Bread - What are you baking today…..

[mclaincausey]

My buddy baked us an out of this world jalapeño sourdough. I can’t stop eating it. I’ve never had better crust and interior texture and the moisture is perfect. He used a Dutch oven.

[Chap]

Forkish Biga + Focaccia

[neph93]

After a few rounds of poolish to get used to the new kitchen I started to rejuvenate my starter which has been in one fridge or another since April. I did three or four daily refreshes until it was powerful and bubby and baked with it yesterday. Two loaves of double fed white, and two country blonde.

Without meaning to the taste profile of the starter has been altered. It has lost some acidity and and gained some lactic notes. I like it.

[dinobarnesberlin]

Starters…the gift that just keeps giving-

Good to see you having a go at it again in the new digs.

[neph93]

@dinobarnesberlin:

Starters…the gift that just keeps giving-

Good to see you having a go at it again in the new digs.

Pretty cool that it is this living thing that goes into hibernation when not in use and can be woken up when needed.

As for the new place, not being able to bake was one of the worst things with the whole gig…

[dinobarnesberlin]

best attempt at Dr.Frankensteins initial tone and reaction–

"Its Alive!!"

[Giles]

Ear, ear…..

[neph93]

@Giles That is a lovely looking bit of bread. Was that in a big oval dutch oven?

I’m doing my sourdough standard double today. Things are looking bubbly…

[Giles]

@neph93:

Was that in a big oval dutch oven?

Yep.

And yeah, that dough looks active

[neph93]

That is a beast of a dutch oven. I’ve settled on two 4.5 liter ovens for my bread. One is a Sabor, which seems to be a mid-range oven and the other is a cheap simple one from Fiskars.

My 6l Sabor had been used for bread and works great but I’ve discovered how wonderful it is for dahls, casseroles , curries, etc, etc and I’m sticking with that. Looking forward to doing chicken in it soon.

As for the dough… my starter seems to like the new environment of my kitchen very well.

[neph93]

Monday’s bake from that active ferment:

[mclaincausey]

Y'all are some skilled bakers. Always such beautiful breads on here.

[Giles]

Poolish…..

[neph93]

@Giles:

Poolish…..

Love the rustic look you get. I need to buy an oval Dutch oven at some point. Boules are lovely but I do appreciate a crusty baton (ahem…).

I have two levain doughs in bulk ferment. I should be onto the shaping but temps outside regularly drop below zero these days and there are still some drafts in the new house. It’s retarded the process…

[neph93]

Today’s bake…

[goosehd]

Very nice Reuben, and bet it would go great with Giles Chili.  Couple of beers and call it an evening, or until someone gets a $300 fine for peeing in the garden.

[neph93]

I tend to eat my bread with a lot of rich cheese and red currant jelly that my friend Iris makes.
A bit of beer and Chili a la Padmore sounds excellent.

[Giles]

Same, same - 27% Poolish…..90% white, 10% eight-grain....

[neph93]

Ha! Me too. Double fed white levain just out of the oven.

[Giles]

Yours win