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Non-BBQ Food pRon

Many thanks! This is very close to one that I have been using.

I sometimes use the Cuisinart with the slicer blade instead of the Kitchenaid with a dough hook. A few months ago I was watching an old Jacques Pepin show where he made various breads, including pizza dough in a Cuisinart. His dough came together literally in seconds; mine was taking about a minute or so to ball up. Last week I had an accidental revelation. I had been putting the dry ingredients in then adding the liquid; this time I did the liquids first. Shazam! So much for the old OIL acronym. in this case.
 
Yeah, yeah, yeah, there's a pretty lively cast iron thread going on but this one is going here! :twofinger
Why, 'cause it's got fresh baked bread in it! :x

At Christmas I was giving a jar of sourdough starter from my Daughters MIL. MIL said "purportedly" it was 30 years old as told to her by the lady she received it from. MIL has had it a little over a year and got it from the friend in Rocklin who's had it 5 years, so it's been past down a few times. Also, which I didn't know, "starters" are named after point origin. So this one's Rocklin. She keeps hers in the frig and feeds every 5-6 days and pulls out a jar in the evening to use the next day.

I hadn't made bread in a lot of years. Last week I "feed" the starter and divided it into four jars. (Not sure what I'll do with 3 jars of bubbly goo but if interested let me know). Yesterday baked my first loaf in a vintage #8 Lodge cast iron dutch oven. It's a pre -'65 Lodge dutch oven, no "Lodge" cast into the lid or on bottom of body.

Basically:
• 500g bread flour (You can mix in 50–100g whole wheat for extra flavor. In this loaf was 400g all purpose flour and 100g whole wheat flour)
• 350g water (room temperature - not tap water because of the chlorine)
• 100g active starter
• 10g salt

Oops... Forgot to add salt until the last folding an hour before baking and razor blade slashes a bit too deep.
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Bread Dutch Oven.jpg

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~ 8" dia loaf
Bread Dutch Oven 2.jpg

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Bread Dutch Oven 3.jpg
 
Wish I had a hunk and some butter right now. :drool
 
Bruce.

U R Killing me now… looks awesome. :thumbup
 
Busy morning, actually started yesterday afternoon. Fed the sourdough starter, pulled some out to make a loaf of bread and use some of the discard
to make sourdough pancakes this morning. I let the bread dough rise overnight in a covered bowl on the counter then baked it this morning. While it was doing it's thing in the oven made some pancakes and topped 'em off with Real Butter, Real Maple Syrup and Blueberries. Nom, nom !
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Sourdough Bread 3.jpg

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Sourdough Bread 3b.jpg

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Short stack :giggle:
Sourdough Pancakes b.jpg
 
What brand(s) of Flour are you guys using.

I've use King Arthur for years but just got some stone ground flour from Cairnspring Mills to mix with it and tomorrow will be getting some from Central Milling.
 
I usually use the walmart bread flour which has been fine so far but looks like they were either out or not selling it anymore so got king arthur for this last pizza making session.
 
Sharxfan said:
I usually use the walmart bread flour which has been fine so far but looks like they were either out or not selling it anymore so got king arthur for this last pizza making session.
Click to expand...
I was going for the least processed flour I could find to see if the taste is significantly different which I suspect it is as local bread baking shops do not use highly processed flour.

Walmart and store brands are considered highly processed, King Arthur in the middle, and stone ground the least.

But they are more complicated to handle if used alone so I was hoping a BARFer with experience with stone ground flour techniques/tips would chime in.
 
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