Bread - What are you baking today…..

[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

[neph93]

Well in the store cupboard I have organic whole meal wheat flour, and wholemeal rye flour that isn’t organic… and I’m not going down the shops. A mix maybe?

[Matty123]

https://www.bonappetit.com/recipe/bas-best-bread

This one might match your ingredients

[Chap]

@neph93:

Well in the store cupboard I have organic whole meal wheat flour, and wholemeal rye flour that isn’t organic… and I’m not going down the shops. A mix maybe?

You can try both… I won't mix. You can do a Rye or a Rye/Wheat bread with a Rye starter or a Wheat bread with a Wheat starter.  Or if you do want to make a bread without a sourdough starter you can as well try Matty's recipe although I would prefer fresh yeast... but that's just my 2 cents.

If you want to make a sourdough or Levain bread you need a starter...

[Chap]

OK… do you still use dry yeast? If been told fresh yeast should work better... I hope the others don't mind if this forum is now modifying from a Denim to a Bread Forum 

[neph93]

I’m going to start to make a sourdough starter tomorrow using this:

https://bread-magazine.com/sourdough-starter-tutorial/

Similar to your recipe @Chap

I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.

@Matty123 I may try that poolish based recipe concurrent to the starter making process.

Thank you all gentlemen.

[Chap]

@neph93:

I’m going to start to make a sourdough starter tomorrow using this:

https://bread-magazine.com/sourdough-starter-tutorial/

Similar to your recipe @Chap

I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.

@Matty123 I may try that poolish based recipe concurrent to the starter making process.

Thank you all gentlemen.

Very good… this should work! Good luck... and enjoy, it's fun

[Kasi]

My wife use dry yeast to make home pizza…

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[Giles]

If you are not going to make a Levain (Sourdough starter) dried yeast is fine…

[Chap]

After one hour:

Folded:

Hand kneading:

And ready for the basket for another hour:

[Chap]

@Giles:

If you are not going to make a Levain (Sourdough starter) dried yeast is fine…

[Matty123]

My Levain at day 6. Aliveand kicking

[neph93]

@Kasi:

My wife use dry yeast to make home pizza…

Sent from my iPhone using Tapatalk

I will be doing that for family dinner today…

[Matty123]

@Chap would you mind sharing some of your recipes? If you have to translate them then don’t worry!

[Chap]

Wow  @Matty123 when will you bake that bread? Looking forward to see your further steps

[Chap]

@Matty123:

@Chap would you mind sharing some of your recipes? If you have to translate them then don’t worry!

Yes of course no problem… will translate todays bread recipe and post tomorrow

[Matty123]

Sat wheat. Autolyse

[Matty123]

@Chap:

@Matty123:

@Chap would you mind sharing some of your recipes? If you have to translate them then don’t worry!

Yes of course no problem… will translate todays bread recipe and post tomorrow

You don’t have to! What I meant was if you need to translate then it’s not necessary!

[Giles]

Bulk fermentation completed:

Ready to divide:

Shaped:

As I have mentioned to @Chap before.  I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading.  He teaches the pincer method combined with folding.  And because kneading bores me rigid, I like him…...