u/Guilty-Accident-8286

Flour (100%)
-425g bread flour (85%)
-75g whole wheat (15%)
400g water (85F) (80%)
100g starter (20%)
10g salt (2%)

Mixed first 4 ingredients minus 15g water and waited 40 min. DT was 78F.

Hand mixed for a couple of min and waited 10.

Added salt and remaining water and hand mixed until dough was smooth ball.

Waited 20 min and gave a stretch and fold.

Waited 30 min and laminated dough.

Gave three sets of coil folds separated by 45 min.

Maintained DT at 78F and dough had risen 50%. Preshaped just over 5 hours after initial mix. Waited 15 min and shaped into a batard. Placed in banneton, covered it and put in the fridge overnight.

Baked this morning at 500 covered for 20 min and 450 uncovered for 23 min more.

Notes: The lamination step helped develop more strength. I will try this method again and see if I can push bulk a little further as I am assessing this as slightly under but still a really nice bake. Tasted great with a tender crumb and a crispy crust.

I’ve been going deep on NY style on a steel in my regular oven for a while. For a change of pace, I modified my recipe slightly and cooked these in my wood fired oven last night. Still need to dial in my time and temp but I think these came out real nice. Super light with a little bit of chew and some char.

Tonight’s pies came out real nice. My standard pepperoni, basil and pecorino Romano, a sausage and roasted mushrooms w/chives and an upside down finished with basil. Grande low moisture whole milk mozzarella on all of them as well as milled Bianco di Napoli tomatoes. Before and after and some crumb shots too.

I baked off a batard today that resulted in an irregular but custardy crumb. Some parts were tighter, so might be slightly under but really tasty and nicely textured.

100% Flour (425g Bread/ 75g Whole Wheat)
80% Water (400g)
20% Levain (100g 100% hydrated bread flour)
2% Salt (10g)

Fermentolyzed first three ingredients for 40 min DT was 80F. Mixed with Rubaud method for 5 min. Let rest 10. Pinched in salt and mixed using Rubaud method for a few minutes until dough was smooth. Put in my oven on proof mode.

Gave two sets of aggressive S&F after 20 min and followed by another 30 min after that. Gave 2 coil folds spaced out by an hour each. Total time for first rise was 5 hours after adding starter. Dough rose about 30% and was domed, active and airy.

Preshaped to build a little tension, dough was nicely strengthened up to this point so I rested for 15 min. Shaped into a batard and threw in the fridge over night.

Baked this AM at 500F covered for 20 min and 450 uncovered for 23 more.

We are having a late season heatwave so I didn’t want to cook. Saw this recipe for “Cucumber Salad with Smoked Salmon and Capers” on Cooks Illustrated so I made it. Simple and delicious. Cucumbers, red onion, salmon, capers briefly marinated with lemon juice, olive oil, salt/pepper and dill. Then add some everything bagel chips and drizzle with some sour cream that’s thinned out with lemon juice and sprinkle with more dill and everything bagel seasoning.

As it’s starting to get cooler, I find myself craving heartier foods. I made this last weekend. Sauce was sautéed onions, chili flakes, garlic and whole canned tomatoes and seasoned with salt and pepper. Meatballs were pork, beef and lamb and mortadella, cooked onion, buttermilk soaked breadcrumbs, egg, parm, parsley and lemon zest also seasoned with s&p. Finished with some basil, grated parm and a drizzle of olive oil. Tasted real good!

I haven’t had the chance to make pizzas in a while but threw some dough together Saturday while making some bread and cooked them off last night. I’ve been working on my recipe for a while and I have it dialed in.

Makes 3, 375g doughballs for 14” pies

Flour 100% (589 g):
- 95% bread flour (560 g)
- 5% whole wheat (29 g)
Water 64% (377 g)
100% hydrated sourdough starter: 20% (118 g)
Fine sea salt: 3% (18 g)
Sugar: 2% (12 g)
Olive oil: 2% (12 g)
Diastatic malt powder: 0.3% (2 g)

Combined dry ingredients except salt and mixed in starter and warm water (DDT 78). Waited 40 min. Added salt and olive oil. Hand mixed until it was a cohesive ball. Bulked for about 4 hours with three sets of S&Fs spaced at 20 min each. Maintained dough temp consistently. Balled into 3 dough balls and refrigerated overnight. Removed from fridge about 4 hours before baking. Stretched to 14” and launched on a steel I preheated at 550 for over an hour. Cooked in about 7 minutes.

I haven’t had the chance to make pizzas in a while and threw some dough together last night while making some bread and cooked this off tonight. I think this was my favorite one Pepperoni, grande low moisture whole milk mozzarella, milled Bianco Di’Napoli tomatoes and finished with some grated Pecorino Romano and hand torn basil. Crumb shot was from an earlier one from tonight.

Made two batards (1 at 1000g and 1 at 750g) at 80% hydration.

I am overall happy with these loaves but probably could have pushed bulk a bit further. I’ve cut into the ~750g batard and it’s almost gone - crumb was a bit tighter than normal but still quite light. Will cut into the ~1000g one tomorrow.

Flour: 90% bread/10% whole wheat
Water: 80%
Levain: 20% (100% hydrated bread flour)
Salt: 2%

Mixed top 3 ingredients minus 50g water and fermentolyzed for 40 min. DT 78

Hand mixed with rubaud method for 3 min. Let rest for 10 and pinched in salt and remaining 50g water and mixed with same method until dough was smooth.

Performed 3 aggressive stretch and folds spaced at 20 min. Rested an hour and performed a coil fold and rested another hour later. Maintained DT between 78-80F for 4 hours total + 40 min fermentolyze)

Preshaped and bench rested for 30 min.

Shaped and refrigerated overnight to bake this morning. 500 covered for 20 min, 450 uncovered for 23 min.

I had a milestone birthday yesterday and as part of my special day, I made a loaf of bread and baked it off this morning. I think I nailed the fermentation on this. The crumb was moderately open, incredibly soft, light and very custardy. The crust was thin, crackly, deeply caramelized and added a lovely complexity to the bread’s flavor. Overall, this bread was awesome and may be one of my best bakes ever.

Total Flour 375g (100%)
— 338 g bread flour (90%)
— 37 g whole wheat (10%)
319 g water (85%)
75 g starter (20%)
8 g salt (2.1%)

Mixed flours, water and starter by hand and fermentolyzed for 40 minutes. DT was 78F. Hand mixed for about 5 minutes, and rested for about 10. I pinched in the salt and hand mixed for a couple more minutes until the salt was fully incorporated and the dough was smooth. I gave it three sets of coil folds spaced out by 20 min. Then I gave one additional gentle fold an hour later. I stopped my first rise after 4 hours from the point I added the starter. I maintained my DT between 78-80F the whole time. At this point, it rose 50% by volume and was domed, very airy, active and jiggly. I preshaped and bench rested for 20 min on the countertop and there was nice strength and tension. I final shaped into a batard and refrigerated overnight.

This was baked in a cast iron cloche at 500 for 20 minutes covered and 475 for 20 min uncovered.

I made 2 loaves this weekend after a few weeks away. I was really happy with them.

850g bread flour
150g whole wheat
850g water
200g starter
22 g salt

Mixed flours, 800g water and starter by hand and fermentolyzed for 40 minutes. DT was 74F. Hand mixed for about 5 minutes and then added the salt and remaining 50g water and hand mixed for a couple more minutes. Had to run an errand, so after an hour I gave some aggressive folds to build some strength, followed by 2 more gentle sets spaced out by 20 minutes. Waited an hour and gave 1 more gentle set and continued to bulk for 1 more hour.

Bulk was 4 hours total around 75F and the dough rose 50% and was domed, very airy and jiggly. I divided, preshaped and bench rested for 20 min on the countertop. Then, I shaped one into a batard and the other into a boule and threw them in the fridge overnight.

Baked in a cast iron cloche and combo cooker the following morning at 500 for 20 minutes covered and 450 for 22 min more uncovered.

Family crushed most of the batard. I used the boule to make BLTs with some farmer’s market tomatoes. Then I used what remained of both and my leftover tomatoes in a panzanella with some shallots, cucumbers and fresh basil. I should have taken pictures of these too but neglected to do so.

Homemade bread is the best!

I love making this dish at home. You can marinade the chicken in yogurt and cook it under the broiler to crisp it up and get some char. The rest is onion, garlic, chili peppers and ginger with tomato paste and spices (garam masala, cumin and coriander) that are cooked in butter and then thinned out with water and some cream. Served with steamed basmati rice. This was delicious.

This was a simple dish I threw together. I bought some bulk Italian sausage from my local grocer and browned it in some olive oil with some extra fennel seeds. I pulled it out with a slotted spoon and added a diced onion to its rendered fat and cooked that until softened and added 3 cloves of chopped garlic and some chili flakes. I cooked for a minute or so more and returned the sausage to the pan and added some white wine I had opened (maybe 1 cup or so). I cooked it until the wine was almost evaporated and then threw in some canned whole tomatoes with their juices that I broke up with my hand. I reduced this down and added a little heavy cream at the end for a bit more richness. I cooked some rigatoni in well salted water until just shy of al dente and finished the pasta in the sauce with some reserved cooking water. I added some parmigiano reggiano in the bowl. Came together in about an hour and tasted great.

This was a 73% hydrated sourdough pan pizza. I cooked it in a 12” Lloyd’s pan in my home oven.

Made a couple of pies tonight with dough balls I threw together yesterday. Was excited because I found some low moisture whole milk Grande cheese at my local grocer which I have never seen out in the wild. Ripped them on a 550 baking steel. Snapped pics of the roni before it was gobbled up. The second was similar with some sausage too. All were tasty!

I think this went over and started to collapse, thoughts:

450g strong bread flour
50g whole wheat
425g water
100g peak starter
10g salt

Autolyzed flour and water for 1.5 hours (DT was 79F). Mixed in starter with rubaud method. 10 min later added salt and 25g water I held back. Mixed with rubaud method. Dough was smooth and strengthened. Performed aggressive stretch and folds to build additional strength for high hydration dough separated by 20 min for first hour (3 sets total). Performed 1 coil fold to build strength/structure (1.5 hours into first proof). Had dough in my oven on proof mode, but temp got away from me. DT was 82F three hours after adding starter and it had already doubled (slide 4). Took out, pre-shaped (post preshape slide 5) and rested for 15 min. Shaped and put in fridge overnight. Baked today 500 for 20 min covered and 450 for 20 min uncovered. Dough kind of sagged, much less oven spring than normal and weird crumb. I suspect it just got away from me. Removed a piece prior to taking crumb pic (slide 3). Do you agree on my assessment?

I made my first sourdough Detroit style pizza last weekend. I was inspired by a post by fellow redditor u/Fear_OW who previously shared some amazing pictures and their recipe. I followed theirs with only very minor modifications: scaling to my pan size, incorporating a cold proof to accommodate my schedule, and increasing salt slightly based on my personal taste.

525g Dough: makes 1, 10x14 pie
Bread flour: 100% (266g)
Water: 70% (187g)
Starter: 20% (53g)
Salt: 3% (8g)
Sugar: 2% (5g)
Olive Oil: 2% (5g)

I targeted a DT of 78F and mixed the dry ingredients minus the salt first. Added water and starter and mixed by hand until shaggy. Fermtolyzed for 40 minutes. Added the salt and oil and mixed it by hand until it was incorporated. Rested 10 minutes. Continued to hand mix until I had a smooth dough ball about 5 minutes. Performed 3 sets of aggressive stretch and folds separated by 20 min. and allowed to proof for about 2.5 hours and observed about 20% rise maintaining my temp the whole time. It was late so I put the dough in an oiled rectangular glass container and threw in the fridge over night.

Day of bake I took out my dough around 10AM, my house was 72. I transferred the dough to an oiled Lloyd’s pan and let it proof on my counter top covered. Every 30 or 40 minutes I worked it to the edges of the pan. This took about 3 attempts. By 6PM my dough was minimally doubled, airy and very active - not overproofed but well-proofed.

This was baked in a 500F oven on a steel for about 13-15 min total (some on the steel some off to avoid over cooking the bottom).

It’s summer and I am thinking about fall and looking forward to making bolognese again. This was a batch from last winter. I prepare it on the stovetop and then transfer to a pan and slowly let it cook down in a low oven (slide 2). I mix it up (slide 3) and toss it with some pappardelle that I finish cooking in the sauce with a little pasta cooking water. I make big batch so that I can have pasta and then a lasagna bolognese.

Edit: added recipe in comments

I fried some beer-battered cod, made some tartar sauce and served it on a toasted brioche bun. Next time I would sauce the bottom bun instead but delicious nonetheless.

Saw a recent post from fellow redditor u/Fear_OW and tried their dough recipe. Can confirm it was excellent! I had only made Kenji’s DSP on Serious Eats in the past that uses ADY; firmly believe sourdough is the way.