Bread - What are you baking today…..

[neph93]

Thank you sir, I will do the same…

[neph93]

Thanks everyone, for putting up with me being a whiny bread bitch today. The good news is that the dough has risen (albeit very slowly) throughout the evening, and is now proofing in the fridge. 0800 tomorrow I’ll bake.

[Giles]

My Levain is out of the fridge where I stored it for the last week or so, now trying to revive it for a 100% Levain sourdough bread, that will proof overnight and bake tomorrow…..

[neph93]

My dough after proofing. It has risen in the bowl by about two inches over night. Lots of bubbles. The only problem is that despite a liberal coat of flour to prevent sticking it wouldn’t release from the pyrex. So it had to go in the oven like this [emoji23]

[Giles]

Damn….

Next time, line the dish with a tea towel (or similar) liberally coated with flour, then you can invert onto baking parchment and take the cloth off.....

Or

If Amazon in Norway are still delivering, buy a couple of these:

https://www.amazon.co.uk/s?k=proofing+basket&ref=nb_sb_noss_1

[neph93]

Managed to prise it out. A little the worse for wear on the underside… but for a first time, noobie effort I am not unhappy so far. Best practice and all the finesse will come.

[Giles]

Well done, down the rabbit hole…....

Looking forward to seeing the crumb....

[Chap]

Hey… the look great my hipster baker friend 

[neph93]

Pretty happy with the result… it tastes fantastic even if I do say so myself.

[Giles]

Well done.

[Matty123]

Good job Reuben. Next tiime maybe rub the glass with a neutral oil. . Looks really good man

[neph93]

@Matty123:

:'(Good job Reuben. Next tiime maybe rub the glass with a neutral oil. . Looks really good man

No sad face necessary. It wasn’t pretty but it was a success in as far as the starter worked, the fermenting worked and I have a tasty (albeit ugly) loaf.

Amazon to Norway is a joke. Shipping and takes are hideous and most things take two weeks, but I will track something down. I’ll do a new round tomorrow and test neutral oil (rapeseed?), and the wet towel method. Thanks guys.

[Matty123]

I don’t know how that sad face got in there. Probably my sausage fingers

[neph93]

@Matty123:

I don’t know how that sad face got in there. Probably my sausage fingers

[emoji23][emoji23][emoji23]

[neph93]

Can get a couple of those banneton baskets cheaply from a Norwegian supplier but they don’t have the cloth liner. Is it vital for the proofing or mostly for serving/presenting?

[Giles]

I dont use a cloth, I just liberally flour the banneton….

[Giles]

I'll pop a pic up later when I get to the proofing stage….

[neph93]

Super, ordered. Thank you!

[neph93]

Although, I just cut open the loaf from the standard loaf tin.  Looks bloody ace:

[Giles]

Just checked my recipe, the bulk ferment is 14 hours in the fridge, so no pics today