FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Sourdough Bread Attempts
Goto page Previous  1, 2, 3
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Bread Baking
View previous topic :: View next topic  
Author Message
zysmith
BBQ Super Pro


Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA

PostPosted: Thu Apr 07 11 1:47 am    Post subject: Reply with quote

How did you get them to the right size and shape, free-form or did you use some kind of a ring mold?
_________________
Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser
Back to top
View user's profile Send private message
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Thu Apr 07 11 4:03 am    Post subject: Reply with quote

zysmith wrote:
How did you get them to the right size and shape, free-form or did you use some kind of a ring mold?


If you mean the muffins, I used a plastic cup. If you mean the bread I used these:

_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Thu Apr 07 11 4:06 am    Post subject: Reply with quote

Tom C wrote:
zysmith wrote:
How did you get them to the right size and shape, free-form or did you use some kind of a ring mold?


If you mean the muffins, I used a plastic cup. If you mean the bread I used these:


Tom, I've got the bowl on the left but have not yet used it. Frankly, I'm not sure how. Did you bake in the bowl? Seems to me the ribs might prevent you from removing it after cooking. I'm dying to use it but don't want to screw up the first time. Do you soak it first?
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Thu Apr 07 11 4:29 am    Post subject: Reply with quote

patruns wrote:
Tom C wrote:
zysmith wrote:
How did you get them to the right size and shape, free-form or did you use some kind of a ring mold?


If you mean the muffins, I used a plastic cup. If you mean the bread I used these:


Tom, I've got the bowl on the left but have not yet used it. Frankly, I'm not sure how. Did you bake in the bowl? Seems to me the ribs might prevent you from removing it after cooking. I'm dying to use it but don't want to screw up the first time. Do you soak it first?


patruns,

These are used for the final proofingt or rise of the bread.
This is a great instruction video on shaping and basket use:
http://www.youtube.com/watch?v=45z18TtFijU&feature=player_embedded
This video is the cooking method I use:
http://www.youtube.com/watch?v=-4PHUyRmpPc&feature=player_embedded
_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Fri Apr 08 11 2:12 am    Post subject: Reply with quote

Thanks Tom!
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Thu May 02 13 9:16 am    Post subject: Reply with quote

Hi guys,

I couldn't help posting an update on my original post. The original post in this thread showed my first ever sourdough loaf.

Like with all things, practice earns experience and better results. Below are some of my latest loaves.




[/img]
_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Thu May 02 13 11:34 pm    Post subject: Reply with quote

Very nice Tom! Smile
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Fri May 03 13 2:17 am    Post subject: Reply with quote

Thanks patruns!
_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
lantern
BBQ Super Pro


Joined: 26 Jul 2007
Posts: 1999
Location: Marion,NC

PostPosted: Fri May 03 13 3:28 am    Post subject: Reply with quote

I've been going light on the bread with my current diet/exercise routine........good grief that looks goooood!!!
Back to top
View user's profile Send private message
Mikey P's BBQ
BBQ Fan


Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Tue May 07 13 7:08 pm    Post subject: Reply with quote

Any hints on your recipe?? Those loves look delicious!
Back to top
View user's profile Send private message
Kurt_W
BBQ Fan


Joined: 27 Apr 2011
Posts: 165
Location: SWTx

PostPosted: Thu May 16 13 8:13 am    Post subject: Reply with quote

my biggest prob is I'm only home 1 day and gone 2....
tuff for planning.
_________________
extra vinegar caint hurt
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Thu May 16 13 9:13 am    Post subject: Reply with quote

Kurt_W wrote:
my biggest prob is I'm only home 1 day and gone 2....
tuff for planning.


Plan on working your bread the evening / night you get home, cook the day you are home, eat some and take the rest with you, then do it all again! Wink
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Mon Sep 30 13 10:09 am    Post subject: Reply with quote

Mikey P's BBQ,

I'm really sorry that I didn't see your request for a recipe sooner.

I usually weigh all of my recipes but made up this simplified version.

1.5 cups of starter at 166% (166% is a starter that is fed equal parts of water and flour by volume).
1.25 cups of water
5.25-5.5 cups of flour
2 tsp of salt

For this recipe I used KA AP flour instead of KA bread flour and did not autolyese.
I placed the starter in a bowl, added the water and salt and finally added and mixed the flour. I went up to 5.25 cups of flour and the dough was still a little wetter than I’m used to. This may have been because of the AP verses the bread flour but I’m not sure. It could have easily taken another half cup of flour but I went with it as it was.

After mixing I started a stretch and fold process for 2.5 hours folding every half hour.
Then I formed the dough into a ball and let it set uncovered for 30 min. I misted the inside of a Tupperware bowl with water and coated it with rice flour.
At the end of 30 minutes I reformed the loaf into the final Boule shape and placed it in the bowl and covered it for 30 minutes more. I then placed the whole thing in the refrigerator for 12 hours.

I then pulled the dough out to final proof for two hours.
You can bake on a pizza stone or bake in a Dutch oven.

For a dutch oven, heat the oven to 425°F with the Dutch oven inside. Use of the Dutch oven had an advantage in that I didn’t have to preheat my baking stone for an hour.
I used the Dutch oven just like I would my baking stone and roasting lid. I placed the lid on for 18 minutes then finished baking without the lid until the bread was to the color I wanted.
_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Mon Sep 30 13 12:18 pm    Post subject: Reply with quote

Baking bread in your oven in a Dutch Oven is actually a really simple addition to your cooking / baking techniques, that also adds a number of great possibilities, preheat the DO, don't preheat, add water for steam, don't add water etc.

It doesn't matter if it's a cheap and cheerful piece of no name CI or a Lodge, Wagner or Le Creuset.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Tom C
BBQ Super Pro


Joined: 21 Jul 2007
Posts: 1851
Location: N. California

PostPosted: Mon Sep 30 13 12:53 pm    Post subject: Reply with quote

This was the result the last time I used my dutch oven to bake bread using the recipe above.

Dough just placed in heated dutch oven. Next I placed it in the oven with the lid on for 18 min.

After 18 min I pull the lid and bake uncovered until the desired color is reached or until about 200°F internal.

Just pulled from the oven.


Ready for some butter!
_________________
Homemade offset smoker 24"x48"
Charbroil CB900 grill
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Bread Baking All times are GMT + 8 Hours
Goto page Previous  1, 2, 3
Page 3 of 3

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group