Bread - What are you baking today…..

[Chap]

@Anesthetist you shouldn't be disappointed. It doesn't look bad and I beg it tastes great.
I was very impatient at the beginning of my bread baking until I realized it is quite a way and a lot things to think about. As @goosehd mentioned you need to get a good feeling for all the variables. It simply takes a certain amount of time especially if you work with a sourdough starter. Which for example needs some time to build its full power too.

[Chap]

Oh and that’s a beautiful Dutch oven!

[Anesthetist]

@Chap I think my big errors were not activating my starter enough, my fold technique, and possibly my scoring. We’ll find out soon enough.

Thank you gents for the positive feedback and advice

[Chap]

French T80 Paysans flour. Low protein, only 11% and high hydration, one of the most difficult doughs so far, shaping was a mess….

Result is quite ok

[Giles]

Looks amazing

[Chap]

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

Looks amazing

Thanks, taste was worth the effort

[Anesthetist]

Absolutely gorgeous loaf

[Chap]

My sourdough seems to be in good mood today

[Chap]

Early morning bake

[Chap]

[ChrisC]

get a load of that crumb, looks delicious

[Tyler]

@Chap Look at that Crust! - lots of air I just know that loaf is. SOFT and the crust has the best CRUNCH

[Chap]

@Tyler perfectly described

[Anesthetist]

@Chap I’d frame a picture of that!

I have my second sourdough attempt coming out soon. Twiddled w the recipe a little and had a really strong starter. Here’s hoping

[Anesthetist]

Looked good but crumb was still a little tight, tastes great though!

[Tyler]

@Anesthetist Look at the colour on that! - What a beauty of a loaf!!

[Anesthetist]

@Tyler thanks!

[Chap]

With a bit of whole-grain wheat and some rye less airy, nice crust and lovely fuller taste

[Giles]

Have you retired ?

[Chap]

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

Have you retired ?

Working on it (public holiday today in Austria)