Bread - What are you baking today…..

@ everyone- breads look amazing! Really cool to see so many of us around the world baking and sharing photos. If only we could share the bread!
@Chap interesting- that did not happen to mine, no idea what would cause that. What did you think of working with spelt?

Sage954

This has been a fun thread to follow. Never thought I’d be making bread until @neph93 informed me that homemade was carb free. Going to try and up my game with my own starter. My kids found this article fascinating. They love anything that mentions farts.

https://apple.news/A1WWlh7xPRGSK9svaZ6VGjw

Chad

All this bread looked so good I decided to buy the book and give it a go. I'm pretty happy with the result for having never baked anything before, let alone bread in a dutch oven. This is the Saturday white bread, the first recipe in the book for inexperienced bakers like myself.

Giles

That looks great…..My 2 favourite from the book atm the are the Poolish white and the 80% Biga white...

Giles

This is my Biga this morning. The tape marked where it was just after the mix at 19:00 last night…..

Chap

@neversummer:

@ everyone- breads look amazing! Really cool to see so many of us around the world baking and sharing photos. If only we could share the bread!
@Chap interesting- that did not happen to mine, no idea what would cause that. What did you think of working with spelt?

@neversummer I like it especially with your recipe it was quite easy to handle. The dough was sticky but still good to fold. Taste is nice too… Spelt is quite common in Austria. Half of the bread sold in bakerys are spelt or combinations with spelt. I think each country has it's own preferences regarding bread. In Austria most of the breads sold are dark, with rye or combinations of rye/wheat/spelt and a rising amount of bread made and sold are whole-grain or partly whole-grain. The kind of sourdough bread like the recipes of Forkish, Maurizio aso is not very common in Austria. Since some years ancient grains like Khorasan, Emmer or Einkorn became very popular too.
My today's bread will be a mostly whole-grain rye/khorasan/spelt bread with a rye levain and a spelt poolish.

Chap

@Chap:

My today's bread will be a mostly whole-grain rye/khorasan/spelt bread with a rye levain and a spelt poolish.

Early morning bake

neph93

@Chap that is a work of art buddy. Beautiful. I’d love some avocado on that or some good ham with cream cheese. Very nice.

neph93

Otherwise gentlemen, talk to me about autolyse… I’ve read about it but what is the conclusion of The Iron Bakers?

Chap

@neph93:

@Chap that is a work of art buddy. Beautiful. I’d love some avocado on that or some good ham with cream cheese. Very nice.

Thanks buddy @neph93 yes that‘s what it is made for

Seul

Beautiful stuf, Chap!..

Chap

@neph93:

Otherwise gentlemen, talk to me about autolyse… I’ve read about it but what is the conclusion of The Iron Bakers?

I don’t no much about it… in my book there is a lot about protein and Gluten and what’s happening to strengthen the dough and the release of sugars to feed the yeasts...that it should be wheat and water only, 20 min to up an hour...

Chap

@Seul:

Beautiful stuf, Chap!..

️ Thanks buddy

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Bread - What are you baking today…..