Lol. Nah, straight up ap flour. Plan to do some turkey/pesto sandwiches. My son devours it with just butter. Won't last long.She's a beauty, Tim!! Love the natural seam, color is spot on!! All white flour, or did you get some whole wheat in there, too?
I'm not sure about this "season" for bread thing, but I suppose if I lived in NH, I might have a bread season, too!
So, other than slathering a warm, toasted slice with butter, what do you have planned for loaf #1 of the season??
R
To name a few.....What a coincidence!!!!
I just gave DH our binder to our bread making machine to pick out something to make!!!
Right on, Keith. The aroma was outstanding.Great looking loaf Tim! It is that time of year when baking bread helps heat the house, rather than just putting more load on the air conditioning! I need to get some fresh flour & yeast and get some going myself.
Agreed. I know this part is hard with the fresh bread aroma all about, but if you can let it cool a bit so that crust develops, you may also hear the bread "sing". That is, the subtle snapping and popping of the crust as it hardens. Man, I gotta get me some of that!!Right on, Keith. The aroma was outstanding.
Great looking loaf Tim!First bread of the season. Weather finally turning.
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Will have multiple uses.
Thanks, Rich. Will try this.@Tim Campbell
@Andy Kaminski
The "house loaf" around here:
35% AP
35% Bread
18% Whole Wheat
10% Durum/Semolina
2% Rye
I use 100g of starter for a 1000g loaf.
**If you make this with commercial yeast, divide your starter amount in half and add this amount to your flour weight and to your water weight. Yeast amount (assuming Active Dry yeast) is up to you.....probably 1.5-2.25 tsp for a "normal" loaf.
Thanks, Andy.Awesome looking loaf Tim.
I’m gonna have to give ap a go.
Making bread is fun.
I’ve been experimenting with blending 80% bf, then a mixture of rye, spelt and ww for the other 20% lately.
I will be working with these today.
Season wise, our weather is still very inconsistent so it brings a little bit of that kind of challenges.
Adjust those percentages to your liking, and/or what's in your pantry for flour! I really like some Durum/Semolina in the dough, and that small amount of rye adds a great background flavor/sweetness. The 50/50 blend of AP and Bread flours gives it the gluten and protein content needed to hold shape well.Thanks, Rich. Will try this.
I'm still drooling over your sausage and steak threadThanks, Rich. Will try this.
Thank you, Rich. This is really helpful.Adjust those percentages to your liking, and/or what's in your pantry for flour! I really like some Durum/Semolina in the dough, and that small amount of rye adds a great background flavor/sweetness. The 50/50 blend of AP and Bread flours gives it the gluten and protein content needed to hold shape well.