Live Stoners AFN Baking (breads n things)

[Mañ'O'Green]

Ok so I decided to go with the Artisan Loaf Recipe. I am making the stiff starter. 227g ripe starter and 113g flour.

 

[Mañ'O'Green]

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

I have used many recipes from this book. Some not so successful as it requires skill and practice to bake in the brick oven.

 

[Mike20132]

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.

It is excellent dipped into stews, too.

Best bread I ever made.

 

[Mañ'O'Green]

I let the Thick Starter rise for 8 hours and then fed it again. I let that rise for 2 hours and then put it in the refrigerator to be continued tomorrow.

 

[Dr.Bubbles]

Number 3. For tonight. I am going to try the oven at 435° or so on the dial, I feel my oven is running a tad hot at 450°.

I really should dig out my old Taylor analog oven thermometer. It's here.... somewhere. It clips on the rack.

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

 

[Mike20132]

Number 3. For tonight. I am going to try the oven at 435° or so on the dial, I feel my oven is running a tad hot at 450°.

I really should dig out my old Taylor analog oven thermometer. It's here.... somewhere. It clips on the rack.

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

I use one and am glad I do. Turns out my oven is off by about 20 degrees.

 

[Mañ'O'Green]

I use one and am glad I do. Turns out my oven is off by about 20 degrees.

A lot of oven knobs can be adjusted to match the temperature in the oven. Pull the nob off an check to see if it can be adjusted.

 

[Mañ'O'Green]

Well all of this wasted starter has me thinking about the old bread machine. I have not used this in 5 or maybe 10 years . So I drug it out of storage and fired it up on a 2# loaf of simple white bread to make sure it is in working order. If all goes well I will be experimenting with low carb sourdough bread. I would like bread with 1/2 of the carbs of normal if I can work it out.

 

[Mike20132]

Well all of this wasted starter has me thinking about the old bread machine. I have not used this in 5 or maybe 10 years . So I drug it out of storage and fired it up on a 2# loaf of simple white bread to make sure it is in working order. If all goes well I will be experimenting with low carb sourdough bread. I would like bread with 1/2 of the carbs of normal if I can work it out.

View attachment 1069103

I love those things. Nothing like waking up to the smell of fresh baked bread. A difficult thing to experience when you're the one making the bread

It's going on my list of appliances to get once I increase the counter space in my kitchen a bit.

 

[Mañ'O'Green]

Here is the bread from the machine. I will cut it tomorrow when I plan on making club sandwiches for dinner.

I have degassed the artisan dough for the first time.