HONEY DATE LOAF!!
Really happy with this one. I’ve been sitting on this idea for awhile. I tried it once before and it didn’t work, not enough dates and and honey burnt on the top. This one came out great. The dates are spread thru out the loaf and the honey gives a lil kick. Really dialing in on the temp of the dough thru out the whole process. 78*-84*. Finally getting rid of the gummy dough cause it’s really rising during the bulk fermentation. (Last pic is the first failed attempt). Kerry Gold on Everything
@kerrygoldusa
A week before these loafs I had a half inch of hooch on the top of my starter. Fed it once and it doubled in size in 12 hrs, second feeding it made bread. The thing is indestructible. Lower hydration for this bake and it really helped me out during the shaping. I put them in the fridge for 18hrs after a 4hr bulk ferment. Letting it go that long really brings out the sour flavor. I think I found the combination I’m gonna stick with for awhile. These two are some of my favorites I’ve baked, glad they went to the homies.
Over Proofed Sesame Loaf. Idk when ill finally get the bulk fermentation down. I let it double in size and then it goes too long. I only go for four hours and its too short. The weather changed this week so i thought it should go for a lil longer at a colder temp. Incorrect. Still taste good so dont matter. I let the cold fermentation go for 27 hrs, I usually only do 16 or so. Less of the sour taste I love but the texture of the crumb was great. Very Light and Very airy. Im definitely gonna keep doing the long cold fermentation. When the stars align so will this bread.
Everything fell into place for the Brioche. Might be the most successful bread Ive made. I thought i was gonna have a lot of trouble with it but you kinda just set it and forget it. Had to bring in the stand mixer thanks to @rosemarycolgan and @colgankyle . Doing it by hand seems impossible cause it mixes for a half hour. Unlike the regular sourdough loaf theres not a cold fermentation and only one stretch and fold. When you proof a sourdough loaf its not always as satisfying compared to this. It definitely needs nine hours of proofing but its grows so much in that time and seems pretty hard to go for too long. It seems pretty bullet proof and an easy loaf to make for people.
Two Loafs with the same ratio. One got an extra hr in the fridge before baking. Pretty good crumb, crispy and airy. Theres something addictive about baking. Changes every time even if you do the same thing. I don’t think theres an end goal. Interesting to do something for the process, but also cool cause it leads to fresh bread. Sesame seeds next. Less whole wheat flour too.
First bake in three months. Rusty, but not bad. My new oven sets off my fire alarm from the heat alone, so i stopped for a lil bit. Also baking in the summer is for the birds. I did just pull them out of the ceiling and got thru the bake. Rye and Bread flour. Only let it bulk ferment for three hrs then had it cold ferment for 4. Definitely needed more. Lacking the sour taste I like. But for the first one back feeling good. My shaping is still not great and i think i can get more rise out of the loaf in the future. Tried scoring the loaf mid bake, idk if i like it. Made the slit alil too deep. Also threw an ice cube in the oven to try and get some steam idk if it worked.
