tekobo Posted July 4 Author Report Share Posted July 4 I realise now that I should have said I was freaked by savoury porridge not savoury grits. Will take the leap soon, I promise! 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 4 Report Share Posted July 4 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 8 Report Share Posted July 8 made pan de cristal today 100% hydration caputo nuvola super W320. overnight levain and poolish preferments. not the crumb i was looking for but still tastes ok.. 7 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 8 Report Share Posted July 8 Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration. 7 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted July 9 Report Share Posted July 9 14 hours ago, Pequod said: Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration. So cool that the mill is still operational. Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 16 Report Share Posted July 16 baguettes with 3x pre-ferments (poolish + pasta di riporto + levain) caputo nuvola super 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 16 Author Report Share Posted July 16 Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging. 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 17 Report Share Posted July 17 3 hours ago, tekobo said: Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging. gave most away to the office. next time i will try to park bake and see how they taste after frozen and finished baking.. 3 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 29 Report Share Posted July 29 Desem with 100% Deep Roots Milling Silver AP flour, which is 80% extraction Nueast hard red wheat. Nueast is regional, suited for our mid-Atlantic/southern climate, and also used by Carolina Ground. Nueast has a distinctly nutty flavor. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 30 Author Report Share Posted July 30 Looking great as usual @Pequod! Quote Link to comment Share on other sites More sharing options...
David Chang Posted August 1 Report Share Posted August 1 starting to use my aliquot jar to measure bulk fermentation more accurately.. 4 Quote Link to comment Share on other sites More sharing options...
David Chang Posted August 28 Report Share Posted August 28 from a recipe that popped in my ig feed. no levain, just straight starter plus honey.. 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted September 2 Report Share Posted September 2 sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2 Report Share Posted September 2 That sandwich is MONEY! 🤑 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 2 Report Share Posted September 2 On 8/28/2024 at 10:09 AM, David Chang said: from a recipe that popped in my ig feed. no levain, just straight starter plus honey.. How much honey ? 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted September 2 Report Share Posted September 2 17 minutes ago, C6Bill said: How much honey ? 2% of the weight of flour 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted September 5 Report Share Posted September 5 2-day cold fermentation. not a huge difference to baking overnight fermentation.. 4 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 5 Report Share Posted September 5 Perfect !!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 5 Report Share Posted September 5 Love it. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted September 24 Report Share Posted September 24 (edited) ciabatta using 4 different types of overnight preferments the bulk fermentation was too long.. Edited September 24 by David Chang 2 Quote Link to comment Share on other sites More sharing options...
