Live Stoners AFN Baking (breads n things)

[Mike20132]

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 View attachment 1069629

That's the beauty of it. It's so fundamental and primitive that it only makes sense that this is how bread was made for millennia. And why it endured.

Oh, and the bread is pretty good, too.

A little spritz with water will make for a thicker crust, and the additional flavor element that brings.

I've stopped doing it only because a good number of the loaves I bake end up in my father's kitchen, and he complained about having to saw through the crust.

The thicker crust does taste a bit better, but not enough to insist on it.

Peace!

 

[Mañ'O'Green]

@Mike20132 @Dr.Bubbles You two have really created a monster in me . I have an appointment with my endocrinologist Tuesday and I bet my A1c will be up............ Oh well I will just promise to do better . Here is a pictorial presentation of today's baking of the Artisan Loaf. What it does not show is the big crusty piece I ate slathered with butter.

 

[Dr.Bubbles]

@Mike20132 @Dr.Bubbles You two have really created a monster in me . I have an appointment with my endocrinologist Tuesday and I bet my A1c will be up............ Oh well I will just promise to do better . Here is a pictorial presentation of today's baking of the Artisan Loaf. What it does not show is the big crusty piece I ate slathered with butter.

View attachment 1069674 View attachment 1069675 View attachment 1069676 View attachment 1069677 View attachment 1069678 View attachment 1069679 View attachment 1069680 View attachment 1069681 View attachment 1069682

HOLY FUCK

That is without a doubt the sexiest looking pair o' loaves I have EVER seen. Ever. TV, internet, real life. Ever.

Amazing job broheim.

I am gonna grab some K.A. bread flour. Which recipe was that good sir? Love LOVE the 4 way slices on top. And here I am over here with some mashed potatoes...but my goodness are they good potatoes. Lol.

Tonight's foray was involving a 15 hour soak in the fridge, plus the normal few hours before and after, a decent amount of kneading, along with a quick water spritz. Baked at 430° for 28m. I'm still trying to get a super rise out of it. Ohh Jedi Master...teach me the art of THAT loaf. Christ Almighty [emoji120]

Just gorgeous dude. Fuck I'm jealous.


Here's my extremely tasty chopped liver. I forgot to score this one because I was on the phone with a friend. That's my aggressive knife with the red handle. This technique I used is my closet attempt to sandwich bread too.

I have been saving the little bit of leftovers to make some sourdough bread crumbs for a BONKERS chicken sammich soon.

This is unofficially "The Bread Thread"

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

 

[Mañ'O'Green]

HOLY FUCK

That is without a doubt the sexiest looking pair o' loaves I have EVER seen. Ever. TV, internet, real life. Ever.

Amazing job broheim.

I am gonna grab some K.A. bread flour. Which recipe was that good sir? Love LOVE the 4 way slices on top. And here I am over here with some mashed potatoes...but my goodness are they good potatoes. Lol.

Tonight's foray was involving a 15 hour soak in the fridge, plus the normal few hours before and after, a decent amount of kneading, along with a quick water spritz. Baked at 430° for 28m. I'm still trying to get a super rise out of it. Ohh Jedi Master...teach me the art of THAT loaf. Christ Almighty [emoji120]

Just gorgeous dude. Fuck I'm jealous.


Here's my extremely tasty chopped liver. I forgot to score this one because I was on the phone with a friend. That's my aggressive knife with the red handle. This technique I used is my closet attempt to sandwich bread too.

I have been saving the little bit of leftovers to make some sourdough bread crumbs for a BONKERS chicken sammich soon.

This is unofficially "The Bread Thread"

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

You know we are headed for a diabetic coma, right! That loaf looks amazing.

Thank you for the kind words. Not wanting to toot my own horn but they came out nearly perfect. The sourness is just not fully developed in the starter. I think I went through this before - like dejavu. I think I bought the san fran bacteria and added it to my starter. In any event I think I will.

You know this is not my first foray into bread but it is the first time to used cast iron to cook it in. It surprised me and my wife.

I followed King Arthur's recipe and method for an Artisan Loaf - precisely. I did 1.5 times the recipe because I wanted 2 - 900g loaves for the cast iron pots I have. Both the expensive Le Creuset and the $39 Lodge worked equally well. I used the preheated oven cold pots method. It is easier and the results are just fine. Spritz the dough with a little water after cutting just before covering and putting in the oven. I have a commercial convection oven and I ran it on the Taylor dial 450°F 30 minutes cover on 15 minutes cover off. In my inside oven it would be 30 min. and 20 min.

 

[Dr.Bubbles]

You know we are headed for a diabetic coma, right! That loaf looks amazing.

Thank you for the kind words. Not wanting to toot my own horn but they came out nearly perfect. The sourness is just not fully developed in the starter. I think I went through this before - like dejavu. I think I bought the san fran bacteria and added it to my starter. In any event I think I will.

You know this is not my first foray into bread but it is the first time to used cast iron to cook it in. It surprised me and my wife.

I followed King Arthur's recipe and method for an Artisan Loaf - precisely. I did 1.5 times the recipe because I wanted 2 - 900g loaves for the cast iron pots I have. Both the expensive Le Creuset and the $39 Lodge worked equally well. I used the preheated oven cold pots method. It is easier and the results are just fine. Spritz the dough with a little water after cutting just before covering and putting in the oven. I have a commercial convection oven and I ran it on the Taylor dial 450°F 30 minutes cover on 15 minutes cover off. In my inside oven it would be 30 min. and 20 min.

I gotta try that Artisan recipe. I'll figure out how to get there with my starter. My next loaf, which will most likely be for Tuesday or Wednesday is getting a full knead and I will try the Dutchy. Also gonna attempt your cute little top. As Paris Hilton would say, "That's Hot".

I want Bushy, Ozone and Duggy to get on this Crazy Train.

All Aboard...(drums and bass)
dun-dun . . .
dun-dun dun-dun dun-dun
eye eye eye..
dun-dun dun-dun
dun-dun . . .
Randy Rhoads go now

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

 

[Mañ'O'Green]

I gotta try that Artisan recipe. I'll figure out how to get there with my starter. My next loaf, which will most likely be for Tuesday or Wednesday is getting a full knead and I will try the Dutchy. Also gonna attempt your cute little top. As Paris Hilton would say, "That's Hot".

I want Bushy, Ozone and Duggy to get on this Crazy Train.

All Aboard...(drums and bass)
dun-dun . . .
dun-dun dun-dun dun-dun
eye eye eye..
dun-dun dun-dun
dun-dun . . .
Randy Rhoads go now

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

Follow these recipes to make stiff starter from your current 100% starter

https://www.kingarthurflour.com/recipes/stiff-sourdough-starter-recipe

Then this recipe for the Artisan Loaf:

https://www.kingarthurflour.com/recipes/artisan-sourdough-bread-made-with-a-stiff-starter-recipe

Watch all of the "How To" videos linked into those recipes.

I just use a new single edge razor blade to score the loaf. The important thing is do not hesitate just go for it.

 

[Dr.Bubbles]

Follow these recipes to make stiff starter from your current 100% starter

https://www.kingarthurflour.com/recipes/stiff-sourdough-starter-recipe

Then this recipe for the Artisan Loaf:

https://www.kingarthurflour.com/recipes/artisan-sourdough-bread-made-with-a-stiff-starter-recipe

Watch all of the "How To" videos linked into those recipes.

I just use a new single edge razor blade to score the loaf. The important thing is do not hesitate just go for it.

Is that a flour impregnated towel in the baneton? Tell me more. What kind of flour, what kind of towel?

I got some bread flour!!!

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

 

[Mañ'O'Green]

Is that a flour impregnated towel in the baneton? Tell me more. What kind of flour, what kind of towel?

I got some bread flour!!!

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

Hey Doc: yes the linen liner came with the banneton and it is coated generously with 100% whole wheat and Brown Rice flour in equal parts. Both have properties that helps prevent the cloth from sticking to the dough. The 9" round are cheap.

 

[Dr.Bubbles]

Yay....I could hardly contain myself while the site was mucked up. So I became Betty Crocker overnight and whipped this fucker up.

227g starter
255g water
454g bread flour
7g oil
7g sugar

Combine and let rest for 20m to do the autolyse

11g sea salt and knead well

Let rest on counter for 4-5 hours with a 4x fold every hour. Basically north south east and west.

Bag it up and refrigerate for 12 hours.

Shape dough (follow King Arthur shaping video)

Place an impregnated towel into your form (metal bowl, basket, brotform) and flip shaped dough into the form

Let rest on counter for 1.5hours

Preheat oven to 450° and put a Dutch oven with lid or a pizza stone and roasting pan lid in to heat with oven

Flip dough into parchment and score with a lame. I used a barber's razor.

Place parchment with dough into Dutch oven or pizza stone and cover with lid and slide into oven

20m and remove lid

15-20 more minutes uncovered

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

 

[Mañ'O'Green]

Yay....I could hardly contain myself while the site was mucked up. So I became Betty Crocker overnight and whipped this fucker up.

227g starter
255g water
454g bread flour
7g oil
7g sugar

Combine and let rest for 20m to do the autolyse

11g sea salt and knead well

Let rest on counter for 4-5 hours with a 4x fold every hour. Basically north south east and west.

Bag it up and refrigerate for 12 hours.

Shape dough (follow King Arthur shaping video)

Place an impregnated towel into your form (metal bowl, basket, brotform) and flip shaped dough into the form

Let rest on counter for 1.5hours

Preheat oven to 450° and put a Dutch oven with lid or a pizza stone and roasting pan lid in to heat with oven

Flip dough into parchment and score with a lame. I used a barber's razor.

Place parchment with dough into Dutch oven or pizza stone and cover with lid and slide into oven

20m and remove lid

15-20 more minutes uncovered

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

Hell yes!



The baking forums will be head hunting this thread soon