Bread - What are you baking today…..

[Giles]

I know nothing.  Did that work?

[goosehd]

It was close, but not quite right.  I overworked the dough (slightly) which made the biscuits heavier than I normally like.  I also should have put them under the broiler for 30-60 seconds to get the golden brown top.

Here is a picture of a proper biscuit:

[neph93]

Looks close enough to me… how will you be eating them?

[goosehd]

Butter and homemade jams (peach, raspberry, and Apple Butter).

[Brock]

Yum!

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[neph93]

@goosehd:

Butter and homemade jams (peach, raspberry, and Apple Butter).

Nice. Very nice indeed.

[Giles]

@goosehd:

Butter and homemade jams (peach, raspberry, and Apple Butter).

Yum

[Lowlander]

I like baking, but have never had the time or motivation to properly learn how to bake a bread. Recently, though, a recipe for a "no-knead beer bread" caught my eye. I only had to throw some standard ingredients into a bowl, mix in with a 1/4 teaspoon of dry yeast and–interestingly, and apparently crucially--a beer, leave alone for some 20 hours. Then put the dough into a cooking pot and into the oven. All very easy, and here's the result:

Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!

[neph93]

@Lowlander:

Admittedly, this doesn't meet the artisanal standards that most of you in this thread have achieved. As a lazy weekend warrior, I'm happy though!

Lovely looking crumb in that. Nice and airy. The low yeast, long proof is at the heart of most of the bread making here. Quite funny that you got such a good spring and open crumb without all the folding, shaping and proofing some of us bother over. Great stuff! How does it taste?

[Lowlander]

I did fold it twice, which was the trickiest part because the dough was quite moist and runny. But otherwise I made no efforts to achieve texture or looks.

It tasted quite good! It had a good crust and the interior was nice and puffy. Not as much flavor as I had hoped. Maybe if I use a better beer next time it will achieve  more flavor. This time I used a relatively low alcohol blonde Belgian beer that I couldn't be bothered drinking. Next time I'll go for something sweeter and higher in alcohol.

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[neph93]

@Lowlander:

Next time I'll go for something sweeter and higher in alcohol.

Get a dubbel or en English Porter in there.

As for folding high hydration doughs, keeping your hands wet is the key.

[dinobarnesberlin]

"Next time I'll go for something sweeter and higher in alcohol."
you had me at higher–--

[Lowlander]

@neph93 Yes, a dubbel is exactly what I had in mind! And good tip about wetting hands. I'll remember that for next time. Thanks.

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[Chap]

Did a 80% Biga breads today… + 8 Grains and Dark Rye. Was a bit in a hurry today at the end of proofing and reduced time and put the baskets in the sun... best bread I did so far

[dinobarnesberlin]

I would go straight out of the oven with just some butter–old school
pro level looking bread

[Chap]

@dinobarnesberlin:

I would go straight out of the oven with just some butter–old school
pro level looking bread

That’s what we did…

[dinobarnesberlin]

I knew it –

[Chap]

@dinobarnesberlin:

I knew it –

"Good food is very often, even most often, simple food." Anthony Bourdain

[dinobarnesberlin]

@Chap:

@dinobarnesberlin:

I knew it –

"Good food is very often, even most often, simple food." Anthony Bourdain

Absolutely true…sometimes less IS more

[zhivago]

This happened today. Flour, yeast, salt, and water baby, keeping it as simple as. I set it in the oven with the light on for the first rise. I'm not too sure it doubled in size but we'll see how it goes…

It's currently doing the second proof, then I will pop it in the oven on the baking sheet for 45 min.