Bread - What are you baking today…..

[neph93]

@Giles:

I love waking up to a hyper-active Poolish

My sourdough levain for todays bake was also in top, top form… smelt and looked fantastic. It is a great way to start the day.

[Giles]

Forkish 80% poolish white…...Left steam oven, right Dutch oven....

[kkibbey23]

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

[Giles]

Looks fab.  Congrats…..

[Stuart.T]

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.

[neph93]

Banneton’s are waiting at the post office… but who needs them.

Resisted the temptation to wimp back to tins, improved my shaping technique, introduced a pan of water to the oven and was more mindful of time on the bulk ferment. The result is pleasing.

[Giles]

Nice, interestingly enough, I've been thinking of trying a loaf or too without a banneton….

[neph93]

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

[dinobarnesberlin]

Really nice looking sandwiches there.
I can almost smell the bread from here.The wives must be loving this.
House smelling like fresh bread.

[neph93]

@dinobarnesberlin:

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.

[dinobarnesberlin]

@neph93:

@dinobarnesberlin:

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?

[Stuart.T]

@Giles and @neph93 as you two constantly knock it out the park with bread, have you got any pointers for a reliable sourdough starter? I've looked online at BBC food etc, but as you are getting such good results… Did you use yoghurt, milk, just water?...

[Giles]

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....

[Stuart.T]

Brilliant, thank you. I'll give this a go tomorrow. DIY in the bathroom beckons today, so might not be having a shower tomorrow 

[neph93]

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.

[Chap]

https://www.theperfectloaf.com/beginners-sourdough-bread/

Autolyse, Levain and mixed dough…

… and coffee break

[Giles]

I've just mixed a poolish…..

So time for a beer….

[Chap]

Ready for the first stretch and fold… cheers

[Seul]

I love all of this shit… Cheers and happy baking, y'all!..

[ROman]

Tomorrows bread hopefully will be a potato bread.