Bread - What are you baking today…..
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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 ::)
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my bad–-thought it said what are you baking...missed the Bread part at the beginning.
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Looks good G!
Today was the day! Made sourdough yesterday and let it rise in the fridge overnight.
Think it doesn't look half bad! Definitely learnd a few things along the way and can make some changes for next time
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You lot are amazing. I need to give baking bread a go. I've baked rolls before, but there isn't too much skill involved there for basic rolls.
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I’ll pick up the banneton’s today and give them a whirl on Monday.
Not quite as open a crumb as I normally get, which suggested that the bulk ferment could have been a little longer, but the taste and texture are good. Moist and nutty (I used 20% whole spelt). Nice way to start the weekend
