Any Home Bakers Here?

[N F C]

I'm doing cheesecake.

Always a good option! Share a picture of it with us when you're done

 

[pennyJo1960]

glad I had a peanut butter sandwich a hour ago ran into Morton bought small pulley add to my fidget like that.........

 

[MagpieDucks]

 

[pennyJo1960]

Me want cheesecake

 

[ronott1]

View attachment 1236400 View attachment 1236401 View attachment 1236402

The cheesecake cooked perfectly!

 

[rjohns39]

Well, the experiment was a success. More of a baguette than a batard as I got carried away during final shaping. Had a bit of the sour dough flavor with the nutty flavor of the spelt and creamy crumb with crunchy crust.

4 oz Spelt Flour
10 oz bread flour
1 1/2 tsp salt
1 tsp yeast

Mix well then add

12 oz sour dough starter (the discard when you feed it)
8 oz (100*+ water)

Mix with a hook on speed 1 until it comes together. Add additional bread flour or water to bring it to a soft, supple, slightly sticky dough.

Let it rest for 5 minutes. Then mix on speed 2 for 3-5 minutes until the gluten is formed.

Oil your board/counter with olive oil and turn out dough on surface. Stretch the end closest to you and then fold to the middle. Stretch the end furthest from you and fold over the top of first fold. Rotate 90* and do it again. Stretch and fold twice more and then flip the dough to put the seams on the counter. Cover with metal bowl.

Wait five minutes and then stretch and fold all four sides as above, flip the dough and cover with bowl. Do this stretch and fold 3 more times at five minute intervals.

Let rest for an hour to hour and a half (double in size). Cut the dough into loaf size portions—DO NOT punch down (I cut in half, but you can also do two 9oz portions and leave the remainder for a boule). Let rest for 5 minutes and do not punch down. While resting clean oiled surface and then lightly flour surface with your choice of flour.

If making a batard or baguette, gently form the dough into a rectangle. Don't punch down. punch down a seam in the middle just one finger width. pull and stretch the side closest to you and fold to the center press it to seal with minimal damage to the rest of the loaf. Repeat for the side opposite you. Roll the dough 90* away from you and stretch the dough to close the final seam. Be careful not to punch down anything but the seam. Once sealed gently roll the dough back and forth over the seam, then place on parchment. Repeat for the other loaf. If making a boule, start with a square and pull all four sides up to form a ball while stretching the surface of the ball, then roll gently on the seam and place in form.

Preheat oven to 500* with cookie sheet on bottom rack.

Cover with plastic wrap, towel or linen and let rise for 1-1 1/2 hours until it's 1 1/2 its size. If cooking on a stone, place parchment on a peel and spray with oil, if cooking on a cooking sheet place parchment on the sheet and spray with oil.

very gently move the loaves to the parchment (I let mine rest on parchment so I didn't have to move them). Make cuts in dough (best if 1/2" deep) and let rest while you get water ready.

Get a cup of cold water and add another cup of ice to it. Put dough in oven, cover glass with dry towel and pour ice water into cookie sheet on bottom shelf and close door quickly.

Bake for five minutes, then turn oven down to 450*. Bake an additional 15 minutes, then turn the bread 180* and cook another 10-15 minutes until internal temp is 200*. Cool on a wire rack and enjoy.

 

[pennyJo1960]

sorry looses to the cheesecake ... love the bread any other time

 

[ronott1]

Well, the experiment was a success. More of a baguette than a battard as I cot carried away during final shaping. Had a bit of the sour dough flavor with the nutty flavor of the spelt and creamy crumb with crunchy crust.

View attachment 1236390 View attachment 1236391

4 oz Spelt Flour
10 oz bread flour
1 1/2 tsp salt
1 tsp yeast

Mix well then add

12 oz sour dough starter (the discard when you feed it)
8 oz (100*+ water)

Mix with a hook on speed 1 until it comes together. Add additional bread flour or water to bring it to a soft, supple, slightly sticky dough.

Let it rest for 5 minutes. Then mix on speed 2 for 3-5 minutes until the gluten is formed.

Oil your board/counter with olive oil and turn out dough on surface. Stretch the end closest to you and then fold to the middle. Stretch the end furthest from you and fold over the top of first fold. Rotate 90* and do it again. Stretch and fold twice more and then flip the dough to put the seams on the counter. Cover with metal bowl.

Wait five minutes and then stretch and fold all four sides as above, flip the dough and cover with bowl. Do this stretch and fold 3 more times at five minute intervals.

Let rest for an hour to hour and a half (double in size). Cut the dough into loaf size portions—DO NOT punch down (I cut in half, but you can also do two 9oz portions and leave the remainder for a boule). Let rest for 5 minutes and do not punch down. While resting clean oiled surface and then lightly flour surface with your choice of flour.

If making a battard or baguette, gently form the dough into a rectangle. Don't punch down. punch down a seam in the middle just one finger width. pull and stretch the side closest to you and fold to the center press it to seal with minimal damage to the rest of the loaf. Repeat for the side opposite you. Roll the dough 90* away from you and stretch the dough to close the final seam. Be careful not to punch down anything but the seam. Once sealed gently roll the dough back and forth over the seam, then place on parchment. Repeat for the other loaf. If making a boule, start with a square and pull all four sides up to form a ball while stretching the surface of the ball, then roll gently on the seam and place in form.

Preheat oven to 500* with cookie sheet on bottom rack.

Cover with plastic wrap, towel or linen and let rise for 1-1 1/2 hours until it's 1 1/2 its size. If cooking on a stone, place parchment on a peel and spray with oil, if cooking on a cooking sheet place parchment on the sheet and spray with oil.

very gently move the loaves to the parchment (I let mine rest on parchment so I didn't have to move them). Make cuts in dough (best if 1/2" deep) and let rest while you get water ready.

Get a cup of cold water and add another cup of ice to it. Put dough in oven, cover glass with dry towel and pour ice water into cookie sheet on bottom shelf and close door quickly.

Bake for five minutes, then turn oven down to 450*. Bake an additional 15 minutes, then turn the bread 180* and cook another 10-15 minutes until internal temp is 200*. Cool on a wire rack and enjoy.

If you want it to have more of a sour taste, you can skip the yeast. It will take a bit longer for the rises though.
Looks great!

 

[rjohns39]

View attachment 1236400 View attachment 1236401 View attachment 1236402

Oh that looks so nummy

sorry looses to the cheesecake ... love the bread any other time

X2

 

[rjohns39]

If you want it to have more of a sour taste, you can skip the yeast. It will take a bit longer for the rises though.
Looks great!

So, I took my starter out of the fridge and let it warm up in front of the wood stove. Stirred it really well and then took 12 oz out to discard (it was really runny), then fed the starter with 1/1 flour and water.

So, Ron, are you saying I could have used the discard to raise the bread? I did't think it had enough oomph to get the job done. I'm having temp issues this time of year, so needed to feed starter but needed to get kitchen up to a reasonable temp (40*) this morning. When I separated the discard, we were up to about 75 and after warm water to the dough we were at like 78* for the dough. Temp in the kitchen eventually rose to 85* and then started to cool.

I'm still learning to manage temp with a wood stove.