Any Home Bakers Here?

[DigMyChicks]

It’s
(almost) a pound of cooked sausage
six eggs scrambled
1/2 pound shredded cheddar
Put into a pie shell, and cover with another. Slit a few times for the steam to escape.
Bake @425 for forty minutes.

That would be good in between crescent rolls.

 

[ronott1]

Bread for the Day!

Champlain sourdough.

Bruce! I measured and it is 4.5 inches tall not 6. It is important to measure thes things.

If you get to 4 inches, it should have a nice texture inside

 

[Aria]

Bread for the Day!

Champlain sourdough.

Bruce! I measured and it is 4.5 inches tall not 6. It is important to measure thes things.

If you get to 4 inches, is should be nice with texture inside

View attachment 2194654

Such a Beautiful Boule....SUPER. Will be mixing SOON..maybe tonight. Aria

 

[ronott1]

Such a Beautiful Boule....SUPER. Will be mixing SOON..maybe tonight. Aria

The flavor of the rye and spelt flour is very nice in the bread

 

[Aria]

Bread for the Day!

Champlain sourdough.

Bruce! I measured and it is 4.5 inches tall not 6. It is important to measure thes things.

If you get to 4 inches, it should have a nice texture inside

View attachment 2194654

Ron, Going to mix tonight. Then in the morning will do lift-stretch-fold
#1 wait 30 mins #2 stretch and fold. Put in a towel, flour, basket seam
side up, and let sit til double. 1 - 2 hours. Then Bake Yes? Did I miss
something or am I good to go? Aria

 

[ronott1]

Ron, Going to mix tonight. Then in the morning will do lift-stretch-fold
#1 wait 30 mins #2 stretch and fold. Put in a towel, flour, basket seam
side up, and let sit til double. 1 - 2 hours. Then Bake Yes? Did I miss
something or am I good to go? Aria

You may need to do one more fold-- if you can completely lift the dough out of the bowl, or close to it, the dough will be ready for shaping.

 

[DigMyChicks]

Bread for the Day!

Champlain sourdough.

Bruce! I measured and it is 4.5 inches tall not 6. It is important to measure thes things.

If you get to 4 inches, it should have a nice texture inside

View attachment 2194654

That is beautiful!

 

[ronott1]

That is beautiful!

You can hear it crunch when it is picked up too!

 

[Aria]

You may need to do one more fold-- if you can completely lift the dough out of the bowl, or close to it, the dough will be ready for shaping.

Ok will do 3 folds Thanks

 

[Aria]

Final Plan: Mix the dough in evening. In the morning:
1. Every 20 minutes I will do a lift-stretch-fold (4 times)
2. Let rest l hour ...lift-stretch-fold
3. Rest 30 minutes....shape ...Lift-Stretch-Fold-work round to tighten
dough. This is the FINAL SHAPE
4. place in floured-towel basket and let rise 1 - 2 hours
5. 450 degree oven score just before placing in the Dutch Oven
6. Let bake 20 minutes with lid on....remove lid bake 5-10 minutes
I usually DO NOT HAVE that much time to offer to making ONE ROUND
LOAF of BREAD. Doing as a challenge. And it is FUN to try something,

Will keep you posted. Thanks for your direction. Aria