Bread - What are you baking today…..

[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.

[Giles]

Overnight Country Brown.  2 hours into bulk fermentation, with one fold and about 12 hours to go…..

[Chap]

Baguette… hopefully

[Giles]

Randomish announcement -

I think, for the first time ever, I have managed to get a decent amount of surface tension into my dough.  At least I was happy with it 

It's a 4-hour proof, so quite some time to wait and see if I am right or not….

[Giles]

@Chris:

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

You did notice that it is a 10" dick, didn't you…..?

[Giles]

Re my dough tension, I'll never know.  It stuck like crap to the bannetons…FARK.......

[Giles]

Could have been so much better….

[Giles]

But, it has a great crumb to it, and tastes sublime…...

[kkibbey23]

So yesterday morning I made my first few loafs, actually 4 because I didnt like how the first one looked the finished productis in the pictures. Second batch of 2 looked so much better than the first.  I did just a basic bread while I wait on some sourdough starter.

I gotta say for my first attempt, although ugly it wasn't that bad[emoji38][emoji38]

Book came in a few minutes ago too, fresh from Amazon. Thanks for the enable to pick it up. I'll be looking at that shortly

Sent from my SM-G965U using Tapatalk

[Giles]

Looking good…..