Bread - What are you baking today…..

[neph93]

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

[Giles]

I'll ring the bell, then scarper….

[ROman]

@neph93:

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

I should have prefaced that the couple across the street are both agents.

[Giles]

Decided to up my bread-knife game.  And because I am a child, I could not resist an Effing Dick…

[neph93]

@ROman:

@neph93:

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

I should have prefaced that the couple across the street are both agents.

Riiight… because if that package turned up at Quantico with the white powder (flour), you could get in trouble. Makes more sense now [emoji1]

[Giles]

@Giles:

Decided to up my bread-knife game.  And because I am a child, I could not resist an Effing Dick…

And because I am a man, I tested the edge of the new knife….It is officially VERY sharp.......

[img alt="IMG_1158.JPG"]https://s3-eu-west-1.amazonaws.com/ihf-images/14110/1/f5927607-5ad0-44de-910f-bd182117cfa6.JPG

[neph93]

Classic man-style!

I make a white flour levain last night for some Norwegian style “landbrød”. This is how it looked this morning.

The dough is currently proofing but I resorted to using baking tins as my banneton’s haven’t arrived. I chickened out of using the bowls/towels from the last bake as the dough was very wet (in a good way). Probably unnecessary but I’m playing it safe. The bake will be tomorrow morning.

[neversummer]

@Giles the Forkish 80% biga is my favorite yeast leavened recipe (I like adding 10% whole wheat flour vs straight ap white). It makes great and flavorful pizza dough as well.
Glad to see so many baking! Here are mine from this week, mostly white sourdough:

[Giles]

Thanks @neversummer ., that would also reduce the hydration a little, and I may actually be able to shape the frigging dough!!

And those loaves look amazing…..

[neph93]

@Giles:

Thanks @neversummer ., that would also reduce the hydration a little, and I may actually be able to shape the frigging dough!!

And those loaves look amazing…..

They do look beautiful. That hydration/shaping trade off is a bugger to suss out.

[ROman]

This is like learning a whole new career.  Iron Heart Boulangerie ????

[ROman]

@neph93:

@ROman:

@neph93:

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]
[/qu

I should have prefaced that the couple across the street are both agents.
[/quote]
Riiight… because if that package turned up at Quantico with the white powder (flour), you could get in trouble. Makes more sense now [emoji1]

I delivered it earlier wearing my newly acquired face mask, nitrate gloves. They loved it. Funny, many years ago while a medic in the Navy, I was briefly stationed in Quantico.

[Sage954]

My son walked by as I was reading this thread and asked why I was looking at pictures of bread. Asked if we could make some. Thought we could give it a try.  Never baked before. Took me 5 different groceries to find yeast. This  was a dumbed down, no knead recipe, but the kids loved it. Kind of a starter drug like the 634s. Long roads to go down, but this will be fun. Ironic, as I do my best to limit carbs. Carb intake might be going up.

[Dstauffer]

Some ciabatta

Starter

Pre-Bake

Final Product

[Chris]

@Giles:

@Giles:

Decided to up my bread-knife game.  And because I am a child, I could not resist an Effing Dick…

And because I am a man, I tested the edge of the new knife….It is officially VERY sharp.......

[img alt="IMG_1158.JPG"]https://s3-eu-west-1.amazonaws.com/ihf-images/14110/1/f5927607-5ad0-44de-910f-bd182117cfa6.JPG

If holding your Dick makes your thumb bleed, you're doing it wrong.

[neph93]

@Chris he obviously has blue veined diamond cutter like Frank Sabotka.  “Three and a half inches of hard blue steel”…

@Sage954 there are no carbs in bread you make yourself. No carbs in beer either Great work btw.

[neph93]

Slightly annoyed at myself for a. doubting myself and using bread tins, and b. forming three loaves instead of two.

But, it’s all part of the learning process and I’m really pleased with the crumb and taste.

[Chap]

Not sure wether this can be said 'in general' but it looks like I have better results with long cold proofing then with short-time warm..

[Chap]

Did anyone here who has an Egg (the BBQ one!!!) tried to bake bread in it? We did Pizza several times on a pizza stone in ours with great results… tihinking about giving bread a try.

[Giles]

Forkish says that the longer the ferment the sourer the end result.