Bread .......any kind

The princess braid is why I asked -
I know you can braid 4+ strands and have seen 6 being braided but I have no clue how to do it so I'll stick with the 3 strand for now

Thanks for your kwik response

 

Ahh gotcha

I remember having to watch a video the day before, and then watching our instructor do a quick demo but after the first few folds it's easy.

And thanks, that's punny

 

ran out, had to make more:


Also had to do some "quality control" on one just to be sure they came out okay

 

Ok where's MY invite

 

when you come drop that chocolate ganache tart off, you can grab some

 

I told you, I ran out of white chocolate almond bar!

Be a shame to bring an underdecorated and not so wonderfully savory treat!

 

I started this sourdough boule on Friday. Cold fermented 80 hours. I just pulled it out of the oven.

 

Did a 96 hour cold ferment on this sourdough boule.

 

They both look great

 

Thanks, I am mixing up 1000g tomorrow and will split for 2 loaves. I am going to cold ferment one for 120 hours. It will be the longest ferment I have attempted. At some point I am going to fail when the gluten breaks down but 96 hours was good so I am going to push the envelope until failure.

 

I can hear those pics

 

They were singing and crackling for sure.

 

I guess my starter is doing all right - fed last night around 8, this was this morning around 7



Doing the easter things.

 

Looking good

 

When you do the cold ferment, how long to you let it sit at room temp before shaping it..

I often make dough, toss it in the fridge and pull it out the next day but I don't think I wait for it to get to room temp long enough - or too long - can't find the sweet spot



I made @Kwikvette biscuits again - each iteration, I kept adding more baking powder till they got super fluffy - unfortunately I can taste a bit of the baking powder = failure point reached . . .

 

Maybe a little less baking powder (where you can't taste it) and a little more salt? Salt helps the baking powder to do its thing.

 

That is helpful!
They do need a tad more salt, but I always thought adding salt = less rising.

I 2x the recipe and jumped from 2T baking powder to 3T - now I gotta back off and try 2 1/2 T and can apparently add more salt.


I also tried par/baking them before freezing them this time = epic fail.
Frozen --> oven = gooey center
Thaw for an hr --> = gooey center
At least I failed 2x in one attempt

Back to just freezing them raw, that worked just fine and was less complicated anyways

 

This was ferment at room temp then rise in the fridge. Straight from fridge to oven.

Focaccia not a boule but whatever.

 

I mix my starter, water, flour and salt and stir with a Danish dough hook. Let the dough rest for about an hour and then do a quick shape with about 20 or so pull and tuck type folds, wait an hour or so and then do stretch and folds for about 5 or 6 sets. Bulk ferment on the counter at room temp until the dough has risen by about 50%, dump on a floured surface and shape into a round, put it in the banneton and cover with a plastic bag and then in the fridge for 96 hours. Straight from the fridge to the oven. The cold dough in a hot oven gives it great spring.

 

I kept hearing ferment and I was so confused until now; yeah that's called benching unless you're done doing folds, then that's just proofing.