Bread - What are you baking today…..

[neph93]

@Giles:

I find I get better oven spring with Poolish too…..

I’m getting steady acceptable oven spring now, with both. I’ve gone over to baking one loaf at a time, which means one goes straight in the fridge for about 90 mins while the other proofs on the bench for 30min while the oven warms. I get consistently better spring from the refrigerated loaf, regardless of how the pre-ferment is done.

These are my two white Biga from earlier in the week. Absolutely no prizes awarded for guessing which is which.

[Giles]

It's my birthday soon.  Monster Dutch Oven has been put on the prezzie list, because I get much much better results from the loaf that bakes in my current Dutch Oven, compared to the one baked in the stean oven…

[neph93]

Yeah… I’m hoping for one in November. I may fold before then though [emoji1]

[neph93]

8 corn loaves done with 50% white poolish… again the longer refrigerated proof gave the oven spring a bit more oomph.

[Giles]

[neph93]

Very pretty indeed. I haven’t done that kidney form thing with a rod yet. Might try it tomorrow.

[Giles]

It's now my favourite way of prepping the dough for the bake….

[Giles]

"Antique" (I don't actually know old it is, probably southern German wooden proofing bowl…..Found at a fair today....

[neph93]

Could easily have been Norwegian. They are very common here.

[Giles]

Today, I decided to make a Batard (for the first time ever) in my old proofing bowl and my new Dutch Oven.  I am more than pleased with the result.  If you have a pulse, swing by and I'll give you a high-five…...

Poolish - 80% white, 10% white and 10% dark rye....

[neph93]

Well that went well…

[Giles]

And the Boule from the other half of the dough…..

[neph93]

Lovely stuff. You’re nailing the rustic look.

[Giles]

Rustic (or twat), is my middle name…..

[neph93]

«Rustic Twat»? The brewery down the road needs to make that beer.

[Giles]

They've just released Miami Weiss - I love them…...

[neph93]

Forkish Country Blonde pure levain on a Sunday morning.

Still working out proofing time for this… I definitely don’t need the four hours he suggests, but I can probably stretch it longer than the one hour they get. The second (split) loaf had a little over two hours in the fridge. I’m looking forward to comparing the crumb to see if their is a major difference there.

[Giles]

Beauts

[neph93]

Thank you. I really love the incremental learning that goes on with this process. Small adjustments and experiments all the time. Lately I’ve been focusing on the shaping, using a dough scraper to tighten the boules before proofing. It gives pleasing results.

[Giles]

Forkish overnight 40% wholewheat, went a bit mental in the fridge overnight….....