Bread - What are you baking today…..

[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.

[Giles]

More Poolish white…

The one on the left was proofed in a banetton, the one on the right was proofed with no forming-aid, just shaped and placed on baking parchment with a cloth over it.

I think I prefer the look of the free-form....

[neversummer]

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!

[Chap]

Yes please @neversummer very much interested…

My today’s bake

[Giles]

A pair of white Poolish - no bannetons used….

[jordanscollected]

Those look phenomenal @Giles, you are baking some great Bread.

Next 2 loaves get and I and an H scored in them.

[neph93]

@Giles:

A pair of white Poolish - no bannetons used….

And mine just turned up [emoji1]

In other news I’m being ambitious today and bulk fermenting to sets of dough…

A spelt dough with my new spelt based starter...

And a wholewheat with my old rye starter:

[Giles]

V nice indeed

[Chap]

Not bad, not bad…. Mr Hipster Baker... Spelt wow, that’s super hipster... next step is Kamut Khorasan or Einkorn

[Seul]

Chia seed!..

[Giles]

Puy lentils….

[kkibbey23]

Working on some more dutch oven sourdough. I really need a proofing basket, and Im learning that I need to cut deeper into them to get a good line. It never really works out right.

Pretty happy with that crumb though

[Seul]

That looks absolutely fantastic from where I'm sitting, mate…

[Giles]

Agree, and there is a school of thought that suggests letting the loaf "explode" naturally is better…..

Also, (nicked from the web) no banneton necessary.....