Bread - What are you baking today…..
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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 …
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Another try, this time just by the rule of thumb, didn't follow any recipe. The darker ones are 50/50 wheat/rye, the lighter one 100% wheat (20% whole grain). Both with leaven. Didn't rise that much, but still great smell und taste, texture good. I think I'm slowly getting closer to understanding a little. It doesn't seem to be a difficult science, but I think it won't be bad to gain more experience (or follow a recipe). Anyway, it's also great fun and the family loves it …
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The Great Yeast-Off…..
I have some German bio and some French yeast , so I thought I would try baking the same loaves with both yeasts and see what, if any difference, I can notice.....
The Poolishes (or should I say Pooli?) after 15 hours. Underwhelmingly active, I think the kitchen was very cold overnight...
