Bread - What are you baking today…..
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This is my first experience with breaking my own bread. I like a good bread and always toyed with the idea of baking. After reading all the nice posts here I dared to give it a try, another good result of this forum.
And what shall I say, it's gotten quite well. Prepared the starter yesterday, then some work this morning and later a great smell all through our flat. (That alone was worth it.) It's a brown bread, ¾ wheat and ¼ rye. The crust is very nice, the crumb I would say ok. It's not sticky and doesn't fall apart, but could be somehow nicer. The underside did not develop much of a crust. But anyway, not bad for a first try. The taste is really nice, just had a slice with some butter and emmentaler.
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Just some Madeleines for breakfast - nice smell of vanilla and lemon.
“Just” some Madeleines? Excellent humblebrag, they look delicious [emoji1]
Thoroughly enjoying baking full levain doughs now the air temps in my house are evening out. Hit the nail on the head with a warm spot white levain and a Country Brown.
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Actually, they're very easy to make, a 5-min-recipe. You just need the moulds.
I'm more keen on developing some skills in bread baking. Will carry on trying …I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH
As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?
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I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH
Or where to put all the kitchen stuff … But they're not that expensive and Madeleines are alway great for the kids.
As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?
It was 180g wholemeal wheat, 200g wheat 'typ 1050' and 125g rye 'typ 1150'.
Apologies, but I don't know how this translates to english flour types. 'All purpose' flour in Germany would probably wheat type 405, the higher numbers have a higher content of natural mineral nutrients (I think).
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just found this
What a great chart. I’m translating between US terms, U.K. terms and Norwegian terms. I use the German type 1050 (or maybe 830) as my standard flour. I rarely make a loaf without at least 70% being this, but sometimes go 50/50.
Standard flour gets a bad rap generally imho, in terms of health. I like a bit of fibre and taste as much as the next man, but there’s a bunch of science that suggests too much whole grain is not actually good for you, and using a lot of it makes for so-so bread.
My balanced approach is regularly mixing in whole wheat, heritage corns, spelt and rye, but as texture is important too, and you won’t get that without high gluten white flour, I generally look at a 70/30 mix.
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Those look lovely @neph93!!!
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I'm really happy with the result.
And so you should be, that is a beautiful looking loaf. The crumb looks perfect.
Did you have the leaven ready, or did you make it especially?
About 90% of the bread I make is leavened, only when my schedule makes it hard do I bake biga or poolish with a little yeast.
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Looks awesome @endo
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Did you have the leaven ready, or did you make it especially?
Got it from via Amazon (shame). Maybe I'll try to make some myself later, for now this works well.
The best measure of success here were my children. Usually they only want toast, here they asked if they can have more …
