Bread - What are you baking today…..
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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.
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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
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I’ve been using glass bowls, ceramic bowls, colanders, whatever is to hand and about the right shape and side. Check a towel and some flour in and it works a treat.
That being said my newly arrived bannetons were used this morning.
The spelt loaf, from spelt starter was over-proofed. I’m a bugger for pushing the envelope, but I hate the idea of under-proofing. A decent amount of surface tension contributed to a bit of oven spring though. Happy enough, and it tasted good.
A wholewheat loaf as well this morning. These were proofed in mixing bowls…
This was super tasty bread. My rye starter has developed for weeks now and the taste it imparts to bread is getting better and better.
