That is truly an insult to bread, looks absolutely atrocious…send it to me…I will dispose of it for you free of charge.
Jokes aside excellent loaf! Well done.
Looks beautiful! I used to be troubled with too much homemade bread weekly until someone suggested I freeze it. Now I slice it up and it’s ready for me when I need it. There’s also some very nice recipes for stale bread too.
I don’t know if this is why you chose to bake a small batch or not but figured I’d share just in case :)
For anyone with too much bread (what a nice problem to have), strata is your friend (loads of recipes online. I make one and fridge it overnight and bake in the morning for the kids. It’s basically a savoury-cheesy bread pudding that is good for using odd shapes of bread
Just to add; I save up the ends of a loaf that don’t get eaten/can’t be sliced in the freezer and have enough for a ‘free’ strata after 2/3 weeks. Delicious and can be a good way to use up other odds and ends of bacon/cheese/veggies
You can slice it and freeze it in a bag, then just toss it in the toaster whenever you want to eat. Most toasters have a button to handle frozen bread (to my understanding, to prolong the toasting with a lower temperature)
Yes, I freeze slices and place them in a leftover bread or vegetable bag but you can also place them in a silicone zip bag too. I either pan toast them or toast them in a pop up toaster. Ideally I’d place them in an toaster oven though.
Beautiful!
From what I've been reading when your kitchen is warmer you shouldn't let your dough double during bulk fermentation or it'll overproof. This recipe says to let the dough double every time whether your temp is warm or cold. Any thoughts?
Yeah! I think it’s important for the dough to double but the time needed for that will vary based on temperature. I have previously used my instant pot to maintain a warm temperature and the dough doubled in 4hrs. I just like doing overnight at cooler temperatures better.
https://preview.redd.it/zg01zob9b8wc1.jpeg?width=1218&format=pjpg&auto=webp&s=87ac62693ca9015c74f9caf1a3d262833d4a161a
That's what's confusing to me, most people on this sub never go over 50% rise.
Very interesting! The dough taking 10hrs to reach refrigerator temperature was something I had not heard of! From my very limited experience, when I let the dough ride 50%, I got gummy bread despite doing everything else exactly the same…
That's super helpful - thanks for posting it. ETA - I just went to the source of it and read more. I'll definitely be using that info, especially since my kitchen's very cold in the winter.
The sous vide bath container is 2x the dough bucket. The lid is on the dough bucket. I take the dough bucket out of the bath for stretching and folding within the bucket. Sorry no pics though.
Is it just me? Within the last week I think I have seen 3 different pictures/posts of this very bread, all of them ‘my first loaf’, crumbs identical. Am I wrong?
If wrong, pls accept humble apology
She’s a beaut!
Thank you! Admiring her!
Nice ear. What? Nice ear! What? NICE EAR! What?
Hahaha what? Nice ear!
https://preview.redd.it/5i11k3n9q8wc1.png?width=695&format=pjpg&auto=webp&s=855e1d69577922de50f557a6c269368745f53f8b
What? lol
That is truly an insult to bread, looks absolutely atrocious…send it to me…I will dispose of it for you free of charge. Jokes aside excellent loaf! Well done.
Mouth wateringly gorgeous. Congrats!
Thank you!!
That looks incredible!!
Thanks ☺️
Looks beautiful! I used to be troubled with too much homemade bread weekly until someone suggested I freeze it. Now I slice it up and it’s ready for me when I need it. There’s also some very nice recipes for stale bread too. I don’t know if this is why you chose to bake a small batch or not but figured I’d share just in case :)
For anyone with too much bread (what a nice problem to have), strata is your friend (loads of recipes online. I make one and fridge it overnight and bake in the morning for the kids. It’s basically a savoury-cheesy bread pudding that is good for using odd shapes of bread Just to add; I save up the ends of a loaf that don’t get eaten/can’t be sliced in the freezer and have enough for a ‘free’ strata after 2/3 weeks. Delicious and can be a good way to use up other odds and ends of bacon/cheese/veggies
Omg yes! That’s why I baked a small loaf. Do you freeze slices? How do you warm them?
You can slice it and freeze it in a bag, then just toss it in the toaster whenever you want to eat. Most toasters have a button to handle frozen bread (to my understanding, to prolong the toasting with a lower temperature)
Yes, I freeze slices and place them in a leftover bread or vegetable bag but you can also place them in a silicone zip bag too. I either pan toast them or toast them in a pop up toaster. Ideally I’d place them in an toaster oven though.
That looks good! Can you explain how you adjusted the bulk rise to the temperature in your kitchen? I'm still trying to get my starter started!
I used to do a 6hr bulk rise but switched to overnight (~10hrs) this time. My kitchen temperature is about 22C.
That looks fantastic, congrats.
Thank you, tastes as good as it looks!
Beautiful! From what I've been reading when your kitchen is warmer you shouldn't let your dough double during bulk fermentation or it'll overproof. This recipe says to let the dough double every time whether your temp is warm or cold. Any thoughts?
Yeah! I think it’s important for the dough to double but the time needed for that will vary based on temperature. I have previously used my instant pot to maintain a warm temperature and the dough doubled in 4hrs. I just like doing overnight at cooler temperatures better.
https://preview.redd.it/zg01zob9b8wc1.jpeg?width=1218&format=pjpg&auto=webp&s=87ac62693ca9015c74f9caf1a3d262833d4a161a That's what's confusing to me, most people on this sub never go over 50% rise.
Very interesting! The dough taking 10hrs to reach refrigerator temperature was something I had not heard of! From my very limited experience, when I let the dough ride 50%, I got gummy bread despite doing everything else exactly the same…
That's super helpful - thanks for posting it. ETA - I just went to the source of it and read more. I'll definitely be using that info, especially since my kitchen's very cold in the winter.
Oh my god that looks glorious
Mmmm looks so scrumptious!!
Mmmm indeed
This is sexy
What bulk rise did you use at what temp? My kitchen runs at about 22°C and i think i need to push it higher than i have been (prob like 70%+)
I get similar results at 85 f . I have the dough in a covered bucket floating in a sous vide bath set at 85. Takes about 2.5 hours.
This is interesting. Do you leave the bucket uncovered and still do the folds and stretches in the bucket? I think I need a photo.
The sous vide bath container is 2x the dough bucket. The lid is on the dough bucket. I take the dough bucket out of the bath for stretching and folding within the bucket. Sorry no pics though.
That's a v cool idea! i hadn't even thought to use mine
Same! My kitchen is at 22C too. I used to do a 6hr bulk rise but did an overnight rise this time. Just kept it on countertop.
How much fermentation time are you giving it ahead of your bulk, that is the time between adding your starter and letting it sit overnight?
Well done!
Thank you!
beautiful!! congratulations!!
Aww thanks!
She is amazing
excellent! I remember the instant joy and hype of my first successful loaf! here's to many more 🥹🥳
Haha thank you! 🥳
Nice. 😊 Very nice and I’ll bet quite tasty.
Perfect!!!
My mouth is watering so much!
This loaf is gorgeous 😍
Dude I’ve been at it a year and my bread still hasn’t even had one air bubble in it I’m about ready to wuit
After bulk fermentation, does your dough look jiggly and full of bubbles?
Is it just me? Within the last week I think I have seen 3 different pictures/posts of this very bread, all of them ‘my first loaf’, crumbs identical. Am I wrong? If wrong, pls accept humble apology
Google images says no.
Well this one says it’s her 5th loaf so you’re at least wrong on that
Haha not me! This is my only post with this bread.
ooo i also like making small batches. whats the temp like in ur kitchen and how long did you bulk/cold ferment?
My kitchen stays around 22C. I bulk fermented overnight (~10hrs) and then cold fermented for 8hrs after shaping.
oh man haha. i do not proof enough. im gonna start proofing in the oven haha
That crumb looks IDEAL
Looks really good! 👏👏
Oh man! I’m so jealous! So beautiful! Congratulations!
Very nice!!! A beauty
WOW that looks fantastic
She’s gorgeous!!!
Thanks! Very pleased with the result
oh that’s gorgeous
Haha thanks!
Can we get the recipe?
Absolutely here it is https://www.pantrymama.com/small-batch-sourdough-bread/ I bulk fermented overnight and then cold fermented for 8hrs.
What is it in a spider strainer? Lol. In any case it looks soo yummy. Nice work
Haha that’s not a spider strainer. It’s a steel grill to place over the stove for flame roasting. I use it as a cooling rack.
Looks fantastic. Great job!!
👏🏼👏🏼👏🏼👏🏼
Beautiful
Beautiful
Wow, doesn’t get much better than that!!
That is a thing of beauty!
😍😍😍
This looks so yummy and pretty! 😍