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Sharing my love for Bread

Shivam_Daryanani_92859

Hi Everyone, I have become obsessed with baking bread lately.

In that spirit, I have started a bread experiment, where I am giving away free, yes free, loaves to people in SF/Oakland. If you are interested or know people who might be, feel to free to share.

http://www.breadexperiment.com/

Cheers!

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Comments

seijoed

Gorgeous stuff

fisher23

Beautiful...to go with that butter.

tshewman

Wonderful!!! I'm envious! (and if you'll ship to OH let me know :-)...), I'm battling sourdough here and trying again while I'm home. I am not using yeast yet I know many seem to have success without it. The starter I have on the go now seems to be a bit better than the last efforts, but any tips, feel free.

Brandon_Byrd_40557

I want to eat your bread. I'm in a low carb situation, and would make an exception for that airy crumb. And some cultured butter...

STOP TEMPTING ME!

fisher23

Brandon isn't sour dough supposed to be better for you?

tangma27

Damn it I was just in SF

fisher23

I used to go to SF area weekly and I would alway pick up a loaf or two. I really wish I was still going there just so I could get a loaf. I've been making sour dough for years but your really,mealy looks good. I would love to try your recipe if you are sharing? I can post you a throw away email address if you don't want to post it.

fisher23

I just sent you my email address via your breadexperiment.com website if your able to share your recipe.

Shivam_Daryanani_92859

Ah I thought you were signing up for a loaf. Ignore the email then.

There's no real secret really. I follow the method of the Tartine bread book.

100%flour (900 gram bread, 100 whole wheat)

80% hydration. (800g)

2% salt (20g)

20% leaven (200g)

The leaven is basically my bread starter. That I feed 200g water, 200g (mix of bread and whole wheat) and 1 tablespoon of the starter. Let that sit for 8-12 hours.

I mix the leaven and 750g of water. Add the 1000g flour. throughly mix.

Autolyse 30-40 minutes. (let it stand so the flour absorbs the water)

Then I mix the remaining 50g water and 20g salt. Mix thoroughly.

Next is the time for the bulk fermentation, usually 3.5-4.5 hours based on my conditions. Every 30 minutes I give the dough some "turns" in a cambro plastic container.

Once that's done, I do the initial shaping.

It rests for 15-20 minutes.

After that the final shaping, and they go in the bannetone for overnight proofing.

I bake in a preheated dutch oven at 500f. 20 minutes with the lid closed. 10 minutes of 450f with the lid closed. then 20 minutes on 450f with the lid open until I get the color I want.

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This recipe is quite vague, happy to elaborate on specific steps. Cheers, and happy baking.

Shivam_Daryanani_92859

Haha thanks. Yes definitely low carb goes out the door when there is good bread.

Shivam_Daryanani_92859

I'm sure the loaf would turn in to sawdust by then.

What are you feeding your starter and how often? Have you baked anything with it yet?

Shivam_Daryanani_92859

The book: https://www.amazon.com/Tartine-Bread-Chad-Robertson-ebook/dp/B00F8H0FNW?ie=UTF8&btkr=1&ref_=dp-kindle-redirect

tshewman

Better than what? The fermentation serves to help break down the gluten proteins if that's what is meant (?), but it's a still a grain with a relative high amount of carbs and depending on the type of flour used, the GI can be high.

tshewman

day one 80/20g -two types of flour + 80g water, wait 2-3 days until activity is evident. Use 40g starter and add to new batch of 80/20g -two types of flour + 80g water and repeat every 12 hours. This morning I was more optimistic as it was still moist. Previously a crust would develop on top (in the stainless steel bowls)

fisher23

There are a bunch of articles on the benefits of sour dough fermentation, here is one of many

Brandon_Byrd_40557

Fermenting dough, like fermenting most foods, offers some added nutritional benefit, but as @Todd_Shewman_38102 points out, it doesn't do anything as far as carbs are concerned. Not to bore you with details of my diet at present, but I'm extremely limiting carbohydrate consumption during the week and then doing carb re-feeds on weekends. So maybe some Saturday sourdough is in my future...

coryhansen78

Very nice.