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  2. And right or wrong this is how i do it, I never have any complaints Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.
  3. Hi, I figured we could move the bread talk from the everyday cooking thread over here. That should make it easier for people when doing searches.
  4. Sorry, I bake my bread in my home oven as i use a dutch oven. There wouldn't be much benefit to baking it in the KK
  5. Thats a beauty !!!!! How old is your starter ? Mine is about 4 years old. Are you getting it nice and ripe before starting ? Sorry for derailing this thread. We could probably start a new one just on bread baking
  6. I do 2-2-1 feedings. Start with 100 grams starter, add 100 grams HWF and 100 grams APF and then 200 grams water.
  7. Honestly i don't think it makes much of a difference at all but if that is what Dennis suggests then I would say that would be a good place to start. It's not rocket science so I tend to not overthink it.
  8. Any suggestions for bake temp and KK set up, grate and deflector location. Splitter or not etc…. TIA
  9. @C6Bill Your formula yields a handsome and tasty loaf, but alas, the tang still eludes me . . .
  10. Last week
  11. Hi @C6Bill loaf looks amazing. Any suggestions for trying bagels on the KK? Mix shape CT proof 24hr - malt syrup boil then seasons. Thinking top grate on stone at 450F
  12. @C6Bill when you use the splitter for 2 zone cooking, which side to you cook on, over coal with AL or on cool side with AL?
  13. How about "What is the ratio of water to flour in your starter?"
  14. @Pequod Great info and I realize this is an older post but I am going to ask. would like to understand the current thinking of setting our KK's for indirect cooking. I use the term current because as I peruse the forum as a new KK owner, its very easy to have missed something in a search. Many set-ups or pic's of indirect grilling use the cool side of the coal splitters to grill over with the deflector (foil or stone) placed above on middle grate. The coals are then on the opposite side and open, meaning nothing above, until a sear for a steak as an example. Speaking with Dennis he suggests putting the food and deflector over the coal or hot side for a more even heat distribution. I am doing this but have to admit it feels somewhat counter intuitive. Would be great to have some clarity on this subject, as many of us really like the idea of 2-zone smoking/grilling. Thanks in advance!
  15. Thanks a lot for the spreadsheet @Syzygies. There is some cachet in having your bread maths done by an uber mathematician! I think I called it spelt and you called it farro. Tomato, tomato? Maybe not. It is this recipe. Just wanted to know if you had refined it any further.
  16. I never made a spelt recipe? Here is my most recently revised Numbers spreadsheet. Sourdough Bread.numbers
  17. dinner from last night. didn't bother putting on a plate just ate off the baking sheet..
  18. made a pizza for lunch with spicy salsiccia. i'm not a fan of the donut pillow cornicione but i need to remember cold dough doesn't want to stretch as much...
  19. Recent loaf of whole grain sourdough, don’t laugh but I made that for my dentist. They made me some spaghetti sauce that was absolutely amazing!!!!!
  20. Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁
  21. Getting ready to do my first KK brisket. Would the group recommend top rack (indirect) and a temp 225F? Along with the Goldee process. TIA
  22. I see what you are doing there @Pequod and I am not falling for it. Proposed by S and endorsed by P doesn't equal an immediate buy signal. Give me a month or so.... Are you still baking bread, making pizza? Any new (or old) techniques or discoveries to share?
  23. Thanks for posting this link Paul. I have used a cast iron smoke pot for years but rarely make the dough ring to seal the top. I have guiltily watched the smoke leaking out of the top, realising that my unsealed pot wasn't fulfilling @Syzygies design intent of pushing the smoke down into the coals to burn off the "bad stuff". I ordered my own little pot and am just waiting for a good opportunity to smoke something. Kudos also to @Cheesehead_Griller as I think it was he who originally suggested this style of pot. I will report back once I have tried it out myself.
  24. I’m also a fan of the Challenger Bread Pan
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