Any interest in sourdough?A few simple no kneads. Using the dutch oven at 450 or so.
Last one was:
4 cups flour
2 cups water
Yeast
Salt
Plain flour
That's a good, basic recipe, Tony, and really a good place to get other things down (like texture, process, kneading/folding, etc.) Flavor-wise, that's just always going to be a bit on the bland side due to the fact that it is all white flour. You could consider subbing 1/4 cup of your white flour with some good whole wheat flour on the next batch just to see. Note that if you do this, your dough may be more thirsty than normal, so you might need another 1/8 cup water or so.A few simple no kneads. Using the dutch oven at 450 or so.
Last one was:
4 cups flour
2 cups water
Yeast
Salt
Plain flour
All purpose Flour or Bread Flour? I prefer Bread FlourA few simple no kneads. Using the dutch oven at 450 or so.
Last one was:
4 cups flour
2 cups water
Yeast
Salt
Plain flour
After a nap decided to make a patty melt with some of the fresh sourdough. Chopped and caramelized a medium onion, fried up some 80/20 toasted 2 slices w/mayo and topped with Velveeta and burger sauce. MMMMMMMMMMMMM!Just pulled this loaf out of the oven. As always, smelling fresh bread and knowing it needs to cool for an hour or more before cutting into it is torture. This loaf got better spring in the oven than others from this recipe. I let the Kitchenaid do two rounds of stretching and folding, a half hour apart, and then transferred to a parchment lined bowl to proof, so no final shaping. Appears to have worked well. (3.5 cups AP flour, 1 1/4 cup water, 1 TBSP Kosher Salt & 2 cups active sourdough starter.)
[ ]
.....now the torture of waiting! Looks fantastic, Jeff! I've got my weekly batch in the proofer, about to shape them up.Fresh from the oven
Sounds good, Rich......now the torture of waiting! Looks fantastic, Jeff! I've got my weekly batch in the proofer, about to shape them up.
Bet that loaf tasted as great as it looks!Fresh from the oven
View attachment 46209