Bread - What are you baking today…..

[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…

[Giles]

Not my best, but def not my worst.

50% Poolish with 75% white flour and 25% dark rye…

[neph93]

Ummmm…. they look pretty spectacular to me. The split on the boule is gorgeous as is the height and colour.

[Madame Buttonfly]

I can't read this thread without feeling desperately hungry (and we just ate a big breakfast :-[)

[url=https://www.ironheart.co.uk/forum/index.php?action=profile;u=13207]@Chap those pizzas look FANTASTIC 

[neph93]

Back to business as usual this morning… found a bedroom with 19C temp. Perfect for a 13 hour bulk ferment:

Two loaves of Country brown and two 100% white flour levain loaves:

[Giles]

Yup…

[jordanscollected]

You guys make amazing bread, I thought I was on a clothes forum?

Anyhow a friend of ours takes care of the horses when we are out of town, and to thank her I baked her a sourdough pepperoni roll. It’s her favorite from the farmers market but they close during the cold months.

[Giles]

They look great.  What a fab idea…

[neph93]

@Giles:

They look great.  What a fab idea…

I am also inspired. I’ve been tempted by the Pain au bacon recipe in the Forkish book too.

[Giles]

I did that Neph.  I was very excited about the concept, then very disappointed with the end result.

[neph93]

Hmmm… I can see good pepperoni or salami working better now you mention it. The fat will moisten the bread more during cooking perhaps.

[jordanscollected]

https://applegate.com/products/natural-pepperoni
This is the pepperoni I used. You may not be able to find that brand, But I know it is higher end than most store bought pepperoni. Pepperoni in the U.S. is a greasy salty spicy pizza topping with crap meat quality to back it mostly.

I rolled my dough flat, layered with the pepperoni and sprinkled mozzarella cheese and rolled it up tight. I let it rest that way for an hour. I brushed the top with egg wash for color and sheen, and baked it for 20 minutes covered, and 30 minutes uncovered.

For size reference, the rolled were about 500 grams each