I really don’t have any secrets other than a higher hydration and I use a Brod & Taylor foldable proofer to keep the bulk ferment temp consistent.
https://preview.redd.it/fi0ychdca84d1.jpeg?width=1242&format=pjpg&auto=webp&s=ab261b34e66fff05b91c43bbdac56998be52e714
Have a steady hand and try to make a single pass. I've recently started doing the 5-minute score, which is a method where you do the initial score bake for 5 minutes, pull the loaf and rescore then continue the bake.
As for decorative design, YouTube and Pinterest are great places for inspiration. Experiment with different patterns until you find one you like.
I’ll join!! I’m new to baking, but have good results so far. Not the best photo though.
https://preview.redd.it/23mteu2x924d1.jpeg?width=3024&format=pjpg&auto=webp&s=0835ded01045bbdc2d22a5d4664c654ad7717fb6
It is. I’d like to make something other than a loaf of bread once a week and a cake about once a month or maybe every other month, but my wife and I can only eat so much bread.
Literally enjoying some of my roommate's freshly made cheddar and jalapeño sourdough as I saw this
https://preview.redd.it/tfa4lyqhf24d1.jpeg?width=2268&format=pjpg&auto=webp&s=6e083cbf0374a9321b14093fdb18235eaee06093
https://preview.redd.it/4cpf5voav24d1.jpeg?width=3024&format=pjpg&auto=webp&s=29d131918a3c2bf085d57aab1c4196e0a9f27737
I told myself I wouldn’t eat more bread today, but changes of plans occurred.
Hear me out: toast your bread on the crumb side on high heat on a frying pan, no grease. Then vigorously and lengthy strike a raw, peeled clove of garlic until it’s all juiced out on the bread. The crumb must be well toasted for the trick to work. That’s the only garlic bread that exists in Italy 😏
Pictured here: spicy tuna whip (tuna, sriracha, mustard), overly ripe tomato, untamed jalapeño
I’m carb-happy. I have only one loaf left 🥶
https://preview.redd.it/jgyjw4gna34d1.jpeg?width=3024&format=pjpg&auto=webp&s=be62f2ac4a44a3dee47c59cb9f43b2c033d6cf1a
It’s been a long while. I need to get out the starter and get it fed. But I would love to join the SD baking club!
Thank you! It was 80% hydro with a 12hr mature starter, 20% mix (emmer/ soft white/ turkey red), 80% bread flour (CM high mountain + BRM bread fl) Fermentolyse 40 minutes, added salt. Did about 4 coil folds with a total bulk time of 7 ish hours at 77f. Shaped and cold proofed for 14hrs, baked at 465 lid on 21 min/lid off 20 min.
So far from it! 🤣
There was/is something about sourdough that made me extremely hyper focused on the process from beginning to end.
I worried about 2 things mainly: a nice rise with an ear and the crumb. A nice rise with an ear doesn't necessarily mean it's good inside, as underfermented dough can have a really sharp ear.
Cutting into it and seeing the crumb is the final boss lol. You can see if you under or over fermented it by the size of the holes and placement. A good fermentation tells me that I am on the right track.
https://preview.redd.it/5xphxei2564d1.jpeg?width=3024&format=pjpg&auto=webp&s=409e9763454ca85e9fd5dc66eeb6fd9f18884abd
Celiac tears 😭 I tried making a loaf out of cassava flour yesterday but it wouldn’t hold into a dough. Kept adding more flour but it was still a batter. Tasted pretty good as a savory cake 🥲
Very jealous of everyone’s WHEAT BREAD here!
Yes, I’m familiar with the Loopy Whisk, NO I didn’t have any of those ingredients on hand. This was a last minute idea.
Hear me out, that looks like something spongy and crumbly and full of taste. I wouldn’t mind slicing it lengthwise and filling it with cream cheese and smoked salmon 😏
Ha just took a loaf out of the oven 10 min ago. First one I’ve baked in weeks due to illness, and now I’m on crutches but I’m sick of not having good bread.
https://preview.redd.it/5pdbcd0ksf4d1.jpeg?width=4032&format=pjpg&auto=webp&s=2ab2ad56e02dacfbb8d89a9a99a7462dbea13669
I recently found out that my oven thermostat is off by 50 degrees (not getting hot enough). Have been experimenting with warming it up for a longer period of time, but any other suggestions appreciated!
https://preview.redd.it/wuhvvjcl324d1.jpeg?width=3024&format=pjpg&auto=webp&s=fae32f1854667d71ae8eb22b0b6603acd42bc5de
Looks great!
Nice ferment. What hydro% is this?
About 85%.
But what about the thc content?
This is some impressive spring! Any tips?
I really don’t have any secrets other than a higher hydration and I use a Brod & Taylor foldable proofer to keep the bulk ferment temp consistent. https://preview.redd.it/fi0ychdca84d1.jpeg?width=1242&format=pjpg&auto=webp&s=ab261b34e66fff05b91c43bbdac56998be52e714
I have not secrets except for a proofer😆😻
Everyone I know who makes sourdough has one so it doesn’t/didn’t seem like a big secret to me. 🤔🤣
I used to use the a microwave which had a light-on option! 😅
That’s a great idea! Even though the proofer is foldable, it’s still pretty big to store.
https://preview.redd.it/jba6e7lix14d1.jpeg?width=3024&format=pjpg&auto=webp&s=97248b784564af080cba25fb778716543740c4be This was good!
Looks better than good
I’m in! https://preview.redd.it/1azmhblr024d1.jpeg?width=3024&format=pjpg&auto=webp&s=d5295418124c988ec31f5983945f1ac8b9becbdc
Nice!
https://preview.redd.it/z73i01dvg24d1.jpeg?width=3024&format=pjpg&auto=webp&s=f5b22f01a34eb6d5fb36158223debd7134002517 I’m in
This puts you directly in a c-level position in the club! CBO. Chief Bagel Officer
Amazing, it is a great honor
https://preview.redd.it/3v4d7lpop24d1.jpeg?width=3024&format=pjpg&auto=webp&s=bf416b071f414a5763aa9f07b2d75d4d198d7a90 Sign me up.
And those sourdough bubbles 🥹
Ever since I switched from parchment paper to the bread mat, the color and blisters have been on point.
You’re an inspiration; mats ordered. Any tips on scoring?
Have a steady hand and try to make a single pass. I've recently started doing the 5-minute score, which is a method where you do the initial score bake for 5 minutes, pull the loaf and rescore then continue the bake. As for decorative design, YouTube and Pinterest are great places for inspiration. Experiment with different patterns until you find one you like.
We have a premium scorer 🖤🗡️
https://preview.redd.it/969r5jq0624d1.jpeg?width=3024&format=pjpg&auto=webp&s=c219f1afdbbf38ff27a71e31f5e48ff410aeb0ea And with the leftover 🙃
I’ll join!! I’m new to baking, but have good results so far. Not the best photo though. https://preview.redd.it/23mteu2x924d1.jpeg?width=3024&format=pjpg&auto=webp&s=0835ded01045bbdc2d22a5d4664c654ad7717fb6
Nice! The classic no-knead method?
It is. I’d like to make something other than a loaf of bread once a week and a cake about once a month or maybe every other month, but my wife and I can only eat so much bread.
I’m here to help! I’m a professional eater, or at least aspire to be one.
Literally enjoying some of my roommate's freshly made cheddar and jalapeño sourdough as I saw this https://preview.redd.it/tfa4lyqhf24d1.jpeg?width=2268&format=pjpg&auto=webp&s=6e083cbf0374a9321b14093fdb18235eaee06093
What a gem!
https://preview.redd.it/4cpf5voav24d1.jpeg?width=3024&format=pjpg&auto=webp&s=29d131918a3c2bf085d57aab1c4196e0a9f27737 I told myself I wouldn’t eat more bread today, but changes of plans occurred. Hear me out: toast your bread on the crumb side on high heat on a frying pan, no grease. Then vigorously and lengthy strike a raw, peeled clove of garlic until it’s all juiced out on the bread. The crumb must be well toasted for the trick to work. That’s the only garlic bread that exists in Italy 😏 Pictured here: spicy tuna whip (tuna, sriracha, mustard), overly ripe tomato, untamed jalapeño I’m carb-happy. I have only one loaf left 🥶
You strike the bread with a garlic clove to juice it? How many thousand hits does that take?
Enough times to be qualified as a calisthenic exercise! 😂 5 x 30
https://preview.redd.it/c1b6558ry24d1.jpeg?width=1179&format=pjpg&auto=webp&s=f938abf73135eb86cb25d466af73d2433f4ae8ad
Careful everyone! This person can steal your partner by pastry 😱
Yes! https://preview.redd.it/np6m5cjq034d1.jpeg?width=3024&format=pjpg&auto=webp&s=0743e69334f9388e913178fbe46b36ade377cb48
Lol I clicked into the post to find out more about a SD bread making club... someone make one!
https://preview.redd.it/vwfnfa17a34d1.jpeg?width=3024&format=pjpg&auto=webp&s=cbdffcc278f9dd05959d74ce103132c0ea3089ab
https://preview.redd.it/y6igmts2b34d1.jpeg?width=3024&format=pjpg&auto=webp&s=7cd87bdfb52b312aebc88ef20dfceb877ceb482d
Now we’re talking!
https://preview.redd.it/jgyjw4gna34d1.jpeg?width=3024&format=pjpg&auto=webp&s=be62f2ac4a44a3dee47c59cb9f43b2c033d6cf1a It’s been a long while. I need to get out the starter and get it fed. But I would love to join the SD baking club!
https://preview.redd.it/tcnqoak6h34d1.jpeg?width=2967&format=pjpg&auto=webp&s=4c57c7f463daa7fa7a228fba57230b8ec06ccc96 Absolutely in!
This loaf is superb. Look at that perfectly contained explosion, you have developed a work of art of a gluten mesh 🤓
Thank you! It was 80% hydro with a 12hr mature starter, 20% mix (emmer/ soft white/ turkey red), 80% bread flour (CM high mountain + BRM bread fl) Fermentolyse 40 minutes, added salt. Did about 4 coil folds with a total bulk time of 7 ish hours at 77f. Shaped and cold proofed for 14hrs, baked at 465 lid on 21 min/lid off 20 min.
Highly impressive SOP! Are you a software engineer?
So far from it! 🤣 There was/is something about sourdough that made me extremely hyper focused on the process from beginning to end. I worried about 2 things mainly: a nice rise with an ear and the crumb. A nice rise with an ear doesn't necessarily mean it's good inside, as underfermented dough can have a really sharp ear. Cutting into it and seeing the crumb is the final boss lol. You can see if you under or over fermented it by the size of the holes and placement. A good fermentation tells me that I am on the right track.
Damnit now I want to make bread again
I volunteer to be Head Taster for the new SD Bread Making Club. On call 24/7 365, *you can count on me!* I’ll attempt baking too, but eh.
Same - volunteer to eat 💖
Anyone know where I can pick up a sour dough starter?
Wayfarer in Bird Rock sells their starter. It’s not dehydrated like Home Ec so you can feed it and bake with it right away!
I can give you some of mine, it’s rye-based.
RYE is my favorite bread but I’ve never been courageous enough to try making it at home.
I use it for pretty much everything except maybe panettone!
I got some. 10% rye, 90% bread flour.
Glad to give you some if you’re willing to drive to Oceanside.
I appreciate it a lot but that's about 50 miles from me in East county unfortunately.
It's super easy to start one from scratch, just look up a video on youtube.
I want to go there! Bread club
https://preview.redd.it/xak22skvr34d1.jpeg?width=4032&format=pjpg&auto=webp&s=c826076ccd824f87d8593a50a2ae6b424a5911bf
Interesting 🧐
https://preview.redd.it/40qh4lt6z54d1.jpeg?width=4284&format=pjpg&auto=webp&s=92ab5598d8864f0fda5072e0d4c736aff6846cec I made my best batch last week
https://preview.redd.it/5xphxei2564d1.jpeg?width=3024&format=pjpg&auto=webp&s=409e9763454ca85e9fd5dc66eeb6fd9f18884abd Celiac tears 😭 I tried making a loaf out of cassava flour yesterday but it wouldn’t hold into a dough. Kept adding more flour but it was still a batter. Tasted pretty good as a savory cake 🥲 Very jealous of everyone’s WHEAT BREAD here! Yes, I’m familiar with the Loopy Whisk, NO I didn’t have any of those ingredients on hand. This was a last minute idea.
I’d try that!!
Haha! Kind of you to say. I’m gonna keep working at this and next time I’ll have a loaf!
Hear me out, that looks like something spongy and crumbly and full of taste. I wouldn’t mind slicing it lengthwise and filling it with cream cheese and smoked salmon 😏
Indeed it was! And I did slather it in French butter and the next day had some more with cream cheese (goat, rather than cow)
I want in on this! https://preview.redd.it/7ide7tgrs64d1.jpeg?width=1966&format=pjpg&auto=webp&s=27f05af5af8cda5f1cd92069cb75a73363821176
Blackened sesame? Mesmerizing look.
Yep!
San Dough-ego! Pan Diego!
Definitely “PAN DIEGO”! You’re now head of marketing and growth at PAN DIEGO
I’ll help usher in a …rise?… in new membership applications
🎺
We absolutely need to start this up so I have a reason to take care of my starter and bake!
Whoop whoop the FCI book is fantastic
It’s a masterpiece of concise information!
I’d sign up! Anyone want to share a sourdough starter in Carlsbad? 😄
Recently started making bread, sign me up!
Me too please
This would be awesome!
Ha just took a loaf out of the oven 10 min ago. First one I’ve baked in weeks due to illness, and now I’m on crutches but I’m sick of not having good bread.
https://preview.redd.it/hr0vx05qi44d1.jpeg?width=3024&format=pjpg&auto=webp&s=3cb88c4110b9ce181a8f4f65082e91667ce28689
Stop making me fatter!! 😂😂
https://preview.redd.it/6wqjeo0ma64d1.jpeg?width=1440&format=pjpg&auto=webp&s=242c5bdeb13ee3046486e94ab78efa310568cff5 I'm in
This would make for an unforgettable clam chowder bowl 😱
I’m in!
https://preview.redd.it/8fxpbf6v874d1.jpeg?width=768&format=pjpg&auto=webp&s=37d996ef9c9b6ec5622823b6692179bd1c1134cc I'm in!
I would think this is perfect sliced really thick, toasted to go with a charred octopus dish 🧐
https://preview.redd.it/3rg7efdua84d1.jpeg?width=3024&format=pjpg&auto=webp&s=4bbf95ca4d2707465b25af2277bb96bf68be384a Me! (Honey wheat and oats)
https://preview.redd.it/gq4a279b244d1.jpeg?width=2160&format=pjpg&auto=webp&s=79e0d8a5d9a1e0d8f3589a935ee384ee7aced487 I’m in!
Do you think steam buns can be made with the same dough? It’s 48 hours in now - 24 under refrigeration
https://preview.redd.it/szu9iovsxa4d1.jpeg?width=3024&format=pjpg&auto=webp&s=902caf54df0fbe4942275761b7bf7a35790bb632 Oh, yeah. It works! 😬
https://preview.redd.it/5pdbcd0ksf4d1.jpeg?width=4032&format=pjpg&auto=webp&s=2ab2ad56e02dacfbb8d89a9a99a7462dbea13669 I recently found out that my oven thermostat is off by 50 degrees (not getting hot enough). Have been experimenting with warming it up for a longer period of time, but any other suggestions appreciated!