Live Stoners AFN Baking (breads n things)

[Mañ'O'Green]

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.

My wife and I have so many cooking utensils that the spare bedroom (grow room also) is lined with racks full. The garage has stuff stored, the utility room has stuff stored and of course the kitchen has almost no counter space available.

 

[Mañ'O'Green]

Fold, rest 60, fold rest 60, fold rest 90. Divide shape put in bannetons cover and refrigerate 16 hours. I had trouble getting the rounds into the bannetons as you can tell by the bottoms of the dough (top right now). I formed them into 900g loaves with ~113g left over for starter.

Stay tuned for the baking tomorrow.

 

[Dr.Bubbles]

Fold, rest 60, fold rest 60, fold rest 90. Divide shape put in bannetons cover and refrigerate 16 hours. I had trouble getting the rounds into the bannetons as you can tell by the bottoms of the dough (top right now). I formed them into 900g loaves with ~113g left over for starter.

View attachment 1069266 View attachment 1069267 View attachment 1069268 View attachment 1069269 View attachment 1069270

Stay tuned for the baking tomorrow.

I'm outta here. Ain't nobody got time for that[emoji769].

I have been doing some experimenting. Oven down, a quick water spray...that was for the tonight oaf, and I made another for tomorrow. I tried your recommendation and kneaded it for a few mins...first time. It's on the counter now. Just checking the weather. It's nuts how much it changes with a quick water spray. Much softer crust.

Your sammiches are gonna be well hung...what time's dinner?

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

 

[the green bandit]

The wife's first attempt at making sourdough.....turned out ok and tastes amazing!

 

[Dr.Bubbles]

The wife's first attempt at making sourdough.....turned out ok and tastes amazing!View attachment 1069580 View attachment 1069582

Welcome to the party. Tell your wife she did an amazing job. Did she use a proper proofing basket? And did you guys do the scratch flour and water starter that has been quite detailed here?

[emoji106][emoji106]

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

 

[the green bandit]

I shall tell her Dr. B!
No proper proofing basket just used a mixing bowl, I will have to get on Ebay and see what is going. She has followed @Mike20132 recipe, turned out pretty good and should only get better with time . I might have to invest in a bigger belt soon

Welcome to the party. Tell your wife she did an amazing job. Did she use a proper proofing basket? And did you guys do the scratch flour and water starter that has been quite detailed here?

[emoji106][emoji106]

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

 

[Dr.Bubbles]

I shall tell her Dr. B! [emoji106]
No proper proofing basket just used a mixing bowl, I will have to get on Ebay and see what is going. She has followed @Mike20132 recipe, turned out pretty good and should only get better with time . I might have to invest in a bigger belt soon

I know it well. The old 1:1 to 1:1:1 classic starter. The exact weights don't matter much as long as the ratio stays right.

I used to have 2 jars but I made my life easier and combined them into a single half gallon jar.

Mine is doing a full 2.5x expansion and then back to normal over a 12 hour window. When it goes back down it makes these bubbles that have an iridescent quality to them in the light. They look like milk bubbles when the kids blow through a straw. That lasts a few hours or so. Then I stir it up and make a new batch at 1:1:1 ...I saved the leftovers from the past couple nights and was thinking about trying some waffles.

This dough pictured here is part of my experimenting process...lol. I let it proof about 25% longer and gave it about 20-25 folds. We shall see.

For your next loaf, try giving it a quick few water sprays before it goes into the hotbox. We all liked the way it came out...subtle little differences.

Is that from this recipe:

200g starter
200g water
8g. Salt
344g. Flour

Next up I'm gonna try it with a little less or a little more flour. See where that takes me. I have also been having better results at 430° than I did at 450°.

Just some food for thought. Good luck guys...make sure to post any noteworthy events or modifications.

[emoji848] . . . [emoji362] . . . [emoji16]

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

 

[Dr.Bubbles]

@Mike20132

You created a monster...lol

When is Bushy and Ozone gonna get on the sourdough train??? Hmm??


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

 

[the green bandit]

It is indeed the same recipe that you listed above . I shall pass on the tips you have listed . I think that this is going to become a nearly daily thing this bread! I wish I had have started doing it long ago, so simple and yet so tasty! Goes well with a little cream cheese and some blueberry jam as well

I know it well. The old 1:1 to 1:1:1 classic starter. The exact weights don't matter much as long as the ratio stays right.

I used to have 2 jars but I made my life easier and combined them into a single half gallon jar.

Mine is doing a full 2.5x expansion and then back to normal over a 12 hour window. When it goes back down it makes these bubbles that have an iridescent quality to them in the light. They look like milk bubbles when the kids blow through a straw. That lasts a few hours or so. Then I stir it up and make a new batch at 1:1:1 ...I saved the leftovers from the past couple nights and was thinking about trying some waffles.

This dough pictured here is part of my experimenting process...lol. I let it proof about 25% longer and gave it about 20-25 folds. We shall see.

For your next loaf, try giving it a quick few water sprays before it goes into the hotbox. We all liked the way it came out...subtle little differences.

Is that from this recipe:

200g starter
200g water
8g. Salt
344g. Flour

Next up I'm gonna try it with a little less or a little more flour. See where that takes me. I have also been having better results at 430° than I did at 450°.

Just some food for thought. Good luck guys...make sure to post any noteworthy events or modifications.

[emoji848] . . . [emoji362] . . . [emoji16]

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

 

[Mike20132]

@Mike20132

You created a monster...lol

When is Bushy and Ozone gonna get on the sourdough train??? Hmm??


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

It's so simple, yet so good.

This is how bread was made back when bread was FIRST made. And of course it had to be simple.

This is the hippie in me coming out...

Same reason I make lots of soups and stews. Simpler cooking, and damn good eats. I have to think it's inherently better for you as well, but I don't know for sure.

Oh who am I kidding, of COURSE it's better for you. There is no way it can't be.

A lot of my current approach to food is borne of my health issues. Thankfully, it's worked out in a way that I really enjoy what I create. And that right there.... that is the whole point.

Now if I could only grow better weed....