Bread - What are you baking today…..
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Cold… used one of these:
https://www.amazon.co.uk/Abu-Garcia-Fish-Smoker-Black/dp/B004O6LQ8Q
Full account later this evening.
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50% Poolish with 50% white and 50% spelt flours…
I would pay good money for that bread if I saw it in a bakery
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I would pay good money for that bread if I saw it in a bakery
Indeed. All the above look delicious. I really like the look of the batons.
I’m considering going back to baking seam side down and scoring. I’ve embraced the Forkish look and going seam side up to get the random rustic explosions. And while it looks great I fancy a change.
After the week I’ve had I was sceptical about doing any weekend baking but routine came to the rescue and last night dough mixing and this mornings bake were quite theraputic. A double batch of country blonde was the result:
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Demo-ing all week and still finding the time for baking bread ?
Much Respect @neph93
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Demo-ing all week and still finding the time for baking bread ?
Much Respect @neph93Thank you sir! Although I have just woken up from a two hour nap in the middle if the day [emoji1]
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Demo-ing all week and still finding the time for baking bread ?
Much Respect @neph93Thank you sir! Although I have just woken up from a two hour nap in the middle if the day [emoji1]
lol – can happen
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Not bread, but classic cinnamon rolls. I’ve never had such luck with my rising today. I must have actually kneaded enough this time. A good 8 minutes with the kitchen aid.
Anyway here are some pics of the rising and the crumb at the end.
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Me too, but seeing all of the bread here makes me want to bust out the dutch oven and make a couple of boules!
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Sort of same, same…. 50% Poolish, 50% white/50% spelt
But I screwed up either the amount of water (too much) or amount of flour (too little) that I added to the final mix. The hydration was far too high, so I bunged in fistfuls of dark rye until I got the hydration to sort of where it should have been.....
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Sort of same, same…. 50% Poolish, 50% white/50% spelt
But I screwed up either the amount of water (too much) or amount of flour (too little) that I added to the final mix. The hydration was far too high, so I bunged in fistfuls of dark rye until I got the hydration to sort of where it should have been.....
Lovely bread anyway… and the rye will add a nice taste. The Greeny seems to do a great job!
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@Chap If my severance package from the local council was up there with what Forkish got from Yahoo or wherever he worked, I might give that ago. Sadly it won’t be.
Joking aside, there is another thing, I have no idea how good my bread is, objectively. There aren’t really any artisan bakers where I live and no one else I know makes bread like I do.
All that being said, I have idly day dreamed about this. My town is ready for it, there are a better class of restaurant here than there was 10years ago too. @Matty123 living the pizza dream is also a source of inspiration.
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@Chap If my severance package from the local council was up there with what Forkish got from Yahoo or wherever he worked, I might give that ago. Sadly it won’t be.
Joking aside, there is another thing, I have no idea how good my bread is, objectively. There aren’t really any artisan bakers where I live and no one else I know makes bread like I do.
All that being said, I have idly day dreamed about this. My town is ready for it, there are a better class of restaurant here than there was 10years ago too. @Matty123 living the pizza dream is also a source of inspiration.
I know… I am sure your bread tastes amazing. During lockdown I baked a lot and tried to improve my breads. To much bread for our small family so I gave some to friends, neighbours aso. Still meet people asking me why I don't start selling bread... and that was in my early days :D. Really good bread is hard to find these days... in Austria too, but everyone loves good bread. You can start it as a tiny business and see what happens. Then Instagram, Youtube, your first book :P...
