Bread - What are you baking today…..
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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.
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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
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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.
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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
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Lovely stuff @Chap Haven’t baked since last weekend. Getting withdrawal symptoms and the freezer is emptying out. I’m considering cranking out six loaves tomorrow, four levain and two Biga…just trying to work out the logistics.
How was your six-loaves-Sunday @neph93 did you manage the logistic challenge?
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How was your six-loaves-Sunday @neph93 did you manage the logistic challenge?
It went pretty well mate. Another week without shop bought bread.
Here’s the schedule:
Saturday:
1000 - mixed a white flour levain
1900 - autolysed a 100% white flour dough and a country brown dough
1930 to 2100 - mixed the final doughs with the white flour levain, folded them three times
2000 - mixed a poolish
2230 - last fold on the two levain doughs then put all three down for fermenting/bulk proofing.Sunday:
0800 to 1000- mixed the poolish for a 100% white and folded it three times.
0900 - formed the two levain doughs into four loaves, the country brown proofed on the bench and the white went in the fridge.
1000 - the country brown went in the oven, formed the poolish, and put it in the fridge.
1045 - the white levain loaves went in the oven
1130 - the white poolish went in the oven.The only slight issue was that the proofing of the poolish was a little long. It wasn’t over-proofed so I got decent oven spring, but it did spread a little and didn’t split at the seam in the oven. I like that aesthetic and it annoys men when it doesn’t work out.
Country Brown:
White Levain:
White Poolish:
