Bread - What are you baking today…..
-
I’m gonna make that bread today and tomorrow. Didn’t feed my starter like the recipe but here’s to deviance
-
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?
Bread flour has 17.5% Protein. Look for that or higher. Unbleached flour is less protein than the bread flour.
-
After starting to read this book today, I realized that I had lunch in Ken's Artisan Bakery about a year and a half ago, in Portland. Book is very informative. I forgot to mention that it was excellent, I had a Croque Monsieur and we took some breads and deserts to take to our friends home.
-
I baked some honey oat bread, based on this recipe today.
http://bakingdom.com/2011/09/homemade-honey-oat-bread.html
It didn't come out as well as some of the loaves on this thread. It's a bit stodgy, but it's the first time I've baked in a while, so hopefully I can do a better job next time.
-
no such thing as bad bread Graeme … Looks real good from here.. enjoy it
-
^^Tell me about it.^^
All these lovely loaves you're making I thought i'd give it a go….Cant get strong flour and to be honest any flour anywhere.
-
I will be separating a dollop of starter out this evening (thus halving the cycle), and feeding it, then starting my a bread the next day. No locally available flour with more than 12% protein @ROman so that will have to do.
I’m probably going to let it proof overnight so it is ready to bake on Saturday morning. Easter in isolation ftw!
-
I will be separating a dollop of starter out this evening (thus halving the cycle), and feeding it, then starting my a bread the next day. No locally available flour with more than 12% protein @ROman so that will have to do.
I’m probably going to let it proof overnight so it is ready to bake on Saturday morning. Easter in isolation ftw!
Looks great Reuben. Doing baguettes today I think.
-
Auto
Formed and proofing
-
Not the most beautiful of shapes but it tastes very good and was very easy. I forgot to
Score them so they ripped where they may.
-
You should talk your breads belong in a bakery window!
-
I recommend as big as a pizza stone that can fit in your oven. And parchment paper. And steam is key to baguettes. I preheated the oven with the pizza stone and a cast iron skillet inside. I had boiling water ready right when I put the dough in the oven and I poured that water in to the skillet and closed the door as quickly as possible. I added water one more time about ten minutes in
