Jack Roasts Coffee
@iwouldhurtafly.bsky.social
Trying to do better. I enjoy family, food, music, and filmmaking. I also roast coffee.
https://youtube.com/@jackroastscoffee?si=JWgWAamth_87cmCF
https://youtube.com/@jackroastscoffee?si=JWgWAamth_87cmCF
Honey Whole Wheat. Tried some different oven settings today and went a little darker. Excited to cut into it.
March 15, 2025 at 10:37 PM
Honey Whole Wheat. Tried some different oven settings today and went a little darker. Excited to cut into it.
Another honey whole wheat. This one sat in the fridge for five days.
March 8, 2025 at 5:44 AM
Another honey whole wheat. This one sat in the fridge for five days.
Honey Whole Wheat sourdough loaf. Excited about the visual. Even more excited to taste it.
March 4, 2025 at 11:59 PM
Honey Whole Wheat sourdough loaf. Excited about the visual. Even more excited to taste it.
Same loaf, different angle. Much patchier than normal. Dark and light spots. We'll still eat it though!
February 12, 2025 at 6:09 PM
Same loaf, different angle. Much patchier than normal. Dark and light spots. We'll still eat it though!
Second go at the higher hydration loaf. Watched my bulk fermentation closely and pulled around 60%. A much more active rise! Not as excited about the lack of browning. Used parchment instead of my normal silicone mat. I suspect the parchment blocked the radiant heat from the sides of my pot.
February 12, 2025 at 6:06 PM
Second go at the higher hydration loaf. Watched my bulk fermentation closely and pulled around 60%. A much more active rise! Not as excited about the lack of browning. Used parchment instead of my normal silicone mat. I suspect the parchment blocked the radiant heat from the sides of my pot.
Crumb update on the higher hydration loaf. More open than I'm used to but that's to be expected. This loaf has an extremely satisfying chew while still being soft. I do think it was over proofed, which held back the rise and probably made it more open. Gonna try again. Thrilled about what I learned.
February 9, 2025 at 7:07 PM
Crumb update on the higher hydration loaf. More open than I'm used to but that's to be expected. This loaf has an extremely satisfying chew while still being soft. I do think it was over proofed, which held back the rise and probably made it more open. Gonna try again. Thrilled about what I learned.
This morning's effort. Experimenting with higher hydration and its effect on gluten development. I use fresh milled flour and for me it takes more effort and time to develop a stretchy dough. This loaf is 83% hydration, but handled like a 75% hydration bread flour loaf. Excited to see the crumb.
February 9, 2025 at 4:42 PM
This morning's effort. Experimenting with higher hydration and its effect on gluten development. I use fresh milled flour and for me it takes more effort and time to develop a stretchy dough. This loaf is 83% hydration, but handled like a 75% hydration bread flour loaf. Excited to see the crumb.
Found this slicer at a local discount store for $20 and it's totally worth it.
February 6, 2025 at 7:08 PM
Found this slicer at a local discount store for $20 and it's totally worth it.
Tonight's effort. This loaf sat in the fridge for four days. I actually forgot it was in there. Caught it just in time! An okay rise. Eager to see how the flavor and texture has developed.
February 4, 2025 at 2:50 AM
Tonight's effort. This loaf sat in the fridge for four days. I actually forgot it was in there. Caught it just in time! An okay rise. Eager to see how the flavor and texture has developed.
Made Finnish Sourdough Cinnamon Rolls today. Korvapuusti. Thrilled with how the dough, chew, and flavor turned out but my goodness. Shaping these things is not for the faint of heart.
February 2, 2025 at 9:39 PM
Made Finnish Sourdough Cinnamon Rolls today. Korvapuusti. Thrilled with how the dough, chew, and flavor turned out but my goodness. Shaping these things is not for the faint of heart.
QUESTION for home sourdough bakers:
Are you withholding salt and adding it after the initial mix has had time to rest? Or are you just mixing it in with the rest of your ingredients? How have your results been? Also here is a crumb that may or may not be related to my question:
Are you withholding salt and adding it after the initial mix has had time to rest? Or are you just mixing it in with the rest of your ingredients? How have your results been? Also here is a crumb that may or may not be related to my question:
February 2, 2025 at 8:12 PM
QUESTION for home sourdough bakers:
Are you withholding salt and adding it after the initial mix has had time to rest? Or are you just mixing it in with the rest of your ingredients? How have your results been? Also here is a crumb that may or may not be related to my question:
Are you withholding salt and adding it after the initial mix has had time to rest? Or are you just mixing it in with the rest of your ingredients? How have your results been? Also here is a crumb that may or may not be related to my question:
An absolute thrill coming home to a shipment of green coffee beans and wheat. I mill most of my flour at home but have been looking to switch from Lehi Roller Mills to a local organic bread flour. Been pleased with Central Milling's wheat so far. Eager to test out their bread flour as well.
February 2, 2025 at 4:35 PM
An absolute thrill coming home to a shipment of green coffee beans and wheat. I mill most of my flour at home but have been looking to switch from Lehi Roller Mills to a local organic bread flour. Been pleased with Central Milling's wheat so far. Eager to test out their bread flour as well.
Just pulled this loaf out tonight. I tried a new shaping technique and I don't think I'll ever go back. I also proofed these loaves directly in the banneton. I used rice flour for my barrier. Thrilled with the result. Look at those basket lines! Looking forward to cutting into it tomorrow.
February 2, 2025 at 5:58 AM
Just pulled this loaf out tonight. I tried a new shaping technique and I don't think I'll ever go back. I also proofed these loaves directly in the banneton. I used rice flour for my barrier. Thrilled with the result. Look at those basket lines! Looking forward to cutting into it tomorrow.
Mixing Day. Getting to know my way around the Bosch. Also trying a new local organic bread flour from Central Milling.
January 31, 2025 at 5:05 PM
Mixing Day. Getting to know my way around the Bosch. Also trying a new local organic bread flour from Central Milling.
Mixed this dough yesterday with cold starter straight out of the fridge cause I was in a hurry. Thrilled with the results. Five days ago I fed my starter let it rise on my counter, then put it in the fridge to use another day. Yesterday was that day. Bosch mixer, no stretch and folds.
January 27, 2025 at 2:44 AM
Mixed this dough yesterday with cold starter straight out of the fridge cause I was in a hurry. Thrilled with the results. Five days ago I fed my starter let it rise on my counter, then put it in the fridge to use another day. Yesterday was that day. Bosch mixer, no stretch and folds.
I've been enjoying my Bosch mixer for bread since Christmas. I was using a KitchenAid before. So far, when it comes to bread, the Bosch has been a major upgrade.
January 23, 2025 at 12:51 AM
I've been enjoying my Bosch mixer for bread since Christmas. I was using a KitchenAid before. So far, when it comes to bread, the Bosch has been a major upgrade.
This morning's bread before and after baking. Seeing a successful oven spring takes my breath away.
January 19, 2025 at 5:12 PM
This morning's bread before and after baking. Seeing a successful oven spring takes my breath away.
A dear friend once confided in me their struggle with respecting folks who drink iced coffee through the winter months. I'm thinking of them this morning as I make my iced latte.
January 19, 2025 at 4:42 PM
A dear friend once confided in me their struggle with respecting folks who drink iced coffee through the winter months. I'm thinking of them this morning as I make my iced latte.
It's a beautiful chilly morning. I just pulled this out of the fridge, and the oven awaits. I'm always so nervous at this stage, but I have a feeling we're going to get some great oven spring today.
January 19, 2025 at 4:26 PM
It's a beautiful chilly morning. I just pulled this out of the fridge, and the oven awaits. I'm always so nervous at this stage, but I have a feeling we're going to get some great oven spring today.
Another loaf. #sourdough #freshmilled This loaf turned out well. We ended up enjoying it with some delicious chicken soup!
January 19, 2025 at 5:20 AM
Another loaf. #sourdough #freshmilled This loaf turned out well. We ended up enjoying it with some delicious chicken soup!
I'm new here and nervous. Here is some bread I made today. #sourdough #freshmilled
January 19, 2025 at 5:15 AM
I'm new here and nervous. Here is some bread I made today. #sourdough #freshmilled