Bread - What are you baking today…..
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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......
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Lovely what's going on here
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Niiiiice
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You guys are making absolutely gorgeous bread. I would love to be able taste your bakes as they ALL look totally scrumptious
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holy crap
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Jeez, the standards are consistently high here, the breads I've been seeing posted look incredible, totally with @den1mhead and @dinobarnesberlin
Ken Forkish must be doing alright out of this thread. On the strength of the pictures here, I ordered myself a copy of this book a few weeks back. Mainly because I love to cook and lets face it, I have some time on my hands, and that my bread making hasn't ever exceeded that of pizza dough. My book is still two weeks away, so its great to see and hear the high's and low's of trialling a new skill. (pun intended)
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@GC:
Jeez, the standards are consistently high here, the breads I've been seeing posted look incredible, totally with @den1mhead and @dinobarnesberlin
Ken Forkish must be doing alright out of this thread. On the strength of the pictures here, I ordered myself a copy of this book a few weeks back. Mainly because I love to cook and lets face it, I have some time on my hands, and that my bread making hasn't ever exceeded that of pizza dough. My book is still two weeks away, so its great to see and hear the high's and low's of trialling a new skill. (pun intended)
In the meantime:
https://www.theperfectloaf.com
Giving the "Best Sourdough" a try at the moment…
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this is equal parts starter, flour and water. rested at room temp for 6 hours, cut and formed. then is rested for another 30 minutes before an egg wash, sprinkle of pink salt and then baked for 25 minutes at 425.
we had grass fed highland cattle beef hot dogs but no buns, so the vessel got the primo treatment as well.
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@GC:
Jeez, the standards are consistently high here, the breads I've been seeing posted look incredible, totally with @den1mhead and @dinobarnesberlin
Ken Forkish must be doing alright out of this thread. On the strength of the pictures here, I ordered myself a copy of this book a few weeks back. Mainly because I love to cook and lets face it, I have some time on my hands, and that my bread making hasn't ever exceeded that of pizza dough. My book is still two weeks away, so its great to see and hear the high's and low's of trialling a new skill. (pun intended)
In the meantime:
https://www.theperfectloaf.com
Giving the "Best Sourdough" a try at the moment…
Autolyse
Levain
Mixed dough
Bulk Fermentation
Preshaped
Bâtard shaped
Ready for overnight proofing in the fridge
Fuuuuucckk
Well… ok
Quite nice result but that one was really tricky and sticky. High hydration ::)
