Bread - What are you baking today…..

[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.

[Giles]

It can do.  Don't complain, it took me about 10 days, just keep doing what you are doing…

It's a function of the amount of yeast in the wheat/air and the temperature you keep it at....

[Chap]

Congrats!! It's alive…. it's not rocket science. Fermentation is done by natural yeasts and bacterias in the flour and air...

[Chap]

[neph93]

I realise it looks like it should, I’m just concerned it happened so quickly. The recipes I’ve read all suggests a three day minimum before this stage. That being said, I’m storing it is a cupboard above my fridge which is draft free and warm. It is also where I store my IH apron that I use for baking, and a number of other items that surely have traces of dough, flour and yeast in them, so there may be an excess of the rite stuff in the local atmosphere. I guess I need to start feeding today…

[Chap]

@neph93:

I realise it looks like it should, I’m just concerned it happened so quickly. The recipes I’ve read all suggests a three day minimum before this stage. That being said, I’m storing it is a cupboard above my fridge which is draft free and warm. It is also where I store my IH apron that I use for baking, and a number of other items that surely have traces of dough, flour and yeast in them, so there may be an excess of the rite stuff in the local atmosphere. I guess I need to start feeding today…

yes… and you need a bigger jar 

[Giles]

I have also heard that the less additives in the water you use, the better as some act as inhibitors….

Yep you have action, start feeding....

[Giles]

Getting ready to divide and shape last night…..

They have been proofing in the fridge overnight, so will be baking in an hour or two…..

[neph93]

Given how quickly this grew I think you are right. This one is 500ml

[Giles]

@ROman:

[neph93]

Just measured the temp in the cupboard. It’s over 28C. I think I found the culprit [emoji23] Question is, is that a good thing? What Mr. Forkish say?

[Giles]

He says anything between 24 and 32 is ideal…...

One point to consider, is that the slower the ferment and proof (in all bread making operations), the more complex flavors you will achieve.

One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients....

[neph93]

I read a summary of his ideas about time. Makes perfect sense.

[Chap]

Water is a variable too… I found out that I usually should reduce the amount of water specified in the recipes. Different kind of flours do absorb different amount of water, humiditiy and temperature seems to have an impact too.

[Giles]

@Alex  bought me a set of 3 of these.  Two are in use atm, between the cast iron griddle and the loaf…....

[Chap]

Have you tried baking bread on a pizza stone?

[Giles]

Don't have one…..

[Streetwise Hercules]

@Giles:

One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….

Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.