Bread - What are you baking today…..

[Giles]

Looks great, congrats.

No great changes.  In this instance, I made the Biga with 80% eight-grain and then added 20% dark rye for the final dough.  I'm sure if I knew what I was doing, I could frig around with hydration and timings, but I don't bother…

I like ringing the changes flour-wise for the Biga and the final dough.  I open up the flour drawer and choose a couple that take my fancy on the day....

[neph93]

I decided you were onto something G. I just went ahead with the same recipe as above, but played with the ratios. So….80% Biga, with 50/50 wholewheat/white. Tasty and straightforward. I’ll try wholemeal spelt tomorrow, I think.

[neversummer]

Haven’t posted in a little. I’ve been making this recipe the past few weeks:
https://www.theperfectloaf.com/best-sourdough-recipe/
But subbing central mills’ type 85 for the whole wheat. They describe it as halfway between whole wheat and bread flour, so I guess you could split the amount 50/50 and get something comparable.
Anyway, pretty tasty!

[ROman]

Looks great. All of the above.

[Giles]

I was in a rush, because I had to catch the tide, so I left almost nothing for as long as I should have.

But boy, it is tasty.

80% Biga with 100% Bio Kamutmehl courtesy of @Chap 

It would actually be a perfect sandwich bread.  Fine crumb and soft crust…..

[Chap]

Oh how cool you did a 100% Kamut Biga… now I will have to give it a try too. Glad you like it @Giles

[ROman]

^^ That looks superb.

[neversummer]

@Giles very cool!

I was thinking if you are all interested (I keep wanting to taste everyone’s bread) what about doing a common recipe we all decide on in our own methods and posting the results?
Or maybe someone can post a recipe they like and we all make it? We can take turns and do one every few weeks…
Any other ideas so we could share?

[Giles]

Great idea…...I'd vote Poolish or Biga......

[Seul]

Last'un looks fab, G!..

[neph93]

@neversummer Very entertaining suggestion, I’m in.

[Chap]

Biga 80% White flour 20% Whole wheat Kamut

[Giles]

Mmmmmmm

[neph93]

@Chap  that looks splendid. Are your using a cast iron pot when baking? I know they can be used as a dutch oven over the bread, but I see methods used where people but the bread in the pot too, and cover with a lid.

[Chap]

Yes @neph93 I use this pot which is suitable for stews etc. too. It did improve my results a lot.

[Chap]

30 min then I remove the lid and bake for another 20 min

[neph93]

@Chap:

30 min then I remove the lid and bake for another 20 min

Brilliant. Thank you. No problems with the dough sticking?

[Giles]

Forkish don't…....

[neph93]

Lovely. I might have to pick one up. His book arrived today.  I had a job finding an online store that had it available, but when I did it only cost me £20 and it was in hardback.

[LewisStonehouse]

@neph93 i used to bake in a dutch over too, worked great. I'd sprinkle some cornflour in the bottom of the pan, and turn the bread out into a sheet of greaseproof paper on the counter, the lower that into the pan. Also makes it easier/safer to lower the bread into the pan, which will be well over 200c when youve pre-heated it. Just be careful not to de-gas your loaf when you're tying to lower it in. A lot of people use lodge combi cookers which make it much easier.