Any Home Bakers Here?

[ronott1]

Those of you that cold proof your sourdough - do you cold proof other than after the final shaping?
I usually do all my mixing, folding proofing the day before I bake. I shape my loaf, drop it in a bowl lined with cotton towel and stick it in the fridge overnight. Usually 8- 10ish hours. Then dump in Dutch oven, score and bake….Rarely do I do all same day as I often don’t get started early enough

The recipe I am using has a bulk rise overnight, shape and put in the fridge for 1 to 2 hours warm up the dutch oven baker, slash the top and cover with lid. I bake for 20 minutes and take the bread out of the dutch oven and put it onto a cookie sheet to crisp up for about 10 minutes.

 

[fldiver97]

The recipe I am using has a bulk rise overnight, shape and put in the fridge for 1 to 2 hours warm up the dutch oven baker, slash the top and cover with lid. I bake for 20 minutes and take the bread out of the dutch oven and put it onto a cookie sheet to crisp up for about 10 minutes.

Thanks!

 

[fuzzi]

Making bread!

First rise done, second is now in progress.
View attachment 4288118
My bread is always ugly, but it tastes good.

Not too bad...

 

[Rillowen]

18 degrees right now

Hah! It's been 5° or less all day here! And I'm zone 6!

 

[Rillowen]

Not too bad...
View attachment 4288188

Beautiful!!

 

[fuzzi]

Beautiful!!

Delish, too. It's denser and short because I substitute 3 cups of rye flour for white.

 

[Sally PB]

My baking today was a 3rd attempt to make GF zucchini bread with almond flour and using honey in place of sugar. I was moving the pan out of hubby's way and dropped pan and bread on the tile floor. Luckily, the glass pan did NOT break. The loaf fell apart, but most of it stayed in the pan. It will not be sliceable. It's going to be a "spoonable" bread.

The center of the loaf is still a bit gooey, though it tested done with a toothpick. I'm not sure I'm going to try to do this again. I've used more flour, baked it longer, and it's still a bit too moist in the middle.

 

[ILoveDaffy]

Our daughter makes some of the best sourdough! She makes a double chocolate sourdough bread and it is one of her best sellers at the farmer's market! Oh and her jalapeno cheddar is soo good if you can eat spicy!

Sounds amazing!

 

[Rambling Iris]

Tomorrow I have to make banana bread because the bananas I bought 2 days ago are all getting over ripe at the same time! They were all on the green side when I bought them. I will probably put some of them in the freezer. Pa has requested Pound cake to go with the fresh strawberries I bought. So I will be in the kitchen tomorrow.

 

[BullChick]

My baking today was a 3rd attempt to make GF zucchini bread with almond flour and using honey in place of sugar. I was moving the pan out of hubby's way and dropped pan and bread on the tile floor. Luckily, the glass pan did NOT break. The loaf fell apart, but most of it stayed in the pan. It will not be sliceable. It's going to be a "spoonable" bread.

The center of the loaf is still a bit gooey, though it tested done with a toothpick. I'm not sure I'm going to try to do this again. I've used more flour, baked it longer, and it's still a bit too moist in the middle.

My opinion is that the rye needs more time to suck up the water before adding the yeast, and rising.