Bread - What are you baking today…..

[Chap]

@Giles:

50gm Levain
50gm Spelt
200gm White
200gm Water

I'm not complainin', just sayin'.  I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….

For the moment, happily following recipes slavishly...

I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white.  Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.

That'll be a novelty for me, as I have not made the same bread more than once yet 

You should try. I did my wholemeal now the fifth time and it became better each time

[Giles]

[neph93]

Now that is some good looking bread…

[dinobarnesberlin]

Perfect Crust

[Giles]

There won't be any bloody bacon left to go in the bread at this rate.  A piece is nicked every time anyone (inc. me) goes past the plate…...

[neversummer]

@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.

[Chris]

You're up in Longmont, aren't you @neversummer?  How is the altitude affecting your baking?

[Giles]

Ready for the bulk ferment…..

[neph93]

Is pan au bacon a thing? Or did you make it up? Either way, I’m excited by the idea [emoji1]

[Giles]

@neversummer:

@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.

I will take a look, thank you.

I dont chuck much starter away, never enough to make a pancake anyway…...

[Giles]

Damn, that has already cost me box of 6 Weck jars :D.  I've been looking for exactly those for ages, but did not know what they were called…..

[Giles]

Bulk ferment completed…

[neph93]

Wow… that looks lively.

[Giles]

@neph93:

Is pan au bacon a thing? Or did you make it up?

You give me that much credit I'm flattered!

[Giles]

Shaped and ready for a 4 hour proof…

Sorry it is out of focus, my nice new iPhone 11 will only take friggin' photos on portrait setting…FML

[neph93]

Looks good… better surface tension?

Couple of things about that. In my (very limited) experience, more folds helps. Another thing, I started oiling my fingers and my spatula with olive oil to make working the dough easier. It seems to have a positive affect also.

[Giles]

Yep, much better surface tension, I shaped it until bacon near the surface just started breaking through.  I gave this dough 4 folds (I just love folding  )…..

I've been thinking about oiling my hands, but was worried that the base of the shaped dough, would not stick to the surface enough to create the tension....

[Giles]

I think that I have made another flatbread….

[Giles]

@neversummer:

I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

Love that site…...Thanks

[Matty123]

For surface tension I think a mixer and dough hook get the best results. I haven’t been using a. Mixer because Forkish Recommends Hand mixing in his book. But I prefer the results from a mixer