u/Illustrious-Lab-3835

Been following this subreddit for about 6 months, but haven’t felt confident enough to post them up. Well, yesterday I baked my best ones to date. It’s seriously some of my best work yet.

Simple recipe and I use my sourdough discard with IDY
The flavors are so good, which I give credit to my starter for.

I dipped the salt bagels in lye and boiling water. No real difference. I cooked them on my pizza steel and launched with parchment paper and my peel

https://www.thisjess.com/sourdough-discard-bagels/

I will follow up with a center cut shot. I love salt bagels and they are hard to come by and stupid expensive. I have decided that I will never buy another bagel unless I’m in Montreal or NYC again.

Salt
Everything
California roasted garlic and salt

I usually just eat these bad boys with a port wine cheese spread, so I don’t cut them! But I will for this post

Decided I would whip this up for lunch today! Simple garlic, butter, white wine, and herbs. It turned out super delicious. The jerk shrimp gave it some kick and the chicken gave it a little garlic punch.

I don’t usually cook fish at home. My other half does t like seafood, so I mostly just get it when going out to restaurants. But, I went to my favorite local Asian Market and saw these beautiful red snappers in the display. I said fuck it, let’s give it a go. I cook trout all the time when I’m home alone, but that doesn’t happen often. This was phenomenal and I almost ate the whole thing. It was cool to see the QR code and where the fish was actually sourced from too. The recipe was simple. O put salt and pepper on it and the inside the slashes. I put it in the fridge with a wired rack for 8 hours. I stuffed it with dill, parsley, garlic, lemon slices, and rubbed it down with evoo. I baked at 425 for 25 mins and while that was going I made a lemon, butter, dill sauce to pour over the top. I roasted the cherry tomatoes as well, just for some acidity on the side. I couldn’t have been more pleased and it was nice to be able to eat the skin. With trout, it’s a no for me. I love the flesh, but the skin is way too overpowering. Anyways, just wanted to share this bad boy.

Wow, been dying to try one and this was a insane cook! Smoked for an hour on the pellet with a smoke tube and seared on the grill after a 15min rest 😮‍💨

I truly love both, the space on the staub for giant pork chops while the smithey is legit for smaller items like eggs, veggies, you name it. Just got the smithey and can’t be more happy with the purchase

Just getting in the groove! Been making sourdough for 6 months and now my addiction is Pretzel loaves. Tell me what you think?

1000 grams of flour
900 grams KA BF
100 grams Whole Wheat
80% room temp filtered water 800 grams
Starter 18% 180 grams (fed 1:3:2 night before)
Salt 2% 20 grams

Mix and sit 10 mins with towel on top of bowl (don’t add salt till 2 set of stretch and fold)
Stretch and fold in bowl
Rest 30 mins with towel on bowl
Add salt and dimple in like focaccia
Coil and fold
Rest 30 mins
Ball and toss in container for Proof
I use the aliquot method with a kit I got for free
You wanna see double the size
Pull out and divide into 2 balls
I like to sprinkle a little flour on at this time as well
Preshape and let sit on counter for 30 mins (gives it a skin on top)
Spread into rectangle
Shape, ball, and into banneton
Cold proof 24hrs
Preheat oven with DO inside
Bake 450 for 25mins
Bake 425 for 20 mins lid off
Let rest 1 hour min

Pretzel was done with Lye
I used 4% lye with water
I think I had roughly 1600 grams of water and 64g of lye to cover the loaf
20 secs while holding it under
Pretzel salt topping when done
Wait to score after 7 mins
The lye was the game changer

Sourdough

1000 grams of flour
850 grams KA BF
150 grams Whole Wheat
75% room temp filtered water 750 grams
Starter 15% 150 grams (fed 1:3:2 night before)
Salt 2% 20 grams

Mix and sit 10 mins with towel
Slap and fold
Rest 30 mins with towel
Could and fold
Rest 30 mins
Ball and toss in container for Proof
You wanna see double the size
Pull out and divide into 2
Preshape and put towel on top for 30 mins
Spread into rectangle
Shape, ball, and into banneton
Cold proof 48hrs
Preheat oven with DO inside
Bake 450 for 25mins
Bake 425 for 20 mins lid off
Let rest 1 hour

Black sesame seeds only for the topping

Pretzel was two mins in hot water with 1/3 cup baking soda and just ladle the water on top
Pretzel salt topping when done
Wait to score after 7 mins on this one
Needs to firm up in oven

Just a follow up to the comments about dry!

Yep, 1.5 hours sprayed with Worcestershire and water. 2hrs and wrap for 45 mins. 300 just runs so well with my smoker

Amazing finish and amazing piece of meat! My local butcher hooked it up. I’m glad I was able to make these so beautiful and it was the best bbq I have ever tasted

Got cruising along and know my recipe pretty well. I decided to up the hydro to 80% and know the handling is an issue. Higher hydration doughs are not fun if you don’t relax. I did panic and thought about tossing it, but in my mind I said let’s bake it. 48hr fermentation, sour, moist, and I threw everything bagel seasoning in the ditch when I scored it. Let’s here the feedback

1000g flour

850 bread

150 ww

2% salt

160g SS

80% hydro

Tossed into a bowl and dough whisked

Cover for 20 min

Remove from bowl slap and folds

30 min with towel on counter covered

Coil folds

30 min counter towel on top x 2

BF till aliquot read 70%

Popped on counter

Coil folds x 2 - 30 mins apart with no towel

Cut in half, shaped, rolled on seeds, put in banneton, and CF for 48hrs

Baked 425 in DO for 25 mins 4 ice cubes in DO

Lid off 400 for 20 mins

Pull and rest 2hrs on rack