Bread - What are you baking today…..
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Water temperature??? Or what kind of treatment your water has.
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Thank you @Giles .
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Average flour and an average oven. I have a good starter though and it’s baking me some nice loaves.
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@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 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
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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.
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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.
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@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.
…:o that's pretty expensive. About half the price here. Have a Rye/Emmer in the oven atm…
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@Chap that looks awesome!
@Giles i agree, the 80% biga is my favorite in the book. My only problem with it (same with a starter) is remembering to get it ready the night before!
This week I am going to try to replicate an all time favorite. When I lived in Philadelphia, I would frequent https://metropolitanbakery.com/. Their French Rye was my favorite, I’d eat a loaf a week at least. I emailed them to see if they’d share bakers percentages, and of course they said no but referred me to a particular recipe in their book, saying to omit one ingredient and I’d have the same thing. So going to try for that. The owner/founder of the company was the one who got back to me, so cool!
Testament to their bread that it’s been almost 20 years and it still stands out in my mind…
