Launching The Filthy Good Bread Files! Sharing Adventures of a Home Cook Baking Artisan Sourdough!

8 Aug

Home Baked Sourdough Bread by Paul Kaan

10 months ago addiction struck in the form of baking sourdough bread. There is something therapeutic about handling dough, forming loaves, baking and devouring them.

Ever since I baked that very first loaf I’ve been receiving more and more request to share the Breadgasmic Experience of making Filthy Good Bread.

So, today, I’m launching the Bread Files where I’ll share everything I know about Filthy Good Bread!

I’m no profession, but, I’m happy to help anyone by sharing the tips and tricks of baking quality artisan sourdough bread at home. Sometimes, the best way to share is by baking together, I’ve been running the occasional workshops to get people started. If you’re interested get in touch and I’ll let you know when I’m planning to run the next one.

It’s a small step from making wine to making bread! Just like wine, it’s all about quality ingredients and fermentation. The learning curve is steep. The satisfaction from baking your own loaf, breaking bread with friends and family is one of life’s simple pleasures.

I’ve been hooked on making my own bread since my first, kinda average, loaf made it out of the oven back in October 2013. Hopefully, I can help you avoid the “experiments” that didn’t go so well and start baking yummy Filthy Good Bread sooner!

Stay up to date with all things Filthy Good Bread by subscribing. You can check out my Bread Making field notes thus far here.

The Bread Maker’s learning curve is steep! The loaf on the left is one of my first rock hard attempts. The beauties on the right were made just 10 months (& 100kg of flour) later. I’m proud to say I’ve bought just two loaves of bread in all that time!

           

I keep a Photo Diary of my Filthy Good Experiments you can view it here! There’s often tips & tricks in the comments. You can follow me on Instagram @paolovino or on Twitter

How to Cram 4 Loaves of Filthy Good Sourdough Bread into a Domestic Oven!

7 Aug

Four 800g Bread Loaves in a Domestic Oven with Steam Tray Pizza Stone and Terracotta Tiles by Paul Kaan

If there is anything in this world that I’m jealous of, it’s bakers’, their commercial ovens, costing as much as a small car, and, the perfect control over the baking environment they achieve. Steam, stone, heat from top and bottom, quick open and close doors, loaf loaders! They are one of the keys to achieving Sourdough Bread perfection.

Replicating this with a domestic oven worth a few hundred dollars is a challenge for one loaf & an even bigger challenge when you try to cram four loaves in. After a many trials and tribulation, including a few exploding tiles, here’s my latest setup.

Four 800g Bread Loaves in a Domestic Oven with Steam Tray Pizza Stone and Terracotta Tiles by Paul Kaan

From bottom up:

  1. Roasting tray for steam generation.
  2. Pizza stone to add heat holding capacity & shield the terracotta tiles resting on it.  Stops thermal shock from steam cracking tile. I got a rectangular oven sized one from the “Big Green Shed” Matador brand with a peel for about $45.
  3. Terracotta tile cut to size. Extra stone helps keep heat and brown base of loaves. Requires two pieces cut to size using diamond cutting disc on an angle grinder. Terracotta tile is almost twice the weight of pizza stone by area & another two of the finest! Terracotta tiles were $3 each 30 x 30cm from a brick supplier. These need to be cured before they are used.*
  4. A couple of loaves of the finest.
  5. More terracotta tile. two pieces cut to size using diamond cutting disc on an angle grinder, terracotta tile is almost twice the weight of pizza stone by area.
  6. Another two of the finest!

BOOM! 4 x 800g loaves squished in! Occasionally the loaves hit the rack above, but, I can usually wriggle them out OK. There’s always a nervy few seconds moving fast when loading them. It’s not too bad. Two at a time. Having more stone & pre-heating the oven for an extra 10 mins to 260C helps with heat retention to get that initial oven spring.

 

*How to Cure your Terracotta Tiles: Submerge them in tap water for 24 hours and then drying them in a slow oven < 100ºC for a few hours. DISCLAIMER: Do this at your own risk! My uncured ones exploded. My cured ones placed immediately above the steam tray cracked when I added water to the baking tray, hence, the addition of the Pizza stone.

Uncured Terracotta Tile Exploded in Oven by Paul Kaan

Hope you enjoyed the first post under the Bread Files. If you have any tips or questions please leave a comment. Subscribe to stay up to date with the latest Filthy Good Bread adventures.

The Filthiest “FilthyGoodVino” from 2013!

29 Dec

1971 Mouton-Rothschild Filthy Good Vino by Paul Kaan

2013 was filled with a bucket of Filthy Good Vino! Here’s a quick snap of a few!

What were your 2013 Filthy Good Vino highlights?

The Filthiest of Filthy Good Vino ~ Yummiest wine of the year goes to: 1971 Mouton-Rothschild

There was a heap of Filthy Good Burgundy & Barolo, but, Bordeaux pipped ‘em, this was such an incredible wine, hard to go past.

Refined, elegant, incredible supple texture, layers of Yumminess, enchanting, true harmony. A Filthy Old Vino Thanks Dad. For the art lovers the label is a Kadinsky.

Runner up: 1994 Yarra Yering Pinot Noir

Blast from the past! Probably a bit sentimental. Bring it! Fabulous beast, Peter Wilson, you absolutely killed it with 1994 Yarra Yering Pinot 19yrs young. Loving the animal. Patience required to comprehend just how much evolution & refinement occurs with Yarra Yering wine over time. As a winemaker it does my head in! You try something, look at the wine over to five years, think you’ve got it sorted make changes in the vineyard & winery, then on it’s 19th B’day it freaks you out tells you it’s become a sophisticated adult & the zits have gone. It’s no longer a gangle creature working out how to use it’s arms & legs. It’s moving gracefully, caressing & enchanting all who sit for a moment in it’s company. 20 years to complete an experiment is a long time!

Best gear to knock back any old time ~ Filthy Now Vino: Gran Sasso Montepuliciano D’Abruzzo & Pippoli Aglianico for around Naples

For $10 to $15 your not going to get much more fun than these two babies! Great to have a different set of flavours dancing on your tongue. Wicked food wines. Go the Gran Sasso for the Pizza and Pippoli with a steak!

 

Filthiest Good White: It’s a Viognier Smackdown! 2003 Cuilleron Les Chaillet, Condireu vs 2001 YarraYering, Yarra Valley

Love the unctuous texture funk & spice in the Cuilleron. So pure with incredible personality. Acid driven style from Yarra Yering.

Fizzy Moment: Bollinger NV.

There was plenty of good bubbles, heap of vintage yuminess and grower Champagne, Larmandier Bernier stood out again! For fun and day to day yumminess Bollinger NV is punching above it’s weight.

Filthy Sticky Good Vino: 2003 Chateau Y’quem

Incredible balance, so many layers of yumminess and a flavour that just lingered FOREVER!

Ouch! FUCork Moment: 1973 Baileys Bundarra Bin 62 Hermitage & 1997 Wendouree Cabernet Malbec

What can you do! Bring on the Stelvin!

Could “Sniffer” – Google Glasses for the Nose signal the end of the Winemaker?

19 Sep

Sniffer - Visualising Wine Tasting on Filthy Good Vino by Paul Kaan

The human nose may be just about be redundant and along with it the need for Winemakers! If Lloyd Alberts design for Sniffer makes it to mass production we’ll all be able to augment smell with sight and integrate the power of Google to make wine!

Sniffer being used to Visualising Wine Tasting

Sniffer - Visualising Wine Tasting on Filthy Good Vino by Paul Kaan

Sniffer Prototype – Modeled in an unobtrusive Blue!

Sniffer Modeled in Blue

Concept for Sniffer, in which you can see smell. “Enter a dimension of scents”. Based on the Google glass. By: Lloyd Alberts | Industrial Design

Your Friday laugh brought to you one day early thanks to Sniffer.

The ultimate Filthy Good Vino cork challenge! Mould, 1000 Pieces & Wine Diamonds!

19 Jul

Wine Diamonds the Reward from the Filthy Good Vino Cork Challenge by Paul Kaan

Part 1. Something gives me a sneaking suspicion that this might be a tough one. The skank under the capsule is a bit of a worry. Friday’s #FilthyGoodVino challenge accepted.  The capsule is off, revealing some unwanted friends.

FILTHY GOOD VINO TIP: Always clean the nasty bits of a cork before opening the bottle to avoid contaminating the wine!

Part 2. The magic eight ball says “Outcome uncertain, check again later” I will not be deterred! Victory is mine, with wine diamonds!

FILTHY GOOD VINO TIP: Keeping a bottle of wine as flat as possible while opening helps avoid disturbing any crap in the bottle and reduces the chances of the cork falling in giving you a chance to have a second or even third, fourth and fifth bite at getting it out! There’s a video showing how in my post “Stop the Wine-ocide” Kaani 2012 – My Deep Dark Secret + a Wine Tip.

Part 3. The reveal! It’s a 31 year old … thanks Dad. 1982 Orlando Coonawarra Late Picked Botrytised Rhine Riesling ;-) It’s looking sharp. Great acid balancing the unctuous sweet goodness. Worth completing the ultimate