u/Meat_Fusion

My knife failed me on this one

I started with:
1000g bread flour
700g filtered water
200g starter fed the night before
20g salt

-Mixed it all and let it sit for 30 mins.

-4x stretch and folds every 30min (maybe a few coil folds thrown in)

-Let bulk ferment in a 74-75F room for maybe 8-9hrs just watching the rise, jiggle, and poking it

-Weighed the dough to split evenly and then came the wax paper incident don’t use wax paper) which took some dough with it.

-Pre-shaped on the counter and covered for 30 mins rest

-Shaped and into bannetons then into the fridge overnight.

-Oven to 450 baked the first loaf for 25 mins covered then at 410 for 15 mins

-The next loaf went 450 covered for 25 and uncovered still at 450 for 15

Cooked probably 4-5hrs

Started this journey in December and had to take a break from Jan-June but I’m finally getting back into it. Shaping needs work and timing bulk fermentation is still a challenge but only us sourdough nerds would notice.

I started with:
1000g bread flour
700g filtered water
200g starter fed the night before
20g salt

-Mixed it all and let it sit for 30 mins.

-4x stretch and folds every 30min (maybe a few coil folds thrown in)

-Let bulk ferment in a 74-75F room for maybe 8-9hrs just watching the rise, jiggle, and poking it

-Weighed the dough to split evenly and then came the wax paper incident don’t use wax paper) which took some dough with it.

-Pre-shaped on the counter and covered for 30 mins rest

-Shaped and into bannetons then into the fridge overnight.

-Oven to 450 baked the first loaf for 25 mins covered then at 410 for 15 mins

-The next loaf went 450 covered for 25 and uncovered still at 450 for 15

Cooked probably 4-5hrs

Smoked to 115F then on a griddle with tallow.

The curtido is done, probably could’ve stopped it yesterday. Going to let the carrots go another day or so but I’m skimming Kahn every day it’s crazy. I moved them up from the basement where it’s 74ish to my kitchen which is 70ish to slow down the yeast.

Mostly followed the Leroy and Lewis method but couldn’t get full size spare ribs. These were basically St. Louis cut ribs with the belly attached. Cured the whole slab for 10 days and smoked just like bacon. Then sliced them individually and coated in brown sugar and black pepper and smoked again. I then made a glaze of bourbon/maple/peach/butter.

Got a slab of bone-in-belly or “bacon ribs” getting ready to finish this weekend, going to run and then glaze them.

This cut was with the grain on purpose. I sliced into steaks then sliced across the grain. Oven until 120F then seared over lump charcoal. Final temp was 135-138 then rested 15+ minute rest. Wagyu has juices running after a long rest.