Bread - What are you baking today…..
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@dinobarnesberlin I've probably overcomplicated it! It's really quite easy- the only tools you need beyond what you likely already have are a scale and digital thermometer. And flour, if you can find some!
@Giles You got it. Could pretty easily be made using the Biga method, and would be quite good. I think whole wheat or spelt would be great in place of rye, the important ingredient according to him is the cider.
@Seul I know!
Like using Cristal to cook with! Though way less expensive… -
I just like coming here to see all the great bread that you guys are baking:)
it all looks good to me! -
Had a go at sourdough bagels (again my oven sucks).
They came out well and made a hell of a breakfast sandwich
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@Giles You got it. Could pretty easily be made using the Biga method, and would be quite good. I think whole wheat or spelt would be great in place of rye, the important ingredient according to him is the cider.
Dark Rye found and ordered…....
Once it comes I'll try and Biga-ify your recipe...
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@sabergirl Marcia's loaf looks great. I'd love to see more pics of what people are doing with their bread! ME ME ME I'll go first!
I was initially using AP flour because it's all i lazily grabbed at the store, but i had forgotten we have a special High Gluten flour from a pizza crust project at work. that's been a game changer for me and my bread. It's incredibly chewy and springy. It also grills up perfect after brushing with a little ghee as seen in our grilled vegetable sandwich.
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That’s a lovely bread @jordanscollected and wonderful idea with the grilled veggies
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Just got this weeks bake going. I’ve revised my schedule so that the starter refresh is at 0630 and the autolyse starts 1700. So my starter will be 11 hours old when it goes in, folding and bulk ferment will continue until about 2200 and the bake will be around 0800 tomorrow. Hopefully I will avoid the overproofing issues I’ve been having.
Documention will have my wheat/whole wheat on a rye starter first and spelt/wheat on a spelt starter second.
Starters:
Autolyse:
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Always interesting to see what happens when you change things up. As well as a shorter proofing time, I used a different spelt flour, and both doughs had a higher hydration than normal…
Spelt prepared for the oven...
And done…
And the crumb…
Much better oven spring and not over-proofed.
The crumb was quite different however. Very irregular, with quite dense areas, contrasted with large holes. Whether this was the increased hydration (I was a tad over 80%), the shorter proof, or the new flour, I couldn’t tell you.
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Pizza for dinner, using Forkishs 80% Biga recipe and 00 flour. The texture is noticeably different and better than with ap or bread flour. Wife said it’s the best pizza I’ve ever made. I’ve got one more dough ball in the fridge for tomorrow…
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@Chap @Giles @neph93 being what I have come to think of as the artisanal gurus about these parts, how long did your first starters take to become levain? I'm 6 days in, using a BBC Good food recipe… Done the browsing youtube/multiple websites etc but thought I'd check with the forum.
I started with 50g org white and 50g water, and a 2nd batch of org stone ground (same vols). I kept adding 50/50 for 4 days as per recipe, then discarded half the mixture yesterday (made delicious savoury pancakes that tasted of mild marmite :D). The I topped of with 100g/100g flour/water. Looking OK today, but didn't pass the float test yet.
I guess they are ready when they are ready, as long as they don't start to smell like sour milk?
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