Bread Thread: April 26, 2020: No Surface Tension (why?)

Flour: King Arthur AP
Process: The Kitchn recipe 
Remarks: Dough did not keep surface tension well during shaping or either proof. Crispy crust but dense interior, did not rise much at all.

Bread Thread: April 21, 2020: Back to First Recipe

Flour: Gold Medal AP (??)
Remarks: Don't remember what the crumb looked like, but I thought the exterior patterns were cool! This loaf was when I started dusting with Korean rice flour. Got more rise than the "flour frisbee." Accompanied the Cream of Celery recipe for Iron Chef zoom competition.

Bread Thread: Biscuits Version 3

April 17, 2020

Flour: King Arthur AP

Process: Used 1/2 butter and 1/2 shortening, continued to use pastry cutter to distribute the fats. Placed "shoulder-to-shoulder" on baking sheet (after watching Alton Brown's video on Good Eats!) so the sides were straighter.

Remarks: I think they would not have held their shape as well without them right next to each other on the cookie sheet - much lighter texture. Husband said they were much improved! Interested to try Southern flours to see if it really makes a difference (Brands: White Lily, Martha White) per Uncle Gary.

Bread Thread: April 12, 2020

Flour: ??
Remarks: Had this one with Easter dinner. Crumb looked ok. Don't recall humidity or surface tension details. Tried shaping it into a baton instead of boule.

Bread Thread: April 10, 2020

Flour: Gold Medal AP (?)
Process: America's Test Kitchen
Notes: "Flour frisbee" with shiny crust, dense interior, did not rise. Don't remember tension or preheat details.

Bread Thread: Biscuits Version 2

Flour: King Arthur AP

Process: Pinch My Salt's Easy Sourdough Biscuits


Changes: Patted the dough out thicker (3/4 inch?) and used a smaller water glass to cut. Got more poof, but also more sploot. Husband said they were not flaky, and the interior should be more like a croissant.

Bread Thread: April 6, 2020: New Recipe

Flour: ??
Process: America's Test Kitchen
Remarks (from instagram): "Made dough last night, rose 14 hours on counter, 3 hours in the oven (off) with a pan of boiling water, then baked. Panic googled and let sit on cooling rack upside down until cool, then pried out with wooden spoon. The parts of the crust I pried out were super tasty/crunchy and there were fewer big bubbles this time. Will try recipe again with a parchment liner."

Bread Thread: Biscuits Version 1

April 4, 2020

With great sourdough power comes great amounts of discard!

Flour: King Arthur AP

Process: Pinch My Salt's Easy Sourdough Biscuits

Followed recipe exactly (100% butter, AP flour + sourdough discard) Used a large water glass to cut out biscuits. Patted down perhaps too thin, 1/2 inch. Placed on cookie sheet about 1 inch apart.

Remarks: Taste was good but biscuits did not fluff up, perhaps dough was patted out too thin. However, made a good breakfast sandwich.

Bread Thread: April 3, 2020: First Loaf!

Flour: Whole Foods AP/Gold Medal AP (found in bottom of freezer!)
Process: The Kitchn
Remarks: Got pretty good rise and oven spring. Could have been a little more aggressive during first shaping. Over-floured the board and got a few flour pockets. Was good with tomato soup and cheddar! Relatively lower humidity and ambient temp (don't remember specifics).