Bread - What are you baking today…..

[Matty123]

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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

[neph93]

I have to say I am loving this. My starter had just been fed for the fourth day and seems to be improving daily.

The rise and fall pattern is predictable and the portion I broke off last night in order to have a ripe, young starter for today’s maiden voyage was bubbling, wet and fresh. Just mixed the ingredients for the bake, and letting it rest before the first fold.

If anyone is interested it is (now) a rye starter and I’m following this formula. I’ll let it proof overnight and bake it tomorrow morning.

https://bread-magazine.com/sourdough-bread-recipe/

[Giles]

Brilliant…...

[neph93]

@Giles:

Brilliant…...

We’ll see about that [emoji1] I’m not kneading and folding every 45 min or so. It is a much wetter, stickier dough than I am used to. But I think it smells like it should and there is a lot of elastisity to it.

[Giles]

Forkish calls for a fold after about 10 mins after the mix.  Then 2 more (sometimes 3) in the next 90 minutes…He does not knead, so that makes it easier for sticky doughs.....

[neph93]

The linked article suggested a fold every 30mins for four hours, then let it rest in a cool place, preferably overnight. Seems a lot, but I’m going for it. It’s not like I’m going anywhere [emoji23]

[Matty123]

Hey Reuben. Is that from the Bon apetit article?

[neph93]

@Matty123:

Hey Reuben. Is that from the Bon apetit article?

The one linked in post #238.

I’m starting to get a little concerned. There is very little change in the dough since I mixed it. It retains its elasticity but is still pretty wet and doesn’t seem to rise between folds. I have about and hour left before I form it and leave it to proof overnight.

[Chap]

@Giles:

Forkish calls for a fold after about 10 mins after the mix.  Then 2 more (sometimes 3) in the next 90 minutes…He does not knead, so that makes it easier for sticky doughs.....

Tried to fold the Forkish way with some of the resent doughs… much easier then I thought

[neph93]

I get folding now. I can see how it is supposed to work.