Bread - What are you baking today…..
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That Biga loaf looks excellent. I’m going to get back in Biga next weekend.
This weekend I had an apprentice with me. Jesper has a girlfriend called Hedda who politley asked mentor teach her how to make bread. She balked at the 8am Sunday morning start but like a trooper joined me for making the starter, to mixing the dough and the form and bake. She did great work and produced two Forkish Country Brown’s under my tutelage. I forgot to take pics [emoji849]
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great looking pizza @Chap ! well done
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Looks like everyone has some good weekend bread going!
I'm back on the sourdough train for the time being anyway.
Apparently I must need to score deeper, my ears are super short. I've been using a razor
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Just about what I was wanting to achieve….
Looks good, although I don’t know whatvitnos supposed to look like. How do the Japanese eat it? I suspect it will be great with butter and jam.
It can be made with quite a lot of sugar, for sweet stuff, or little or none for savoury stuff….
And this is what a good one looks like, so I have a way to go
I did not knead the dough as per the recipe, but did a Forkish Pinch and fold - next time I'll knead. Also one of these would have helped:
So, I have one inbound….
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Similar to the sweet dough I use for Norwegian "bolle" and cinamon swirls. That replaces water with milk. I've only made that using regular kneading and large amounts of yeast. I think that less yeast and less vigorous dough manipulation will require lots of time for fermentation.
@kkibbey23 lovely crumb on that bread. I prefer not scoring the bread at all and baking seam side up so you get rugged, more organic splits. These give a great ear. Also, have you considered baking dark rather than that blonde colour? I find it increases the flavour of the crust massively which creates a great contrast with the white flour sourdough.
