I suppose that's a fair point, I'll keep em coming!
I mean, as long as no one has a problem with it, I'll keep posting my bread. I just don't want to spam the sub if it's not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn't disappoint
Does semolina count as whole grain? I wasn't aware of that.
It was 100% hydration, tons of fun to fold
Tried my hand at the king arthur pan de cristal recipe today, but I didn't have bread flour, so instead of 500g bread flour, mine is 300g AP and 200g semolina, which gives it that wonderful golden color.
Didn't have the massive open crumb I was hoping for, but I think it over-proofed a little.
The result was still fantastic, the flavor is incredible, the crust is crunchy without tearing your mouth up like sourdough can do sometimes. Overall I'm very very happy with it
This one was interesting, but I probably won't make it again. It smells a little........footy, and the flavor isn't my jam
I mean, I'm 30 and a non traditional college student. If the weather is agreeable, I have a few nice sweaters that I'll wear with an undershirt, dark jeans, and I've got a pair of Loake boots that are very nice.
I feel GREAT when I dress like that, and get quite a few glances throughout the day. Also my wife eyeballs me as I leave the house.
I have a stark reminder of the worst period in my life where I did the same. The "account performance" chart in an investment of mine showed steady growth and monthly inputs, then there's a cliff, and over a period of a few months, it's completely emptied. Thousands, easily. And the vast majority was fast food and liquor
Sorry for not adding the recipe, I'll do my best to describe it.
Feed the starter the night before, ~2tbsp starter, 200g water, 200g 50/50 whole wheat and white mixture
Day of, mix I think 100g starter, 400g white, 100g WW, and 400g warm water, leave for 6-8 hours at room temp
Autolyse: 740g white, 60g WW, 620g warm water, let sit for like 15-30 minutes
Final dough: add 0.5tsp yeast, 20g salt, and 360g starter to the autolyse mixture, mix thoroughly
I fold every like 15 minutes, 3-5 times.
After like 2 hours, when it's juuuuust starting to get aerated, I divide it, do the bench rest, then shape the loaves.
This particular loaf spent around 12 hours in the fridge, then into a 475° clay baking vessel for 30, then put in the open for another 20
I have the book, so no link, sorry
This is the first time I've made this recipe, but it seems pretty good. The flavor isn't as good as the tartine country loaf, but good all-around
Okay but how do I make it
Chlorine trifluoride, go on
It's been a minute since I used my Dutch oven, it scorched the bottom a bit, but it's good overall
I'll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.
One thing I've never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time
I believe it's a dessert
I've been waiting so patiently all year, hoping the plant in my backyard was butterfly weed. It probably isn't, but I found this little guy in my front yard a couple days ago!
I've got my work cut out for me, there's a decent amount of flattening needed on a few strips, and the planer I have access to is abut rough around the edges, so not all the joints are perfect, but it's alright overall.
Once it's flattened and cleaned up, the remaining aesthetic flourishes are to use walnut/sapele to put an edge around it or just cap the ends, then ease the edges and router handles into the ends. I was looking at the boos block website, and they offer the option to put the finger grooves in the middle or in the bottom edge and I really like the functionality of having them on the bottom
First off, boy did I underestimate how much wood a butcher block cutting board this size (approx. 15×20×2) would end up using.
The joints also aren't perfect, but I don't have the time or energy for perfection at the moment, this one is kind of a functional proof of concept. I'm going to give it to a friend of mine, but I've been upfront that it will not be perfect.
The next one, that will be made from the same beam, but MUCH cleaner, straighter-grained wood, will be more precise, more consistent color, probably marginally stronger because of the grain, just better in every way
But this only took two days and like three hours of work to go from a massive, rough-cut hunk of maple to this, so I'm pleased with it
So I just picked up this 12"×6"×10' maple beam at an auction today and had to chop off two feet of it to fit it in my car. I'm thinking of making a couple end-grain carving boards for friends with what was cut off.
I'm tentatively thinking of just slicing it into 2" cookies and gluing them together, but I've never seen a cutting board like this that wasn't a collection of like 1" pieces glued together. Is there any reason not to use larger pieces when gluing up a cutting board? Thanks in advance
This is my first piece of furniture with hand-cut mortise-and-tenon joinery. It's far from perfect, but I managed to hide most of the imperfections inside the frame.
I finished it with 50/50 beeswax and mineral oil.
I think the table top and long aprons are cherry, with two strips of what may be oak in the table top? It was in the miscellaneous pile at my community workshop, so your guys is as good as mine. The legs and short apron are sapele, which is probably my favorite wood when it's finished, it's unbelievably lustrous in person.
Happy to answer an questions, otherwise, I just wanted to share the first thing I've ever made that I didn't finish and immediately tear apart all the mistakes I made, I'm genuinely pleased with this one!
Thank you thank you, I really dig the tartine recipe, the dough just feels RIGHT during the process