Bread - What are you baking today…..

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

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

Have you retired ?

Working on it (public holiday today in Austria)

Chap

With soaked Chia seeds

Pre-shaping

Chap

Bâtard shaped and ready for the fridge overnight