Any Home Bakers Here?

[pennyJo1960]

Not doing allot of baking in the heat..

 

[BullChick]

@jnicholes I thought of you a few days ago when I got out an old pair of binoculars and a telescope. I didn’t think about them during the comet. I did get to see Duckling’s first (she’s six now!) time seeing a phone pole run into her. The binoculars were a hit that day.

 

[BullChick]

We made sourdough bread. It took a while to rise because a little nymph kept pinching off the dough.

 

[jnicholes]

@jnicholes I thought of you a few days ago when I got out an old pair of binoculars and a telescope. I didn’t think about them during the comet. I did get to see Duckling’s first (she’s six now!) time seeing a phone pole run into her. The binoculars were a hit that day.

Glad you had a good time. Looking through binoculars can be fun. I use mine for birdwatching and astronomy.

Using a telescope can be fun too. Astronomy is really fun.

 

[bruceha2000]

How's the nose Jared, are you over the discomfort and on to easy breathing now?

 

[humblehillsfarm]

The Kaf recipe has a stronger sour flavor. You can make it have even a stronger flavor by adding the sour salt.

Extra-Tangy Sourdough Bread

At a Glance

Prep
15 mins. to 20 mins.
Bake
30 mins.
Total
23 hrs 45 mins. to 23 hrs 50 mins.
Yield
2 loaves
Overnight

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

• 1 cup "fed" sourdough starter
• 1 1/2 cups lukewarm water
• 5 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread

Directions

1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
5. Gently divide the dough in half.
6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7. Spray the loaves with lukewarm water.
8. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Tips from our bakers

• For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.
• What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.
• Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.
• Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.

This particular recipe is the sourdough recipe I use nine times out of ten. I usually make two loaves a week, one on Sunday and one on Saturday. LOVE IT. It does take a little pre-planning but it's not bad.

 

[Aria]

We made sourdough bread. It took a while to rise because a little nymph kept pinching off the dough.
View attachment 2258775

Excellent. Old Recipe? New Recipe? What?

 

[BullChick]

Excellent. Old Recipe? New Recipe? What?

Yours. I use your two loaf white and sd recipes most of the time.

 

[bruceha2000]

Welcome to the baker's thread HHF.

 

[N F C]

This particular recipe is the sourdough recipe I use nine times out of ten. I usually make two loaves a week, one on Sunday and one on Saturday. LOVE IT. It does take a little pre-planning but it's not bad.

Thanks for joining us! Besides bread, what do you like to bake?