Any Home Bakers Here?

[Aria]

You only have to clean it if the dough sticks!

The cloth goes into the washing machine

Ron, You selected one that was given by someone else....YOU need to
suggest one original of yours. Yes....Please. Aria

 

[ronott1]

I don't use a cloth with mine, just a heavy sprinkling of flour. Surprisingly, it hasn't been a problem to clean up.

You get a better pattern that way!

 

[Kusanar]

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

Humm, I don't have a mixer of any sort. Would this be reasonably easy to do hand mixing and kneading?

 

[BReeder!]

Following along. No recipes or techniques to share at the moment. If I ever find my cheesecake recipe I'll have to share it. I lost it in the move three years ago... I used to be into bread baking. My favorite loaf I made was a turkey shaped bread with white bread for the body/breast and rye for the legs and wings. It looked really neat. I'll try to find a picture.

 

[Kusanar]

Following along. No recipes or techniques to share at the moment. If I ever find my cheesecake recipe I'll have to share it. I lost it in the move three years ago... I used to be into bread baking. My favorite loaf I made was a turkey shaped bread with white bread for the body/breast and rye for the legs and wings. It looked really neat. I'll try to find a picture.

Welcome! I don't really share much either but I absorb as much as possible from everyone else on here.

 

[wyoDreamer]

@BReeder! Welcome to our madness! lol
On the first page of this thread is a Google spreadsheet that has links to all the recipes that have been shared in this thread. And there is a lot of recipes listed, not just bread either.

 

[pennyJo1960]

We have a great time here sharing what we bake the first page has all our recipe's @BReeder!

 

[DigMyChicks]

You only have to clean it if the dough sticks!

The cloth goes into the washing machine

Is it a stickier dough with the recipe you used? I have it raising right now. I used half wheat flour and it’s like normal bread dough should be...just wondering.

 

[N F C]

Following along. No recipes or techniques to share at the moment. If I ever find my cheesecake recipe I'll have to share it. I lost it in the move three years ago... I used to be into bread baking. My favorite loaf I made was a turkey shaped bread with white bread for the body/breast and rye for the legs and wings. It looked really neat. I'll try to find a picture.

Hi, it's nice to have another baker here!

 

[DigMyChicks]

Humm, I don't have a mixer of any sort. Would this be reasonably easy to do hand mixing and kneading?

I just kneaded it by hand, but it may not turn out either. I’m just getting started with this sour dough stuff.