Bread - What are you baking today…..
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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
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Really nice looking sandwiches there.
I can almost smell the bread from here.The wives must be loving this.
House smelling like fresh bread. -
I can almost smell the bread from here.The wives must be loving this.
House smelling like fresh bread.Hot Ingrid is in bed. If she is lucky I may not drink all the coffee and finish up the bread…
In other news, after a slow start my spelt starter went nuts yesterday. I think it may be good to go.
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I can almost smell the bread from here.The wives must be loving this.
House smelling like fresh bread.Hot Ingrid is in bed. If she is lucky I may not drink all the coffee and finish up the bread…
If you snooze you lose policy going on over there?
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Water and flour, that's it.
Try this one…...
https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
Whilst you are waiting for the starter to reach maturity, practice mixing, folding and shaping with a recipe like this:
https://www.billyparisi.com/classic-french-boule-recipe-with-poolish/
Don't bother using a Dutch oven. If you have a cast iron griddle or pizza stone, cook on that. Put a baking tray at the bottom of the oven and put a cup or so of boiling water in that at the same time as you put the bread in.
If you don't succeed at first, do not give up. You will learn and get better.
The first loaf I made a few weeks ago caused Paula to almost wet herself laughing when she saw it in the bin....
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Brilliant, thank you. I'll give this a go tomorrow. DIY in the bathroom beckons today, so might not be having a shower tomorrow
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I had a chat with my sister-in-law in Romsey before I started with this and she was talking about olives and yoghurt and all kinds of crap. Hot Ingrid has some kind of while food guru who recommends raisins. I’m glad I kept it straight edge. None of it is necessary. The beauty of it all is that you’re making bread from three elemental ingredients.
