Greetings from SFO!
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It sat for about an hour before I cut it. It was still warm but not all that warm.
Crust is good, interior is chewy. Thinking about it though, no more chewy than Tartine, which is supposed to be the gold standard. Baked a second loaf today as well, we each brought home a lump of dough we made in class. Baked the first loaf to 203 degrees internal temp and the second to 210 as the higher temp is supposed to help. Haven’t tried the second loaf yet. In fact, we will never eat all of this bread!
Baked in an enamel over cast iron Dutch oven (Crock Pot brand -we’re bougie like that) with parchment paper underneath to lift it. 450 degrees oven, preheated with Dutch oven in it for 45 minutes, covered for 25 minutes, uncovered after that until I hit the target internal temp - maybe another 30 minutes.
Anyway, now I have two starters - Bubbles, the one I’ve been nursing from scratch, and John Dough, the Oregon Trail one. I think I’ll mess with both of them and see what I get.
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It sat for about an hour before I cut it. It was still warm but not all that warm.
Crust is good, interior is chewy. Thinking about it though, no more chewy than Tartine, which is supposed to be the gold standard. Baked a second loaf today as well, we each brought home a lump of dough we made in class. Baked the first loaf to 203 degrees internal temp and the second to 210 as the higher temp is supposed to help. Haven’t tried the second loaf yet. In fact, we will never eat all of this bread!
Baked in an enamel over cast iron Dutch oven (Crock Pot brand -we’re bougie like that) with parchment paper underneath to lift it. 450 degrees oven, preheated with Dutch oven in it for 45 minutes, covered for 25 minutes, uncovered after that until I hit the target internal temp - maybe another 30 minutes.
Anyway, now I have two starters - Bubbles, the one I’ve been nursing from scratch, and John Dough, the Oregon Trail one. I think I’ll mess with both of them and see what I get.
@Steve-Miller said in Greetings from SFO!:
It sat for about an hour before I cut it. It was still warm but not all that warm.
Even a little warm can make it gummy.
In fact, we will never eat all of this bread!
Bread crumbs. Tear up the leftovers and throw into a food processor. Store in freezer.
Or, panzanella.
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I’ve never had Panzanella and I want to try it.
Great idea!
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I’ve seen videos that talk about that. I’ll try it soon!
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Breadtopia did an experiment using various types of water:
https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/?utm_content
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I’ve never had Panzanella and I want to try it.
Great idea!
@Steve-Miller said in Greetings from SFO!:
I’ve never had Panzanella and I want to try it.
Especially good in the summer when home grown or farmer's market tomatoes are abundant.
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Yes. I used Campari tomatoes which are good. Most recipes will tell you to let it sit for half an hour after you mix the bread in. I think that’s a mistake. To me it just makes the bread mushy, so I let the vegetables sit for a while to meld and put the bread in right before serving.
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I messed up and let the Easter loaf proof way too long. Baked it anyway but I think the Easter loaf may end up being the Easter croutons.
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Sourdough bread pudding?
Sweet: https://www.pantrymama.com/sourdough-bread-pudding-recipe/
Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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I read that the next time this happens I should spread it out in a sheet pan and make foccicia.
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So the overpoofed Easter loaf was over proofed. I punched it down and let it proof another 4 hours then baked it.
Definitely still overproofed. Kind of sticky, wouldn’t shape, impossible to score. Actually rose a little but not a lot.
A bit dense, a bit chewy but the most delicious bread I’ve ever eaten! Very sour (yes!), absolutely perfect dipped in evoo and balsamic with cracked pepper and shaved Romano cheese. We ate every crumb.
I might make all of my bread that way.
