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Bread

Bread #1

Mix all together 30 mins - 1 hr add salt 3-12 hours bulk ferment in dutch oven 30-1 hr

Start 2:00 pm 2 cups all purpose 2 cups whole wheat 1/2 cup starter 1 cup water (warm) 1 tbsp olive oil Combine, sit covered for 1 hr Mix in salt, bulk ferment until ~10:30 pm (Did three half-hour fold/flips around the end) In fridge overnight out at 8 Folded and flipped into cornmeal-y dutch oven at 9 pre-heat 450, down to 400 when I put it in. Lid on for 20 minutes, then off for 30 minutes. Knocking on the bottom gave me a hollow sound. Cooled on a rack.

http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Bread Numero Dos

Starter out of fridge around 5 pm Mixed in 1/2 cup flour, 1/2 cup water at 7:40 Did 3 cups of white, 1 cup of ww. About 1.5 cups of water, 1T olive oil, 1/2 cup starter Combine, sit covered for 1 hour Mix in ~1t salt, sit on counter overnight (salt in at 10:30pm) Folded and into the fridge in the morning (~6:30)chro Took out around 11:30 Folded and into dutch oven at 12:30 Going to bake around 1. 20 minutes with the lid on, 30 with no lid. May be a bit under-done??

Bread 3: Pumpkin

Some pumpkin

Sponge - Starter - 2/3 cup Water (dechlorinated) - 1 cup White flour - 1 1/2 cup 24 hours @ room temp

4 cups white flour 1/2 cup ww ~3/4 cups pumpkin 1 T salt 1/2 cup water

Bread Numero 4

Same sponge - 2/3 cup starter, 1 cup water, 1 1/2 cup white flour

Then next day ~10 4 cups white flour 1 cup WW 1 T salt 2 cups water Kneed for ~7 minutes Let rise for ~2.5-3 hours, then fold around into a dutch oven with corn meal at 1 This stuck like the dickens

Bread 5:

Sponge like http://carlsfriends.net/OTbrochure.html san fran sourdough Started at 9:45 pm Friday

Final, start 11:45: 1 cup WW flour 4 cups white 1 tbsp coarse sea salt just under 2 cups water Knead for ~10 mins Leave for 30 mins Fold over, leave for 30 mins Knead a little, leave for 30 mins Fold into shape, leave for ~45 mins then into the oven. Stuck a little on the last one, wouldn't stay in a ball. 20 mins lid on, 35 mins lid off.

Post long: Knead 15-20 Ferment 2.5 hours Punch, .5 hours Shape, .5 hours Proof, 1 hour

Bread 6:

Started ~1:00 Saturday Same sponge (San Fran) Final, start 8:30am Sunday

  • 1/2 cup WW flour
  • 5 cups White flour
  • ~1 tbsp ground sea salt
  • 1 3/4 cups water (filtered)
  • Kneaded for 15 minutes
  • Followed directions in there. Used damp cloth for covering, and baked like number 1 (450 pre-heat, down to 400 when I put it in, 20 minutes with lid on, then off)

Bread 7:

Started ~6:30 pm Friday 3/4 sponge:

  • 1/2 cup starter
  • 3/4 cup water
  • 9/8 cup white flour (ish)
  • Final - kneaded for ~15 mins at 2:15 pm:
    • 1/3 cup WW flour
    • 4 cups white flour
    • 1.5 cups water
    • 1 tbsp salt
  • Turned it out on the counter for kneading this time (with a bit of olive oil on the hands). Went pretty well, no sticking.
  • Same time pattern as before. Loaf looks decent, but the bottom blew a little bit - we'll see if it's aight. (it was)

Bread 8:

Started 7:15 pm Friday Sponge same as Bread 7, but used bottled water (?)

Bread 9

Start 10:30 pm Friday 2/3 sponge: 1/2 cup starter 1 cup white flour 2/3 cup water (brita from fridge)

Final: 1:00 Saturday 1 1/3 cup water 3 1/3 cup white flour 2/3 cup whole wheat ~1 T salt Mix 2 minutes, leave for 30 minutes Knead (fold & stretch) 2 minutes, leave for 1 hr in oiled bowl (in oven with light) Fold (4 corners), and rise for 1 hr (done) Fold (4 corners), and rise for 90 minutes Form, and into a bowl with liner Into the fridge Baking started ~8:00, and was slightly disastrous.

  • Pre-heated to 450, with the bread in the dutch oven for 45 mins outside of the fridge
  • The loaf stuck to the tea towel (not enough flour?)
  • Used the 30 mins with lid on, 20 off (stayed at 450 the whole time which I think was a good temp)
  • The loaf stuck to the pot too (not enough corn meal)
  • Next time, try second fermentation in parchment paper, and transfer right to the pot (hmm)

Bread 10

Start 6:30 Friday pm 3/4 recipe

  • Sponge:
    • 1/2 cup starter
    • 3/4 cup water
    • 9/8 cup white flour (ish)
  • Final
    • 2/3 cup WW flour
    • 3 2/3 cups white flour
    • 1.5 cups water
    • 1 tbsp salt

Bread 11

Doing a full recipe, starting 10:30 pm Friday. 1/2 cup of the flour is WW. May do half cheesy (garlic?) and half plain.

4 2/3 cups white 1 cup WW 2 cups water 1 tbsp salt 30 mins 90 mins 60 mins 75 mins Before final fold, I cut it in half. One I just kept normal, and the other I flattened/stretched out and put on ~6 crushed cloves of garlic, and ~1.5 inches of grated cheddar off a block. Then folded over a few times, trying to keep the cheese from leaking out. Into the fridge around 10:30 pm, on parchment with plastic wrap over top.

The cheesy was tasty, but I think too garlicky and could have been more uniformly dispersed through the bread. Maybe add the garlic and cheese earlier, and potentially with some butter for the garlic? Or cook the garlic a bit first?

Bread 12

3/4 recipe, and swapped out 1/2 cup of white for whole wheat in the sponge, and used 1 1/3 cups WW, 3 cups white in the final. Used a little bit more water maybe.