 Most viewed - Baking |
Cinnamon Rolls from Joy of Baking83 viewsReady to go into the oven
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Starter gathered up after feeding76 viewsAfter feeding, the starter is gathered up into a mound. As this breaks down and spreads it gives visual indicator of the state of development.
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Sourdough Cheese Bread - Jarlsberg Cheese75 viewsAdapted from "Bread" by Jeffrey Hamelman (King Arthur Flour Co). This rendition used Jarlsberg cheese. Also excellent with Sharp Cheddar, as well as with good Parmesean. House smells great when this is baking!
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Starter just prior to feeding75 viewsThe starter spreads out over the bottom of the container when it has exhausted the available food. Time to feed again.
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Sourdough (Jarlsberg) cheese bread in the mixer73 viewsI use the old Bosch a lot these days. Arthritis makes my hands ache too much to do very much kneading by hand.
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Cranberry Poppy seed Semolina Sourdough73 viewsIs it ready to bake?
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Cranberry Poppy seed Semolina Sourdough73 viewsFully Proofed
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The dough at mid-point of Bulk Fermentation73 viewsThe dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.
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I think he likes it!72 viewsJust right, and perfectly soft, sweet, gooey.
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Starter, mature and vigorous, and ready to build levain fo dough71 viewsThis bottom view of the mature starter gives clear evidence of the level of activity and vigor of the starter. This one is ready to make the bread.
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Fully proofed, in profile70 viewsFully proofed dough, ready for baking, peeks over the top of the banneton
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Starter gathered up after feeding, top view69 viewsThe top view shows that there just isn't very much starter, even after a feeding. This is just 35 grams (~1.5 oz) in total.
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Sourdough French Bread69 viewsThis is one of our favorite "white" French-style loaves. No whole grain flour is included. This bread has a creamy crumb inside a crisp but chewy crust. Overnight cold fermentation (Fridge, bottom shelf) yields a pronounced but not acidic sour tang.
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Ohhh, are they cool enough to eat yet?67 viewsCooling down so no one gets a hot sugar burn. The aroma was pervasive, and compelling...
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Cranberry Poppy seed Semolina Sourdough66 viewsCooling down
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Cranberry Poppy seed Semolina Sourdough66 viewsProgress check
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Cranberry Poppy seed Semolina Sourdough65 viewsTime to uncover and let it brown
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Just dropped into the screaming hot Dutch Oven65 viewsThese were baked in Lodge Cast Iron Dutch Ovens preheated for an hour at 500F. They are screamin' hot, and require great care and heavy leather gloves!
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