Bread - What are you baking today…..

[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…...

[neph93]

@Giles:

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

I’m bottling it and baking tonight.

EDIT: scratch that, I’m hedging my bets. Baking one now and I’ll leave the other for the morning. Worst case I have one good bread tomorrow. Best case I have two and can compare results.

[Chap]

@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…...

Gosport is always worth a trip

[Matty123]

@Chap:

@Matty123:

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

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

It’s called a Lame. It’s French for….Lame

[neph93]

First loaf came out good:

On my way to bed I checked the second and the curve had  definitely flattened (I thank you), so that had to go in tonight also…

Irreverent Easter Sunday cross for good measure.

[neph93]

Rustic af…

[ROman]

Looks great.

[Chap]

They look brilliant @neph93

[Giles]

Baguette dough coming out of the fridge shortly - need to watch some videos on how to shape the little feckers…..

[Chap]

@Giles:

Baguette dough coming out of the fridge shortly - need to watch some videos on how to shape the little feckers…..

This one was not that bad

[Giles]

Thank you.  I will take a look in a min.  Hope I am not too late

Dough out of the fridge:

Knocked back:

Sort of rectangles  :

Makeshift couche:

[Giles]

Damn,  just watched that vid @Chap .  He does it very differently than the way I started to do mine, and I prefer his method, but a little late now.  I'll see if I can do a hybrid shape 

[Chap]

@Giles:

Damn,  just watched that vid @Chap .  He does it very differently than the way I started to do mine, and I prefer his method, but a little late now.  I'll see if I can do a hybrid shape 

Yes there are different ways. I think the main issue is to fold the pieces several times before you roll them and to fold carefully to keep as much air in it as possible. After having read the instructions in my book I had a knot in my brain… tried to keep it as simple as possible.

[Giles]

Improvised transfer board…..

[Giles]

Meanwhile, back to the Soda Bread….

[Giles]

Rustic is good, yes?  The perfection is in the imperfections

Either way, I'm very happy with the look.  Crumb and taste, to comer later….

[img alt="IMG_5614.jpg"]https://s3-eu-west-1.amazonaws.com/ihf-images/14110/1/a22fe529-6504-4bef-a33e-8d248a98f027.jpg

[Giles]

I'll take that, as a first attempt…...

[neph93]

They all look spectacular. What did you do the baguettes with? Sourdough starter? A mix?

[Giles]

Nope, dried…....made a Poolish which prefermented for about 24 hours....

[Chap]

Bravo Monsieur Padmore! Ça a l'air bon!