Bread - What are you baking today…..

[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

[Stuart.T]

@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

[neph93]

Looks very nice @Stuart.T.

After a few weeks of beefing up the fibre post Xmas I did my variation on the all white Forkish warm spot double levain. 2x batons and 2x boules.

[neph93]

In an interruption to our normal service I baked M&M buns with the little guys today…

[neph93]

First Biga bake for a couple of months!

Not hugely happy but it tasted goooooood.

[Giles]

I'll play.  80% Biga.  80% "00" and 20% semolina….

[neph93]

I've noticed how a lot of my bakes have the bigger bubble at the bottom and the sides but yours and @Chap's have them throughout the loaf. I think this is a result of you guys using baking stones and dutch ovens. The immediate and intense heat forces the gasses upwards while one go on a cold baking tray. The baking steel will solve that but I haven't got around to seasoning it.

[neph93]

Home office today which means a cheeky Thursday Biga bake in between the hits.

Pre-shaping in a little welcome arctic sunlight:

[neph93]

I need to change my bread making game. I’m not unhappy but it means I only have the same thing to post every Sunday [emoji1]

Forkish warm spot white levain. Again.

[Giles]

Boom.  I don't have a warm-spot - wish I did….