SUP NILBOGS
i recently dosed our claire with my household bread bugs and well lets all hang out together since bread is waaaay back in or whatever.
if you want to play along get your own slime i'm sure there are many avenues for access at present. if you're truly slimeless i'll breed some for you and maybe mail it or whatever.
to prep a bake you'll want to feed your hibernating ooze 2-3 times.
combine equal parts by weight:
--sourdough starter (80 grams or a ~1/3 cup)
--water (80 grams or 1/3 cup)
--flour (thats right 80 grams BUT WAIT slightly less than 2/3 cups)
i prefer to mix the starter into the water in a pleasing bowl (ideally not metal or plastic folks)
then add the flour
make a paste
let chill on the counter covered for 8-12 hours and then repeat to bulk up your starter.
once your blob is bubbling and smelling of hooch you're ready for the NEXT LEVEL
it was the worst of times
it was the best of times
go fuck yourself
BREAD DAD
Re: BREAD DAD
Welcome Bread Dad! As a non-native in the language of leavening this is exciting and foreign to me. Our resident bread-heads will get in.
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
I'm on ooze-feed number two! Excited to follow along!
Re: BREAD DAD
Welcome, Colin!
Re: BREAD DAD
Ça c'est le monsieur Brown!
NEXT LEVEL: MIXING AND ETX
after a few hilarious bread failures i collaborated with my lactobacilli//wild yeast glop and made super tasty, moist (yes molly i said it), soft bread. lovely to toast, great to soak up stew -- IT MAKE ME FEEL ALIVE.
JOIN ME WILL YOU
(just a header this will take a while)
2+1/3 cup of starter
1+1/2 cup water
3+1/3 cup flour
1 tablespoon of salt
have a bowl of water big enough to dip your hands in
have a dough scraper handy but if you dont own one (i dont and i want one) have the taught-est spatula in your drawer at the ready.
again mix the starter and the water together in the largest mixing bowl ya got.
add the flour and mix it in with your taught spatula. when the dough sticks too much, dip spatchy in water and continue until the dough sort of starts to come together. time for a confession.
it took me admitting i'm a dolt and calling a real baking human who helped me overcome something i've done wrong for years YEARS: adding too much flour when kneading. i would always add waaaaay too much additional flour when i was kneading. DONT DO THAT. wet dough is key. it should almost feel wrong like you didnt use enough flour. this will stick to your hands in a horrible way but you have to give in like you're on acid or in the middle of an unprecedented global medical emergency...
so the dough is fucking sticky. keep it in the bowl. dip your dominant hand in water and get in there and knead. kneading can mean something else here. fold and slap and twist -- make your hand the shape of a crane game claw and stick it in the center of the sucking mass and then turn the bowl with your other hand. when the dough really starts to build up, dip your hand in water and keep it going.
plan on doing this for 15-20 minutes
do the gluten test (do an ecosia search if this is an unfamiliar term and like plant trees)
once you pass the windowpane test -- it doesnt have to be perfect -- lightly dust the a cutting board or your clean counter and plop the sticky mass atop it. either clean the bowl you used to mix or grab another bowl that can hold at least twice the mass of the dough. scoop the dough into whichever vessel you choose, LIGHTLY dust the top of the dough with flour then cover with plastic wrap. stick it in the fridge overnight. oh yeah you need to make room in your fridge for this.
leave it until the morning.
it was the best of times
it was the worst of times
go fuck yourself
JOIN ME WILL YOU
(just a header this will take a while)
2+1/3 cup of starter
1+1/2 cup water
3+1/3 cup flour
1 tablespoon of salt
have a bowl of water big enough to dip your hands in
have a dough scraper handy but if you dont own one (i dont and i want one) have the taught-est spatula in your drawer at the ready.
again mix the starter and the water together in the largest mixing bowl ya got.
add the flour and mix it in with your taught spatula. when the dough sticks too much, dip spatchy in water and continue until the dough sort of starts to come together. time for a confession.
it took me admitting i'm a dolt and calling a real baking human who helped me overcome something i've done wrong for years YEARS: adding too much flour when kneading. i would always add waaaaay too much additional flour when i was kneading. DONT DO THAT. wet dough is key. it should almost feel wrong like you didnt use enough flour. this will stick to your hands in a horrible way but you have to give in like you're on acid or in the middle of an unprecedented global medical emergency...
so the dough is fucking sticky. keep it in the bowl. dip your dominant hand in water and get in there and knead. kneading can mean something else here. fold and slap and twist -- make your hand the shape of a crane game claw and stick it in the center of the sucking mass and then turn the bowl with your other hand. when the dough really starts to build up, dip your hand in water and keep it going.
plan on doing this for 15-20 minutes
do the gluten test (do an ecosia search if this is an unfamiliar term and like plant trees)
once you pass the windowpane test -- it doesnt have to be perfect -- lightly dust the a cutting board or your clean counter and plop the sticky mass atop it. either clean the bowl you used to mix or grab another bowl that can hold at least twice the mass of the dough. scoop the dough into whichever vessel you choose, LIGHTLY dust the top of the dough with flour then cover with plastic wrap. stick it in the fridge overnight. oh yeah you need to make room in your fridge for this.
leave it until the morning.
it was the best of times
it was the worst of times
go fuck yourself
Re: BREAD DAD
Excusez-moi. J'ai plaisanté.
Re: BREAD DAD
i do love the idea of my prose coming out of Colin's accent
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
Sometimes for a laugh we like to imagine my Dad saying, simply, "Hello dude"
So you can imagine this level of Brown prose would be even more next-level
So you can imagine this level of Brown prose would be even more next-level
Re: BREAD DAD
I too discovered the deep necessity of moistiness in dough!
I'm a mega-lazy bread baker though. I made no-knead sunflower seed wheat bread the other day that was so wet, I basically had to poor the dough into the blazing hot Dutch oven. Made a damn fine chewy crusty bubble filled boule though!
I don't even do sourdough start these days, but I let the dough chill out in the fridge for like 36 hours and then another bunch on the counter before baking so it had a nice funk.
I work hard at mastering my lazy techniques!
I'm a mega-lazy bread baker though. I made no-knead sunflower seed wheat bread the other day that was so wet, I basically had to poor the dough into the blazing hot Dutch oven. Made a damn fine chewy crusty bubble filled boule though!
I don't even do sourdough start these days, but I let the dough chill out in the fridge for like 36 hours and then another bunch on the counter before baking so it had a nice funk.
I work hard at mastering my lazy techniques!
Re: BREAD DAD
I'm breading today. Got my nice boules fermenting on the counter. Used up a bunch of random flour of different types so we'll see how it turns out. Maybe'll make lentils to go with the bread tonight, I dunno
Re: BREAD DAD
I am also breading today. 7 or so years deep now cultivating this same starter. At this point I mostly don’t even measure or time anything. I just follow the texture and vibe of the dough. Same high hydration barely stretched gooey hearth loaf technique for years. I bread about once a week, and also use the starter for pancakes about once a week. It lives on the counter and gets fed every day. I’m prairie woman.
Re: BREAD DAD
If anyone else loves a bread and doesn't bake it or feel like learning rn, in PDX you can get a weekly fresh bread delivered from Starter. Local sprouted grains, pretty loaf left on your stoop, what could be better?
(obvs baking your own)
(obvs baking your own)
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
Do you guys have good sourdough *discard* recipes?
My go-to is to make some of these hard little salty crackers:
https://www.kingarthurflour.com/recipes ... ers-recipe
My go-to is to make some of these hard little salty crackers:
https://www.kingarthurflour.com/recipes ... ers-recipe
Re: BREAD DAD
ooh I've been looking for a cracker recipe. Will try.
My solution to starter discard waste is:
- my starter is super small, like half a cup total content
- keep it in the fridge until the day before I bake
So I don't really feel driven mad by how much starter I waste, as I did when I first started it and was doing the full instructed amount and doing it every day.
My solution to starter discard waste is:
- my starter is super small, like half a cup total content
- keep it in the fridge until the day before I bake
So I don't really feel driven mad by how much starter I waste, as I did when I first started it and was doing the full instructed amount and doing it every day.
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
BREAD DAD, I’m gonna need phase three in the next 12 hours. I have kneaded this slop into compliance
Re: BREAD DAD
phase three en route.
re: discards -- i dont discard at all. after i've bulked up starter for a recipe i just toss the slogs back in my jar. that said i havent let the beast grow to un-tenable volume...i hear pancakes also are a great use.
re: discards -- i dont discard at all. after i've bulked up starter for a recipe i just toss the slogs back in my jar. that said i havent let the beast grow to un-tenable volume...i hear pancakes also are a great use.
Re: BREAD DAD
How can you not discard? Do you bake every day?
Re: BREAD DAD
sup ritchey
whelp truth be told i JUST coming back to bread baking and i've always been more of an instant yeaster -- so i'm coming at this with a pretty fresh face (as i tend to come to everything
).
the tenet behind discarding is that you have to feed your WHOLE mother perpetually from what i understand. i opt for taking ONLY as much as i need from my perma-hibernation mother jar that i keep in the fridge and build from there. (this is what the above reppy is based on). this way, i'm not tossing cultures and flour that i spend time and energy cultivating. when my mother jar gets low i'll take the whole thing out, feed, clean the jar, and then start over.
what i LOVE about the discard vibes is that you have alternate uses for less active starter but what i DONT love is committing to waste and thus waste based products.
whelp truth be told i JUST coming back to bread baking and i've always been more of an instant yeaster -- so i'm coming at this with a pretty fresh face (as i tend to come to everything
).the tenet behind discarding is that you have to feed your WHOLE mother perpetually from what i understand. i opt for taking ONLY as much as i need from my perma-hibernation mother jar that i keep in the fridge and build from there. (this is what the above reppy is based on). this way, i'm not tossing cultures and flour that i spend time and energy cultivating. when my mother jar gets low i'll take the whole thing out, feed, clean the jar, and then start over.
what i LOVE about the discard vibes is that you have alternate uses for less active starter but what i DONT love is committing to waste and thus waste based products.
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
It does seem insane how much flour just goes into feeding the starter, especially now that we're in a flour-scarce economy
Level Trois: Mounting The Bake
Its almost time to smell the smells of (microbial)culture death and caramelizing grain sugars wafting through your home – actually no its not even close you have HOURS to go before smelling consumable food. You wanted to make a sandwissssh maybe tomorrow ok?
The dough has been in your fridge for 10-12 hours I hope – at this point there has been transformation. You’ve got a long cold rise and fermentation, improving flavor and giving that sweet sweet squish boost to what was hell for hand washing and likely still crusting your cuticles. The flour is now fully hydrated and much more apt to being workable – lets shape.
Lightly flour a work surface and gently disengage your dough from its vessel. Great time to re-employ that wet spatula but from yesterday. While you’re going to be fucking with the gasses in the dough that have been forming for longer than you’ve been asleep (well unless you don’t have sweet sweet offspring) you can still retail some of what that rise was by doing this very gently. Once its out on the table dust the top with flour and cut in in half. Sharper the knife, and the less pressure you put on the dough the better for reasons already said.
SURPRISE THIS PROCESS MAKES YOU TWIN LOAFVFS YR WELCOME I LOVE YOU.
Next steps include the age old contention of boule vs sandwich loaf.
I find that this process REALLY shines if you have a loaf pan. If you do, grease it up with your lard of choice – I’d recommend butter and/or margarine over just spray oil//liquid oil.
For Boule – you’ll want to prep a proofing basket or just line a medium sized mixing bowl with a clean dishtowel dusted with flour. Endeavor to have as few crinkles or creases on which the dough can stick. You can also just shape and put in the baking vessel you’ll use which goes against the dominant paradigm of chucking your dough into a screaming hot pan in a screaming hot oven. We’ll get there.
Ecosia search shaping loaves and boules there are pictures and videos and shit.
Once you’re shaped, put the ball or brick into either your final cooking vessel – i.e. greased loaf OR into whatever you’re going to proof for and put it back into the fridge for 4-6 hours. Basically, however long you can stand.
ITS ALMOST TIME: heat your oven to 500 degrees or as high as it will go. If you’re rolling no-knead style, make sure you heat your cast iron or otherwise heavy-duty baker with the oven.
Slash your bread with a razor or your sharpest knife – this gives your bread somewhere to go and will improve lift. Endless dic pics of this abound -- a few speed holes are all you need.
Going straight into the oven from the fridge theoretically gives your yeasts one final hurrah: they notice their impending doom and eat/fuck maniacally and you get and additional umph in rise.
Bake at 500 for 10 minutes, then drop down to 400 and bake for 20-30ish – until you’ve got a nice golden crust. If you want to double check for doneness, pop a thermometer in the bottom of the loaf – you’re shooting for 180-210 F.
I am Paul Hollywood and I'm shaking your hand.
FIN.
The dough has been in your fridge for 10-12 hours I hope – at this point there has been transformation. You’ve got a long cold rise and fermentation, improving flavor and giving that sweet sweet squish boost to what was hell for hand washing and likely still crusting your cuticles. The flour is now fully hydrated and much more apt to being workable – lets shape.
Lightly flour a work surface and gently disengage your dough from its vessel. Great time to re-employ that wet spatula but from yesterday. While you’re going to be fucking with the gasses in the dough that have been forming for longer than you’ve been asleep (well unless you don’t have sweet sweet offspring) you can still retail some of what that rise was by doing this very gently. Once its out on the table dust the top with flour and cut in in half. Sharper the knife, and the less pressure you put on the dough the better for reasons already said.
SURPRISE THIS PROCESS MAKES YOU TWIN LOAFVFS YR WELCOME I LOVE YOU.
Next steps include the age old contention of boule vs sandwich loaf.
I find that this process REALLY shines if you have a loaf pan. If you do, grease it up with your lard of choice – I’d recommend butter and/or margarine over just spray oil//liquid oil.
For Boule – you’ll want to prep a proofing basket or just line a medium sized mixing bowl with a clean dishtowel dusted with flour. Endeavor to have as few crinkles or creases on which the dough can stick. You can also just shape and put in the baking vessel you’ll use which goes against the dominant paradigm of chucking your dough into a screaming hot pan in a screaming hot oven. We’ll get there.
Ecosia search shaping loaves and boules there are pictures and videos and shit.
Once you’re shaped, put the ball or brick into either your final cooking vessel – i.e. greased loaf OR into whatever you’re going to proof for and put it back into the fridge for 4-6 hours. Basically, however long you can stand.
ITS ALMOST TIME: heat your oven to 500 degrees or as high as it will go. If you’re rolling no-knead style, make sure you heat your cast iron or otherwise heavy-duty baker with the oven.
Slash your bread with a razor or your sharpest knife – this gives your bread somewhere to go and will improve lift. Endless dic pics of this abound -- a few speed holes are all you need.
Going straight into the oven from the fridge theoretically gives your yeasts one final hurrah: they notice their impending doom and eat/fuck maniacally and you get and additional umph in rise.
Bake at 500 for 10 minutes, then drop down to 400 and bake for 20-30ish – until you’ve got a nice golden crust. If you want to double check for doneness, pop a thermometer in the bottom of the loaf – you’re shooting for 180-210 F.
I am Paul Hollywood and I'm shaking your hand.
FIN.
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
BREAD DAD I am weeping with joy this is so complex and exciting it will take me ALL DAY tomorrow
Re: BREAD DAD
Baking my no-knead sunflower seed brethren today after two days of fridge time! Poppin' in some foil wrapped sweet potatoes alongside while the oven's already raging. Thank you, Doc Hollywood!
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
BREAD FATHER wish me luck, I've completed the chopping and slopping into buttered containers. I already feel as though I've done something wrong as the dough was still extraordinarily goopy this morning and difficult to handle. After taking great care to properly form my loaf, I pretty much poured it into the pan. I've got a boule going too that's pretty oozy. If I choose to go cast-iron dutch oven for baking the boule, should I leave it uncovered? Or cover and remove the hat after some amount of time?
Re: BREAD DAD
I cover my croc for 30 mins and uncover for another 10-15. Inside it gets steamed and chewy. Hatless is gets crusty and brown.
Re: BREAD DAD
MOLT is correct.
send pictures.
xx
send pictures.
xx
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
BREAD PAPA it turned out okay! Didn’t rise as much as I’d expected, but the final loaf is a springy and friendly little guy, most excellent this AM smooshed with homemade garden pesto hummus. I’m trying a boule tomorrow!
Re: BREAD DAD
Gary swanned into the kitchen yesterday and announced he was making "beer bread." I can not believe the result! The combination of how stupidly simple and basic it is with how delicious and satisfying it turns out is WILD
GARY'S BEER BREAD
- 3 cups flour
- 1t baking powder
- 1t salt
- whatever herbs you want. Rosemary? He used herbs de Provence. I don't know how much. 1-2 t maybe?
*put in bowl and mix up
*pour in 12 oz of beer (any beer--he used IPA but would also be great with a sweet dark stout. Prob would be good even with Bud Lite (maybe??))
*mix it up
*pour it into an oiled bread pan OR GARY'S RECOMMENDATION a small cast iron dutch oven if you have a small enough one
*THEN the most crucial element: pour 1/4 cup olive oil over the top of it all
Cook at 375 until golden brown and crusty. Tump out onto a cooling rack (or not)
It's like poor man's focaccia or something. It's SO good. It's like a crusty, cakey bread.
I think you could also make this a sweetish instead of a savoryish bread by omitting the savory herbs and doing some sugar or honey instead.
GARY'S BEER BREAD
- 3 cups flour
- 1t baking powder
- 1t salt
- whatever herbs you want. Rosemary? He used herbs de Provence. I don't know how much. 1-2 t maybe?
*put in bowl and mix up
*pour in 12 oz of beer (any beer--he used IPA but would also be great with a sweet dark stout. Prob would be good even with Bud Lite (maybe??))
*mix it up
*pour it into an oiled bread pan OR GARY'S RECOMMENDATION a small cast iron dutch oven if you have a small enough one
*THEN the most crucial element: pour 1/4 cup olive oil over the top of it all
Cook at 375 until golden brown and crusty. Tump out onto a cooling rack (or not)
It's like poor man's focaccia or something. It's SO good. It's like a crusty, cakey bread.
I think you could also make this a sweetish instead of a savoryish bread by omitting the savory herbs and doing some sugar or honey instead.
Re: BREAD DAD
You can do whatever you want it's beer bread.
And to give credit where credit is due: the recipe came to me by way of Jason Anderson (né Anderton), the notorious Wikipedia grifter.
And to give credit where credit is due: the recipe came to me by way of Jason Anderson (né Anderton), the notorious Wikipedia grifter.
-
rcnederveld
- Posts: 45
- Joined: Tue Apr 14, 2020 7:27 pm
Re: BREAD DAD
People please post pics of the loaves you are making.
Also, tips on scoring a boule? I keep going deeper and it keeps... not being deep enough?
Using a loosey goosey razor blade which is certain to cause an accident soon.
Also, tips on scoring a boule? I keep going deeper and it keeps... not being deep enough?
Using a loosey goosey razor blade which is certain to cause an accident soon.
-
alexshred420
- Posts: 282
- Joined: Thu Apr 02, 2020 10:48 am
- Location: Portland, OR
- Contact:
Re: BREAD DAD
We should get Jason Anderson on this board to do some blosting
Re: BREAD DAD
I finally went to the store and got myself a Chimay Blue that I am gonna DUMP into a beer bread. Brown abbey beer seems right! I'll let you know.
Re: BREAD DAD
Report back!! Gary will be so pleased
-
Evan.V.N.S.J.
- Posts: 108
- Joined: Mon Apr 20, 2020 8:52 am
- Location: Alberta, Canada
Re: BREAD DAD
I've been occasionally making the simplest possible bread that is just flour + water + salt + yeast that I do absolutely nothing to. It turns out pretty good! The secret (I learned from youtube) is you bake it inside a dutch oven. The other secret is adding a small amount of a very fancy flour I bought at the farmer's market, back in the "before times."
It's even better if you let the dough sit in the fridge for a few days first. This thread is making my own adventures in baking seem very amateurish though!
Alex you should "go online" more often. also can you email me some sourdough starter?
It's even better if you let the dough sit in the fridge for a few days first. This thread is making my own adventures in baking seem very amateurish though!
Alex you should "go online" more often. also can you email me some sourdough starter?
Re: BREAD DAD
Starting a starter is very basic and easy and everyone can do it! It’s just flour water and air and you smush it and feed it until it gets bubbly and fluffy and smells like vinegar. There you did it
Re: BREAD DAD
Shit, Gary! Beer bread!
I made it and it is great. It is crazy how "bready" it smells when it is baking. I tried to think of the yeastiest beer I could for it and I let the dough sit in its pan for 20 minutes or so before popping in into the oven. I also made a big pot of chickpeas and ate them in their garlicky broth doused in olive oil, some tomato salad and trappist beer bread. Yip AND Yap.
I made it and it is great. It is crazy how "bready" it smells when it is baking. I tried to think of the yeastiest beer I could for it and I let the dough sit in its pan for 20 minutes or so before popping in into the oven. I also made a big pot of chickpeas and ate them in their garlicky broth doused in olive oil, some tomato salad and trappist beer bread. Yip AND Yap.
Re: BREAD DAD
YAY!!!!!!!
It is truly so bready! And smells so good while baking! HOORAY
It is truly so bready! And smells so good while baking! HOORAY
-
Evan.V.N.S.J.
- Posts: 108
- Joined: Mon Apr 20, 2020 8:52 am
- Location: Alberta, Canada
Re: BREAD DAD
I did another one of these things last night, but it didn't rise much so I'm too embarrassed to post pics of my sad flat loaf. It tastes pretty good though! I think the dutch oven wasn't hot enough when I put the loaf in? I also tried to make it like twice as big as I normally do... flew too close to the sun...
Re: BREAD DAD
godspeed!
Re: BREAD DAD
By the way folks the recipe I use calls for 3t baking powder: that's THREE TIMES the aforementioned 1t. Not sure how that erratum happened, and perhaps it doesn't make a difference.ritchey wrote: ↑Thu Apr 16, 2020 3:07 am GARY'S BEER BREAD
- 3 cups flour
- 1t baking powder
- 1t salt
- whatever herbs you want. Rosemary? He used herbs de Provence. I don't know how much. 1-2 t maybe?
*put in bowl and mix up
*pour in 12 oz of beer (any beer--he used IPA but would also be great with a sweet dark stout. Prob would be good even with Bud Lite (maybe??))
*mix it up
*pour it into an oiled bread pan OR GARY'S RECOMMENDATION a small cast iron dutch oven if you have a small enough one
*THEN the most crucial element: pour 1/4 cup olive oil over the top of it all
Just wanted you to know!
Thanks for your patience,
Gary
Re: BREAD DAD
I saw that in the NYT. I decided to meet halfway and go with 2 tsps. It was fine. Did you use an IPA the second time or something else?
Re: BREAD DAD
I used a HEARTY,HOPPY STOUT known as "Meat & Potatoes" or DINNER STOUT, produced by a local brewery here in the good ol' U S of A.
I did NOT add any spices and the stouty flavor definitely came through. Also I used PEANUT instead of olive oil. Another American invention!
Warmly,
G
I did NOT add any spices and the stouty flavor definitely came through. Also I used PEANUT instead of olive oil. Another American invention!
Warmly,
G
Re: BREAD DAD
USA!!!!!!!
I can confirm this bread was GOOD
I can confirm this bread was GOOD
Re: BREAD DAD
Made a bucket of bread today. I used to do it a lot a few houses ago, back when I had sourdough start but I don't remember the proportions I used.
Grab a big container, with a lid - a bucket, if you will.
spill in 3 cups of water
whisk in 1 T dry yeast (any kind) and 1-1.5 T salt (depending on what kind of salt you have and how salty you want it)
Stir in 6.5 cups (900 grams) AP flour (I use 1/4-1/3 whole wheat) until it is all hanging out together.
Let you bucket sit out for 2 hours. Your goo will rise up and up.
Then put your bucket in the fridge with the lid either cracked or with a hole poked in it. It is 3 or 4 (can't remember which, it has been a while) breads worth of dough that can hang in the fridge for up to two weeks. The longer it hangs, the more sourdoughy it becomes.
When you are ready to bake (any time starting the next day). Pull out about 1 pound of the dough, let sit for 40-90 minutes and preheat your oven to 450 with a dutch oven inside.
Pop that puppy in your dutch, and put it back in the oven. Bake for 30. Remove hat. Bake for another 10-15.
Alternately, make it into your desired shape and when you pop him in, poor a cup of water into a baking tray under your guy and bake for 30-35 mins.
Enjoy your delightful loaf knowing you still have 2 or 3 of these guys rearin' to go in its bucket! I know I will.
Grab a big container, with a lid - a bucket, if you will.
spill in 3 cups of water
whisk in 1 T dry yeast (any kind) and 1-1.5 T salt (depending on what kind of salt you have and how salty you want it)
Stir in 6.5 cups (900 grams) AP flour (I use 1/4-1/3 whole wheat) until it is all hanging out together.
Let you bucket sit out for 2 hours. Your goo will rise up and up.
Then put your bucket in the fridge with the lid either cracked or with a hole poked in it. It is 3 or 4 (can't remember which, it has been a while) breads worth of dough that can hang in the fridge for up to two weeks. The longer it hangs, the more sourdoughy it becomes.
When you are ready to bake (any time starting the next day). Pull out about 1 pound of the dough, let sit for 40-90 minutes and preheat your oven to 450 with a dutch oven inside.
Pop that puppy in your dutch, and put it back in the oven. Bake for 30. Remove hat. Bake for another 10-15.
Alternately, make it into your desired shape and when you pop him in, poor a cup of water into a baking tray under your guy and bake for 30-35 mins.
Enjoy your delightful loaf knowing you still have 2 or 3 of these guys rearin' to go in its bucket! I know I will.
Re: BREAD DAD
Just did a little checking. The recipe is for 4 pounds.
You can replace 3/4c flour and 3/4c water with 1.5c sourdough start. You can try using no yeast if you are bold and beautiful but I'm sure I used some...
You can replace 3/4c flour and 3/4c water with 1.5c sourdough start. You can try using no yeast if you are bold and beautiful but I'm sure I used some...
-
yourfriendclaire
- Posts: 1350
- Joined: Thu Apr 02, 2020 10:43 am
- Location: California
Re: BREAD DAD
This is wild! Do you use an actual bucket? I love making extra dough so that I can enjoy my first loaf without reservations, save in the knowledge that my pleasure will not end with the last crumb