Bread - What are you baking today…..
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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?
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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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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.
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"Next time I'll go for something sweeter and higher in alcohol."
you had me at higher–-- -
@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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I would go straight out of the oven with just some butter–old school
pro level looking bread -
I would go straight out of the oven with just some butter–old school
pro level looking breadThat’s what we did…
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I knew it –
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I knew it –
"Good food is very often, even most often, simple food." Anthony Bourdain
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I knew it –
"Good food is very often, even most often, simple food." Anthony Bourdain
Absolutely true…sometimes less IS more
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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.
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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.
Kids are all proud
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Imagining extremely nice kitchen smells in the morning
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Our bread came out better than I expected! I think the kids knew all along
they make bread once a week at school and ended up being my teacher!! I learned that if you are using whole wheat, which I was, you are suppose to make some a few minor adjustments. Of course that tidbit of information was at the bottom of the page. I made the classic blunder of not reading all the way to the end before starting, and finishing :D. All good though! Totally tasty, with loads of room for improvement.I did 450 g of flour (in our case whole meal)
1 1/2 tsp salt
7 g yeast
340 g water (I added it at about 50ish C)
https://bakerbettie.com/four-ingredient-no-kneadbread/I am happy with how this went and am completely seeing how this is going to evolve. I also get why this topic is 80+ pages long, bread making is awesome!
And my view does not suck…
