Tri Tip and French White Bread


 
B

Bill Schultz

TVWBB Hall of Fame
Made my fourth recipe of Ken Forkish's today. Not using my sourdough starter this time but with whats called a poolish using commercial yeast.

The Poolish before mixing with the final dough
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The final dough with the Poolish added

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Tri Tip coming to temp with a new spice I received as a gift for Christmas, it was very good

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Seared first on the OTG and then indirect till 130

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Came out really good

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Carrots sliced in half lengthwise, hand ground Coriander Seeds and half a teaspoon of ground Cumin dressed in EVOO and in the oven at 400

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A nice plate tonight, with a good glass of a Washington State Cab and a nuked russet

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My dyslexia kicked in and for a moment I thought you nuked the cab! :) Looks great, Bill. Adding tri tip to the very long, TVWBB inspired to-grill list (well, it's kinda always on there, just hasn't been done since the beef overload in December!)

We're wokin' here tonight. Too dark for any decent pictures, though.

Rich
 
Bill, the tri-tip looks perfect. The colour on the bread is amazing. Can you post a link for where that bread and starter recipe comes from ? Thanks !
 
Mark B said:
Bill, the tri-tip looks perfect. The colour on the bread is amazing. Can you post a link for where that bread and starter recipe comes from ? Thanks !
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Mark it is from Ken Forkish's book "Flour Water Yeast Salt" pretty involved so it would have to come from the book
 
That looks great as always Bill. TT is one of our favorites too.
Still fighting with my starter, it's been six days now and still not much of a sour smell, more flour smell than sour. Keeping at 70-75 degrees. lots of bubbles and doubles about every two days. Not much else. Feeding it every morning don't know what else to do, might be the altitude here.
Anyway your four breads all have been stellar, nice work.
 
Bill, I'm lost for words. You out did yourself, everything looks fantastic and that bread is to die for. Going to give ours a shot today and hope for the best.
Spectacular job my friend.
 
Rich Dahl said:
That looks great as always Bill. TT is one of our favorites too.
Still fighting with my starter, it's been six days now and still not much of a sour smell, more flour smell than sour. Keeping at 70-75 degrees. lots of bubbles and doubles about every two days. Not much else. Feeding it every morning don't know what else to do, might be the altitude here.
Anyway your four breads all have been stellar, nice work.
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Rich I sent you a PM, check it out
 
Rich, when your starter reaches the point to use it (and from your description, I'd say it's ready :) and even if it's not quite "starter", it will still impart a wonderful flavour to your bread. Think of it as a poolish although I'd still follow your sourdough bread recipe when using it) it will have developed it's own aroma. A lot has to do with what is floating around in your own home environment. The starter usually has a fresh yeasty smell (not necessarily "sour") but may also have a bit of "tang" (too strong a word but I can't think of a lesser term). In any case, it should NOT be unpleasant.

Go ahead of use it in your recipe. And keep feeding it/discarding it as you've been doing.

Don't think it's going to have that "San Francisco sour dough" flavour or taste though. That is unique to ONLY San Fran and cannot be duplicated (it can but only in the very short term) anywhere else in the world. Not that they've got the market cornered, it's just that the yeasties in the air in S.F. are different from the yeasties that are in Arizona or Washington---or Georgetown Ontario :)
 
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Another outstanding job Bill. That tri tip is just perfect. Great looking plate of food. I'll bet that bread was delicious. I'm doing a loaf tonight that we'll eat with my wife's dinner. Just using my regular starter on that one. Starting a Forkish recipe tomorrow.
 
Len Dennis said:
Rich, when your starter reaches the point to use it (and from your description, I'd say it's ready :) and even if it's not quite "starter", it will still impart a wonderful flavour to your bread. Think of it as a poolish although I'd still follow your sourdough bread recipe when using it) it will have developed it's own aroma. A lot has to do with what is floating around in your own home environment. The starter usually has a fresh yeasty smell (not necessarily "sour") but may also have a bit of "tang" (too strong a word but I can't think of a lesser term). In any case, it should NOT be unpleasant.

Go ahead of use it in your recipe. And keep feeding it/discarding it as you've been doing.

Don't think it's going to have that "San Francisco sour dough" flavour or taste though. That is unique to ONLY San Fran and cannot be duplicated (it can but only in the very short term) anywhere else in the world. Not that they've got the market cornered, it's just that the yeasties in the air in S.F. are different from the yeasties that are in Arizona or Washington---or Georgetown Ontario :)
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Interesting. I don't know enough to argue... But that is about the opposite of what Ken Forkish insists, in fact he directly addresses it in his book

SEPARATING MYTH FROM REALITY
Much is sometimes made of specific sourdough cultures from a particular place or even preserved from a time past. For example, many people say you can only make a bread that tastes like San Francisco sourdough in San Francisco. Likewise, some people believe their levain is special because it’s been maintained for decades or it was derived from a special culture that someone gave them or that they ordered by mail. While there are minor populations of yeast and bacteria that are indigenous to specific geographic areas, the primary flora are the same in sourdoughs everywhere. It’s not a where-it’s-from game: it’s how it’s made, and with what ingredients, that makes the bread taste the way it does.
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Also pointing that temperature and hydration effects the balance of acetic and lactic acids which is effects the balance between buttery and sour flavors...
 
Sean R said:
Interesting. I don't know enough to argue... But that is about the opposite of what Ken Forkish insists,
It’s not a where-it’s-from game: it’s how it’s made, and with what ingredients, that makes the bread taste the way it does.
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When you're incorporating atmospheric ingredients in your creation, the end result has to be diffferent--diff strains, the water, the air. IMO.
 
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Damn, and I thought we were talking about bread (as a side for BBQ.....since this is a BBQ forum!) ;) Actually, how far you can geek out on bread is one of the reasons it appeals to me (along with BBQ, home brewing, cheese making, coffee roasting, etc.) And, there's typically room for as much art as science, so it's not like a lab coat and petri dishes are required.

Flour, Water, Yeast and Salt. Water, Barley, Hops and Yeast. Etc.

R
 
I believe it all comes down to this: you make it and if you like it, you keep the recipe. If not, you do it differently next time. Or forget it.

Don't try to emulate someone's bread (style, sure and definitely taste) but make it your own based on the basics.

I love cheese. I love (adore?) fresh bread. But I don't like cheese bread (in the classic mix-cheese-in-the-bread and then bake it) so I don't make it. Doesn't make any sense but that's the way I am.
 
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Wow that French white bread looks tremendous Bill, as does the tri-tip and carrots.
You knead too keep posting your bread recipes and pic's.;)
 
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