It tripled in size (per my recipe) and was very airy, but I fear I didn’t oil my bin enough and too much air escaped as I transferred it to my work surface.
The crumb is tender but very closed. I had to add a little more flour but dear I may have overdone it.
I saw these were available years ago, but the maker got shut down (or gave up.). So seeing one on eBay was a win. Now even if (when) my Mets are embarrassing, I can lean further into the Neil Young.
His mom was Beep, His half sister (last picture) is Betty.
Trying to recover this photo for my Wife. The first image is sharper but looks more screwed up. I suspect both were damaged due to a faulty memory card.
$5 if you can fix it/them.
48 buns ready. Done in two batches of twenty four. The first were washed with egg white only. The second with two whites and one yolk w/water.
This large beetle is sitting on our si Dow at the moment. It’s about two inches long with impressive antenna. Unfortunately I can only snap him through the wi Dow so I’ve tried to clean up the photo a bit. It’s mostly brown.
Six strand just out of the oven. A little over proofed and I needed a bigger tray.
I think I should have let the strands rest a little more before braiding. They didn’t snap back but I’d have liked them a bit thicker.
Made some burger buns for the weekend. I had this GREAT idea to use muffin rings to keep them from flattening out too much.
Well. It worked. 🤣
I ended up with 120g each bun but I should have made them 100g. I proofed them in the rings and instead should have removed them before baking.
They are soft and delicious.
Input welcome. My last attempt had huge holes and was a bit dense. Here the crumb is more open but it’s a little squishy. I think it tastes and eats well but a bit more chewy than I expected.
- 750g bread flour
- 250g whole wheat flour
- 20g salt
- 100g starter (fed rye flour the day of)
- 800g water
It was a wet dough as I was compensating for the whole wheat flour. I did four coil folds over two hours and then in the fridge for 7 hours. Shapes and 2 hours resting. Cooked in a covered loaf pan.
I will say it didn’t rise much in the final rest. I’m still not sure I have the timings right.
I saw a larger version of a Focaccia as a pizza but the recipe was a bit involved, so I fell back on the King Arthur recipe and went from there. Very open and fluffy bread with a nice crust. Could have been a little crisper but still nice and crusty.
A little bulky, but the crust and crumb were great. I used the recipie from u/aminorman and just stretched it to 8 instead of 6.
I’ve been cultivating my starter for two weeks now. It appeared ready this week so I tried a simple recipe from King Arthur’s site. https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe
I think it’s under everything. A little more kneading, a bit more proofing, and a bit more baking. There wasn’t much spring and the crumb feels a bit closed. The strip across the middle says underbaked, even though it was 205° when I took it out.
It tastes great. The texture is pretty good and the crust is chewy.
One down. Feedback welcome.