Bread - What are you baking today…..

[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

[Chap]

Forkish Poolish Pizza was a success…

[neph93]

That looks fantastic!

[Alex]

How did you cook that @Chap ? Regular oven? Pizza stone?
Looks awesome, and Kira & I have been talking about making our own pizza at home recently.

[Chap]

@Alex:

How did you cook that @Chap ? Regular oven? Pizza stone?
Looks awesome, and Kira & I have been talking about making our own pizza at home recently.

You definitely should @Alex the result is amazing. With the Forkish recipes it's quite easy… I made it in our regular oven, a Falcon, about the same as Giles has, with a temperature going up to 280 C.
I used a Pizza stone, preheated it for about half an hour (needs to be super-preheated to get a good result) in the upper part of the oven. Baked the Pizza for about 5 minutes +2-3 min broil

[AdamJ]

@Chap holy shit that looks amazing!  ???

[Chap]

@AdamJ:

@Chap holy shit that looks amazing!  ???

Thanks AJ @AdamJ the taste was even better… it's realy worth making your own Pizza dough

[Giles]

Same, same….

[Chap]

The usual 80% Biga… white flour, dark rye and 8 grain

added a tad more rye this time giving the bread a really nice taste and an amazing crust

[neph93]

That looks delicious! I will try and find some dark rye here…

I had my first disappointing bake in a while today. A decent reminder to stay in ones toes. I put my levain down yesterday morning and mixed the dough yesterday evening. This morning after 12 hours the dough was beautiful, bubbly and smelly, but also extended to its limits. When I removed it for forming it was super sticky and uncooperative. It was obviously overprooofed, however that made little sense as I used the same routines as I have been for weeks.

I have learnt how critical ambient temperature is during proofing so did some research. It turns out that during the recent spate of bad weather, Ingrid had turned on the heating in the laundry room where I proof, so the temps have risen from 19C to 22C. That is all it takes.

The batons were almost a lost cause, but the boules did slightly better.

[Seul]

That boules looks absolutely smashing, nephy!..

[neph93]

@Seul:

That boules looks absolutely smashing, nephy!..

Thank you buddy. It got only half the rise it normally would have and the gas is distributed in a manner typical of overproofed bread. Still tastes pretty good though.

[Chap]

Ah yes… have the same problems right now. With temperatures around freezing outside it's getting pretty warm in the house now... my second to last bake failed too due to overproofing because of slightly higher temperatures during fermentation

[Giles]

I'm on the final proof of a Poolish atm.  Pics, disappointing or otherwise, later…