Bread - What are you baking 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…

[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.

[Giles]

Pain de Compagne

[Chap]

Pain de Campagne

[Giles]

Nice…..Will open mine up later today....

[Chap]

@Giles:

Nice…..Will open mine up later today....

Was impatient… not very happy with the result. Forgot to low down temperature and the crust didn't burst

[Giles]

My crust very rarely bursts.  I'm thinking I may be getting too much tension in the shaping, or maybe not enough…..?