Any Home Bakers Here?

[MamaPoult]

12°F this morning after 55°F yesterday. The wind stopped blowing and left this.
View attachment 3758583

Mhhh warm... it's -11 here

 

[R2elk]

Mhhh warm... it's -11 here

All the way up to 18°F now. Still snowing.

 

[ronott1]

Tried the cold oven method , bread is in the oven right now
Somehow it didn’t work out, the bread didn’t rise
View attachment 3758468

Was the inside gummy?

The problem might have been more to do with the sourdough starter used and not the making method.

I tired this a couple of weeks ago and it worked ok:

10 Minutes Simpler Sourdough

RECIPE:

In a large bowl, combine:

4 oz / 113g sourdough starter (UNFED, straight from the fridge...at 100% hydration...meaning when you feed it, you feed equal WEIGHTS...not cups...of flour and water)

12 oz / 340g water (ideally filtered. These are ounces by weight...not fluid ounces...although they are one and the same when it comes to measuring water.)

Stir to distribute the starter into the water. Then add:

1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)

0.7 oz / 20g salt (Morton's Kosher is the brand I use. Avoid iodized table salt, if possible.)

Stir until it's too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. (If your dough is too sticky, your starter is higher than 100% hydration. Watch my "Troubleshooting Simple Sourdough" video for a fix:

• Troubleshooting "Simple Sourdough" an...)

Oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled, gallon-sized ziploc bag.)

Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You'll get to know your starter's characteristics as you bake more frequently.

Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) The longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to 4 days. Remove from the fridge 3-4 hours before shaping.

Shape the dough and place it into a GREASED baking vessel...a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes. (NOTE: If your initial rise was fast...less than about 12 hours...your second rise should only be 45-60 minutes. If your initial rise took longer than 30 hours, your second rise may need to be 120 minutes or longer. You will learn your starter's ideal timing the more you bake with this method.)

(If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces flour and 4 ounces of water, sit for 1 hour at room temp, then refrigerate. The next day, repeat this step. This will bring your starter closer to the 100% hydration rate that works for this recipe. Salvage THIS dough by kneading in a little more flour until the dough is firm enough to shape.)

Score the loaf, either with a razor blade or lame, or with scissors. Place into a cold (un-preheated) oven and turn the oven on to 425F / 220C oven and bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes. Remove from baking vessel and cool fully before slicing.

​

 

[MotherofOrpies]

Mmh, I have 2 different sourdoughs, one is 1:2 water : flour ratio and the other ist 1:1
I made the dough as usual, final rise was in the fridge, I usually take the dough out when I preheat the oven, now I just put the refrigerator dough in the pot, lid on, and into the cold oven, I didn’t oil the dough ( I add about a tablespoon to the dough at the beginning) if I would oil the pot, the fat would “burn” , so I don’t do that, I use rice flour to keep it from sticking , the bread was fine inside, but as I said, it didn’t get any rise in the oven, which it usually does, when I dump it in the preheated pot maybe it doesn’t work with whole spelt flour?’

 

[ronott1]

Mmh, I have 2 different sourdoughs, one is 1:2 water : flour ratio and the other ist 1:1
I made the dough as usual, final rise was in the fridge, I usually take the dough out when I preheat the oven, now I just put the refrigerator dough in the pot, lid on, and into the cold oven, I didn’t oil the dough ( I add about a tablespoon to the dough at the beginning) if I would oil the pot, the fat would “burn” , so I don’t do that, I use rice flour to keep it from sticking , the bread was fine inside, but as I said, it didn’t get any rise in the oven, which it usually does, when I dump it in the preheated pot maybe it doesn’t work with whole spelt flour?’

The recipe with instructions for using the cold baking method, had the dough out to rise for some time before going into the oven.

There was also an increase in salt to slow proofing. Over proofing can cause flat bread too.

 

[jnicholes]

Effective today I am restarting the storm glass experiment. Here is why:

I reset the storm glass and moved it to a different spot in the house, specifically a south facing window. Yesterday, I noticed several crystals on the bottom and top form. Shorty afterwards a major snowstorm/windstorm hit.

The storm glass predicted the storm.

I wish I documented that and got a picture of the glass.

Oh well.

 

[MotherofOrpies]

Am nervous, meeting the doctor in a few hours for the date of the 2. hip replacement on one hand, I need it, my pain level isn’t something I can endure in the long run, on the other hand, the operation wasn’t a walk in the park, going through it again isn’t something I’m looking forward to either only thing is, when Ive got it behind me, hopefully, that is it for the next decades I couldn’t really relax after the 1. operation cos I knew the 2. operation was coming

 

[cavemanrich]

I was not raised on Biscuits and Gravy, but first encountered at truck stop cafes.
Did some baking,,, Yes the biscuits are Pillsbury. The Gravy is courtesy of Libby's.
This stuff tastes mighty fine to me.

Heated up the gravy in microwave

In short time,,, out of oven

Notes;
I have considered making my Biscuits from scratch. Just haven't got to it yet.

I have considered making the Sausage gravy from scratch. Again, same,, did not get to it yet.

Any others here that like Biscuits, and Gravy??? I recall McDonalds had it on their breakfast menu years ago. Have not seen it in recent times.

 

[BullChick]

Had biscuits and gravy two nights ago. I made mine from scratch. I am surprised you didn’t top yours in a fried egg, shredded cheese and hot sauce.

 

[Aria]

Mhhh warm... it's -11 here

We have been having VERY DIFFERENT WEATHER.....This morning it is Spring....
forecast STORM, SLIPPERY and then back to Spring. 50ties degrees....20 degrees
back to 50 degrees.