Bread - What are you baking today…..

[Giles]

Yes, brilliant…..

[Seul]

Pass the wine…

[Chap]

I know it’s getting boring… but after struggling quite a while when I started baking bread earlier this year to get some good results, I am very happy now that it became routine...

[neph93]

Wow. Thank you @adam313  @Giles  @Chap  really too kind. I have to admit that I was struck by the resemblance of my Country Brown to the jacket photo of FWSY, and it made me quite proud.

@Chap as for boring, personally I get as much pleasure looking at the same pictures of all our bread, as I do from looking at men in jeans all the time. Wait, that came out wrong…  ??? 

Seriously you guys have set the standard that I am just trying to match.

[Chap]

Very satisfying… Forkish 80% Biga with White Flour, Eight Grain(remnant, but should receive a restock soon) and dark rye

Mixing poolish for an overnight pizza dough at the moment

[Chap]

Fermentation…

Overnight Pizza with Poolish and Saturday (ok it’s Tuesday but I don’t work this week) 75% Whole Wheat

[Chap]

@neph93 it‘s too bad you don’t live around the corner… I would ask you to resign and open an Artisan Bakery with me 

[Giles]

Be careful what you wish for….

[Chap]

@Giles:

Be careful what you wish for….

You’re in too?

[Giles]

Nope, I'm going fishing and diving 

[Chap]

@Giles:

Nope, I'm going fishing and diving 

That’s ok… we just need you as a financier 

[neph93]

@Chap:

@Giles:

Nope, I'm going fishing and diving 

That’s ok… we just need you as a financier 

That sounds like a fine plan… I’m in. Opening in Gosport first? They’re ready for their own artisanal bakery, aren’t they? We can squeeze one in amongst the vape stores and strip clubs.

[Giles]

Those spaces have been taken up by tattoo and nail parlours….

[neph93]

@Giles:

Those spaces have been taken up by tattoo and nail parlours….

You’d have thought tje tattoo parlours and vape shops would be struggling in the midst of a pandemic… [emoji849]

[Chap]

Well… at least they are healthy 

[Giles]

What happened?

[Chap]

@Giles:

What happened?

I have no idea… it’s 75% whole wheat, so of course there is less oven spring. It’s been fresh grounded wheat maybe less fermentation/proofing time needed?

Only small holes, taste is very nice anyway...

[Giles]

I'm no good at working out what went wrong with a "bad" bake…..

[neph93]

I know it sounds obvious but are you sure you put the yeast in? I went through a phase of prepping the Biga or Poolish, but then forgetting to add either the salt or the last couple of grams of yeast to the final dough mix, then remembering either right before it was too late, or as I started mixing the dough…

[Chap]

@neph93:

I know it sounds obvious but are you sure you put the yeast in? I went through a phase of prepping the Biga or Poolish, but then forgetting to add either the salt or the last couple of grams of yeast to the final dough mix, then remembering either right before it was too late, or as I started mixing the dough…

Now you mention it… no I think yeast was in