Baking afficionados

[Snyper564]

Welsh rarebit on Japanese sourdough milk bread using home brew belgian beer.

 

[Snyper564]

My wife and I are trying to be more green. In an attempt to reduce our single use plastic use like the endless use of cling film etc I have accuired purpose bought "tupperware" for proofing etc

Containers for proofing sourdough bagels overnight in the fridge - also stack very nicely. The benefit of brewing is having extra fridge space for baking too.



and best batch off slow fermented overnight sourdough bagels to date!

 

[SauRoNZA]

There's a few things that made a big difference for me.

Baniton: This did 2 things for me. One it helped keep the shape so the bread wasn't as flat. Two it allowed air to keep the surface dry so it didn't stick and sweat (I don't cover it at all for the final proof). It doesn't need to be expensive I've used plastic containers with lots of holes with success as well.

Figure out when you have good gluten development: Once you know what a light airy dough looks and feels like its just a whole lot better. So look at the videos and try and get that same smooth skin when you see them do the fold. And the airy light plumpness. (Keeping your fingers wet helps a lot when handling the dough)

Testing: learn what the poke, window pane and float test are and tell you. It helps a lot with knowing if the stage you are on is complete or under/over.

Scoring: it really helps to have a good clean cut and a knife just doesn't do it right. Get some razor blades from the cigarette counter or a lame it will help.

Float test is an absolute game changer.

If your starter doesn’t pass that you bread won’t work.

 

[B-1]

Was meant to bake this guy on the weekend but work kept me busy so I did the final proofing in the fridge to slow it down. Came out decent now I just have to fight the fresh baked bread smell and wait for it to cool.

 

[Snyper564]

Was meant to bake this guy on the weekend but work kept me busy so I did the final proofing in the fridge to slow it down. Came out decent now I just have to fight the fresh baked bread smell and wait for it to cool.

View attachment 1240024

Just BEAUTIFUL!!!

Thats some beautiful oven spring too!

Seems most of us that brew bake too

 

[B-1]

Just BEAUTIFUL!!!

Thats some beautiful oven spring too!

Seems most of us that brew bake too

Brew and bake
Both lots of fun although its been a while since Ive had the time to brew

 

[Snyper564]

Brew and bake
Both lots of fun although its been a while since Ive had the time to brew

Same, havent brewed since Oct... Toying with the idea of using some of the sourdough starter to get some beer starter going and make a farmhouse style ale.

 

[B-1]

Same, havent brewed since Oct... Toying with the idea of using some of the sourdough starter to get some beer starter going and make a farmhouse style ale.

Lambics are a bit of an aquired taste but the experiment should be lots of fun. Just be careful of getting bacteria from the sourdough into your brew equipment it can be tough to get rid of.

 

[Snyper564]

Lambics are a bit of an aquired taste but the experiment should be lots of fun. Just be careful of getting bacteria from the sourdough into your brew equipment it can be tough to get rid of.

urgh... might not be worth the risk after almost two years of brewing I havent had an infection - might just wanna keep it that way

 

[B-1]

urgh... might not be worth the risk after almost two years of brewing I havent had an infection - might just wanna keep it that way

Most people have specific fermentation vessels, racking equipment and then only bottle them for lambics. So its not a huge cost to do just dont let it anywhere near your usual fermentation, bottling/kegging equipment to be safe. Bottles are easier to disinfect with heat and chemicals than other equipment.

 

[Snyper564]

Most people have specific fermentation vessels, racking equipment and then only bottle them for lambics. So its not a huge cost to do just dont let it anywhere near your usual fermentation, bottling/kegging equipment to be safe. Bottles are easier to disinfect with heat and chemicals than other equipment.

Mmm - let me think carefully about it I bottle anyway

 

[Snyper564]

Mmmm


Sourdough babka done!

 

[Snyper564]

Next challenge is mosbolletjies, but the authentic ones.

Going to use my brewing knowledge and actually get some grape must going and make a totally commercial yeast free one.

Once the grape juice ferments I'll use that as a starter of sorts for future batches too.

-------
2 hours later

Here we go.

This will likely be the first of a few experiments.

WW white grape juice selected - I guess grapes pressed would be more authentic but this is sufficient for my purposes. OG of 1055 will be able to monitor the fermentation process.

I selected SafAle T58 yeast for fruity and spicy notes think this will play nicely in this type of bread.

Managed to scale the recipe for a small batch now I just need to wait a bit for the fermentation to take off.

 

[Snyper564]

Next challenge is mosbolletjies, but the authentic ones.

Going to use my brewing knowledge and actually get some grape must going and make a totally commercial yeast free one.

Once the grape juice ferments I'll use that as a starter of sorts for future batches too.

-------
2 hours later

Here we go.

This will likely be the first of a few experiments.

WW white grape juice selected - I guess grapes pressed would be more authentic but this is sufficient for my purposes. OG of 1055 will be able to monitor the fermentation process.

I selected SafAle T58 yeast for fruity and spicy notes think this will play nicely in this type of bread.

Managed to scale the recipe for a small batch now I just need to wait a bit for the fermentation to take off.

View attachment 1243460

Fermentation has commenced!

Also got 2 bunches of organic grapes from my parents vines so will try the 100% authentic wild yeast.

Watch this space

 

[Snyper564]

Next challenge is mosbolletjies, but the authentic ones.

Going to use my brewing knowledge and actually get some grape must going and make a totally commercial yeast free one.

Once the grape juice ferments I'll use that as a starter of sorts for future batches too.

-------
2 hours later

Here we go.

This will likely be the first of a few experiments.

WW white grape juice selected - I guess grapes pressed would be more authentic but this is sufficient for my purposes. OG of 1055 will be able to monitor the fermentation process.

I selected SafAle T58 yeast for fruity and spicy notes think this will play nicely in this type of bread.

Managed to scale the recipe for a small batch now I just need to wait a bit for the fermentation to take off.

View attachment 1243460

Yeast is tearing through grape juice.

Already at 1030 and ABV of 3.18% didnt realise but this might actually be "midferment" this afternoon

(EDT - dough has been kneaded and I wont lie it smells AMAZING and tastes FANTASTIC already. When I poured the grape "must" was fizzing like crazy I think I pulled it just at the right time according to what I read and the refractrometer readings. Now to let it chill till tomorrow and bake it!

Who better to learn how to do this properly than the pros!

 

[Snyper564]

Almost going into the oven - Experiment thus far was successful. Grape must is a slow fermenter but my word this smells amazing!

In the oven - smell is intoxicating!!!!!



The smell took me straight back to baking mosbolletjies with my Ouma many years ago - this couldnt be more correct

Why Do Smells Trigger Memories?

Your sense of smell may be a better memory trigger than your sense of sight. Here's why a whiff of apple pie may instantly transport you home in your mind

www.scientificamerican.com

 

[Snyper564]

Success!

That was a fun experiment

 

[Snyper564]

Fermentation has commenced!

Also got 2 bunches of organic grapes from my parents vines so will try the 100% authentic wild yeast.

Watch this space

The wild yeast has successfully started fermenting!



ABV is already sitting at 0.75% so in the next day or two I should be able to make another loaf. Will also use the wild yeast from this to create a starter.

Whats pretty cool is that I helped my dad plant these grapes around the plot around 10 years ago so awesome to be able to harvest them and incorporate it like this.

 

[Snyper564]

The wild yeast has successfully started fermenting!

View attachment 1244490

ABV is already sitting at 0.75% so in the next day or two I should be able to make another loaf. Will also use the wild yeast from this to create a starter.

Whats pretty cool is that I helped my dad plant these grapes around the plot around 10 years ago so awesome to be able to harvest them and incorporate it like this.

So this was also a massive success - Also used the baking tip from Francina. Oven at 180 when popping them in turn to 140. Spot on crust and texture.

I have now harvested the wild yeast from the grapes and will inoculate further batches in the future.

Here are the results - this is as authentic as you can possible get barring baking it in the Cape Winelands!

 

[Snyper564]

Freshly baked sour dough hot cross buns