Hi Leif, Well your loaves look better than mine! I'm just a dabbler in this, but I'll say a couple of things: the choice of yeast might not have anything to do with it unless it's too old. I only specified the non-instant type because I don't use the non-instant type. More like "if you want to start with how I do it..." How long is your second rise? If it's too long, the dough will be soupier and the boule will usually be flatter (and sometimes the bread will be more sour in a delicious way). Also choice of flour makes a difference. Everything else being equal, I have found that a loaf baked with King Arthur all-purpose will bake taller than a loaf baked with Hecker's.
Your loaves look great. Keep experimenting! Also, do you intend to share those cookies? I'm getting very hungry looking at them. Have a great night, David On Fri, Apr 3, 2020 at 12:13 PM Leif Eckstrom <leifeckst...@gmail.com> wrote: > Thanks, Leah, for starting this great thread. I’m edging closer to > starting a sourdough culture thanks to you sharing a straightforward > method. > David, I’ve been experimenting with your recipe /take on the Lahey > no-knead recipe. > I’m having trouble getting much height with my loaves. I’m using > unbleached all purpose flour. I’m using saf-instant red label yeast. I know > you wrote not to use instant, but in reading around it seemed like instant > would be fine for a long, slow rise of 12-18 hours. Is this my problem? I > don’t really know the difference between active dry and dry instant yeasts. > Anyway, any thoughts on getting more of a boule shape, less of a pancake > shape? > I’ve tried using a smaller diameter sauce pan for second rise, and I’m > trying to shape a tighter ball before second rise, and that’s helped but > I’d like more height. I’ve also tried using 1/2 teaspoon saf-instant yeast. > I’m baking a lil hotter at 450 to get more color on these loaves. > Thanks for any insight. I’m a novice. If my photos attached, this is the > loaf from this morning. > > Best, and thanks for these great photos, > Leif in Chicago. > > > On Friday, April 3, 2020 at 9:00:12 AM UTC-5, j.schwartz wrote: > > Lambbo > > The flour is whole wheat from Wild Hive Farm which is in NY's Hudson > Valley . > > It's pretty course and from what I've read, those spikey whole wheat > bran particles can puncture the gluten structures and prevent rise. > > I blended it with another flour that was from a grain trial at another > farm near me. New York State used to produce most of the country's wheat > at one time and there are efforts to restore some of that work > > That flour was like a white whole wheat.,.also pretty rustic. > > I think the final proportion was about 75% course whole wheat from Wild > Hive and 25% white whole wheat from the Hudson Valley Farm Hub grain trail > > I haven't been able to purchase any straight up white bread flour. > blending some in would help. > > They loaves were a little flat but really tasty. Not too tangy on > purpose. > > Here's another couple of photos from my previous bake ...this was a > blend of flour. I think this was mostly ""half-white bread flour" from > Farmer Ground also in New York that I added a little bit if Einkorn to just > bc I had it. > > JS > > > > > > > > > > > > > > > > > > > > > > On Thursday, April 2, 2020 at 8:46:12 PM UTC-4, lambbo wrote: > > Wow what mill, how did you get it? > > > > On Thursday, April 2, 2020 at 11:00:40 AM UTC-4, j.schwartz wrote: > > Not my best effort, ..but with not that much to do (all my Rivs are > currently dialed in), I had plenty of time to cultivate a new starter. > > This is with very course whole wheat flour from a small miller locally > to me, so it didn't get the rise I was looking for. Very tasty nonetheless > > 2nd loaf goes to my neighbor > > > > > > On Monday, March 23, 2020 at 10:22:48 PM UTC-4, David Bivins wrote: > > > > SORRY! It's 1 1/2 teaspoons salt. 1.5 teaspoons. SORRY! I just made a > batch of dough and as I measured I thought I might have typed it wrong. > SORRY! > > > > > > I fixed it below: > > > > > > On Sun, Mar 22, 2020 at 10:53 PM David Bivins <dabi...@gmail.com> wrote: > > > > Here's my take on the same recipe that lambbo posted. I've been making > it for many, many years and I don't make any other bread. This makes a > BETTER loaf than Antone's (just kidding, really). It doesn't involve a > blender. It does involve a dutch oven. > > > > > > I put a medium-sized mixing bowl on a scale, tare it, and add 15 ounces > all-purpose flour. King Arthur's has consistently been the most delicious. > > Add 1 1/2 teaspoons salt and 1/4 teaspoon active dry yeast (not > instant). Whisk the dry ingredients or just stir them up with the handle of > a spatula. > > In a large measuring cup, add 7 ounces warm water, 3 ounces beer, and 1 > tablespoon white vinegar. > > (The beer can be crappy beer, good beer, or non-alcoholic beer. I use > non-alcoholic beer, but I've used everything from Trader Joe's crappy lager > to Lagunitas IPA.) > > Using a large spoon or spatula, mix the liquid into the dry until you > have a shaggy ball of dough. It might not seem like you have enough liquid, > but you do. Just keep flipping the wad of dough over until all the dry bits > get picked up by the wet bits. > > Cover the bowl with saran wrap and let it sit somewhere not cold for > 8-18 hours. > > Pull it out (don't throw out the plastic wrap) and plop it on a floured > surface. Fold it over onto itself over and over. I.e. take the top edge and > fold that into the middle. Rotate the dough to the left a quarter-turn. > Take the top edge and fold that into the middle, etc. Repeat until you have > a nice tight ball of dough. Pinch together any seam you have left. > > Get a small skillet or pan - about 9 inches is good - and lay a sheet of > parchment paper in it, about 18-24 inches long. Spray the part over the > skillet with cooking spray. Put the ball of dough, seam-side down, on the > parchment so it's centered in the skillet. Spray the top of the dough with > cooking spray - just a quick overall spray. Put the plastic wrap you used > before over the dough ball. Let this rise again for 2 hours, again > somewhere not cold. > > An hour-and-a-half later, heat the oven, with the dutch oven inside, to > 500 degrees. A half hour later, reduce heat to 425. > > Remove the plastic wrap from the dough, sprinkle the dough with a > dusting of flour. Cut the dough with a razor 1/4" deep - along the center > is fine. You can make an "X." You can make a square. > > Remove the dutch oven from the oven and remove the lid. Using the > parchment paper like a sling, lower the dough ball into the dutch oven. Put > the lid back on. Put it in the oven for 25 minutes. > > After 25 minutes has passed, take the lid off the dutch oven and bake > another 25 minutes. Remove from the dutch oven and let it cool. > > > > > > Enjoy. > > > > Here are a couple pictures: > > https://www.instagram.com/p/B9eTEmaBmOo/ > > https://www.instagram.com/p/B9XmU0zhlI6/ > > > > > > > > > > On Sun, Mar 22, 2020 at 11:29 AM lambbo <anton...@gmail.com> wrote: > > > > I've been quarantined for 2 weeks, and it's given me so much time to > bake (and need, as I can't go shopping). > > > > > > My favorite recipe is from Mark Bitman's How to Cook Everything, Jim > Lahey's No Knead Bread. It makes VERY GOOD WAFFLE BATTER too, if you add > more water and the next day you mix in whipped egg whites and sugar before > pouring into the iron. > > > > > > I've been making it for years and refuse to look at the original recipe, > so here's what mine is. It turns out chewy, with an airy but substantial > and moist crumb, crispy but not too hard crust. > > > > > > Into a kitchen-aid blender, add: > > > > > > 2 cups white flour > > 2 cups whole wheat > > 1/2 teaspoon instant dry yeast > > 2 teaspoons salt > > > > > > Pulse for a few seconds, until the white and wheat have mixed up a bit. > > > > > > Slowly add 2 cups of 75 degree water, stopping when the dough forms a > ball zooming around the blender. Sometimes I add a few tablespoons extra > to make it almost soupy, for a different, airier crumb, but only if I'm > doing 100% white. > > > > > > Transfer to a huge bowl, cover with plastic and let sit overnight. The > next morning, early, fold it, let it sit for 30, then form into a ball > (hard part for me to be consistent on) and let it sit for at least 2 > hours. Take a 2 hour bike ride. Turn on the oven to 450 with a large pot > inside (lid on, a little water in the pot to steam), when it's at temp flip > the dough into the pot seam side up, put the lid back on, and bake for 20 > minutes. Take the lid off and cook for another 20 or 30. Sometimes I bring > it to Broil for the last 10, if I want max crust. > > > > > > Enjoy! It's the easiest, best bread I've ever made. > > > > > > On Saturday, March 21, 2020 at 10:47:59 PM UTC-4, Bicycle Belle Ding > Ding! wrote:Max, how fantastic! Truly a heartwarming story. You might be > able to launch a business during this time of quarantine, and I’m not > joking. Most folks don’t bake bread and the grocery store shelves have been > bare. You sound like you’ve got it down and can really turn out the loaves. > Start a business! > > > > > > > > Charmed, > > > > Leah > > > > > > > > > > -- > > > > You received this message because you are subscribed to the Google > Groups "RBW Owners Bunch" group. > > > > To unsubscribe from this group and stop receiving emails from it, send > an email to rbw-owne...@googlegroups.com. > > > > To view this discussion on the web visit > https://groups.google.com/d/msgid/rbw-owners-bunch/ce6907b0-7e17-4d4a-adca-b139f46f0928%40googlegroups.com > . > > -- > You received this message because you are subscribed to the Google Groups > "RBW Owners Bunch" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to rbw-owners-bunch+unsubscr...@googlegroups.com. > To view this discussion on the web visit > https://groups.google.com/d/msgid/rbw-owners-bunch/4ac848b8-76eb-4d3f-8b77-f6c94a02d783%40googlegroups.com > . > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. 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