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I fermented this guy for about 24 hours total (7hrs on the counter after mixing, 13hrs in the fridge, 4hrs proofing) which I knew was a lot for this batch but it was the only way I could fit it into my schedule. Anyway the smell of the dough and bread is so beyond words amazing. The bread has a great flavor, and though overproofed, the crumb is soft and chewy. 

Hey everyone..

I have a question thats been perplexing me quite a bit and im finally turning to the pros. 

I have a new starter that i started in september using the pineapple juice method. I work 12 hour shift work and have 7 days off every two weeks, and i bake pretty much EVERY day off. So my starter stays on the counter full time and is fed daily. 

i saw many recipies of bread and i didnt really understand:

1.should I knead al long time my bread or just fold repeat, and does it matter which type of bread i am making, and can you answer and can you explain the thing with the gluten, and if that why are there no kneading dough?

2.About my starter, i restore it in the refrigerater but before and now too he smells like acetone, why, and can i not make leaven and just use my starter and how to make leaven?

Hello Fresh Loaf friends!  After a couple of years of lurking and learning, I thought it was time to share a little, in particular to help new bakers get over the hump.  Below is a version of what I posted on my occasional blog, Improbable Pantry, but oriented to the baking audience here at the Fresh Loaf.  I'm in particular interested in your feedback to my methods and insights, as well as my research questions, which I'll post in the first comment below.

I have a customer who has teenage children. She buys a lot of different kinds of bread from me, but she was still buying cinnamon bread from a local chain because her kids love it. She asked it I ever made something like that. I found the ingredients online:

Ingredients

Wheat Flour, Water, Cinnamon Chips [Sugar, Vegetable Oil (Palm), Cinnamon, Soy Lecithin], Sugar, Yeast, Sunflower Oil, Salt, Dextrose, Sodium Strearoyl Lactylate, Mono-diglycerides, Ascorbic Acid, Protease.,

This week’s smoked meats included the usual sausage, chicken thighs and pork ribs but Lucy threw in a 3 pound chuck roast that was on the thick side too. Normally we would smoke a pastrami, corned beef or brisket but they are ridiculously expensive and Chuck roast is half the price.  She wanted to see if this usually slow braised meat could be smoked and pulled like a pork shoulder

have used egg white, egg yolk and butter...my knishes wont brown!

My work schedule is set up so that I get every other Friday off.  Or, as my employer puts it, I'm on a 9/80 work schedule.  That means Mondays through Thursdays are 9 hours a day, one Friday is 8 hours, and the following Friday is off.  I love it.  Having a 3-day weekend every other week is a wonderful thing.

As mentioned in my other post, I was busy baking a ton (for me) of loaves today. This is Oats 4 Ways recipe. It also makes 2 large loaves or 3 small ones. Bake for a shorter time if making the smaller ones.

1. Toast 75 g rolled oats and then soak overnight in 150 g of boiling water.

2. Soak 75 of oat groats overnight in 150 of boiling water.

It was like a baking marathon session today. I can only bake 2 loaves at a time and I had 10 loaves to bake! I more than doubled up on what I usually do because I can't bake next weekend and I wanted to give a couple of loaves away to friends and family.

So the first set of 5 loaves were this multigrain and sprouted wheat sourdough. This makes 2 large loaves or 3 small ones.

1. Sprout 75 g of hard spring wheat berries. I used an old variety called Selkirk. This took a few days. When the tails were as long as the berry, I put them in the fridge.