Bread - What are you baking today…..

[neph93]

Le crumb…

[Alex]

Looks perfect

[neph93]

@Alex:

Looks perfect

Thanks mate. It came up good. There’s a huge difference in taste between this and his other pizza/focaccia doughs.

[Chap]

Nice bake Reuben, very nice. I love doing focaccia with poolish and biga.

[Daniel San]

looks delicious Reuben , specially the one with olives and spratt

[neph93]

@Daniel:

looks delicious Reuben , specially the one with olives and spratt [emoji39]

Thanks gents. I was fully prepared for the spratt to be excellent and it was. Can’t go wrong with chilli flakes and oily fish. But the courgette one was really great too. Very light, and tasty and a good contrast to the spicier, heavier one.

[Alex]

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

[Jens]

@Alex:

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

@Alex I use this recipe weekly for rye bread:
Day 1 - mix:
2 tablespoons of sourdough
1,5 tablespoon salt
750 g water
200 g stout (or whatever beer)
300 g wheat-flour (spelt or regular)
150 g rye-flour
120 g rye-kernels
30 g lin-seeds

Leave it "raising" for 12 - 24 hrs with a lid on (it wont raise but after 12 hours start to bubble)

Day 2 - pour into the bowl:
250 g water
225 g rye-flour
50 g cia-seeds, sunflower-seeds or whatever seeds you like
300 g rye-kernels

Mix it for 15 min
Use two tablespoons of dough for refreshing your sourdough
Pour the rest of the dough into a bakingform (one big ryebread-form or two small ones)
Leave it raising for 4 - 6 hrs with a lid on (this time it will raise half an inch to an inch)
Bake it for 3 hrs at 150 degrees (put the forms at lowest level in the oven)
Get the bread out of the form - and let it cool off before slicing

Thats it

[Alex]

Awesome, thank you @Jens

[neph93]

Been doing three poolish mixes at a time again. One for pizza/focaccia, one for boules and the last one for bread tins. The tins are used because my smallest boys are fussy in the way that small boys can be. They “believe” they don’t like my bread, when in actual fact they are put off by the boule shape. If I bake it in a tin so it looks like shop bought they love it. Go figure.

[goosehd]

Have to love kids picky nature…our kids don’t like shepherds pie, however separate all of the ingredients and they love them individually. 

[neph93]

@goosehd:

Have to love kids picky nature…our kids don’t like shepherds pie, however separate all of the ingredients and they love them individually. 

Whereas when I was a kid, I loved shepherds pie but would “never” eat mashed potatoes [emoji38]

[goosehd]

[Filthy2123ozjunkie]

[Giles]

Poolish Poolishing…...Have @neph93 and @goosehd descending in a couple of days - bread will be needed 

[neph93]

I was thinking we should have a bake-off [emoji51] At any rate, I will be bringing some quality Norwegian stuff to have on top of the bread.

[goosehd]

I love you two…excitedly waiting. 

[Giles]

@neph93:

I will be bringing some quality Norwegian stuff

Ingrid's coming?  You've just made my day…..

[neph93]

@Giles:

@neph93:

I will be bringing some quality Norwegian stuff

Ingrid's coming?  You've just made my day…..

Flaky isn’t spelt with a «Q» Padmore…

[mclaincausey]

My wife got me an insert for my charcoal cooker that is basically a wedge with a hinged opening on the front, and a pizza stone.

Together, they turn it into a wood-burning oven that you access without opening the lid, but by opening the hinged door downwards.

So, I will be starting my baking adventure with pizza, doing a 4-ingredient VPN-style dough since that is my favorite style. I will also get into sourdough crusts in the future.

I am really excited about all this.