Bread - What are you baking today…..

[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….

[neph93]

@Giles:

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

I’m sure you have… airing cupboard for example? There must be a closet in one of the bathrooms with underfloor heating.

In my case we have a cupboard as a part of the same unit that houses our integrated fridge. All the warmth generated ends up there so the temp is a steady 29C.

[Giles]

I promise you, we don't.  We have lots of great cupboards and areas that remain super cool all year (possibly more useful), but nothing that remains super warm. Even the boiler room is so large and open, it does not remain very hot, and modern boilers are so bleeding efficient, ours only seems to warm up what it's meant to….

[neph93]

@Giles:

I promise you, we don't.  We have lots of great cupboards and areas that remain super cool all year (possibly more useful)…

I have realised there is a massive difference in the design, construction and purpose of British and Norwegian houses, so while a warm cupboard here or there in a British house wasn’t unusual, a cold pantry/larder was (is) more useful. I’m campaigning to retain a small corner of our cellar as a cold pantry at the moment. Hot Ingrid doesn’t understand and is having none of it, but as I keep saying, it isn’t her that makes the damn food.

[Chap]

@Giles:

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

Maybe your oven has a fermenting setting?

[Giles]

It has a proofing setting, well 2 actually, but does not tell me what the temperatures are.  But that's just made me realise, all I need to do is stick a thermometer in there to find out - Doh…..