Bread - What are you baking today…..
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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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Whereas my bake had a three hour longer bulk ferment than I'd planned and demonstrated that I have been under proofing badly. It was bloody huge when I got back to it, but hadn't collapsed and passed the prod test. Looking forward to tomorrow morning. I'm also risking having them free of bread tins. I watched a shaping video and was inspired to try. Bannetons should be here tomorrow so I need to start practising.
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Oh bugger. Absolutely no oven spring. They just flobbed. Despite some pretty good shaping and identifiable surface tension last night, this morning it is back to oven pancakes. I was worried this would happen.
The refrigerator proofing overnight showed a decent rise this morning but I think the damage was done yesterday. Even though the prod test worked (the dough came back slowly after the prod), I think the dough was over extended and overproofed. Never mind, we’ll try again tomorrow.
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As I said, misread the recipe. It called for a 5 hour bulk ferment and a 14 hour proof in the fridge. I effectively reversed that, bulk ferment for 2 hours at room temp and then a further 12 hours in the fridge, then a proof for 2 hours. Certainly, very much, not by the book. The one on the left was done in an oven with injected steam, the one on the right was done in a Dutch oven. Look OK, considering the trauma I put the dough through…....Too much flour on the crust, but I have had massive issues with the dough sticking to the cloth/banneton during the proof, the last few bakes, so I went a bit mad......
can’t remember… but he was absolutely right
