Bread - What are you baking today…..

[Giles]

So, a week or so ago, I bragged to Paula that I could knock out consistently consistent Poolish.  How wrong I was.  I made this today, very little oven spring and a very soft crust (my Poolish are usually very crispy).  But at least the crumb is pretty consistent…..

I'm not sure what I learned (other than I am even more of an arsehole than most people think I am), but you do never stop learning.....

[Chris]

It looks good, though…

[neph93]

Temperature change? I bet its warming up in Gosville…

[Giles]

50% Poolish, German yeast, 20% 8-grain, 80% white…...

[zhivago]

Mostly white flour, a bit of spelt flour. Touch of melted butter up in the mix today. Rolled and shaped by a very talented 5 year old bread maker…

[neph93]

@zhivago:

Mostly white flour, a bit of spelt flour. Touch of melted butter up in the mix today. Rolled and shaped by a very talented 5 year old bread maker…

Lovely looking bread! I’m so looking forward to having a kitchen again…

[Graeme]

The Guardian has an article on Shokupan, the Japanese white bread that has become fashionable in Australia.

https://www.theguardian.com/food/2021/jun/06/shokupan-is-the-anti-sourdough-the-rise-of-japanese-milk-bread

I found an article that has a recipe, if anyone wants to try baking it.

https://www.goodfood.com.au/recipes/news/shokupan-awe-how-to-make-japanese-milk-bread-and-its-cult-sandos-20200910-h1qmvv

[neph93]

@Graeme:

The Guardian has an article on Shokupan, the Japanese white bread that has become fashionable in Australia.

Enjoyed the write up, thank you. @Giles was making this stuff mid-pandemic. It looks ace.

[Giles]

https://www.ironheart.co.uk/forum/index.php?topic=14110.msg669698#msg669698

[Graeme]

Glad you enjoyed it @neph93. There's another recipe here if you want to try it when you next have a kitchen.

https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/

[Giles]

[neph93]

I reckon I’ll be refreshing my starter on Monday morning in my new kitchen. Goddamn I’m looking forward to that.

[Giles]

Poolish with white and light rye…

[neph93]

First bake for 3 months! Harvest bread on a poolish pre ferment, in my new kitchen with a new dutch oven…. Did I forget to use the built in steam function in my new swanky integrated ovens. Yes I did.

[Giles]

I get better results in a Dutchy, than I do in the steam oven…..

[neph93]

@Giles:

I get better results in a Dutchy, than I do in the steam oven…..

I was scratching my head trying to remember if you need steam with a dutch oven, and I guess you’ve just answered that for me.

I was pretty happy with the bake. They were slightly overproofed because I couldn’t find my oven gloves and had to run out and buy some [emoji1]

[Giles]

Hahahaha

The Dutch oven replicates the steam from a steam oven because it contains the steam from the dough within the vessel….

[neph93]

@Giles:

Hahahaha

The Dutch oven replicates the steam from a steam oven because it contains the steam in the vessel….

I’m now equipped with two matching steam enabled ovens, two Sabor dutch ovens and one baking steel, so I’m going to mix it up over the autumn. The baking steel was interesting when I tried it in the last house but I want to have a bash side by side with the dutch oven. I’m reviving my starters after next weeks trip south too.  Happy days.

[jordanscollected]

Im happy for your first bake in the new house Rueben! Many more loaves to come. I also really appreciate that counter height window sill. I can see a pie or quiche cooling in that very spot with an incoming breeze.

[neph93]

@jordanscollected:

Im happy for your first bake in the new house Rueben! Many more loaves to come. I also really appreciate that counter height window sill. I can see a pie or quiche cooling in that very spot with an incoming breeze.

Thank you, Jeff. It was great… and that window will really come into its own when it gets changed in August/September and properly finished. It will be an old style double window on latches too.