Bread

The smell of the roasted garlic was sooo good.

They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!

Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!

It's gonna be a busy production weekend for me. Putting that starter on double duty! Aiming for 8 loafs a day for the weekend, starting with an overnight retardation.

Recipe:

High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g

Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g) 
Active Dry Yeast: 5g
Salt: 15g

1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins

Pizza shaping tips!

-wet dough is harder to handle, but way easier to shape.

-equal parts semolina and flour is an awesome dust for your bench.

-tossing your pizza in the air is a great method to expand a soft and supple dough. It’s also real fun.

-let your dough balls rest for 15-20 mins before expanding.

-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!

-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.

Pepper-pepper-pepper asiago sourdough bread. 4% toasted and ground peppercorns, 20% asiago cheese, 1% garlic powder, generous pinch of Japanese shichimi (7spice) and red pepper flakes. Probably 85% hydration.

This is my unnamed sourdough starter blorping away on the counter in its charming green mason jar. About to go back into the fridge for two weeks.

Recipe:

3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla

1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt

1. Preheat oven to 350° f
2. Mash bananas and add wet. 
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first. 
4. Transfer into parchment lines or well seasoned loaf pan. 
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan! 

Fed yesterday, 2 hours at room temp and then in the fridge. She's actually got a bit bigger than I would like already so maybe straight in the fridge next time?

Gone all weekend, so no bread for me!

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%

Hi everyone! I'm looking for any advice y'all might have on incorporating yogurt into your dough, particularly when making flatbread. Most recipes I've found online so far are by volume :( so I can't really get a sense of what % to try for. I'm at the point where I usually just pick a target hydration % and go from there, but I'm not quite sure how to account for incorporating yogurt in that approach. Any words of wisdom? Thanks!

My recipe is pretty informal-

3/4 cup sourdough starter

1 cup water

2 cups flour

Autolyze rest 25 min

1tsp salt

Mix, add flour til not sticking to mixer

Bread hook 8-10min

Rise 2-3hrs folding over every 30-40 min

Refrigerate overnight

Form/warm in basket 30-45 min

Bake 45 min @450f in dutch oven, lid off after 30 min

Tartine Country Loaf:

90% AP flour

10% ww flour

75% water

20% poolish

2% salt

Cornstarch to dust/prevent sticking.

Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.

In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!

180g AP flour 180g water 40g discard.

Not sure how much the seller understands about the process!

This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!

Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!

Recipe: Modified Country Bread from Tartine Bread

Flour: 100%
-60% AP
-40% Rye

Water: 75%
Poolish: 20%
Salt: 2%

I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.