I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Another day, another pizza bread.

Dough:
500gr 00 flour
290gr water
30gr honey
1 tin anchovies
12gr fresh yeast
10gr salt

Sauce:
butter
regular flour
milk
coconut cream
Madras curry powder

Topping:
- mushrooms sautéed in a bit of oil & butter, with rosemary, and bits of bacon added at the end + uncooked bits of the white parts of spring onions
- 50gr grated cheese

It's really nice - but then it would be, with these lush ingredients.

#Pizza
#Bread
#Cheese
#Mushrooms
#ChallengerBreadPan

Probably the prettiest sourdough bread I ever baked. It's for giving away, so I won't be able to check the crumb but it looks all right, and it had a proper oven rise, which is a sign of a happy dough.

I baked it, as usual, in my oven bread pan; 20 minutes with the lid on (and an ice-cube thrown in for steaming purposes) and 25 minutes without the lid.

#Sourdough
#ChallengerBreadPan
#HomeBaked
#HomeBakedBread
#MakeYourOwnBread
#Bread

More bread baking, and this is one of my all-time favourites: Richard Bertinet's lavender & honey wholemeal bread - but this time I baked it in my new oven bread pan, and that made a real difference. This bread has never looked so good.
I baked it 15 minutes with the lid on, and then 20 without.

Ingredients & instructions in the comment section.

(If you like this post, please boost/reblog.)

#RichardBertinet
#HoneyLavenderBread
#ChallengerBreadPan
#HomeBakedBread

It seems to be Pizza Month at King Arthur so they’re going all out in publicizing their recipes.
Here’s my interpretation of their pan pizza, with meatballs. Tonight’s dinner 😋

Baked in a Challenger Bead Pan

#bead #pizza #panpizza #kingarthurbaking #meatballs #grandmapie #challengerbreadpan

More bread baking and experimenting with the new bread pan. Ingredients:

350gr water
300gr spelt flour
200gr strong bread flour
200gr dried apricot
10gr fresh yeast
10gr salt
Oats

Again I baked it in the closed pan* for 20 minutes and another 20 minutes without the lid; both at 220°C/428°F. I like my crust dark; if you prefer it lighter, bake the 2nd part at 200°C/392°F. (The oven was preheated to 250°C/482°F.)

#SpeltFlour
#FruitBread
#ChallengerBreadPan

*with added ice-cube for steaming.

The first breads baked in my new cast-iron bread pan. A simple no-knead baguette dough but I made two regular size breads with it (filled with cheese and cardamom.)
I had to guess at oven times but 15 minutes with lid (with an added ice-cube for steam) and 15 minutes without lid did the trick.

I preheated the oven with the bread pan inside to 250°C/482°F and when the bread went in, I turned it down to 220°C/428°F.

The breads look nice enough.

#BaguetteDough
#CheesyBread
#ChallengerBreadPan

The cat is obviously ready.

(I'm not though; I'm still building up a new sourdough starter, because the old one has gone weird. For the nerds: not smelly, or discoloured or in any other sense odd; it just won't get active when I add warm water and rye flour... and yes, I haven't changed the way I do this and I have an electric proofer for controlling the temperature*).

*I even checked that with the kitchen thermometer.

#CatsOfMastodon
#SourdoughStarter
#ChallengerBreadPan
#SleepingCat
#LapCat

File under 'insane extravaganza' - for yes, I have done it again..... but I will put this to good use.
It is designed for baking sourdough bread but it will also come in extremely handy for my outdoor oven.
Still, I can't pretend I really needed this. I just really wanted it.

(It's a good thing that I don't wear earrings, since I love cast-iron more than I like silver or gold - which would have been rather painful.)

#Cast-Iron
#SourdoughBread
#ChallengerBreadPan

Going to enjoy a slice of this for lunch. I made it in my Challenger bread pan after a 48 hour slow make.

#sourdough
#challengerbreadpan
#bread
#homemadebread
#homemade