Bread - What are you baking today…..

[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

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[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…..

[Giles]

I'll take that…...

[goosehd]

@Giles Nice buns! 

[neph93]

@Giles:

I'll take that…...

I would too… they look delightful. I also want gorgonzola, now.

[Giles]

Mmmmmmmmm

[kkibbey23]

@neph93 went a bit darker today. I gotta say I think it is a good bit better.

I need to push it more next time for sure. I also am starting to think about some different recipes, and maybe some whole weat etc.

[Giles]

Today, I continued my Hokkaido journey….

And the Padmore method of protecting the top from burning….

[kkibbey23]

Damn G, looking really good

I like the solution to the burned top

[Giles]

And, I think yours look absolutely fabulous…...

[kkibbey23]

Thanks!! Its definitely been a work in progress for me…

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