Lamb Chops and Sourdough #3


 
B

Bill Schultz

TVWBB Hall of Fame
So I made an entirely different recipe for #3 attempt tonight. Using rye flour as part of the flour mix. Very good. Used this technique here

https://www.youtube.com/watch?v=l-KRstswHl0

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Done

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First course soup tonight, Jac Pepin's Potato Leek Soup, real good video to see on You Tube
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Aussie Chops, made a coating for them of our fresh Rosemary chopped super fine, two Tbsp Spicy Mustard and one Tbsp EVOO

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On the Genny, grill grates first then a quick sear

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Real nice Cab tonight, this Joel Gott knows what he is doing

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All on the table with a nice Yam and Arugula Salad

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Magnificent cook Bill. Gorgeous plate and presentation. That Cab. is perfectly paired with the lamb. Love those little chops. Another terrific job on the bread. Did you do the kneading by hand or use a mixer? I'm so impressed.
 
Cliff Bartlett said:
Magnificent cook Bill. Gorgeous plate and presentation. That Cab. is perfectly paired with the lamb. Love those little chops. Another terrific job on the bread. Did you do the kneading by hand or use a mixer? I'm so impressed.
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By hand exactly has he did on that link, there are two parts
 
Looks mighty tasty Bill. You better come to SF and show them how to make sour dough bread
 
ChuckO said:
Looks mighty tasty Bill. You better come to SF and show them how to make sour dough bread
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No where near that yet my friend. Still trying to find the Holy Grail recipe that gives me the sour dough taste with the French Bread airiness I want on the inside. Trying a new combo soon, got my starter fed and coming up for the next one now. I want large airy nothingness inside with a fabulous crust on the outside. Right now I have the crust and flavor but to dense inside. It will come by and by.
 
Last edited:
Bill-

Looks great! Lamb hasn't made it off the "to-grill" list lately, I'll have to fix that.

One thing you can play with to get more "holey-ness" in the bread is hydration. Higher hydration formulas should yield a crumb closer to what you are looking for (all other parts of the process being equal.) My standard sourdough recipe is called the 1-2-3 recipe: 1 part starter (@ 100% hydration), 2 parts water, and 3 parts flour. Typically, for me, that's 150g, 300g, 450g (400 AP, 50 WW) respectively. About 9-11g salt for that recipe. Yields a good sized loaf, and comes in at about 72% hydration......

Rich
 
Bill Schultz said:
Right now I have the crust and flavor but to dense inside. It will come by and by.
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I'm no expert on SD but I've always liked the flavor. The grocery bakery I get it from has a crispy/crunchy/flaky exterior & slightly dense interior..... maybe 2.5 times as dense as french......
 
Bill, that will be two seats!!! Fantastic cook Bill everything looks awesome and you are the master for sure.;)
 
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