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I was so generously #gifted a @brovn4bread about a month ago and I have been using the HECK out of it.

This thing is KILLER.

I think technically a @brovn4bread would fall under the baking cloche category.

Simply put, it’s a container to bake in. A surface to launch the bread and a cover to trap steam while it bakes.

But unlike other baking cloches the @brovn4bread has this BEAUTIFUL glass top that allows you to watch as the bread bakes. The base is steel and HEAVY so it adds some thermal mass to your oven to maintain temp.

I’ve been getting great bread out of this and have made loaves of various shapes and sizes. In this is a 600g oval (from my previous post) but I’ve done 1000g boules in this as well.

Honestly my favorite thing about this baker are the gloves 😂. They are awesome. They have these little silicone pips on the surface that make taking the top off during baking super easy.

I’m a fan.

It also makes great bread storage for after baking, and I need to experiment with it as a baking steel for pizza making too.

rhsd approved!

Not an ad. Just a fan!
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Live view of most new bakers figuring out baker’s percentages

Don’t worry! Baker’s percentages are actually super easy. Everything is just relative to flour. Flour is 100% always. Using different flours? They add up to 100%.

Everything else, water, salt, oil, butter, sourdough, seeds, mixers, everything, is compared to the amount of flour.

72% water means however much flour I use by weight, I use that amount multiplied by 0.72 and that’s how much water I use by weight.

Baker’s percentages make it super easy to make and scale any recipe and it’s the also quickest way to share recipes.

In addition, my favorite part about baker’s percentages is using them to figure out how much of each ingredient to use when I all I know is the final target dough weight.

As an example, I have a great proofing basket from @flourside_ that calls for a 600g loaf.

Say I take the #recipe for the loaf pictured here

80% bread flour
20% wholemeal
72% water
24% sourdough
2.4% salt

Say all I had was percentages and I didn’t know the final dough weight or any ingredient weights and I wanted to make a 600g loaf. All I have to do is add up all the percentages and divide 600g by that sum to find one “part”.

add up all percentages = 198.4%
198.4% = 1.984
600g/1.984 = 302g

so each “part” is equal to 302g

80% bread flour = 302g x 0.8 = 242g
20% wholemeal = 302g x 0.2 = 60g
72% water = 302g x 0.72 = 217g
24% sourdough = 302g x 0.24 = 72g
2.4% salt = 7g

And just like that I have a recipe for 600g loaf. 598. Close enough 😂

See! Easy! Get to know baker’s percentages, they’re your best friend!

More stuff like this in the ebook!
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Time to vote!

1, 2, or 3!

1) #everythingbagel
2) #sesame #bagel with honey wash
3) olive oil, granulated garlic, mozzarella and pepperoncini

4) bonus shot of the inside of 3 🤤

The #sourdough bagel #recipe is in the ebook and on YouTube!

I’m telling yah!
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Spoiler alert!
You don’t need proofing baskets to make great bread!

It’s unfortunate that beginner bakers are often (wrongly) told the only way to get a loaf with a light open crumb is to use more water, and thus use a proofing basket.

This simply isn’t true.

When I first started baking, I didn’t like to use proofing baskets so I was determined to try to bake without them and developed recipes that work great without a basket.

Fortunately since then I’ve come to find proofing baskets I enjoy using (thanks @flourside_ !) which has allowed me to play with different recipes.

But back to the main point, this bread was cold proofed on parchment paper under a bowl using the technique I teach in my rhsd signature sourdough recipe which you can find on YouTube and in my ebook –

This is actually 72% water, which is even higher than that recipe calls for and it still works great!

My point is, don’t get bogged down thinking you need to go out and buy a bunch of new equipment to start this hobby. Just start!
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you pick!

1 or 2?

both 60% water 48 hour sourdough bases (#neapolitanpizza #recipe in the ebook)

both cooked in @oonihq #koda16 using the #lownslow technique (launching at 375C (700F) stone and cooking without flame and then low flame for around 6 minutes total, turning as needed)

1: simple red sauce (tomato, oregano, fennel seed, salt, pepper, dried onion, and granulated garlic), basil, shredded mozz, fresh mozz, finished with a healthy grate of hard Pecorino

2) olive oil, granulated garlic, shredded mozz, fresh mozz, finished with pickled jalapeño, cilantro, and lime

On a hypothetical menu, which one you going with?

All #recipes 👉
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First crack at a 90% water, 100% whole-wheat loaf and it’s actually less dense than I was expecting

Flavor is killer. You get so much more flavor form whole-wheat or wholemeal flours than whore bread flour. That’s why most of my bread recipes call for around 20% wholemeal.

I think the next one I’ll do is 80% wholemeal and 20% bread flour, and I’ll drop the water to 85-87% depending on how it feels.

It’s no 100% water like @matthewjamesduffy but I’m getting there

When using high percentages of wholemeal flour, use a long autolyse. Wholemeal flour likes to absorb water so don’t be afraid of 80%+

This was a 5 hour autolyse but I think I’ll do an overnight next time, using the same technique I’ve been posting about with using warm water and then autolysing in the fridge. The difference with this though is I’m not going to do warm water, just room temp water. That’s because this dough was already pretty extensible and I don’t want to risk the extra extensibility from too much enzymatic activity. I just want to give the flour a chance to absorb all the water.

This was also 20% sourdough which was probably too much. I’ll do 15-18% next time.

Remember, more wholemeal flour and more water speeds up fermentation so you may want to slow down with less sourdough.

Happy with a first test! Give it a try!

Oh and it was 2.8% salt. 5 hour warm proof. 1 hour bench rest. 24 hour cold proof.

If this is confusing, get the ebook!
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When in doubt, garlic, lime, jalapeños, and cilantro on everything.

Unless cilantro tastes like soap to you. And if you’re one of those folks, I’m sorry ☹️

Nice one today from @oonihq engineer @finlaybaird

I’ve been using @kingarthurbaking ‘s new 00 flour and it’s been 👌👌

This was 60% water, 10% sourdough, 3% salt, 100% 🤤
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#sourdough discard #pie dough #recipe

1st used for #applepie
2nd used for #pumpkinpie

Both the apples and pumpkin were from @craigies_farm_shop

113g unsalted butter (1 US stick)
200g all purpose flour
Cut in butter to flour by hand or with a blender
100g discard
50g maple syrup
4g salt
Mix all together until the forms a ball and put in fridge for 1 hour. Don’t overwork.

Roll out to a thin slot shape the width of your pie dish with a boarder the same depth as your pie dish. Cut two rounds, one for the top and one for the bottom. Reroll if needed.

For apple pie:
Put the bottom into a pie dish. Bake without filing with a weight of some kind for 10 minutes at 180C (350F).

I used a buttered metal pie tin as my insert, but anything that weighs done the crust is fine.

Then fill and top with the dough you cut early. I gave my applepie a quick egg wash and then baked for 30 minutes until golden at 180C (350F).

For pumpkin pie:
Either half the recipe or make two pies. Don’t prebake, just put the dough in the pie dish and fill and bake as normal. Mine baked for about an hour at 190C (375F).

What I loved about this recipe is I had an 120g of pie dough which I turned into a little hand pie. It’s like a little mini taster to make sure the pie is good before taking it to a friend 😂

This #recipe will eventually make it in to the next ebook update.

Did you know that if you purchase the ebook, you get free updates when new versions come out? Just make sure you leave the little box ticked at checkout to get on my mailing list.

Happy #sunday everyone!
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#panpizza is amazing!

I’m so excited to partner up with @lloydpans and @pizzaiolotribe for this HUGE collab

256 square inches huge

1000g of dough huge

1/2lb of cheese that I could have easily doubled huge

huge huge

swipe for a comparison shot of my standard 8×10 pan and I even have one with a penny for a little context.

This 16” x 16” x 2” Sicilian pizza pan from my friends at @lloydpans is huge. And like all the pizza pans I’ve tried from them, it’s amazing.

In one of the videos you’ll see me getting to the middle slice, where typically you’d see some barely cooked dough with budget pans. Not here. Perfectly crunchy and golden even at the very center of the largest pizza pan I’ve even seen.

The golden crust is all due to the pan being made from heavy duty 14 gauge aluminum which is important. Too thick or too thin pans or pans made of less conductive material won’t transfer heat correctly to both cook and brown pizza perfectly.

Unlike steel pans, there’s no need to season them and their patented coating makes it durable and non stick and incredibly easy to clean.

In my ebook I talk a lot about the pan pizza style which includes Sicilian, Roman al taglio, grandma style, and Detroit style, among others. The common tread is, well, the pan! And you need a good one!

Here is 1000g of dough that was half bread flour and half 00. The 1000g total dough weight was worked out from other grandma style pan pizzas I’ve done and it was perfect for this 16×16 crowd pleaser!

It was 75% water, 16% #sourdoughstarter, 3% salt, and 3% olive oil and followed the same timeline as the overnight cold proof Detroit style pizza #recipe from my ebook.

I even got my 171 year old sourdough starter Nonna out for this one and she came through big.

I did a parbake method here, just baking a stretched and oiled dough for 10 minutes before topping.

After the parbake I rubbed the pan sides down with butter (just adds a little something) and then topped with red sauce, shredded mozz, bell pepper, olives, onion, basil, pepperoncini, and both Parmesan and Pecorino. 🤤🤤

This Grandma Pizza was special!

Thank you @lloydpans !

#gifted #howilloydpans #SicilianSaturday
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The bench rest. What is it and why it’s important.

As a #homebaker, you probably only make 1-3 loaves at a time, and typically they’ll be mixed in their own bowl.

Compare this to a bakery making dozens or hundreds of loaves at a time. The dough proofs in huugggeee bins. Then it’s spilled out on to a bench, portioned, and pre-rounded. By the time you’ve pre-rounded them all and you go back and start shaping them, the dough has rested. Then by the time you’re done shaping them all and you go back and put them all in baskets, again the dough has rested.

Now back to the home baker who can often neglects this crucial step that is built in to the bakery baker’s workflow because they are only doing 1-3 at a time.

Why is it crucial? The dough isn’t covered. The outside skin of the dough, the one that’s eventually in contact with the basket, is exposed to air.

That tiny little detail, often overlooked by home bakers, leads to the dreaded basket stick 😭😭

This tip I learned from watching bakers in bakeries. I was like oh wow the dough is uncovered for a long time, wouldn’t that dry out the outer layer of the dough ball? Yeah. A bit. That’s the point. It’s easier to shape and it less likely to stick to your basket.

For me it was a game changer. I even do this when I make pizza now, I let the dough rest uncovered for about an hour before I bake. It’s long enough for the outer layer to dry out a tad, not long enough for it to form a skin. It helps it not stick to the peel just like it helps it not stick to the basket.

Finding that perfect amount of time will require you to run some experiments because it’s different by climate. For me it’s about an hour right now. But when it’s warmer and dryer, 30 minutes is fine.

Give it a try!
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