Happy Thread

bfreebern said:
I bake mine at 450 for 35 minutes with the lid on, then 10 with the lid off until it's the color I want. I also temp the loaves and they should be over 200 when you pull them. If you're wanting it to be more sour, the longer you cold proof/leave in the fridge, the more soure they become.

What's your recipe? Mine is:

325g water
120g starter
500g flour (I use the red King Arthur. Just don't use bleached flour)
17g salt
Click to expand...
bread-1.png

The Fold schedule is wrong on this version, they are every 30 min 4 times total
 
I did a sourdough sandwich loaf and some rolls this weekend. I forgot to make enough extra starter to do a crusty loaf for myself, I'll have to do that later this week sometime.

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MX said:
View attachment 95737

The Fold schedule is wrong on this version, they are every 30 min 4 times total
Click to expand...

I don't do the Levian, I just put it all together. Yesterday morning I mixed mine together:

325g water
120g active starter
500g flour
17g salt

I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.

I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.

Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!


I'm baking another loaf today, so I'll post a picture when I'm done.
 
bfreebern said:
I don't do the Levian, I just put it all together. Yesterday morning I mixed mine together:

325g water
120g active starter
500g flour
17g salt

I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.

I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.

Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!


I'm baking another loaf today, so I'll post a picture when I'm done.
Click to expand...
This sounds a lot like the new directions I wrote up last night
 
Yeeeha! I finally got a big truck like I’ve wanted for a long time. My first “truck” was a 1985 S-10 and have owned several small trucks through the years. I had a nice 08’ GMC Sierra for a while, but my son begged me for it.

My current 2016Nissan Frontier hasn’t been right since I got rear ended in 22’ and has been having issues of late so we decided it was time for something new(at least new to me) and picked this one up Monday night:

(Traded my Frontier in on a lightly used 2024 Ram 2500 Bighorn)
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