Bread - What are you baking today…..

[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.

[Chap]

@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.

You can still add some water

[Chap]

About 27C

[Chap]

Should look alike

[neph93]

Water added. Will start a new one tomorrow anyway. Not happy with my flour supply and having a rye one and wheat one sounds like a good idea.

[Giles]

@Chap:

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

If you don't already, have a bowl of water next to you and wet hour mixing hand from time to time.  Makes a big difference….

[Chap]

@Giles:

@Chap:

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

If you don't already, have a bowl of water next to you and wet hour mixing hand from time to time.  Makes a big difference….

I have… would stick to my dough otherwise  the first fold is much easier

[Giles]

Funny, I find the folds get easier the later on in the fermenting…..