasted sunflower seed sour dough baked on the KK.

Ready to flip and score.

599246786b11c_BreadReadytoBake.thumb.jpg.6d8189fc00ac9741d31f4f967d66978c.jpg

Just about to come off the KK baking stone.

599246815521d_SourDoughBreadBaked.thumb.jpg.3e004ba037e1fa4007a2d3a26aa7f465.jpg

59924684969fc_SourDoughBread.thumb.jpg.8ea490418246e1ee2274b435d7e0dbfc.jpg

The crust is very nice and here is a pix of the crumb.

Crumb.thumb.jpg.2f7204c6269c52d98a7aa777a26c5817.jpg

Edited by MacKenzie
  • Like 6
Link to comment
Share on other sites

 

Toasted Pumpkin Sunflower Sourdough Bread

100 g sourdough starter

202 g water

6.75 g yeast

8.5 g sugar

8.5 g salt

347 g flour

40 g toasted pumpkin seeds

30 g toasted sunflower seeds

 

Mix flour, sugar, salt and yeast.

Mix sourdough starter and water (whey is way better)

Add the wet ingredients and mix until everything is evenly incorporated, about 5 mins.

Rest 10-20 mins.

Knead 8 mins. or until the gluten is developed enough to pass the window pane test.  Then add the toasted seeds.

Lightly oil a proofing dish and set in warm draft free place about 75F and let dough rise until double. (about 45 mins.)

Punch down and knead a few times. Let rest 5 mins. and then form the log. Place log in bottom of the cloche with the seam side up. Let rise until double, about 45 mins. Cover with parchment paper and very carefully flip over and the seam side will now be on the bottom. Quickly slash top and immediately put into 500F oven. After about 5 mins reduce temp. to 475F and bake for another 4 mins. Watch to see that the crust is not getting too brown.

Reduce heat to 425 F, continue baking for another 9 mins. Bake until internal temp. is about 202-204F.

Turn the oven off but leave bread in the oven with the oven door ajar. This will help the crust.

NOTE:

If the KK is going to be used for the bake heat sink the KK for at least 1 hour @450F and bake on the KK baking stone for about 20 Mins until the IT is 204F

Link to comment
Share on other sites

loaves.thumb.jpeg.319d62d8adacc2391f988391ed62923e.jpeg

crumb.thumb.jpeg.3cb0343eca5dbd039ac443ef1a320f0c.jpeg

First bread on the Dennis baking stone, best bread of summer.

Multiple lessons. We grind our own flour using a Wolfgang Mock grain mill, sieved through lab grade test sieves that fit nicely into a Vollrath 8 quart bowl:

Gilson 12in Round Test Sieve #35 (72% extraction)

Gilson 12in Round Test Sieve #25 (93% extraction)

Vollrath 69080 Wear-Ever S/S 8 Quart Mixing Bowl

This was using the #35, for a lower extraction flour. We also bought fresh ascorbic acid, 40 ppm to combat "green flour" flying saucers.

Also (Homer Simpson "Doh!" time), I ran the BBQ Guru pit probe through the dome hole meant for the mechanical thermometer. No need for further protection, and lock-solid 450 F preheat.

The Dennis (KK) baking stone is bigger and thicker than what I was using. Very stable, no burnt bottom crust, and the loaves could be longer and further away, for no "Siamese twin" scars where they grew into each other. It has passed all tests and is now my default stone.

  • Like 5
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...