Bread - What are you baking today…..

[Chap]

More flûte then baguette but for the first attempt quite ok I think

[Chap]

[Giles]

I used all Levain.  Some recipes call for a mix of dried or fresh yeast and Levain (a hybrid leavening dough).  My last loaves were made with a Poolish made with a tiny amount of dried yeast and then the rest of the flour, water, salt and Levain was added to the Poolish….

[Matty123]

Great job chap. I see you remembered to score them!

[Chap]

@Giles:

I used all Levain.  Some recipes call for a mix of dried or fresh yeast and Levain (a hybrid leavening dough).  My last loaves were made with a Poolish made with a tiny amount of dried yeast and then the rest of the flour, water, salt and Levain was added to the Poolish….

The wholemeal I did this morning was a Levain only too… trust you Levain! They look amazing G!

[Giles]

Those baguettes are a work of art…..

Oven spring or not, mine tastes amazing.....

[Chap]

Now look at that bread…. true artisan hipster bakery congrats!

[neph93]

So my first bread was 100%?

Amazing work gentlemen. I have some catching up to do.

[Giles]

My baguette dough is looking good:

And the Levain is going mad in the fridge:

[Chap]

@neph93:

So my first bread was 100%?

Amazing work gentlemen. I have some catching up to do.

If you didn't use any extra dry or fresh yeast… yes. With your Levain you rather won't need any extra yeast. I would be scared what this Levain does at night  :D... IT'S ALIVE  ??? ??? ???

[Chap]

Yessss

[Giles]

Want….

[Chap]

@Matty123:

Great job chap. I see you remembered to score them!

Thanks @Matty123 yes I was curious about that razor blade thing

[Giles]

[Chap]

HIPSTER!!!! 

[Chap]

Things I want to do when we can travel again…

IH Wine bar crawl in Venice
Dosa class in Gosport
Bread to perfection course in France

[Giles]

HIPSTER 

[Chap]

Touché…

[Giles]

I set out to make an Irish Soda Bread, and unwittingly ended up with an Irish Flat Bread…..Note to self - more dry ingredients next time...

[neph93]

Tastes OK though?

Has anyone experienced a sourdough flopping after being allowed to proof too long? Mine has now doubled in size after a four hour proofing. I’m really afraid in won’t last until morning.