Any Home Bakers Here?

[rjohns39]

Well I started with a little over 2 quarts of dough and its just a little over 4 quarts now with a half hour to go on the first rise. I'm gonna give it a try. I'll use rye flour to work it into a ball and set it for the second rise.

 

[ronott1]

The Sourdough Apple bread is very good!

The Bagels area nice too!

Baking is going well this weekend

 

[ronott1]

SUPER. Just made your Alaska Starter...with yogurt buttermilk
and flour. Need to wait 4 days...looking forward to trying this
starter. Thanks again Aria

I hope it all gets going for you!

 

[Aria]

The Sourdough Apple bread is very good!

View attachment 1542101

The Bagels area nice too!

View attachment 1542102

Baking is going well this weekend

WOW....I KNOW IT IS. ALL LOOK YUMMY. ARIA

 

[Aria]

Ron, I checked the Index and NO Sourdough Apple Bread?
Did I miss it? OR? When the Alaskan Sourdough is ready I
want to try this bread. YUMMY Aria

 

[ronott1]

Ron, I checked the Index and NO Sourdough Apple Bread?
Did I miss it? OR? When the Alaskan Sourdough is ready I
want to try this bread. YUMMY Aria

It was posted by farmer Connie this week.

Sourdough Apple Almond Raisin Bread

accompaniment to afternoon tea or coffee.

Ingredients

• 
  Additions
• 2 medium apples 365g / cored and peeled 275g / cooked and mashed 3/4 cup
• 130g raw almonds chopped or ground in a food processor (1 cup before chopping/grinding)
• 120g raisins (1 scant cup)
• 50g water (~3 Tbsp)
• 20g honey (1 Tbsp)
• 6g salt (1 tsp)
• 3g orange blossom water (1 tsp)
• 1 Tbsp orange zest (too light to weigh)

• 
  Dough
• 365g bread flour (2.5 cups)
• 160g whole grain durum flour (1 cup)
• 350g water (1.5 cups)
• 75g sourdough starter (1/3 cup)

Instructions

• Mix together all of the ingredients listed under Additions.

• You can use pre-made apple sauce, or you can cook and mash 2 peeled and cored apples. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover with a small plate and cook until soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions (rather than adding that water in later when mixing all of the Addition ingredients).

• Set aside the mix to cool, and the raisins and nuts to soak up some of the liquid until the second stretch and fold, when the mix will go into the dough.

• Mix the flour, water, and starter until incorporated. Note the time and temperature as this is the start of bulk fermentation.

• Cover and let rest 30 minutes.

• Stretch and fold the dough four times every 20-30 minutes, adding the Additions to the dough at the second stretch and fold. Cover between stretching and folding. For a video on stretching a folding, click here.

• Let the dough ferment until puffy and roughly doubled. For me, this was 10.5 hours at 71F room temperature.

• Scrape the dough out onto a floured counter top. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See photo gallery for preshape pic.) Let the dough rest 20-25 minutes.

• Prepare a tea towel with flour (mine was previously floured) and coat it with bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. Or spray a banneton with oil and coat it with bran flakes.

• Flip over your dough and shape it into a boule or batard.

• Using a bench scraper, scoop up the dough and lay it top-down on the tea towel (or in the prepped banneton). Lift the tea towel, place it into a banneton, bowl, or colander.

• Cover and proof in the refrigerator 1-2 hours.

• Preheat your oven with your baking vessel inside for 30 minutes before proofing time is up.

• Remove the dough from the refrigerator, and the baking vessel from the oven. Gently flip the dough out of the basket and into the bottom of your baking vessel. Score the top of the dough.

• Cover and return the vessel to the oven.

• Bake at

• 500F for 20 minutes lid on

• 450F for 10 minutes lid on

• 450F for 10 minutes lid off

• Remove from oven and transfer the bread to a cooling rack. The internal temp should be 205F or more.

• Let cool at least 1 hour before cutting.

 

[Aria]

It was posted by farmer Connie this week.

Sourdough Apple Almond Raisin Bread

accompaniment to afternoon tea or coffee.

Ingredients

• 
  Additions
• 2 medium apples 365g / cored and peeled 275g / cooked and mashed 3/4 cup
• 130g raw almonds chopped or ground in a food processor (1 cup before chopping/grinding)
• 120g raisins (1 scant cup)
• 50g water (~3 Tbsp)
• 20g honey (1 Tbsp)
• 6g salt (1 tsp)
• 3g orange blossom water (1 tsp)
• 1 Tbsp orange zest (too light to weigh)

• 
  Dough
• 365g bread flour (2.5 cups)
• 160g whole grain durum flour (1 cup)
• 350g water (1.5 cups)
• 75g sourdough starter (1/3 cup)

Instructions

• Mix together all of the ingredients listed under Additions.

• You can use pre-made apple sauce, or you can cook and mash 2 peeled and cored apples. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover with a small plate and cook until soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions (rather than adding that water in later when mixing all of the Addition ingredients).

• Set aside the mix to cool, and the raisins and nuts to soak up some of the liquid until the second stretch and fold, when the mix will go into the dough.

• Mix the flour, water, and starter until incorporated. Note the time and temperature as this is the start of bulk fermentation.

• Cover and let rest 30 minutes.

• Stretch and fold the dough four times every 20-30 minutes, adding the Additions to the dough at the second stretch and fold. Cover between stretching and folding. For a video on stretching a folding, click here.

• Let the dough ferment until puffy and roughly doubled. For me, this was 10.5 hours at 71F room temperature.

• Scrape the dough out onto a floured counter top. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See photo gallery for preshape pic.) Let the dough rest 20-25 minutes.

• Prepare a tea towel with flour (mine was previously floured) and coat it with bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. Or spray a banneton with oil and coat it with bran flakes.

• Flip over your dough and shape it into a boule or batard.

• Using a bench scraper, scoop up the dough and lay it top-down on the tea towel (or in the prepped banneton). Lift the tea towel, place it into a banneton, bowl, or colander.

• Cover and proof in the refrigerator 1-2 hours.

• Preheat your oven with your baking vessel inside for 30 minutes before proofing time is up.

• Remove the dough from the refrigerator, and the baking vessel from the oven. Gently flip the dough out of the basket and into the bottom of your baking vessel. Score the top of the dough.

• Cover and return the vessel to the oven.

• Bake at

• 500F for 20 minutes lid on

• 450F for 10 minutes lid on

• 450F for 10 minutes lid off

• Remove from oven and transfer the bread to a cooling rack. The internal temp should be 205F or more.

• Let cool at least 1 hour before cutting.

THIS RECIPE IS FANTASTIC. THANKS AGAIN. ARIA

 

[ronott1]

THIS RECIPE IS FANTASTIC. THANKS AGAIN. ARIA

Next time I make it, I will start at 6pm the night before so that I can get to bed a bit earlier. I was up until 10:30 last night which is late for me. I usually get up at 5am.

The bread is amazing, Perfect for fall weather

 

[MagpieDucks]

Apple Pie ready for the oven!

 

[rjohns39]

The Pumpkin Cream Cheese bread came out delicious.