MThuntr
Well-known member
Ok so as much as I want to continue to hijack the other thread about gun control...we probably should let that one either go back to the intended topic or let it play it's course.
So here is my COVID Carbs recipe. It has helped me gain my COVID-19 pounds. This recipe requires a lot of time to develop but it is easy and can even be neglected a little.
Everything is in grams...get with it people metric system is easier to use. There are a billion videos and methods. I use a "no knead" like method called Stretch and Fold. I like Josh Weissman, FoodGeek, and Bread by Joy Ride Coffee on YouTube for inspiration on basics and then just did what I thought worked for my abilities.
Yield 2 loaves.
760 grams of High Protein Bread Flour
190 grams of Rye Flour (substitute whole wheat if you choose)
700 grams of warm water
22 grams of salt
100 grams of mature, active sourdough starter.
Mix flour, water and salt together until you get a shaggy dough...let sit in warm area to autolyse for 1 hour (DO NOT SKIP)
Add Sourdough starter and mix.
Cover let sit for 30 minutes
Stretch and Fold...easiest with wet hands
Repeat stretch and fold (after 30 minutes) until you get good "window pane" stretchy dough. Typically this is accomplished in 3 to 4 times
Cover and proof for around 3 hours
On unfloured counter cut dough in half. Pre-form into balls by pulling loaf across counter until a tight ball forms. Repeat with second loaf. Let rest for 20 minutes to let relax.
Flip loaf over and stitch the bottom together. Sometimes I stitch the bottom seem then roll the dough onto itself making what looks like a Swiss Roll (thanks Little Debbie)
Place loaf seam side up (smooth part down) in floured cloth lined bowl or banneton. Wrap in plastic bag and refrigerate overnight. Honestly loaf shape isn't as important as making sure you have good gluten formation and let the bread proof (not too much) and then ferment in the fridge.
Preheat over and cast iron dutch oven (and lid) to 500 degrees plus give an additional 15 minutes to ensure everything is crazy hot
Take 1 loaf out and turn out on a piece of parchment paper...score with a very sharp razor blade.
put in preheated dutch oven and cover. Bake for 18-20 minutes
Uncover and turn oven down to 450. Bake additional 18-20 minutes.
Finished loaf will sound hollow...let cool completely before you cut
So here is my COVID Carbs recipe. It has helped me gain my COVID-19 pounds. This recipe requires a lot of time to develop but it is easy and can even be neglected a little.
Everything is in grams...get with it people metric system is easier to use. There are a billion videos and methods. I use a "no knead" like method called Stretch and Fold. I like Josh Weissman, FoodGeek, and Bread by Joy Ride Coffee on YouTube for inspiration on basics and then just did what I thought worked for my abilities.
Yield 2 loaves.
760 grams of High Protein Bread Flour
190 grams of Rye Flour (substitute whole wheat if you choose)
700 grams of warm water
22 grams of salt
100 grams of mature, active sourdough starter.
Mix flour, water and salt together until you get a shaggy dough...let sit in warm area to autolyse for 1 hour (DO NOT SKIP)
Add Sourdough starter and mix.
Cover let sit for 30 minutes
Stretch and Fold...easiest with wet hands
Repeat stretch and fold (after 30 minutes) until you get good "window pane" stretchy dough. Typically this is accomplished in 3 to 4 times
Cover and proof for around 3 hours
On unfloured counter cut dough in half. Pre-form into balls by pulling loaf across counter until a tight ball forms. Repeat with second loaf. Let rest for 20 minutes to let relax.
Flip loaf over and stitch the bottom together. Sometimes I stitch the bottom seem then roll the dough onto itself making what looks like a Swiss Roll (thanks Little Debbie)
Place loaf seam side up (smooth part down) in floured cloth lined bowl or banneton. Wrap in plastic bag and refrigerate overnight. Honestly loaf shape isn't as important as making sure you have good gluten formation and let the bread proof (not too much) and then ferment in the fridge.
Preheat over and cast iron dutch oven (and lid) to 500 degrees plus give an additional 15 minutes to ensure everything is crazy hot
Take 1 loaf out and turn out on a piece of parchment paper...score with a very sharp razor blade.
put in preheated dutch oven and cover. Bake for 18-20 minutes
Uncover and turn oven down to 450. Bake additional 18-20 minutes.
Finished loaf will sound hollow...let cool completely before you cut
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looks good thanks
