I put a couple of doughs in the fridge last week, both made with bigas.

One of the bigas was a sourdough and the other started with yeast.

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I have started to label and date the doughs.

I still had the sourdough batch that had been in the fridge since April 30.

My son had taken 500 grams of this dough a few days earlier to make a pizza

.The remaining dough was taken out of the fridge yesterday at 10 AM and sat on the counter until I got home from work just after 5:00.

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I had planned to make pizza but didn't feel like it so I baked two baguettes and two ciabatta style loaves instead.Sliced this morning.

Crumb shot

Not bad for an 8 day old dough.

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Made the best toast.

This dough was somewhat abused, but proves what I often say. It is really difficult to screw up.

The dough for this sourdough was made on Sunday, April 28th using just 80g of discard and after the last stretch and fold went immediately into the fridge.

My son took the dough out of the fridge at 3:30 AM on Wednesday May 1st and left in on the counter until around noon. The dough had almost tripled. He cut off 550g of dough to make a pizza and returned the remaining dough to the container and put it back into the fridge.

I left it there until around noon today. It was left on the counter until 5:00PM. It had more than doubled AGAIN.

So I shaped a big loaf and left it to proof.Preheated a Römertopf Clay baker in the 450°F oven and when the loaf had proofed, scored it and slid it into the clay baker, covered and baked for 25 minutes. Removed the cover and left it to finish baking for another 15 minutes. Turned out pretty good.

Sliced this morning for breakfast.

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I just made a loaf of artisan bread and I think I added more ice on the side of the parchment paper bc I heard it helps make a good crust. But the recipe I did was so frustrating to me it took like over four hours with a near mental brake down bc of the dough💀 but any chewy crust artisan bread recipes y'all got?

These come out so lovely every time. I highly reccomend trying them. His tutorial on youtube is acurate and when followed to the letter the buns come out perfect!

First time country sourdough loaf. 40% starter, 12% rye flour, 88% bread flour, 2.4% salt, 80% water, 80g sourdough starter. Baked 450 degrees for 45 minutes.

Here is today's creation! They are must easier to make than you think plus better than store bought!

https://preview.redd.it/3pzpli1ejbvc1.jpg?width=3024&format=pjpg&auto=webp&s=06663bcfb76d9acfbc8325e1896c66f9cfdeed5b

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I’m following this recipe and they mention their stiff starter. (67% is the bread hydration.)

First- When they say 2:3 ratio next to stiff starter are they saying their starter hydration is a 1:2:3? ie. When feeding, 20g starter, 40g water, 60g flour?

Second- I’ve never used/made a stiff starter. When going from a liquid starter to a stiff starter, can I just take my liquid starter (100% hydration) and use the 1:2:3 starter:water:flour ratio to make a levain and then use that in my bread the next day?

I’m still semi new to all of this and my brain gets so jumbled with bakers math. Could someone also help with just writing a simple recipe out in grams? Let’s say I start with 500g flour, what would the other weights of ingredients be- salt, water, starter.

how i know that the moisture of my flour is recued from 14% to 10% when it's in dry vacuum

Ok, so the Sally's Artisan recipe gets recommended as a starting point for lots of people:

https://sallysbakingaddiction.com/homemade-artisan-bread/

According to my math, that recipe is almost 84% hydration(360g water to 430g flour). That level of hydration for me would barely be solid. I can't really even get 70% hydration to have any structure so far and I'm actively trying to build the gluten network up. Her pictures and video, that looks to me more like somewhere between 65 and 70%, especially considering she lists this as a no-knead dough and really doesn't do anything to the dough in the video. She's got a semi-sold ball when she covers her dough to rest- if I use those measures, it'd fill out the bottom of the bowl in an oobleck-like substance.

So...what should I adjust here? Should I change the quantities? It's often mentioned that your environment may cause you to need to make adjustments. As it's very dry where I am at the moment, I wouldn't expect to need more water, but as I said- 84% hydration is unthinkable to me right now as viable. It'd be a thick sludge, like a milkshake.

Or am I just really messing something up? I guarantee if I use the quantities in that recipe that the resultant dough will not look anything close to what the web page and video show.

Thank you!

Any advice to making a bagel like this?

I’ve been wanting to make a bagel like this that has an open crumb and a thin crispy shattery crust. Wondering if anyone can help point me in the right direction. I would think to treat it just like bread before the boiling process, but when you get into the high hydration breads it can be hard to get the bagel shape or maintain the shape. I haven’t tried shaping the bagels right after all the folds and then doing all the other proofs while they’re in their individual bagel shapes. Maybe that would ukd work, and then just very gently plop them in the boiling water?

Hey bread folks!! i’m making tons of bread for easter and i would love to not slave over some dough and the oven for 12+ hours - can i just quadruple the recipe in the same bowl and split them? do i need to change the rise time? and can i bake multiple loaves at once?

this is a simple no knead artisan recipe with warm water, active yeast, and bread flour :)

thanks!!!!!

Tonight's bake.

Dough was made with a levain and was in the fridge since Friday.

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https://preview.redd.it/mxbzvm6bylpc1.jpg?width=3552&format=pjpg&auto=webp&s=b231709769c6d599900fcc481d225a2f1e8f1755

Taken out of the fridge late this morning and baked tonight.

Hi everybody, I'm considering buying KA Artisan (Can't afford something more expensive). I want to make different kind of dough like pizza, sourdough bread, buns, etc. After looking for some information about this mixer online, I'm afraid it can't really handle dough if it's not for 1 medium loaf. Am I wrong or the artisan really "can't handle dough" like it should without a struggle? Thank you in advance!

The table is wood with glass panel on top.

The dining table is quite large so thinking of using it as working table too.

There's wood, stone, sythentic stone, glass, & metal material.

This is my given so im planning to work with it.

I am curious what bakers think of this & how it compares to other materials.

Thanks

I'm opening a micro bakery soon & I need sanitation help - specifically flour mites & mold preventions (tools, storage, upkeep)

How do you normally store your bannetons & flour ?

1. Bannetons tend to absorb moisture & glue flour ok their own
2. Anything with flour is a potential breeding ground for mold and unsannitary pests.

Last thing I want is an unhealthy workspace both for me & consumers.

Prior to expanding, the one solution ive found is freezing my bannetons / refridgerating them but considering the scale im upgrading to, cold storage is limited.

What other potential alternatives should I do or consider ?

Thanks

Hi everyone , It’s my first time working with Revent ovens and steaming feature doesn’t seem to be so strong as Hobart-baxter ovens. As a result sometimes the bread comes out just fine and sometimes bread is busting out and the colour is not the same as the one with Hobart. I tried every possible scoring technique, let it proof without rushing and even called people from the company to take a look and checked everything plumbing related that had to do with water-stream.

The maximum time for steaming is 20 seconds on the specific oven and it has a feature for " RESTING"

Can anyone recommend or advise me on how to deal with this problem ? Thank you.

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Yesterday's early morning bake.

Dough started with a Pate Fermentee and left in the fridge for 5 days. Taken out Friday night and left on the counter until 4:00 AM Saturday.

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Fed my starters in the morning and made a Levain with discard. Into a batch of dough and the last stretch and fold was around 7:30 PM. Left out on the counter for a room temperature fermentation overnight.

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https://preview.redd.it/6m2auuq297fc1.jpg?width=3464&format=pjpg&auto=webp&s=0913880e7efa58d20911d4231bb8337eb4ce7c04

Baked early morning. Last baguette out of the oven at 5:00 AM.

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Sliced one for breakfast.

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Hey all, I've been a baker for all my life, but focused a lot on bread the last 5 years. I'm in the research phase of designing and building a new countertop oven specifically for bread, and would like some survey feedback from people who know what is going on. I hope this isn't too intrusive, have a great day!

https://universityofhouston.iad1.qualtrics.com/jfe/form/SV_5j2pUwRTdl0mfb0

So I decided to try my hand at white bread from a Biga style preferment. I put the Biga together at around 730pm last night, and by 730 this morning it looked great! I figured I'd let it develop a last little bit while I had my coffee and got my morning started. Anyway, I proceeded to put the rest of the ingredients together for the final ferment, and as like most of the time, I ran the tap water in a bulk container to determine the temperature, then I weigh it out on the scale. Well, this time I did not pour out my bulk water from the tap. I mistakenly poured the remaining flour, salt and yeast into the container of bulk water totally ignoring the 208 grams I previously measured out. And then I dumped all of that, probably 2.5 cups of water or more, plus yeast, salt and flour right into my beautiful 14 hour old, great smelling, bubbly, goopie, wonderful Biga, and then I cried and dumped it all in the trash!

Off to the store for more flour, and yeast!

Oh well, live and learn right?

Two loaves from a poolish based white bread mixture. They look and smell great! Whadya think?