Show off your loaves


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Sourdough?

I’ve found whole grain rye very tricky. Plus, as Chad Robertson alluded to in Tartine #3, it doesn’t digest well for me. So, I never use it.

This isn’t going to win any beauty contests. I’m experimenting with sourdough discard loaves. I’ve been saving up for about a month. I’m excited to see how it tastes once it cools.

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Mine? Yes, always sourdough. The one on the top was all bread flour, experimenting with higher hydration looking for an open crumb. The bottom one was more like my earlier loaves with a tighter, more uniform crumb, included some freshly “ground” (in a blender) hard red winter wheat.

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GREAT TOPIC!
I’m always late to the party! Mark has been helping me with a post in the fruit in the kitchen topic. I do need to choose a dutch oven cast iron. These neighbors are close by a few miles over in Vashti, the other son’s milling and bakery is in Cal.

Posted to find a good book or two. I have listened to Peter Reinhart on the local radio shows a bunch as he is down at the cooking school in Charlotte.

I learned most of what I know from Reinhart (in book form)

The flour here is very complicated. There are 5 kinds of white flour alone. The first cake I baked was. Like a brick! Wrong flour.

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These are for a 13 x 4 x 4 loaf pan and a 5 qt Kitchenaid mixer. Both recipes are from Daniel DiMuzio’s book “Bread Baking - An Artisan’s Perspective”

Deli-style rye

Rye sour

  • Medium rye flour: 180 g
  • Water: 144 g
  • Ripe sourdough starter: 9 g (not used in final dough; I use way more starter culture, close to 100 g, then subtract it from the rye sour when adding it to the mixer)
  • Subtotal: 324 g

Dough

  • High gluten bread flour: 520 g
  • Medium rye flour: 200 g
  • Water: 468 g
  • Salt: 18 g
  • Instant yeast: 5 g (can skip)
  • Rye sour from above: 324 g
  • Caraway seeds: 18 g
  • Total: 1553 g

Double raisin bread with toasted walnuts

Liquid levain

  • Bread flour: 133 g
  • Water: 133 g
  • Ripe levaine: 67 g (not used in final dough)
  • Subtotal: 266 g

(I used 266 g of rye sourdough starter from the first recipe instead of this just because I didn’t want to have several sourdough cultures going - we can only eat so much bread. It worked well - very subtle acidity of the rye.)

Dough

  • Bread flour: 467 g
  • Whole wheat flour: 67 g
  • Water: 347 g
  • Salt: 13 g
  • Dark raisins: 167 g
  • Golden raisins: 167 g
  • Toasted walnut pieces: 167 g
  • Liquid levain from above: 266 g
  • Total: 1661 g

Walnuts and raisins are added at the end of the mixing process when the dough is developed.

For both recipes, bulk fermentation takes about 3 hours, depending on the temperature. After that, place the dough in the loaf pan and proof for another hour to 90 minutes, until it rises above the rim.

Baking (conventional oven):

  • 450’F for the first 10 minutes with some ice cubes thrown in the oven
  • Vent the oven and reduce to 425, bake for additional 30-35 minutes.
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Thanks a lot! My wife keeps telling me my bread smells like a feed mill, maybe I can change her mind :laughing:

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The Library Ladies have a Reinhart book coming. I love the way a feed mill smells, used to have a dog food mill in east Taylorsville. I think they made it into a B&B.

The Reinhart book came to the library today. Thank you for the suggestion. This one is The Bread Baker’s Apprentice.

What is your opinion/experience with New Big Dwarf tomatoes? Growing/eating, etc.


Trying out cast iron baking. I made angel biscuit pigs in the blanket with my new skillet.

And my father dug this out of the storeroom. My grandmother would cook pork roast in it. I’ve re-seasoned it, going to try making one of those artesian loaves in it today.

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Turned out pretty, but honestly, a little bland. I’m used to wheat breads, maybe that is what I am missing. I also thought it was supposed to have alot more holes in the crumb…

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Add dried Rosemary and Thyme the next time you make it. It makes such a difference and is delicious. Smells sooo good!

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Beautiful breads in this thread!

I can’t eat that type of bread anymore. Teeth are shot. I bake soft loaf bread with a soft crust. 55% whole wheat 45% unbleached all-purpose flour. Been baking all my own bread since 2-98.

Here is a loaf of honey molasses whole wheat.

I started with a bread maker back in the day. I used to run 2 machines at a time. Then would use the bread machine just for mixing. Now use a commercial KithcenAid mixer and gave up on Teflon a few years ago. I used to like Bavarian rye sourdough sunflower bread. In the old days they even sold 5-pound bags of rye flour in the stores!

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Here is the loaf…could only put 1 photo per post.

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Man, I didn’t know about this thread until now, I’m going to have to go through the whole thing and ogle at all the pictures!

We tinkered with a few bread recipes over the years, and of course did some baking stuff COVID, though but as much as a lot of you guys, my industry got designated critical so we were back to work pretty soon, boo.

In the last two years or so, however, as inflation really set in and even cheap bread became frustratingly expensive, and as I wanted to simply the meal planning process, I decided to develope a flexible, low effort, low mess sandwich bread recipe that was also maximally flavorful, artisanal, and healthy.

Four loaves of bread, exactly one dirty dish to clean for the whole process.

80% hydration, which gives me very nice semi open crumb and good chewiness.

Part white wheat, part white whole wheat for flavor and nutrition.

Each loaf costs 27¢ in ingredients, I’ll be switching to King Arthur flour soon which will raise the price to about 35¢.

I use a seven day cold ferment for flavor and convenience.

Because of the bread flour, the long ferment, and a very slow rise, I don’t have to do any stretch and fold or shaping, just drop the dough into the lined bread pans.

The very slow rise means I’ve got about a two hour window to bake the bread in, very flexible and forgiving.





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You are totally right, this type of bread is very chewy. It is also hard to cut. I’m not sure if I should switch to the dutch oven type or keep doing normal bread pan in the long run, but the dutch oven is fun to play with right now.