Busy yesterday!


 
Rich G

Rich G

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Started off early in the morning with another round of salmon (the previous batch disappeared awful quick!) Ran the WSM at 170 with my DigiQ for about four hours, then kicked the temp up to cook three racks of spares. Since I had space on the 22", I had my neighbor bring over his baby backs to throw on as well. While all that was going on, I was also cooking up a batch of sourdough that had been fermenting/rising for about two days. Oh, and I made a batch of our house sauce as well.

So, being that I was a bit busy, I slacked off a bit on photos, but I did get some of the salmon and bread....

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One loaf and a rack of ribs made it to friend who could use a hand, we demolished another rack, and the third (CostCo three-pack) will be my lunches this week.

All in all, it was a very nice day!

Rich
 
Rich that salmon looks super good...great color...reminds me I got to clean out the the freezer soon!
 
Thanks, guys. Super easy, and makes even the farm-raised stuff taste decent! (Though nowhere near what I bet Morgan gets access to when they are running.....yeah, we get 'em here, too, but still SUPER PRICY!)

I've been on a sourdough baking kick lately......enjoying it, and have gotten much better at shaping/scoring.

Back to my beer now.... :)

Rich
 
BobH, I did indeed make the bread. It's a sourdough bread (from my own sourdough starter) that is about 30% WW, 5% Rye and the rest is all purpose flour. Sourdough isn't a whole lot different than making any other breads with commercial yeast, the major difference being the use of "wild" yeast cultures to raise the bread (and the lacto bacteria that come along with them to provide that sour flavor.) The whole process takes about three days, as I start by feeding a small amount of my starter (food is water and flour), three times with 6-10 hours between feedings to build it up to the amount that I need for the recipe. Then you mix that in with the remainder of your flour, and water, add salt, knead (several ways to do this), bulk rise/ferment, shape, final rise/ferment, bake. Of course, as with BBQ, the devil is in the details.... :)

If you are interested in a group of folks as nuts about bread as we are about BBQ, take a visit to www.threfreshloaf.com. Nice folks!

R
 
I've made all kinds of bread from scratch, but never a sourdough from my own starter. I'm familiar with the process and have intended to try it for several years, but never have. You've clearly baked a few yourself and know what you're doing, right down to the proofing basket, of which I'm sure there is a more proper name I'm forgetting. :) Very nice, once again.

Edit: Were they baked in clay cloches (sp?) as well?
 
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Chris, the boule was baked in a dutch oven (20 minutes with lid provides the steam you need for a good rise, then another 25 without.) The other loaf was baked on a stone with a cast iron skillet in the oven that I toss water into every couple of minutes for the first 10 to create the steam you need (no steam, and the crust will set before your loaf can fully spring in the oven.)

Oh, and my proofing containers are cane bannetons. Not necessary, but they were a good upgrade after I'd gotten the process down using floured towels in various mixing bowls.

Let me know if you want more details on how I got my starter started, and we can discuss more over email.....

R
 
That's some great color on the salmon and that bread is to die for. Love SD and that is outstanding will have to try that real soon.
 
Rich G said:
Chris, the boule was baked in a dutch oven (20 minutes with lid provides the steam you need for a good rise, then another 25 without.) The other loaf was baked on a stone with a cast iron skillet in the oven that I toss water into every couple of minutes for the first 10 to create the steam you need (no steam, and the crust will set before your loaf can fully spring in the oven.)

Oh, and my proofing containers are cane bannetons. Not necessary, but they were a good upgrade after I'd gotten the process down using floured towels in various mixing bowls.

Let me know if you want more details on how I got my starter started, and we can discuss more over email.....

R
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Sounds good Rich, I sent you a pm.
 
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