Very nice. I’m still hit or miss with no knead breads. Bread is like Go. Easy to learn, hard to master for me.

quote:

Originally posted by konata88:
Very nice. I’m still hit or miss with no knead breads. Bread is like Go. Easy to learn, hard to master for me.

I knead the piss out of these. I found the mixer to be the worst for my bread. Swapped over to kneading by hand and it helped tremendously.

This guy explains it plain and simple. I have been doing much better since incorporating some of his ways.

https://www.youtube.com/playli...qqDb_vf8cOnKPw72FvLZ

Pictures are wonderful, but please, let us know how you accomplished such a beauty!

Excuse my post, I must have been typing while you were giving me the answer. Thank You!!

Started my sourdough starter a couple of weeks back. 50 grams ground up oat Groats. 50 grams of bread flour, 100 grams water.

feed it every day. take 100grams out the first day, ad in the 50g groat flour, 50g bread flour, 100 gram water the first day.

Then take out 200 grams daily, leaving 100 in the sourdough starter vessel. (wide mouth mason jar.) Fill/feed with 50gram groat flour, 50 gram bread flour, 100grams water.

Continue for at least two weeks. What you take out every day, feed, and make the next loaf of bread with that. You can also do biscuits, waffles, pancakes etc.

So this recipe:
800grams bread flour,
460 Ml tap water
3 Grams salt,
400grams starter.

I kneaded it, and proved/proofed it following this vid.



The guy in the vid says 10 grams salt. That keeps knocking back my starter. (mine is about 10 days old now.) I saw an immediate improvement when i dropped down below 5 grams of salt.

This loaf was cooked in a cast Iron pan with italian bread crumbs to keep it from sticking.

500 degrees for 35 min,
remove the top of the pan and cook for an additional 7 minutes.

You are getting it down, that looks great!

Bread making...is it an art or, a craft?

I don't think I have the energy for that. I did make some fresh bread last night though. I've been using almost exclusively this one recipe I found that is super easy and requires no kneading. Just took the same recipe and added some five cheese Italian Blend to it and some pressed garlic. Came out great,next time a little less garlic and an extra two minutes in the over to compensate for the extra moisture from the cheese. I was going to be pissed if I ruined my bread, in the end, delish.

I’d say. Your bread looks far better than any I’ve ever made, and I’ve had my sourdough for a bit over 40 years.

quote:

Originally posted by TMats:
I’d say. Your bread looks far better than any I’ve ever made, and I’ve had my sourdough for a bit over 40 years.

This is my 5th attempt at a starter. I had two good runs of starting my own starter in CT.

I tried to start twice prior to this here in VA. It never took. Looked like it would start. 3rd, 4th 5th, day mold. This time, I used groats, hoping to pull some wild yeast off them. It seems to thave taken.

I am not getting a whole bunch of large pockets in this. Mostly more even medium sized pockets.

Tomorrow is another batch.