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Dec 1, 2019 • 113 tweets • 28 min read • Read on X

First ever bread. I think something went wrong since the dough didn't get big overnight. Going to try baking it anyway and see what happens.

Seems like it's getting bigger in the oven. I guess we'll see in 20 minutes or so how much of a failure this venture was.

Hmm.......

Oh no it's so stuck to the bottom... don't know if I'll be able to get it out whole. Apparently this is due to the pot not being hot enough before the dough goes in. That make sense, since I definitely ignored the "preheat the pot" thing.

Okay! This one just came out and isn't stuck to the bottom at all. Nice. Hard as a rock, though...

I've learned my flour might be to blame. Switching from Gold Medal to Trader Joe's (Trader Josef's) whole wheat all-purpose. Also learned there's at least one baker who plays AC/DC at his bread and claims that makes it taste better. So I've got some Beethoven in the background.

This one (also scaled 2x) turned out notably better. Less dense, more depth. Still not as fluffy as I'd like but I should probably start kneading.

Borrowed a friend's Zojirushi bread maker for BREAD4. King Arthur Whole Wheat flour, Fleiachmann's instant dry yeast. Turned out ok! Next one out is hand-kneaded and oven-baked with Kalamata olives.

Crumb shot later, after it cools.

BREAD6. Slightly more flour on top and did not punch it down.

Still dense. I want it to be rustic looking with big holes inside :/

Wish me luck... I let it rise overnight in the fridge. Also folded it.

I need sourdough starter

It's got holes! This is TJs wheat flour, Red Star yeast, overnight fridge ferment. Still need a sourdough starter

Tori made cinnamon rolls!

The two starters begin...

The natural (without adding yeast) starter smelled horrible -- I almost vomited -- after 24h so I tossed it. Later learned you're supposed to keep feeding it and the good yeast will take over???

First sourdough...! Aaaahhhhh it's a fake sourdough though

I don't know why I take it so personally when the bread comes out crap

Update: presentation needs work but holy fuck this sourdough tastes great and texture is spot on. Wow!! First real sourdough.

Its longer-in-the-fridge brother

Someone on the internet (I don't remember who) suggested sourdough starter pancakes with the starter you would ordinarily discard... we'll see how it turns out

Ok so scoring went not amazingly but at least I managed to score it. But for some reason the bottom of the bread is not flat. It's rounded and lifted off the bottom of the pan. Like more spherical than some. Any idea why??

Than dome*

Ahhh frick this bread was so wet despite being in the oven for at least an hour. ???!!! I don't get it at all

This one is a friggin frisbee!!!

Fingers crossed

Guess I gotta score more deeply but damn!

Well it could be worse..

Can you say "oven spring"

I want less cavernous holes maybe?

Oh damn

Rye/white mix

Well, there was an air pocket that imploded, but mixed wheat/white sourdough

It's so so stuck to the bottom and sides of the Dutch oven... I think I forgot to flour.......

On the plus side, I'm ok at focaccia. Well reviewed. Forgot to take a pic though.

It smell like herbs

This is becoming a trend....

A little thank you for family friends who are hosting us... oven preheating

Poorly shaped pretzels?

Oaty sourdough

Om nom

50% rye

English muffins!

Corn bread in the pan! Made for BBQ tofu.

Folks you're looking at the start of a happy evening

Not as happy as I'd hoped... forgot to add salt...

Happier focaccia (+salt) following the advice of a friendly man from Genoa

Pretty happy with this result

I don't have a problem

Om nom nom

Shabbat shalom!

Baking a lot of focaccia today

Mmmmmm bread

This one has cranberries and walnuts!

Mixed wheat/white sourdough after a string of horrible failures

Update: crumb shot from a happy friend

Baguette in the oven... wish me luck

Hmmm not great not terrible

Oh damn ok

Honey glazed 85% rye
Shout out to my sister for giving me a Römertopf for my birthday

Thanksgiving rolls may have been placed a little too close together

House smells of herbs

Sufganiyot! This is a trial run

Starting a little recipe page... bernsteinbear.com/bread/

Using my pressure cooker's sous vide mode to see if I can bulk ferment my dough at a reliable temperature... time will tell

Update: it got huge. Nice. Now I no longer need to steal the oven for hours on end.

I think I'm going to use this dough to make pita tonight! Never made it before. Wish me luck.

First one... Can't wait to try after it cools a little

It was so great. Wow. So soft on the inside. I think I convinced Tom to stop buying store pita!

My first quick bread in a long time. Half wheat banana bread with coffee and cacao nibs. 1.5 hour bake! Modified version of King Arthur's recipe.

Garlic infused olive oil thin focaccia from my new sheet pan

Entering Danish search terms to find legit rugbrød recipes, then trying to read the (Danish) recipes.

Some of the sentences sound like English spoken by a Dane ("Bag brødet i en 200° varm ovn i 30-40 minutter")

Some of the sentences are moderately intelligible because I know some German words and some bread words ("Skær forsigtigt snit i brødet med en god brødkniv" -- "carefully score the bread with a good bread knife")

Some are just completely unintelligible ("Kom kun ganske lidt mel på bordet ad gangen")

Anyway now I've got a grain soaker and rye starter let's goooooooo

Dough coming together nicely...

Soon to bake...!

Fresh out of the oven

Baby's first preferment. It's a biga deal! Making ciabatta tomorrow!

Wow! It's-a very biga!

Shaping could use work but I'm looking forward to these sandwiches!

YES

Apple spice doughnuts with a maple glaze... Not very camera ready

First decent looking batard! Mixed white/wheat sourdough

So focaccia is easy in my cast iron pan but stretching it out on the sheet pan was a tricky endeavor... I'll have to re-watch Ivan

Thinking of doing a babka a la baklava -- pistachio, honey, cardamom, etc

Oh yes. Big sourdough.

No ear but excited for this 20% wheat olive walnut sourdough

This is SO TASTY

Baking baguettes for a frenchman... Hope they turn out ok!!

Meh

Focaccia grilled cheese tonight!

Focaccia for a picnic

Baking my first sourdough in a while. Let's see if I remember how to make this...

I already bungled the basket to Dutch oven transfer so you know it's going well

I feel like I'm in a King Arthur video. They always have such relaxing banjo music.

Alt: my countertop with flour, flour duster, dough, and a bench scraper