Bread - What are you baking today…..

[Boyo]

no such thing as bad bread Graeme … Looks real good from here.. enjoy it

[Giles]

https://www.bbc.co.uk/news/uk-52212760

[bryaneidins70]

^^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.

[Giles]

I've managed a bag of Buckwheat locally….

[neph93]

Day 4 for my starter. Been feeding it with rye alone for the last two days. It rises over night. No bubbles on the surface but I think that is because a crust forms. Looks like plenty of bubbles in it though, and it smells funky so I think it is doing OK… thoughts?

[Giles]

Make a bread and see how it works….., but looks OK to me...

[hajduk]

Kjør på![emoji3577]

Envoyé de mon iPhone en utilisant Tapatalk

[neph93]

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!

[Matty123]

@neph93:

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.

[Matty123]

Auto

Formed and proofing

[Giles]

Looking forward to seeing the end result….

Note to self - make baguettes.....

[Matty123]

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.

[Chap]

Oh @Matty123 they look amazing… do you offer baking classes?

[Matty123]

You should talk your breads belong in a bakery window!

[Matty123]

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

[Chap]

OK… thanks. Will try it at the weekend. Baguette seems to be the holy grail of bread baking...

[Matty123]

@Chap:

OK… thanks. Will try it at the weekend. Baguette seems to be the holy grail of bread baking...

It doesn’t seem that hard to me. I’ve made them in the past and they looked better but didn’t taste this good. I’m very happy with outcome. Yes make baguettes.

[Chap]

@Matty123:

@Chap:

OK… thanks. Will try it at the weekend. Baguette seems to be the holy grail of bread baking...

It doesn’t seem that hard to me. I’ve made them in the past and they looked better but didn’t taste this good. I’m very happy with outcome. Yes make baguettes.

OK… mixed a Poolish right now... will rest for 22 hours

[Chris]

I feel like like someone here should try salt rising bread, since you've all got the ordinary yeast rising bread mastered.

Here's a recipe, if anytime is so inclined…

[Matty123]

ha. “mastered”
Not me