Bread - What are you baking today…..

[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…..?

[Chap]

Had a slice with butter… yummy it is

[Giles]

Here we go…...

[Giles]

[Madame Buttonfly]

@Streetwise:

@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.

Hahahaha, me too! 

[Madame Buttonfly]

Oi @Giles - where's my lunch?  ???

[Giles]

Down here…..

[neph93]

Fed my starter for the first time. It was bubbly af. Going to keep feeding it for four days I think.  One question, all the web stuff I’m reading is American and they use terms like “general purpose” flour, or “bread flour”, which is distinct from wholemeal flours. I have no idea what this is in Norwegian money. I’m assuming it is not the finely milled white wheat flour one would use when baking white loaves or buns?

[neph93]

@Giles:

Down here…..

@Madame:

Oi @Giles - where's my lunch?  ???

Stop flirting you two… this is a family show [emoji23]