Live Stoner Chat AFN Baking (breads n things)

[Mike20132]

Oh, and as for the cut, make it about 1/4" deep across the surface. Don't worry if it looks like shit, once its out of the oven it will be a different story.

 

[Mike20132]

My Lame is actually quite lame... I use single sided razor blades meant for a windshield scraper. When they start making the fugly cuts, I just get a new blade out of the box.

 

[Dr.Bubbles]

OMG. I made bread!!!!! I wish it was a little more vertical....BUT...wow. It has a great sourdough tang and the texture is AMAZING.

Any tips for tomorrow's loaf to meet my demands?

WOW. I literally can't stop eating this. AMAZING bread you guys.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

Nicely done, sir. Nicely done indeed.

There's something about making it this way that just works. On so many levels. Congrats!

This is just the beginning, friend.

 

[Mike20132]

It can be a little taller, but that might just have to wait until the culture is a bit more mature.

 

[Mike20132]

One of my favorite chefs (not that I have many of those) said about the process:

"Sure it takes a long time, but the reality is that it's not that much work. The satisfaction you get from this is otherworldly. If you think this is a waste of time, I think you're missing the point. Of life."

 

[Mañ'O'Green]

OMG I am drooling. That is a beautiful loaf!

OMG. I made bread!!!!! I wish it was a little more vertical....BUT...wow. It has a great sourdough tang and the texture is AMAZING.

Any tips for tomorrow's loaf to meet my demands?

WOW. I literally can't stop eating this. AMAZING bread you guys.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

This will be in honor of Tom, my idiot friend who decided to end it all. It's really not that bad to make, it just takes a few mins in the every night. I am at the same stage I was yesterday...haven't touched the cultures since last night, and I am gonna make some bread with ⅔ of one of em for tomorrow like last night.

I dont have any rice flour yet, so I had to cheat and use a dot of cooking spray in the bowl. I got a different bowl I am gonna try for tonight, it's a little smaller and taller. It's about 8.5" vs the 9.5" I used. I will try the parchment again just to get a feel for it.

I've definitely never baked bread without a pan before. I can't wait till my starter grows up a tad and stops acting so childish.

I am just gonna leave it out on the counter and continue the 100 x 3 method. I scored a nice cleaning utensil for reaching down in the jars, and I am thinking about transferring everything to the big jar. I'm gonna try making some waffles with the leftovers soon...those should be silly. I got a nice spot behind the wood pile that I've been dumping the extra.

Is there any way to know when it's fully mature? I was so impressed by the lemony sourdough tang....it wasn't super pronounced, but it's definitely there and you get a good taste of it towards the end of the chew. Man....this bread would make some dynamite French toast. The actual making of the bread is freaking cake though. I think the starter is more complicated than the bread...and I done fucked up and used bleached flour and it still worked. Caught that mistake though a few days...no more bleach for me.


[emoji506][emoji506][emoji506][emoji506][emoji506]

It's just flour and water guys....give it a shot, it's super cheap.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

OMG I am drooling. That is a beautiful loaf!

Thanks bro...you're a tough critic, that means a lot

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

Thanks bro...you're a tough critic, that means a lot

THEY'RE called KAAAAHBS Joe's dad's stuff

I was born in the family restaurant business. It became my number one job to be critical of the food we served. I actually took my first bath in a dish sink. I am married to a chef and I cook almost every day. Even before I retired from networking I cooked at least 5 days a week. I was really fat 10 years ago because I love to eat. I have lost about 60 pounds since then. I still love to eat but no where near as much as then. This bread adventure is probably a bad idea weight and carb wise but hopefully I get bored with it in short order. In the mean time I am stocked up with butter.