Bread - What are you baking today…..
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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.
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@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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@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.
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Damn G, looking really good
I like the solution to the burned top
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Thanks!! Its definitely been a work in progress for me…
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Do you guys make croutons like it do with leftover bread? Or do you typically eat it all before it starts to stale?
