Bread - What are you baking today…..

[neph93]

Ha. I did Biga today…. one with 20% wholemeal spelt and one with 20% wholemeal wheat.

Can’t work out whether I prefer poolish or Biga...

[Giles]

Today/tomorrow, I will be trying a Shokupan (Japanese Milk Bread) with Poolish for the first time…..

[Giles]

But, whilst I wait for the Shokupan Poolish to get bubbly, I stayed safe.

80% Biga with 20% Spelt…..

[JDelage]

All we've ever made in my house is the NYT no-knead recipe (not bad), and I have to say I am super impressed with your work and your results. N

[Giles]

[neph93]

@Giles:

[/quote]

I take it the Japanese Milky stuff hasn't done what it should? Biga looks beautiful.

[Giles]

Nope that was supposed to be an embarrassed emoji, in response to JDelages comment.

The Japanese Poolish is now ready to move forward with…

[Giles]

Shokupan Poolish

Not lying, I am finding this the most challenging bread I have tried to bake…..The hydration is massive, so it is ultra-sticky and so so difficult to handle...

I've managed to get it into the tin in a sort of 3-splodge splodge.....

[neph93]

Exciting stuff. Looking forward to seeing the result.

Did a Country Brown today:

Warm spot white:

[Giles]

Looks lovely…..Congrats.

So, just before it goes into the oven...

And when it came out…

I did not get anywhere near enough oven-spring as I should have. I'm reserving judgement until I slice it.....

[Giles]

Just about what I was wanting to achieve….

[Matty123]

great looking pizza @Chap ! well done

[neph93]

@Giles:

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.

[kkibbey23]

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

[Giles]

@neph93:

@Giles:

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….

[Giles]

And, it's very nice with Gorgonzola…..

[neph93]

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.

[kkibbey23]

@neph93  thanks I'll have to try not scoring at all and see how that goes!

Believe it or not, I actually pushed this for me a bit… you should have seen some of my other bakes[emoji38]… I agree I definitely need to push it a little more and go for darker color.

I'll give it a try next weekend

Sent from my SM-G965U using Tapatalk

[Giles]

OK, I'm heading down another rabbit-hole. Yep, Japanese milk breads…..

Today, I'm experimenting with hokkaido (with a tangzhong), dinner rolls.....

[Giles]

Baby steps…..