Bread - What are you baking today…..

[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

[Giles]

[neph93]

Looks great…

I just cheat and use baking tins at the moment. Mostly because the Bannetons aren’t here yet, but also because I’m more interested in tasty bread than well-formed mounds... waaaaaiiiiit a minute?!

Anyway. Here is this mornings sourdough breakfast loaf:

[neversummer]

@Giles @neph93 yum! Looks great!
@Chris yes, we’re at about 5000 ft/1500 m. I don’t think there is much difference in yeast leavened stuff, other than that I bake toward or at the low end of suggested times. For chemically leavened (baking soda/powder), there can definitely be a difference. One of my favorite recipes is from my grandmother for shoofly pie, and I just can’t get it to work. I’ve tried less leavening, less water, less heat, extended baking time, etc. nothing seems to work!
Water boils at about 202F/94C here, so that is a factor in cooking in general. Pasta takes longer for sure.

[Chap]

Crazy baguettes, someone said they look like camels, breakfast toast with a small wholemeal part and another wholemeal bread. This one was really tricky, rye and spelt, no wheat… difficult to fold and shape

[Chap]

… and my wife’s wonderful rhubarb and vanilla cream tarte

[Giles]

@Chap:

Crazy baguettes, someone said they look like camels

Who on earth would be that rude 

That tarte looks divine…...

[Chap]

@Giles:

@Chap:

Crazy baguettes, someone said they look like camels

Who on earth would be that rude 

can’t remember… but he was absolutely right

[Chris]

@Chap:

… and my wife’s wonderful rhubarb and vanilla cream tarte

That looks fantastic.

@neversummer, I thought Longmont was higher, more like 7,000 ft, for some reason.  5k sounds like it's not too far off "average" altitude cooking.  Good to know, thanks.

[jordanscollected]

Just received starter from a coworker. Not a smart addition to the house when physical activity comes at a premium.

[Giles]

Great….

[Giles]

New starter (The Perfect Loaf version), started….

[neph93]

Those glasses are the t*ts, I want one. I’m going to try a spelt starter this evening as it happens.

I’m also going to have to discipline my initial rye starter. It needs correcting. First it was so hungry it was producing hooch in a matter of hours when adding 30g to 150g of white flour, then when I tried to calm it down by feeding only 20g with 200g of rye, it went mental and doubled in size.