Bread - What are you baking today…..
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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...
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Yea–-I can see myself eating all of your bread.I would start off keeping things nice and simple.
Warm with butter to start.....and then, slice by slice getting progressively experimental. -
Bread - what am I buying today… I always buy sourdesem breads through my hippy store... There's a handful of bakeries but hundreds of styles to choose from... All organically made, they weigh like fucking bricks, and the best thing is you can't even have your heavy breads cut at his store... His machine can't handle 'm... I gotta go to my store where we have an industrial machine, and cut 'm there...
Here's some German style... A Munster and an Emmerlinger (walked into a bar):
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Wow! You guys aren’t messing around. It all looks so great. I’m going to have to kick it up a notch. Made two boules this week in the Dutch Oven. One was definitely better than the other
But it’s definitely ignited my bread making again.
These were both just all purpose flour, water, salt and dry yeast.
I’ll let you decide which one was first
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Looks amazing, you beeing a Doctor and still having time to bake makes my argument of working to much for baking melt away
cheers @Steffen I started baking bread during covid-19 lockdown (as so many other) with more spare time then I usual have. First breads were levain breads which can be quite time consuming as you have to look after your sourdough daily. At the moment I am baking once a week, mostly preferments/overnights like Biga or Poolish. You start your predough in the evening and can bake the next morning/noon. With me it's usually Tuesday evening starting Biga and baking Wednesday around noon. Wednesday is the day when I write my referall letters (and bake bread additionally). @neph93 is a teacher, is renovating a house, has a pack of children and has still time to bake breads for the whole gang. So I think if you really want to do it and finally get some routine it is not that big thing.
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Looks amazing, you beeing a Doctor and still having time to bake makes my argument of working to much for baking melt away
cheers @Steffen I started baking bread during covid-19 lockdown (as so many other) with more spare time then I usual have. First breads were levain breads which can be quite time consuming as you have to look after your sourdough daily. At the moment I am baking once a week, mostly preferments/overnights like Biga or Poolish. You start your predough in the evening and can bake the next morning/noon. With me it's usually Tuesday evening starting Biga and baking Wednesday around noon. Wednesday is the day when I write my referall letters (and bake bread additionally). @neph93 is a teacher, is renovating a house, has a pack of children and has still time to bake breads for the whole gang. So I think if you really want to do it and finally get some routine it is not that big thing.
Your absolutley right @Chap I´m baking bread for a couple of years now on and off, during the Lockdown I had a part of my family sourdough here and cranked out 2-4 Breads a Week for Friends and Family, wehn work picked up again, a littler faster then i wouldve like i lost my routine and stopped baking bread. You´re right i probably should go for some Predough Overnight recipes and get a Routine in. My Favorite Sourdough Bread takes 16 Hours to get the Sourdough ready and then basiclly 3-4 hours constant care to get the dough ready, i simply dont have the time for that now.
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For my part it is about routines and enjoyment. I know I enjoy making (and eating) the bread, and I also enjoy seeing my family enjoy and eat it, so I've tailored my routines to make it happen, around my work and family commitments.
I am able to work from home one morning a week, and apart from that I have weekends and evenings. The biga and poolish pre-ferments need 12 hours, and the bread can be real 3-5 hours after that. This means it can be started the night before with an overnight ferment, and baked the next day, or started early morning and finished before bed time, with the ferment happening while I'm at work. I then do the dough mixing and baking after the smallest kids are in bed.
As for sourdough, this is normally a weekend thing. The levain gets made Friday or Saturday morning, the dough gets mixed the same evening and the bake is the next morning. With the exception of planning the extra step (making the levain), and given that my weekend evenings rarely involve bars, nightclubs and wild parties anymore, the sourdough has less impact on my family time. This is because forming the loaves, proofing and baking takes less time out of a Saturday or Sunday than mixing the dough, folding and then doing the forming, proofing and baking, which is what the big/poolish loaves require.
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I think so @neph93. The first recipe I used had me proof 3 times?! It definitely worked but the 3rd time wasn’t a charm. The 2nd loaf I only proofed once, different recipe. Going to get with my Dad, the bread expert in my life, and try his methods next. Hopefully get some sour dough started from him too
