Bread - What are you baking today…..

[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…..

[Chap]

@Giles:

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

Exactly… mixing is a bit tricky and need regular wetting the hands. From the first fold onwards it’s getting easier

[Giles]

Phew, at least we now know that dough performs the same in The EU as in the UK…..

[Chap]

@Giles:

Phew, at least we now know that dough performs the same in The EU as in the UK…..

We have more in common then we thought    third fold… I get used to it

[ROman]

[neph93]

Uhmmm… I added a bit of water to my starter yesterday evening as suggested by @Chap. I had a look this morning and it has gone mental.

This shouldn’t be happening after 72 hours, no?

I’m slightly handicapped when it comes to assessing smell as my sense of smell is severely occluded. I’m getting warm, earthy cereal notes though, not so much a sour smell.