Bread - What are you baking today…..

[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.

[Giles]

Not cut into it yet, but it smells great. (Smellovision, where are you, when we need you?)

Stick it in the fridge to slow it down.  You can put into oven straight out of the fridge…..

[Giles]

@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

I'm up for all of them.  Number 2 sounds especially brilliant though…...