/ck/ - Food & Cooking

Anybody baking anything good?

I have some sourdough bulk retarding in the fridge right now. Not sure whether I'll bake it off tomorrow or when the wood oven is hot on Sunday.

Formula:
60% high extraction malted flour
30% bread flour
10% coarse dark rye flour
40% white sourdough starter
40% rye sourdough starter
60% cold water
3.6% salt

Preheat a cast iron pan in the bottom of the oven. Boil 1-2 cups of water in a pot on the stove. As soon as you put the bread on the stone, place the 1-2 cups of water in the preheated cast iron pan, and shut the door quickly. Be careful of steam burns, they're a bitch. You'll generate 20-30 seconds of steam, which is pretty comparable to commercial steam injection ovens which often have a 30 second steam cycle.

Got some new bread toys this last week, and today I'm going to put them to use. Diastatic malt, linen covers for my banneton, and a sourdough starter that my wife's family has kept going in CT for over 150 years. Will post progress pics as I go.

Anybody baking anything good this weekend? Anybody have bread-related questions?

>>4722970
It's the eternal argument every time anyone posts bread. Everyone has a different idea of what's under/overbaked. Oh well, different strokes for different folks.

Bread thread. Anybody bake anything interesting recently?

This is a low-knead, long-ferment 70% coarse whole wheat loaf with walnuts and flax seeds in it. It bulk fermented for approximately 20 hours at 70F. I just started experimenting with low-knead baking, and I have to say I'm really impressed with the great flavor it produces.