Bread - What are you baking today…..

[neph93]

I’m probably just projecting my own pondering onto your bake, but it occurs to me that the rate of ferment is going to vary depending on the potency of the starter/yeast, and that leads to a different consistency and volume in the dough, as well as a difference in oven spring.

In other news there is no doubt in my mind that an autolyse phase improves the crumb of the bread…

[Giles]

@neph93:

but it occurs to me that the rate of ferment is going to vary depending on the potency of the starter/yeast

I'm sure it does, so to perfect this, I'll need a few more bakes….But if it tastes no better than the dried yeast version, I won't bother....

[Giles]

@Chap:

with being back to my usual working times or even a bit more I currently have absolutly no time for baking bread… which is a pity especially as G was able to get a Forkish book in his hands for me

Good news/Bad news…..

[Giles]

Whoops…...

So what did I get wrong guys?

[neph93]

Damn, look at that!

Something to do with how the starter acts on such a large mass perhaps?

It’s pretty cool.

[Seul]

How does it taste though?.. A spongey, dough-ey mess or?.. Still looks delicious to me (but admittedly I'm Belgian)…

[ROman]

Water temperature???  Or what kind of treatment your water has.

[Giles]

475F and don't know about water treatment.  But same temp and water as all my loaves…..

[ROman]

Thank you @Giles .

[Giles]

My pleasure….

[jordanscollected]

Average flour and an average oven. I have a good starter though and it’s baking me some nice loaves.

[neversummer]

@Chap thanks for that. Interesting how bread is so different on so many places. Here in America it’s as white and bland as most of the people! Also neat to hear about the availability of alternative grains/flours. I can get some of those here at the local health food store, but they are not common and rather expensive- say up to 4-5 usd/pound vs wheat at about 1.30/pound (all organic). I think they are largely favored by gluten free people, despite those grains containing gluten! I guess it’s somehow different, or perceived to be. Who knows.
This week I made this: https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/ which came out pretty well.

@jordanscollected looks great!

[Chad]

75% whole wheat

pizza margherita

[neversummer]

@Chad pizza looks awesome!

Saw this article on nyt, may be of interest to some of https://www.nytimes.com/2020/04/28/dining/sourdough-discard.html?smid=fb-nytdining&smtyp=cur&fbclid=IwAR1g9yiILIOP-cYAmuTil42z3Gh5HN4C5R-aCdzDG9nvfWmDG4MhtAgezzc

[Giles]

An 80% Biga pre-ferment.

60% white, 20% spelt and 20% light rye flours.

[neph93]

Was that with a starter? The same crazy big hiles around the edges. Looks great.

[Giles]

Nope.  I've gone anti-hipster.

The 80% Biga recipe I do, is so good, I just cant be arsed with the starter, for what in my opinion is an indistinguishable improvement in taste.  So, I  chucked both of them away….

I am currently on a let's try different flour combinations with the Biga gig, to try and refine that.

[neph93]

@Giles:

Nope.  I've gone anti-hipster.

I think going anti-hipster actually makes you über-hipster.

Also looking at refining what has become my standard bake. I’m still having problems with timing. The spelt loaves especially have a tendency to be overproofed. The overnight retarding session is too long I think.

[Aetas]

Beatiful

26 C

Dried

[neph93]

@Aetas brilliant. Looking forward to this. Where did you get the idea for a dried starter? Is this a thing?!