Bread - What are you baking today…..
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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....
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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
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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
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@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. -
… 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.
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Just received starter from a coworker. Not a smart addition to the house when physical activity comes at a premium.
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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.
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Last night made my 3rd batch, im willing to accept my first two tries were complete misses[emoji23]
This batch however actually is bread! I'm not sure I would classify the others as that….
Also got my sourdough starter going. So once it comes alive I'll give that a go too.
I'm thinking maybe my next loaf ill give a try on the big green egg.
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can’t remember… but he was absolutely right
