Bread - What are you baking today…..

[Chap]

80% Biga with the @neph93 pre-shaping procedure

[neph93]

Haha… it isn’t mine I promise you. There are hundreds of YT videos on it [emoji6] Did you notice any appreciable difference? The cross-section of yours is beautiful btw.

[Chap]

@neph93:

Haha… it isn’t mine I promise you. There are hundreds of YT videos on it [emoji6] Did you notice any appreciable difference? The cross-section of yours is beautiful btw.

To be honest no significant difference  but I think it might make sence with a very soft dough being difficult to get a good shaping. I used Pizza flour yesterday as the other half of the dough will become Pizza today, doughs with that flour are easy to shape and have a nice tension.

[neph93]

@Chap:

@neph93:

Haha… it isn’t mine I promise you. There are hundreds of YT videos on it [emoji6] Did you notice any appreciable difference? The cross-section of yours is beautiful btw.

To be honest no significant difference  but I think it might make sence with a very soft dough being difficult to get a good shaping. I used Pizza flour yesterday as the other half of the dough will become Pizza today, doughs with that flour are easy to shape and have a nice tension.

Interesting, as I noticed that my 100% milled white wheat dough, which is quite sloppy, benefitted more than my country brown (about 60/40 wholewheat). The whole wheat is much more robust.

[Chap]

@neph93:

@Chap:

@neph93:

Haha… it isn’t mine I promise you. There are hundreds of YT videos on it [emoji6] Did you notice any appreciable difference? The cross-section of yours is beautiful btw.

To be honest no significant difference  but I think it might make sence with a very soft dough being difficult to get a good shaping. I used Pizza flour yesterday as the other half of the dough will become Pizza today, doughs with that flour are easy to shape and have a nice tension.

Interesting, as I noticed that my 100% milled white wheat dough, which is quite sloppy, benefitted more than my country brown (about 60/40 wholewheat). The whole wheat is much more robust.

humidity, temperature, etc. Different enviroment up there near the North Pole  :P. My winter dough is a lot different to work with then my summer dough was… ATM I have 14 hours Biga proofing time at 19 C.

[Chap]

Piiiizzza!!!

[Giles]

Damn, I'm hungry now…..

[Giles]

Japanese Milk Bread….

[jordanscollected]

@Chap that entire set of pics is amazing. Is your stove retro design, or an older model?

@Giles how do you use that bread? I bet it would make a great French toast.

[Giles]

@jordanscollected:

@Giles how do you use that bread? I bet it would make a great French toast.

Sandwiches and Toast…...

[Giles]

Nice crumb….

[dinobarnesberlin]

Dude!!!!  ???

[Chap]

@Giles:

Nice crumb….

Beautiful

[Chap]

@jordanscollected:

@Chap that entire set of pics is amazing. Is your stove retro design, or an older model?

Thanks @jordanscollected it's a 10 year old Falcon Range Cooker still produced so retro but no high tech (it's british :P)

https://www.rangemaster.co.uk/products/falcon-range-cooker/falcon-s?v=3561

[Giles]

@Chap:

it's a 10 year old Falcon Range Cooker still produced so retro but no high tech (it's british :P)

Sort of like this:

[Chap]

Nice…

Mine‘s IH approved

[Giles]

Hahaha

[Gammaman]

After waiting two weeks for the starter I made my first sourdough.

[neph93]

Boom! Well done sir. Looks a hell of a lot better than my first effort.

[Gammaman]

Thanks it taste so nice