C6Bill

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.

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

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

I do 2-2-1 feedings. Start with 100 grams starter, add 100 grams HWF and 100 grams APF and then 200 grams water.

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.

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!!!!!

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 😁

No idea

Sometimes i'll just leave it out on the counter for 6 hours while i go for a walk and it will be just fine. You don't need fancy tool to get good results.

Same to you Tony ☘️

They do clean up really nice don't they

@wrandyr 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.

Beautiful day here in the Boston area so I decided to make a batch of chicken breasts. I’ve been dealing with some blood pressure issues lately so I haven’t been doing as much of the good stuff as I had in the past. I’m just trying to teach myself moderation lol But tomorrow I’ll be making an exception and making a nice porterhouse 😁 Anyways todays cooking and a little BB32 eye candy too 😉 My lady friend wanted to try some chicken with just salt and pepper, they don’t look too appetizing but it’s what she wanted so it’s what I made for her. Anyways, happy cooking everyone !!!!! PS, the sourdough is a whole grain sourdough. I’m almost offended that everyone likes it better than my typical extra tangy loafs. Don’t tell them but I do too lol I use KA Super 10 and the KA Harvest Grains to replace 100 grams of the APF

BGE to PRIMO XL to BB32 here, the only thing I regret is not getting the 32 sooner. I went through more than a couple fireboxes in the Primo too. You won’t have that issue in a KK 😁

I’ve never used the deflectors and probably never will. There just isn’t any real need to do so

My oven has a bread proof setting, works great 😊

Hi, is that a question or an answer ?

As the cheesehead stated, the BBQ Guru fan works great with the Fireboard and the Fireboard is wi-fi

I tried that Blues Hog lump once, and only once lol I had a similar experience, horrible run time.

Welcome Dennis 😀

Tell that to this tile cooked brisket !!!! It melts in the mouth like butter. I put 10 pounds of it in a batch of Super Bowl chili today 😁

Just remember, pebbles are nothing but broken tiles, you made a wise choice

I found a few similar spreadsheets online so i will use one of those and start over. I really needed it for the pizza dough but i havent made pizza in awhile so it was no great loss. I'm retired so i guess i have the time to work on a new one

Similar to the bread slicer i bought for myself for Christmas

Seeing that spreadsheet makes me sad. I had a drive failure and lost the one i made for bread and pizza dough. I could just change the hydration i was after and it would change all the ingredients. Or change the number of dough balls and all the numbers would be right there for me. Oh well, at least now i have a more robust backup plan in place 🥴