Bread - What are you baking today…..

[jordanscollected]

@neph93 I usually don't wish it felt like 2020 again, but you sharing fresh bread on the forum is an obvious exception.

[neph93]

@popvulture you’ll be glad to know that not only am I back to baking, I’m also able to double entendres pretty much anything again… and there’s a “your mum” joke in there that I’m struggling to avoid making.

[neph93]

@goosehd funny you say that as selling pics of my buns is currently a valid career option.

[neph93]

@jordanscollected ah yes… fresh bread and face masks… those were the days.

[goosehd]

@neph93 …in said pictures, will you be applying copious amounts of butter, jams, and cheeses to these buns?

[popvulture]

@neph93 hahahaha, always go for it

[Tago Mago]

@popvulture come on, you're making it too easy for him.

[neph93]

@goosehd generous amounts mate, lashed on with wild abandon.

[goosehd]

@neph93 sign me up and let me know where to subscribe! Miss you around here and glad to see you’re back to form

[Tago Mago]

@goosehd as long as @neph93 sticks to buns and stays away from spotted dick. Mmhhhhmmm, sticky buns

[neph93]

Soon! Soon a new era of sourdough goodness will begin and my funky levain will reign with grace and fermented benevolence

[Giles]

Hu-fucking-ra

[neph93]

Ummm… I think it may be ready

[goosehd]

@neph93 recipe please

Edit: I have Forkish’s bread book if it’s in there. Let me know if it is and what page. Many thanks!

[neph93]

@goosehd I missed this. Sorry mate. It's the standard Forkish levain with the amounts slightly tweaked downwards, to scale, to limit waste.

I'm currently trying to ween it over to a white starter but temps in my flat are a problem.

[neph93]

I'm going to make the classic mistake of announcing what I'm about to attempt for the first time, before attempting it, so my inevitable failure will be demonstrated either through honest documentation or the lack of any updates during the day.

I am trying to make pan de cristal for the first time. For those that don't know it is a 100% hydration Catalonian bread, similar to ciabatta, but mo' badass. Wish me luck.

[neph93]

The next statement likely fits perfectly on to the Dunning-Kruger scale…

After the autolyse and initial mix and fold, it appears to be going well, and is not as difficult as I imagined.

[neph93]

Final set of coil folds done… how this isn’t going to turn into an involuntary pizza base on the baking shower it 80min, I do not know.

[neph93]

[neph93]

The recipe called for allowing each bread to rest uncovered without support for 2 hours. That, frankly, has to be bollocks. I know what happens to 70% hydratiom dough if its left without support for two hours. Great for focaccia but not for this. So I legged it down the ironmongers…