Bread - What are you baking today…..

[Giles]

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...

[Giles]

Just done the last fold.  Germany is in the steel bowl, France in the Pyrex.

I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….

[neph93]

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:

[Giles]

No noticeable difference in volume after the bulk ferment…..

[endo]

@Giles:

I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….

Amazing that anything german could be 'softer and smoother' than something french … 

[Giles]

That is my surprise too….

[Giles]

The loaves are in the oven, and I think we may have a surprise winner…....

[Giles]

And the winner is…....Answers on a postcard please......

[neph93]

Vive Le Francé?

[Giles]

Let's see what others have to say before I let the cat out of the bag….

[goosehd]

[Tago Mago]

@endo:

@Giles:

I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….

Amazing that anything german could be 'softer and smoother' than something french … 

Heaven is where the police are British, the cooks are French, the mechanics German, the lovers Italian and it's all organised by the Swiss.

Hell is where the chefs are British, the mechanics French, the lover's Swiss, the police German and it's all organised by the Italians.

[Giles]

The loaf made with the German yeast is the one on the right…..

[endo]

sorry, some of us Germans tend to be a little bloated, presumably a compensation for lack of humor.

[Chap]

When it comes to food I usually would prefer french… but probably with yeast it's like with cars 

[Giles]

I'll try Italian next then

[Chap]

@Giles:

I'll try Italian next then

good point. Good food AND great cars…. a bit less reliable maybe 

[endo]

Another try, again more by rule of thumb. Based on leaven, app 80% wheat and 20% spelt and flaxseed grist.
Not bad, nice crust, good consistency of the crumb.

[Giles]

Looks amazing….

[Seul]

@Tago:

Heaven is where the humour's British, the cooks are French, the mechanics German, the lovers Italian and it's all organised by the Swiss.