Bread - What are you baking today…..
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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.
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https://www.theperfectloaf.com/beginners-sourdough-bread/
Autolyse, Levain and mixed dough…
… and coffee break
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Tomorrows bread hopefully will be a potato bread.
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Bread for this week- experimentally 100% spelt, white and whole, even including the starter. Tastes fine though I doubt I’d be able to tell a difference from wheat if pressed. Also as organic spelt flour is about twice the cost of wheat, not sure I’ll repeat this one all that often.
Still fun to try. I’ll post the details in a day or two if anyone wants to try it. Calling it the devil’s loaves, as I used exactly 666 g of water (66%) for hydration! -
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Those look phenomenal @Giles, you are baking some great Bread.
Next 2 loaves get and I and an H scored in them.
