Bread - What are you baking today…..

[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…

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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…...

[neph93]

I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.

I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?

[neph93]

I love kneading. I find it reminiscent of other activities…

[Chap]

Ready for the oven…

[Giles]

Proofed and ready for the oven.  I have a feeling this is going to be an epic fail.  Flat as a pancake atm…..

[Chap]

@Giles:

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…...

I looking forward to try Ken's techniques… kneading can be fun, but some doughs are really tricky and especially with the more wet ones, folding is probably easier

[Giles]

@neph93:

I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.

I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?

[Giles]

For any of you who are buying the Ken Forkish book, and I know of at least 2 of you are, my main deviation from his method is that I do not use a Dutch oven.  I invert my proofing basket onto baking parchment and place that on a flat cast iron griddle that has been in the oven for 45 mins.  I then pour boiling water into a baking tray at the bottom of the oven, this provides the moisture required…

[Chap]