Bread - What are you baking today…..

[Matty123]

75% whole wheat
Forkish sat wheat
Baked in pot

And f’ing sideways photos again. No clue why

[steelworker]

@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…...

Need bores me rigid too 

[Chap]

Very nice @Matty123 they look tasty, I guess you are very happy with the result

[Giles]

This is my Weight Watcher bread…

[Chap]

Well no problem, you have two of them 

[Chap]

Powerful yeasts in the UK you have

[Chap]

Producing alcohol

[Chap]

It‘s my Wheat starter I have reactivated right now for a Mediterranean Bread with Olive Oil I am planning to bake tomorrow

[Giles]

At last, my Levain is active…..

Rather than discard any when I fed it, I made some spring onion bready pancakes with the excess levain….

[ROman]

I did an American style Whole wheat bread the other day.

[ROman]

I also ordered the book that @Giles recommended.

[Chap]

My starter is getting hyperactive

[Giles]

Mine too, it overfilled my 1 litre container so had to transfer it to a jug …..

Think I have a 2 Kilo Kilner in the shed….

Today/tomorrow, I am making Pain De Campagne, it is made with a hybrid leavening dough; 360gms Levain and 2gms dried yeast with 740 gms white flour and 60 gms Spelt (the recipe calls for wholewheat, but I used all of that up building my Levain

[Chap]

Post the recipe and lets do it synchronous

[Giles]

Too late sorry, I started at 08:00 this morning….., I am on the 2nd fold now...

But here goes:

[Chap]

OK… however thanks for sharing. Autolyse dough mixed

[neph93]

And bringing up the rear… my starter got started at 10am this morning....

[Chap]

That mixing by hand is something ahem… special. Slime anyone?

[Chap]

@neph93:

And bringing up the rear… my starter got started at 10am this morning....

Maybe a tad more water

[neph93]

I did 50/50 as the recipes state, but whole meal grain is very absorbent… I’m going to the shops tomorrow for more supplies and will start another with different flour.