Greetings from SFO!

[Steve Miller]

I’ve never had Panzanella and I want to try it.

Great idea!

[Jodi]

And once you get this down, try the cold start method. Way easier.

[Steve Miller]

I’ve seen videos that talk about that. I’ll try it soon!

[wtg]

Add me to the cold start school. Seems to work fine.

[Jodi]

Also, I slice mine and stick it in the freezer if it doesn’t get eaten right away. Great for French toast later. Or regular toast, for that matter.

[wtg]

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

[Steve Miller]

[Mik]

So jealous as I love bread but don’t eat much. If I baked that would change. Same reason I don’t get good at the high art of pie crust.

[wtg]

@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.

[Mik]

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.

[Big_Al]

Who would have guessed that a baking thread would become our record holder. Over 2K views and counting.

Big Al

[Steve Miller]

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.

[Mik]

Croutons are good….

[wtg]

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/

[Steve Miller]

I read that the next time this happens I should spread it out in a sheet pan and make foccicia.

[Steve Miller]

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.

[wtg]

Bread making is such a wonderful experiment. Sounds like you're having fun!

[Steve Miller]

I am!

[wtg]

Have gone back to adding 20 g or so of EVOO.

The flowers are the ones that the rabbits chewed off my Virginia bluebells last week. They opened up!

@Steve-Miller , I think of you every time I make sourdough bread now.

[CHAS]

Ok, I am hungry. Are you happy now???