David Chang Posted April 12, 2022 Author Report Share Posted April 12, 2022 7 hours ago, C6Bill said: I've been making caraway seed rye and pumpernickel, i'd be happy to post the recipes if anyone would like them yes please, any dark flour breads like pumpernickel or ryes. i've never made those before. thanks, Bill. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 12, 2022 Report Share Posted April 12, 2022 (edited) Pumpernickel sourdough 200 g Sourdough starter 325 g Brewed Coffee, (90°F to 110°F) (start 275 g) 525 g APF(start 375 g APF, 75 g Rye ) 12 g Cocoa Powder 11 g Sugar 80 g Molasses 12 g Salt 10 g minced onion 50 g yellow cornmeal, for coating the pan 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 coffee. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of APF, 50 grams of coffee and salt, Mix then let rest an hour. Then stretch and fold. Stretch and fold two hours after that and another 2 hours after that, the third stretch and fold is optional. Then refrigerate overnight in a lightly oiled bowl covered. The next morning let the dough come up to room temp for two hours. Then place loaf in a floured Banneton bowl, covered for 4 to 6 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. Turn oven temp down to 435°F immediately after putting the bread in the oven Bake the bread for 30 minutes and remove lid, cook an additional 20 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 at least 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 keep the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any excess cornmeal off the bottom. Edited April 12, 2022 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 12, 2022 Report Share Posted April 12, 2022 Caraway Seed Sourdough 200 g Sourdough starter 350 g Brewed Coffee, (90°F to 110°F) (start 275 g) 525 g APF(start 375 g APF, 75 g Rye ) 10 g Caraway seeds 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the pan 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 coffee. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of APF, 50 grams of coffee and salt, Mix then let rest an hour. Then stretch and fold. Stretch and fold two hours after that and another 2 hours after that, the third stretch and fold is optional. Then refrigerate overnight in a lightly oiled bowl covered. The next morning let the dough come up to room temp for two hours. Then place loaf in a floured Banneton bowl, covered for 4 to 6 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. Turn oven temp down to 435°F immediately after putting the bread in the oven Bake the bread for 30 minutes and remove lid, cook an additional 20 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 at least 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 keep the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any excess cornmeal off the bottom. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 12, 2022 Author Report Share Posted April 12, 2022 the minced onion and coffee is kind of strange, but the recipe looks fairly straight forward. thank you! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 12, 2022 Report Share Posted April 12, 2022 4 Quote Link to comment Share on other sites More sharing options...
Caroline Posted April 13, 2022 Report Share Posted April 13, 2022 Thank you all for the sourdough pics and comments. As a newbie I am yet to try bread or pizza (in fact I have only cooked steak so far) - had my 32BB for a week but only four days since my first burn/cure. Can't wait to try 'everything' but very interested in bread and pizza recipes too. Thanks so much. I would dearly love to have a recipe for your sour dough breads - plain, seeded, whatever. I think they look amazing! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 13, 2022 Report Share Posted April 13, 2022 Just keep in mind that the number of stretch and folds you do can vary, listen to the dough. It will tell you what it needs. Sometimes I do one less at night and do one in the morning. Where you live and your water could mean you need more or less water in the dough. I live about 10 feet above sea level and have soft water. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 13, 2022 Report Share Posted April 13, 2022 Let’s see if I can paste this from my iPad, I hate my iPad 😡 Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 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 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 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 30 minutes and remove lid, then cook an additional 20 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. just an example of my timeline 9 AM feed starter 3 PM make dough, 3 folds 8 PM put in fridge 5 AM take out of fridge and leave in bowl 9 AM put loaf in mold and start oven 10:30 AM bake 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 14, 2022 Author Report Share Posted April 14, 2022 making some new starters. all white flour and rye 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 14, 2022 Report Share Posted April 14, 2022 I use one starter for everything, it is a 50/50 mix of white and whole wheat Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 14, 2022 Author Report Share Posted April 14, 2022 5 minutes ago, C6Bill said: I use one starter for everything, it is a 50/50 mix of white and whole wheat yeah i just used whole wheat starter before, but when i want to make all white bread like baguette or shokupan, i want to match the starter to the bread. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 22, 2022 Author Report Share Posted April 22, 2022 one way to fight the conspiracy scam between hot dog bun and hot dog sausage companies making mismatched bun to sausage quantities is to bake your own buns, or make your own hot dogs. but its easier to make the breads.. 5 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 22, 2022 Report Share Posted April 22, 2022 When I get a mismatch in the number of rolls to the number of dogs/sausage my dogs get extra snacks lol 1 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 3, 2022 Author Report Share Posted May 3, 2022 crazy rabbit ear on this one.. . 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 3, 2022 Report Share Posted May 3, 2022 I’d eat that 😁 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 6, 2022 Author Report Share Posted May 6, 2022 the house smells fantastic... 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 6, 2022 Report Share Posted May 6, 2022 WOW !!!! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 6, 2022 Report Share Posted May 6, 2022 😋 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted May 9, 2022 Report Share Posted May 9, 2022 Did you bake those in the oven or the KK? Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 9, 2022 Author Report Share Posted May 9, 2022 1 hour ago, Poochie said: Did you bake those in the oven or the KK? in the house oven. i just got an anova precision combi oven and will try new bakes soon.. Quote Link to comment Share on other sites More sharing options...
