Bread - What are you baking today…..
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I googled it….
Thanks… I would say the scoring... I will try it once again with scoring it
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@ 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? -
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
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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.
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@ 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. -
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...
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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?
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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/
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Hmmm, not encountered that, but I have been concentrating on pre-ferments lately whilst I wait for my new mongrel starter (it gets fed a variety of different flours - white, wholewheat, rye, spelt, chapatti, depending what is at the front of the cupboard when I open it up) to get to a stage that I am comfortable baking with it.
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You guys are killing it with the Bread @Chap that one there…real nice!
️ Thanks buddy