Bread - What are you baking today…..
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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...
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I’m following keenly ^
For various reasons I’ve been using different white bread flours recently and the difference in texture during bulk raise, folding etc is huge.
I also did a 100% white Biga alongside a 100% white full levain bread and the difference in the crumb was fascinating. The sourdough has a much more waxy look to it, at the same time as the bubble structure was (less surprisingly) different.
Levain bread:
Biga:
