Bread - What are you baking today…..

@Matty123:

@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures ;))

Right on. I love working with rye and whole wheat. The dough is so tight and nice to form. Longer bench times but delicious

Giles

Today, I am making white bread with Poolish. I started the pre-ferment last night…..

Chap

So do I… another day, another bread.

Poolish made of „Dinkel“ (which is Spelt Wheat in english I think) flour

Sourdough starter made of wholemeal Rye:

Both started last night too and should ready for making the dough in about 3 hours

Chap

Poolish is really a funny thing, I added a piece of yeast in the size of a rice grain to 155grams of wheat and boom…

Giles

I put 0.3 of a gram of yeast with 500 gm flour and 500 gm water (well actually, I screwed up because I got the water up to temperature and threw it all in the flour before realizing there was way more than 500gm in the jug - wine may have been involved…. ).....

And

neph93

All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

Can I get your recommendations for a good starting point @Giles @Chap @Matty123

Chap

@neph93:

All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

Can I get your recommendations for a good starting point @Giles @Chap @Matty123

Welcome to the club buddy

Chap

@neph93:

All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

Can I get your recommendations for a good starting point @Giles @Chap @Matty123

Starter: 3 Table Spoon of Wholemeat Rye Flour + 3 Table Spoon of Water 27°C, mix it gently in a jar and put a lid on it but not tight, store it at warm place (not on a radiator, that's too hot), jar and spoon needs to be very clean, sterilise with boiled water prior
add the same amount of Flour and Water 24 hours later
add 100g of Flour and 100g of Water 24 hours later and so on
after 4-5 days you should have your starter to make your first sourdough bread
if you don't need the whole amount of starter you can now store it in the fridge and need to "feed" it only every 5-7 days to keep it alive and reuse it for the next bread

Giles

I'm a Ken Forkish fanboy….His recipe is very different - however, I still have not managed to mature a Levain yet....

Chap

I am far away from having much expertise and am a beginner too… what seems to be an important point to start a good fermentation process are the natural yeasts and bacterias in the flour. Therefore natural, organic wholemeal flour seems to work better and Rye is the easiest to start with. To avoid the bad guys (bacterias), jar and spoon should be as clean as possible...

Chap

Mixed the pre-doughs with flour, water and salt, kneading…

Dough ready, will now rest 2 hours at 24C with one fold in between

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Bread - What are you baking today…..