Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#31 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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Great instructions!
Worth, when working with very wet doughs it helps to use water instead of flour on your hands. I also use a wet dough knife which helps with lifting off the board and cutting. A canvas cloth,well floured,will help with proofing. Weighing is the most important thing. I ignore bread recipes with volume measures. Those are fine for bread cooked in a regular basis where you know what it should feel like but starting with a new bread it will only increase the chances of failure. Sourdough ciabatta is really good. You should make a sourdough starter sometime. |
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#32 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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I feel so ignorant right now. Please can someone explain the sponges thing? I see the photos but I still( I am very thick sometimes) don't understand.
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#33 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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#34 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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#35 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Craftsy has some great video courses, sometimes 1/2 off. From some very well-known bakers-Hammelman, Reinhart, etc. You can watch them over and over if you want. There is a FB group called Perfect Sourdough that has a lot of good information. The person that started Perfect Sourdough also has video courses, sometimes very inexpensive, may even be a free introductory course-she is a very good baker, and her video classes are very good-her name is Teresa Greenway.
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Michael |
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#36 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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A bread I baked yesterday.
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Michael |
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#37 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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We bake most of our breads in covered dutch oven, cast iron and enameled cast iron.
This double boule i thought was a bit burnt but it was moist and tender inside, good crumb. Nice crust. Hard to control heat in our wood fired oven but at #1 home we have more control. The only breads we don't use the covered dutch oven method are rolls, focaccia, baguette ... |
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#38 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have a spray bottle filled with kerosene I use.
The resulting flash fire makes the crust extra crispy. ![]() |
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#39 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I saw so many and looked at so many ways to do this.
None of them the same I decided to just do what I wanted to do by combining the instructions. Here is the beast rising as we speak. Disaster number one. Worth IMG_20160618_8733.jpg |
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#40 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#41 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Taste and texture report on the small loaf.
The holes weren't as large but the flavor was the same. It was light and airy and paired well with butter. ![]() The next batch is a wee bit more wet and is in a big container rising as we speak. It will be cut up into smaller loaves and not baked as long then cooled and put in the freezer for later use. Worth |
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#42 |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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Looks great!
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#43 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Thanks.
Here is the next herd getting ready to go in the oven. The dough was even more wet and I let it rise longer for bigger mayonnaise capturing holes. Worth IMG_20160618_3723.jpg IMG_20160618_19205.jpg |
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#44 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Here they are cooling and getting ready to be frozen for later use for sandwichs and hamburgers.
When I bake them again I thaw them out and slather olive oil all over them. It makes them very crispy and crunchy on the outside. Thanks for all the help. ![]() Worth IMG_20160618_2968.jpg |
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#45 |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
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Yum, those look great and are making me hungry. I hope they are as good as they look. Couldn't offer any help here, but I am sure learning a bunch.
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Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein |
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