Bread - What are you baking today…..

[Chap]

@worn2fade nothing to worry, if it works and creates a testy bread why not. Happy wedding day!

[Lynne]

@worn2fade Congratulations - have a beautiful day! Do share your recipe (I have a bread maker too )

[Giles]

@Lynne said in Bread - What are you baking today…..:

(I have a bread maker too )

So does Paula……It’s called a me

[Lynne]

@Giles I have a Steve who makes a mean pair of STF stretchy lounge trousers to eat bread in. Your bread, his loungewear - a perfect combo️

[Chap]

[Chap]

[worn2fade]

@Lynne thank you!

Here’s the recipe:

1 1/8 cups of milk
5tbsp butter
1 egg
2tbsp brown sugar
2tbsp honey
1.5tsp salt
3.5c flower
1.25tsp yeast

[worn2fade]

@Chap thank you my friend!

[Chap]

Sourhouse in the house. Making starter next level… (hopefully )

[Chap]

Someone will have pizza tomorrow

[Chap]

Day 2 that looks promising

[goosehd]

@Chap How long will you work with your starter before using?

[Chap]

@goosehd said in Bread - What are you baking today…..:

@Chap How long will you work with your starter before using?

It's a wholemeal rye starter. Grounded the flour and started it yesterday morning. Will feed it now until the weekend and want to use it then for a hybrid leavening dough

[goosehd]

@Chap best of luck although it’s science and should be straight forward. I’ve contemplated doing a proper starter myself, but worry about finding the time to do it correctly. I believe @neph93 dabbled in sourdough for a bit and had success.

Might be the kick in the pants to start one myself

Thank you.

[Chap]

@goosehd said in Bread - What are you baking today…..:

@Chap best of luck although it’s science and should be straight forward. I’ve contemplated doing a proper starter myself, but worry about finding the time to do it correctly. I believe @neph93 dabbled in sourdough for a bit and had success.

Might be the kick in the pants to start one myself

Thank you.

I did not do sourdoughs since the plague so it is a new start for me. I hope for more predictability with the Sourhouse.

[Chap]

Today’s bake is a wholemeal rye poolish with french T80 and italian Manitoba 80/20 in the final dough