Bread - What are you baking today…..

[Giles]

Any idea what causes that?

[Chap]

@Giles:

Any idea what causes that?

I guess I should have incised it

[Giles]

I googled it….

https://thebreadguide.com/large-holes/

[Chap]

@Giles:

I googled it….

https://thebreadguide.com/large-holes/

Thanks… I would say the scoring... I will try it once again with scoring it

[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?

[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

[neph93]

@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...

That is my understanding too, but have you noticed a positive effect, with and without an autolyse step?

[Giles]

I always autolyse unless I'm doing a pre-ferment.  I don't really understand the chemistry, but it takes no real time, so seems sensible to do.

https://www.bakerybits.co.uk/resources/autolyse-what-why-how/

[neph93]

The concern I have comes for an article which discussed the difficulties of mixing the salt and starter in, post-autolyse. It all seemed a bit complicated by that point so I haven’t bothered yet. I’ll give it a try today.