Bread - What are you baking today…..

[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…..

[Chap]

That shitty little thing was a complete failure… not sure what went wrong... I guess everything 

[Giles]

It's cooked…..Look on the bright-side....

[Chap]

Yeah… and if need a brick and currently have none on hand...

[neph93]

I had a failure today. My last bake has been hailed by all who tasted it as the best bread they’ve ever had and I wasn’t going to argue. So I took out some starter yesterday evening to make a new levain. Fast forward to this morning and I’m preparing the other ingredients. I take out the levain and there is a mass of brown, beer-like, stinky, liquid on top. It wasn’t like that last time. Can I assume something got in there that shouldn’t have?

[Giles]

Q. My sourdough starter has dark liquid on top. Did I damage it?
A. The dark liquid is a form of naturally-occurring alcohol known as hooch, which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (70-85ºF), to slow things down.