Any Home Bakers Here?

[ronott1]

The bread did very well! I have not tasted it and will let you know then.

It smells great though

I had a lot of fun scoring this one!

 

[DigMyChicks]

The bread did very well! I have not tasted it and will let you know then.

It smells great though

View attachment 2071326

I had a lot of fun scoring this one!

Beautiful bread!

 

[N F C]

The bread did very well! I have not tasted it and will let you know then.

It smells great though

View attachment 2071326

I had a lot of fun scoring this one!

Looks good!

 

[bruceha2000]

I Don't Know Recipe

I would like that!! Of course DD2 wouldn't (it has vegetables) and DW wouldn't care much for it - potatoes.

also has anyone made jowl bacon?

I've not made it but I've heard it is excellent. Google can probably find a few video instructions.

I had a lot of fun scoring this one!

Wow did that thing rise, looks like a basketball!

 

[ronott1]

I would like that!! Of course DD2 wouldn't (it has vegetables) and DW wouldn't care much for it - potatoes.


I've not made it but I've heard it is excellent. Google can probably find a few video instructions.


Wow did that thing rise, looks like a basketball!

Yes, it did rise well. This is 100% sourdough bread

 

[ronott1]

Crusty Sourdough Boule


Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 loaf (approximately 1 1/2 lbs.)
3 cups all-purpose or “plain” flour (plus extra for dusting)
1 1/2 teaspoons kosher salt
2 cups fully-active sourdough starter
1 cup warm (110°F) water

Special equipment: A standing mixer; a large, lightly-greased bowl for rising the dough; a colander; 2 tea towels, and a 5-7 quart oven-proof pot with a lid (enameled cast iron is ideal)

Tip the flour and salt into the bowl of the standing mixer, and blend at “low” speed for 15 seconds. Add the sourdough starter and water, and blend at low-speed just until the flour disappears into the liquid ingredients. Then increase the speed to “medium,” and knead until the dough becomes smooth and elastic — 5-7 minutes.

Scrape the dough into the greased bowl, then invert the dough to grease its other side. Cover the bowl with plastic wrap. Set the bowl in a warm location until the dough doubles in volume — 2-3 hours.

Meanwhile, dust one of the tea towels with 2 tablespoons of flour. Rub the flour into the towel, and then arrange it as liner in the colander.

When the dough has doubled in volume, punch it down. Then scrape the dough onto a lightly-floured surface, and pat it out. Form the dough into a ball, and place it, seam-side-down, into the lined colander. Cover the colander with the second tea towel. Let the dough rise until doubled in volume — 45 minutes to 1 hour.

While the dough is rising, place the pot (covered with its lid) on the center rack of the oven. Preheat the oven to 450°F.

Remove the pot from the oven, and place it on your work surface. Then gently pick up the floured towel, and use it to flip the dough into the pot, the seam now facing up. (Don’t worry if some of the dough sticks to the towel.) Shake the pot to help center the dough. Immediately cover the pot, and return it to the oven. Bake for exactly 30 minutes. Then uncover the pot, lower the oven temperature to 400°F, and bake until the crust turns bronze and splits at the seams — 15 minutes.

Transfer the boule to a wire rack. Let cool completely before slicing

 

[bruceha2000]

Rats, I don't have the required "special equipment" covered bowl.

 

[DigMyChicks]

Crusty Sourdough Boule


Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 loaf (approximately 1 1/2 lbs.)
3 cups all-purpose or “plain” flour (plus extra for dusting)
1 1/2 teaspoons kosher salt
2 cups fully-active sourdough starter
1 cup warm (110°F) water

Special equipment: A standing mixer; a large, lightly-greased bowl for rising the dough; a colander; 2 tea towels, and a 5-7 quart oven-proof pot with a lid (enameled cast iron is ideal)

Tip the flour and salt into the bowl of the standing mixer, and blend at “low” speed for 15 seconds. Add the sourdough starter and water, and blend at low-speed just until the flour disappears into the liquid ingredients. Then increase the speed to “medium,” and knead until the dough becomes smooth and elastic — 5-7 minutes.

Scrape the dough into the greased bowl, then invert the dough to grease its other side. Cover the bowl with plastic wrap. Set the bowl in a warm location until the dough doubles in volume — 2-3 hours.

Meanwhile, dust one of the tea towels with 2 tablespoons of flour. Rub the flour into the towel, and then arrange it as liner in the colander.

When the dough has doubled in volume, punch it down. Then scrape the dough onto a lightly-floured surface, and pat it out. Form the dough into a ball, and place it, seam-side-down, into the lined colander. Cover the colander with the second tea towel. Let the dough rise until doubled in volume — 45 minutes to 1 hour.

While the dough is rising, place the pot (covered with its lid) on the center rack of the oven. Preheat the oven to 450°F.

Remove the pot from the oven, and place it on your work surface. Then gently pick up the floured towel, and use it to flip the dough into the pot, the seam now facing up. (Don’t worry if some of the dough sticks to the towel.) Shake the pot to help center the dough. Immediately cover the pot, and return it to the oven. Bake for exactly 30 minutes. Then uncover the pot, lower the oven temperature to 400°F, and bake until the crust turns bronze and splits at the seams — 15 minutes.

Transfer the boule to a wire rack. Let cool completely before slicing

Do you have to put it in a colander?

 

[pennyJo1960]

I cover with white dish towel then a heavier dish towel terry type

 

[Aria]

The bread did very well! I have not tasted it and will let you know then.

It smells great though

View attachment 2071326

I had a lot of fun scoring this one!

LOOKS SUPER. The highest Round Loaf I've seen. Is this recipe posted?