Baking Thread

Discussion in 'PsYkHoTiK' started by PsYkHoTiK, Feb 29, 2016.

  1. PsYkHoTiK

    PsYkHoTiK Admin nerd

    So I was inspired to make some bread the old fashioned way.

    So I'm starting a mother dough. Aspirations are really high as I hope to keep this going for years to come (how cool would that be?!).

    To start off, I mixed 4 ounces of Dark Rye flour, and 4 ounces of water (equal weight). Mixed it all up, and now I'm letting it sit on the counter for 24 hours (well, 22 since I need to rush off to work tomorrow morning lol).

    Tomorrow morning, I will discard all but 4 ounces of the dough, and add 4 ounces of unbleached flour plus 4 ounces of water. And perhaps knead the dough for a bit.

    @Trinity , any pro tips? :D

    Pic of day one:
    Scott Suleiman on Instagram: “Day 1: My new pet(s). I hope to culture bacteria and yeast the old fashioned way: #Flour and #Water. For thousands of years, humanity has…”
     
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  2. Trinity

    Trinity Little Kiki Staff Member

    I don't specialize in bread at work. But the people over at pizzamaking.com fourms do have a thread right up your ally! Join up and ask questions here,

    Today's Bread

    They are a great group of people and will give you all the tips and help you ask for.:)
     
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  3. Trinity

    Trinity Little Kiki Staff Member

    Heck, If you browse around there enough you might end up making homemade pizza too!:lol:

    I usually hang out in the off topic foods section and chit chat.:)

    Good luck with your starter! Waiting to see your bread.:dinner:
     
  4. PsYkHoTiK

    PsYkHoTiK Admin nerd

    LOL! Yeah, I was thinking to myself that I will probably make a pie now at some point lol.

    I ordered a baking stone as well as proofing baskets. With any luck, the starter will be ready for prime time this weekend!


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  5. strawroot

    strawroot I Lurrrve Panda Biscuit!

    Excited seeing bread making thread!
    Wish I could find a proofing basket here as it really makes bread look prettier for the print. however, it took me more than 2 weeks to culture my starter, it sort of went down hill after 7 days and it was really depressing. However, I *persevered* and kept feeding & discarding everyday until it was ready ^_^

    Am a proud sourdough mother now ^_^
     

    Attached Files:

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  6. PsYkHoTiK

    PsYkHoTiK Admin nerd

  7. PsYkHoTiK

    PsYkHoTiK Admin nerd

    Update!

    This morning when I woke up, my mother dough was super active. Fed it, and in a few hours, it went from 1.5 cups in volume, to 4 cups in volume!

    So now, I started my levain, and fed the mother dough separately (it's been an hour, and it's almost doubled in size - very vigorous!).

    This morning:
    [​IMG]

    Six hours later:
    [​IMG]

    And the levain:
    [​IMG]

    I'm letting it rise and then it will go in the fridge for 12 hours!
     
  8. Trinity

    Trinity Little Kiki Staff Member

    Can't wait to see your results!:)
     
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  9. PsYkHoTiK

    PsYkHoTiK Admin nerd

    Sorry, I've been very slow on the update.

    Short answer, bread turned out great!

    I took a bunch of notes so the next batch I make this weekend should be even better! :)

    Timelapse of mother dough rising:
     
  10. PsYkHoTiK

    PsYkHoTiK Admin nerd

    I suck. A week late update.

    My mother dough is nice and active. After 4 hours, it's more than tripled in volume:
    [​IMG]

    Made the levain and kept overnight in the fridge.
    [​IMG]

    Next, added flour and knead:
    [​IMG]

    Get the gluten nice and strong:
    [​IMG]

    Rest and primary proofing:
    [​IMG]

    4 hours later:
    [​IMG]

    Secondary proofing in baskets:
    [​IMG]

    Scored:
    [​IMG]

    [​IMG]

    And baked on a stone with a pan of water underneath the stone (for steam):
    [​IMG]

    [​IMG]

    Lovely bread:
    [​IMG]

    Makes beautiful sounds cutting into it:



    Sent from my Fruit Phone using Tapatalk
     
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  11. PsYkHoTiK

    PsYkHoTiK Admin nerd

    I'm going to make 4 loaves this weekend (2 batches). Delicious, natural, and completely hand made.


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  12. Trinity

    Trinity Little Kiki Staff Member

    Excellent bread!:thumb:
     
  13. Trinity

    Trinity Little Kiki Staff Member

    I want to turn the big long loaf into a buttery garlic bread!:dinner:
     
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  14. PsYkHoTiK

    PsYkHoTiK Admin nerd

    Here's yesterday's:
    [​IMG]

    [​IMG]

    I'm happy with the color/crust.


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  15. Trinity

    Trinity Little Kiki Staff Member

    It really looks great!:drool:
     
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  16. PsYkHoTiK

    PsYkHoTiK Admin nerd

    Today, I made focaccia from scratch using the mother dough.

    Mixing the sponge:
    [​IMG]

    Let raise and knead and put into oiled pans:
    [​IMG]

    Raised further, poked, added salt and rosemary:
    [​IMG]

    And gorgeous:
    [​IMG]

    I'm really happy with how it turned out...
    [​IMG]


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  17. PsYkHoTiK

    PsYkHoTiK Admin nerd

    I think that I'm getting better at bread forming too... :)

    [​IMG]


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  18. Trinity

    Trinity Little Kiki Staff Member

    Now for pizza!!!:)
     
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  19. PsYkHoTiK

    PsYkHoTiK Admin nerd

    I already have a pizza stone. Definitely on the list!


    Here was my weekend summed up (or what was left of t):
    [​IMG]


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  20. PsYkHoTiK

    PsYkHoTiK Admin nerd

    Omg more bread!

    [​IMG]

    T[​IMG]

    [​IMG]

    Last time I focused on properly forming the bread. This time, I focused on the actual baking. Crisp crust, but soft and moist insides.


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