Double loaf: 16-hour bulk fermentation!!! (33% starter using recipe by @BakeWithJack) and baking process by @KenForkish
#SourdoughSeptember
Used recipe by @BakeWithJack (mods: 50% starter and 12-hour bulk fermentation process; baked at 475 deg F for 30” with steam, 20” without). Baking tweaks and natural burst idea from @KenForkish . First loaf from the 4-loaf batch!
My first loaves of #SourdoughSeptember using recipe by @BakeWithJack (50% starter w/ 12 hour bulk fermentation; (13% whole-wheat, 3% rye, 84% high gluten bread flour). Double loaf idea and natural burst from @KenForkish
ALT Top view of single loaf
ALT Double loaf! These are hard to bag up for transport…🤔
ALT Side view of single loaf…
…so just discovered that my limit is preparing 4 loaves of sourdough at one go. Just did a 6-loaf batch yesterday and…my scale refused to go beyond 5kg. Had to eyeball the rest of the water. Also, I felt hard lumps of flour as I was folding it. 🤦♂️ @BakeWithJack
ALT …after 12 hour bulk fermentation (66.7% starter)
ALT After three stretch and folds (4.5 hours in to the fermentation)
Can you ‘ear it? It’s time for #Sourdough! overnight country blonde recipe by @KenForkish and the baking process by @BakeWithJack quad-batch of dough. First two loaves for Friday after a 40-hour retard. 1.8kg boule to come...
Saturday quadruple batch because...why not?! (Trickier to stretch and fold with that mass of dough...) Double overnight country blonde recipe by @KenForkish #sourdough baking process by @BakeWithJack
Happy Friday! First loaves with my new round bannetons! One loaf is happier than he other! 😁Overnight country blonde process (12 hr bulk ferment) by @KenForkish and steam bake process by @BakeWithJack #Sourdough
1/3: first of 3 x 1.8 kg boules using the baking process recommended by @KenForkish first two use the overnight country blonde recipe...(500 degF 5” with steam, 475 degF for 30” )#Sourdough
3/3: third loaf—used recipe/bulk ferment process by @BakeWithJack and a little extra flour before slashing..
An ear appears! Recipe from @BakeWithJack and cranked up heat to 475dF for 30” with steam and another 15” without per @KenForkish mmmmMaillard reaction ftw! #Sourdough #RealBreadWeek
Second loaf from same batch of dough from @BakeWithJack instead of 3 hour RT proof, 18 hour retard in the fridge. 475dF: 30” with steam on pizza stone, 15” without. #Sourdough
#RealBreadWeek overnight country blonde 1.8 kilo boule next to a regular loaf for scale using recipe by @KenForkish and steam bake process by @BakeWithJack I “knead” a bigger knife!
1.8 kg sourdough boule based on overnight country blonde recipe by @KenForkish @BakeWithJack (yes, there is a regular batard in the lower right hand corner for scale...). Next problem: finding a knife and cutting board big enough...
Got my third 50# bag of Sir Lancelot hi gluten bread flour! Modified @KenForkish overnight country blonde recipe using 100% rye starter, stretch and fold/bake with steam process by @BakeWithJack #sourdough #sourdoughsunday
Sourdough Sunday! 30% whole wheat; 70% hydration based off of recipe by @BakeWithJack Had the windows open while it overnight bulk fermented and got some dry areas on top. :( May have to use plastic wrap when it’s in the 90’s...) #sourdough
Everett retweeted
There's nothing quite like baking your own bread and @BakeWithJack is an expert! Want to make the breads featured on the show on Sunday? Get his recipes here: bit.ly/3lzw9g0 🍞 #SundayBrunch
First experiment: 38% whole wheat sourdough!!! Loaf 1 of 2; 80% hydration; overnight bulk ferment using process by @KenForkish followed by retard in fridge for 48 hours. Recipe and baking process by @BakeWithJack #sourdough
