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[Bentley]

A whole wheat loaf.  A little denser then I like, but making progress.  No starter, but did add Xanthan gum to the flour, makes for a stiffer dough, which I think I have been looking for.  I believe with this addition I will be able to proof longer without problem, get the interior a little lighter and not be over proofed!  Going to try one with some OO tomorrow!

[02ebz06]

Looks pretty good.   
I see crumbs, so looks like a nice crispy crust.

00 flour requires high heat to brown.  Typically used for Neapolitan pizza which bakes at 850-950f.
Adding sugar or Diastatic Malt Powder will help with browning.

[Free Mr. Tony]

Looks like it would make a good sandwich.

I made 36 dinner rolls, and 12 sandwich rolls for Thanksgiving. They were proofing a bit slower than anticipated and ended up slightly dense from a bit of underproofing. They were still good, but not my best work.

[Bentley]

I am going to try a King Arthur White bread recipe, but proof it in the round banneton, then out on to peel and oven and hope it does as well as a traditional loaf pan. I am afraid it is going to deflate as soon as I turn it over...but I have added the 1/2 tsp/cup of Xantham gum and am curious if that will give it a bit more structure, yet still allow for that smash into a little ball white bread consistency!  We are in the autolyze stage right now.

[02ebz06]

Finally got around to using the starter to makes some bread.  made pancakes twice with discard.   
Made some sourdough crackers as well.

At start the two loaves on left were on top rack, one on right on the bottom.
At 10 minutes, swapped shelves and rotated, and placed temp probe in one on the bottom.
At the 20 minute mark, noticed single loaf on top[ was much browner.  Put a probe in it and it was at 198f.
Removed it from oven.  The two on the bottom took another 7 minutes to finish, but not as brown as the single one.
I guess I will need to swap and rotate every 5 minutes or so to get color even on all loaves.

[Free Mr. Tony]

Nice work. I've always wanted to get around to making crackers, but haven't quite yet.

[Darwin]

Home made spicy Cheese-Its   

Nice loaves guys!

[Bar-B-Lew]

I was always a Cheese Nips versus Cheez-Itz guy.  I can't even find Nips in stores anymore.  I wonder if they discontinued them.

[Darwin]

I was always a Cheese Nips versus Cheez-Itz guy.  I can't even find Nips in stores anymore.  I wonder if they discontinued them.

I forgot about them.  Google found this.

“As of 2020, Cheese Nips have since been discontinued by Nabisco. They are still sold in Canada by Christie's as Ritz Cheese Nibs as of 2021.“

[Bentley]

I try and think of some thing that comes naturally to me that if I did it on a video and said here is all you have to do and have folks try it and they would say, hey not in a million years can I do that.  I can think of nothing. I think a video like this assumes that anyone making the high hydration dough, that it will in essence come out just like his for starters.  I know right now what the outcome will be, but I am going to try and do this next week and video so you all will have a laugh during your week!

How to shape a high hydration sourdough bread without sticking your hands - Coil folding Technique

[02ebz06]

Hope it works out for you.
I try to stay no higher than 60-62% hydration.
At 80%, I'm not sure why his hands aren't a sticky mess.
 

[BigDave83]

 Bentley, I hope you make a video of your interpretation of this.

[Free Mr. Tony]

Wet hands are one of the keys. Wetting instead of flouring makes a HUGE difference. Give it a try. My bread is typically between 68 and 75% hydration. I prefer the 68 for final texture most of the time. Its a little dryer but less glutenous and toasts better.

[bregent]

More everything bagels.

[Bentley]

Great looking bagels.