Live Stoners AFN Baking (breads n things)

[Dr.Bubbles]

That looks killer. Now I want one....

Duggy is the pizza man. He always has his little signature egg in the center. We've officially established that Duggy is the pizza guy and I am the sammich guy.

Guess who has 19:42 seconds left on a sourdough loaf??? I think this one will be taller. It also has a real tightly stretched top. Can't WAIT. I'm also making steaks in a few mins. It's gonna be a ridiculous dinner. I haven't eaten today, and I'm a hungry hungry boy.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

Pizza time...View attachment 1068332

That looks so good. You could definitely sell those all day. I love the hand tossed crust....straight pizza love

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

2nd attempt. This one is a heart shaped special for Valentine's Day. Still getting my techniques down to make a "perfect" looking loaf from the artisan bakery. I believe a baneton will aid in that quest. I used my small paper thin Rapala fillet knife for the score.

Twice as tall as the first one and not quite as wide. It's taking longer to cool.

Edit: Jesus Christ this is without a doubt the best bread I have ever had. Holy shit.

 

[Mañ'O'Green]

So I have the starter ripe now. I am torn between making an Artisan Loaf or a Levin loaf
Artisan Recipe

Pain Au Levain Recipe

They both sound good. I kinda like the idea of adding rye flour to the Levain recipe.

 

[Dr.Bubbles]

Here is what I did:

200g 1:1 starter
200g water
8g salt
344g flour

-4h with a fold every hour
-Into proofing container
-12h in the fridge bagged up
-3h on counter with a few "tightens"
-Flip to parchment cookie sheet
-450° for 28m

I can't wait to see what comes from the Greeny kitchen.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

Quite an interesting pair of recipes. My vote is for the first one because it uses more starter. Didn't you mention that you made a "stiff starter"?

I'm sure they are both the kind of bread people drive miles to get. Ahh.... decisions decisions.

I definitely am gonna explore this further and try some crazy recipes like those. Rye flour sounds delicious.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

Quite an interesting pair of recipes. My vote is for the first one because it uses more starter. Didn't you mention that you made a "stiff starter"?

I'm sure they are both the kind of bread people drive miles to get. Ahh.... decisions decisions.

I definitely am gonna explore this further and try some crazy recipes like those. Rye flour sounds delicious.

THEY'RE called KAAAAHBS Joe's dad's stuff

No, I just have 1:1:1 starter right now. But I think I will make the stiff starter and go with the Artisan Recipe. I have one more book to consult before the final decision. I have this book:

Ps. Waiting to see the inside of that loaf!

 

[Dr.Bubbles]

Just for you

The white dots aren't on the real bread....it must be something from the image. It almost looks like salt...lol. Super moist and just yummy. I'm making steaks as we speak.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

Steaks? What time is it where you are?
Looks like you could use a little more gluten development in the crumb. Try using some King Arthur Bread Flour and kneading a bit longer.

 

[Mike20132]

No, I just have 1:1:1 starter right now. But I think I will make the stiff starter and go with the Artisan Recipe. I have one more book to consult before the final decision. I have this book:
View attachment 1068509

Ps. Waiting to see the inside of that loaf!

I have that exact same book. In fact it's the one I was looking for to recommend to @Dr.Bubbles