Bread - What are you baking today…..
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That loaf of bread looks yummy @goosehd .
Very well done, congrats buddy! -
@Giles those look good and delicious
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@goosehd said in Bread - What are you baking today…..:
Lovely and thanks again for teaching me
Not sure that I did a lot........
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…but you did. I always assumed there was massive amounts of kneading/working the dough and I never understood the feel for it. I also tried to convert the weight measurements to volume…that doesn’t work. Once I started using a scale and using what you showed me for the feel everything fell into place. Now I’m experimenting with different kinds of flours and different amounts of moisture levels. Also have learned the hard way how the ambient temperature and humidity levels of the room affect rise times.
Baking bread is as much science as it is an art. Watching it and knowing what to look for is as important as what goes into it.
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Thank you. I needed to speed up the bulk fermentation today. At the normal ambient temperature of our kitchen, that is normally about 7-8 hours. I only had 4 to play with, as we are out tonight. I remembered that the cupboard under the sink is always a few degrees warmer than the kitchen, space was made in there and I reduced the time to just under 4 hours....
Flour, Water, Salt, Yeast, Temperature and Time........:-)
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Herbs de Provence crackers made with the discard from the starter for the bread. Just got my challenger bread pan this week. Excited to see how it changes my go to recipe.
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https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html
What I followed for them. Things learned. Rolling as thin as possible allows for them to be more crisp. Too thick and the center can be a little soft. Make sure to add the salt before you put in the oven. Made that silly mistake and it wouldn’t stick after. Big duh moment.
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Looking solid goose.
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I’d buy a cheap bread lame, they all do the same. Prolly can get one for $10 or so. It’s really a razor blade but it cuts way easier and more evenly. For the burst, that’s more dependent on what you are using to cook it in. More steam will lead it to open up. If you are using something with a lid, I’d try putting the pot in the oven at 500 for a hour. Then put the dough on, score it, toss 2 normal size ice cubes in and put the lid on immediately. Oven down to 425 for 20 minutes and then remove lid to brown the top.
