Bread - What are you baking today…..
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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. -
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@Giles how do you use that bread? I bet it would make a great French toast.
Sandwiches and Toast…...
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Dude!!!! ???
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@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
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After waiting two weeks for the starter I made my first sourdough. -
Thanks it taste so nice
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@Gammaman that looks good dude. I've not baked for about 4 months now, and decided I would this week. Started a malted starter last Sunday and baked my first Malted sourdough with it today chuffed with the results. It's about my 6th loaf ever if I recall.
I've given up on the YouTube videos and recipes. I pretty much stick flour, water, starter, and salt in the bowl until the dough consistency is about what it should be. I guess my great grandparents didn't have YouTube channels to depend on, just the spinster up the road dolling out advice
