Bread - What are you baking today…..

[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 

[Chris]

That is a nice looking load of bread you've made, Reuben.

[neph93]

Thank you sir. Just ate a load of it along with my bodyweight in cheese…

In other news, my starter has just gone batshit crazy…

Very promising for tomorrows bake.

[ROman]

Bread looks great Reuben.

[Chap]

After overnight proofing in the fridge I baked this wholemeal bread this morning

[Giles]

@neph93

Flouring the bannetons:

Not very well shaped dough in the bannetons (it was so sloppy, I had major problems shaping, so I am not sure if I have enough tension in the dough):

With their shower caps on:

Bonus pic.  Pre-fermented dough added to the rest of the ingredients for baguettes.  The mixed and kneaded dough will now sit in the fridge for 18-36 hours, before shaping (which I am very apprehensive about :P) and baking:

[Chap]

Will bake baguette today after the dough resting 42 hours in the fridge… watched shaping baguettes videos the entire morning 

[neph93]

Lovely, Thank you for that @Giles  very helpful. I’m starting a new bake a minute. Scored some flours made from ecological heirloom wheat grains yesterday (massive score on the hipster scale). Going to mix it with regular fine wheat flour and see what occurs.

[Giles]

@neph93 and @Chap vying for hipster of the lock-down award…..