Food

[geoffbot]

Breaded mushroom burger topped with mushrooms. And garlic, avocado and haloumi, but mainly mushrooms.

[Henry Krinkle]

Curried coconut soup with mushrooms,tofu and spinach.

[Henry Krinkle]

Trying a new set of protocols for baking bread, inspired in part by what I did with the last pizza dough. This is a no knead recipe. It is large batch processed. The dough is left to fully rise and after it starts to collapse it is refrigerated for up to two weeks. When one wants bread, one pulls a hunk off, shapes it and lets it come to room temperature before baking. Because the yeast is dormant and most of the starches are already consumed the expansion comes from oven spring. The loaf is unbleached bread flour, khorasan and red fife. I am surprised at how strong the gluten bonds and structure is. The crumb is denser than I would ideally like, which could just be the khorasan, but it has that lovely gloss and custardy mouth feel that means it is properly risen and properly baked. There is a lot of potential here.

[Henry Krinkle]

Day 2. It is the same dough as yesterday, but an extra day older. I refined the final proof and I also changed the baking procedure, temperature and time. I am pretty happy with this result.

[geoffbot]

Looks superb. I must get back into it

[Henry Krinkle]

Looks superb. I must get back into it

Thansk Geoff. I think it's in the top ten loaves I've made, appearance wise.

And you should get back into it. My current goal is the best possible loaf with the least possible work. I could easily be one of those guys that sets an alarm to wake up in the middle of the night to feed the starter, but I choose not to be.

[Henry Krinkle]

Chilli made from leftover bbq'd pork. The toast is the latest loaf. I would really like the crumb to be more open, but it is not bad and the air holes are irregular. I could live with this. I still think the khorasan is dragging it down a bit. I may be able to counteract that with a little more water.

Attachment 82992

[Dan R]

Trying a new set of protocols for baking bread, inspired in part by what I did with the last pizza dough. This is a no knead recipe. It is large batch processed. The dough is left to fully rise and after it starts to collapse it is refrigerated for up to two weeks. When one wants bread, one pulls a hunk off, shapes it and lets it come to room temperature before baking. Because the yeast is dormant and most of the starches are already consumed the expansion comes from oven spring. The loaf is unbleached bread flour, khorasan and red fife. I am surprised at how strong the gluten bonds and structure is. The crumb is denser than I would ideally like, which could just be the khorasan, but it has that lovely gloss and custardy mouth feel that means it is properly risen and properly baked. There is a lot of potential here.

Good looking bread! Roughly, how big is that and how long does it need to get to room temp after pulling it out of the fridge?

Thanks!

[Henry Krinkle]

Good looking bread! Roughly, how big is that and how long does it need to get to room temp after pulling it out of the fridge?

Thanks!

The whole recipe makes about 3.5 lbs of bread and I make four loaves, so this is slightly under a pound. A small loaf. We don't eat bread every day, so these are great. We never have to eat old bread.
I leave them to warm for about an hour, roughly as long as I heat the baking stone.

[Henry Krinkle]

Loaf #3 of4. Past the one week mark. The third loaf is already showing a loss of oven spring.The crust is thinner ,chewier and developed a nice little spider web cracking. The crumb is quite nice and the bread itself has a lovely sour tang.



Loaf #4 will probably be made as a pan bread.