Bread - What are you baking today…..

[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

[Anesthetist]

My first ever baked item, toasted almond and chocolate biscotti. I prefer the more simple anise flavored cookies but I wanted to make something Darci & Millie would eat. A little rough but not bad

[Chap]

@Giles did another run of his famous Japanese Milk Bread. Can’t wait to taste it.

[Giles]

It's famous in our kitchen.....

[Chap]

Forkish Biga with French T80, Italian Manitoba, fresh grounded whole wheat and a bit of French Rye.

[goosehd]

[Chap]

Nice @goosehd ! What recipe did you work from?

[goosehd]

@Chap the Padmore/Forkish poolish one.

350 g white flour
50 g other flour
280 g water
10 g salt
2 g yeast

Starter:

150 g flour
150 g water
Pinch of yeast ~1/8 tsp

[Chap]

First Sourdough only bake with the new starter seemed to be a success. Flour is 70% French T80 and 30% Manitoba.

[Giles]

Oh yes.....

[goosehd]

@Chap beautiful and I hope tastes as good. Did you use a bread lame?

I assume you have judging from the straightness of the lines.

[Chap]

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

@Chap beautiful and I hope tastes as good. Did you use a bread lame?

I assume you have judging from the straightness of the lines.

Yes, was a seam down bake and I used a lame. First time I had such a good result with a lame.

[Chap]

Today’s bake was a failure, I presume that French flour would have needed a lot more water, the dough was very stiff and didn’t rise well.

My starter seems to be motivated to do another run

[Chap]

Excited to give this flour a try. Bought it during my recent visit to Paula and @Giles

[Anesthetist]

I feel a little embarrassed with my tiny, first ever sourdough amongst the bakery worthy examples above……but I am awful proud of it

Bonus pic of my absolutely beautiful green cast indigo enameled dutch oven

[goosehd]

@Anesthetist congratulations and enjoy!

[goosehd]

@Anesthetist Can you take a picture when you cut it open? Would love to see how it did and also a taste report

[Anesthetist]

@goosehd sure, I was hoping for larger bubbles so I have a couple things to tweak. I’m excited to get it right/experiment but the timing is tough.

Any tips appreciated

[goosehd]

@Anesthetist for a first crack at it, I would say you’ve done really well. Half of the joy is figuring out the process and eating the mistakes…

I don’t think there is a better smell than fresh baked bread.