Bread - What are you baking today…..

[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.

Verstuurd vanaf mijn SM-A520F met Tapatalk

[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.

[Giles]

That's some shit view you have from the kitchen window…...Not jealous at all...

Looking forward to seeing the end result...

[dinobarnesberlin]

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 

[neph93]

@zhivago:

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

Which recipe are you doing? It certainly looks domed, which is a good sign.

[Giles]

Nothing better than waking up to be greeted by a lively Polish….

[dinobarnesberlin]

Imagining extremely nice kitchen smells in the morning

[Giles]

@Chap made a Biga with white, 8-grain and dark rye recently, he was very pleased with it.  So I did a 50% Poolish with 700gms white, 150 8-grain and 150 dark rye.

[Chap]

Well they look pretty brilliant… looking forward to hear how they taste

[zhivago]

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…

[neph93]

Looks like a good start to me!

I did not bake bread with the kids today but what we did bake was wholemeal free…

[Giles]

Yep, I'll def take that…..