Bread - What are you baking today…..

[Giles]

Nothing better than waking up to be greeted by a lively Polish….

[dinobarnesberlin]

Imagining extremely nice kitchen smells in the morning

[Giles]

@Chap made a Biga with white, 8-grain and dark rye recently, he was very pleased with it.  So I did a 50% Poolish with 700gms white, 150 8-grain and 150 dark rye.

[Chap]

Well they look pretty brilliant… looking forward to hear how they taste

[zhivago]

Our bread came out better than I expected! I think the kids knew all along they make bread once a week at school and ended up being my teacher!! I learned that if you are using whole wheat, which I was, you are suppose to make some a few minor adjustments. Of course that tidbit of information was at the bottom of the page. I made the classic blunder of not reading all the way to the end before starting, and finishing :D. All good though! Totally tasty, with loads of room for improvement.

I did 450 g of flour (in our case whole meal)
1 1/2 tsp salt
7 g yeast
340 g water (I added it at about 50ish C)
https://bakerbettie.com/four-ingredient-no-kneadbread/

I am happy with how this went and am completely seeing how this is going to evolve. I also get why this topic is 80+ pages long, bread making is awesome!
And my view does not suck…

[neph93]

Looks like a good start to me!

I did not bake bread with the kids today but what we did bake was wholemeal free…

[Giles]

Yep, I'll def take that…..

[Chap]

Oh yes

[neph93]

Lovely jubbly. I have a freezer full at the moment but still want to bake [emoji1]

[zhivago]

Dang G, that looks to die for!
We live in a super small community and belong to a food club. Someone just started putting their sourdough loaves there and I was lucky enough to score one recently. So, since there is no WBAYET (what bread are you enjoying today) thread, I'll post a pic of it here. Bread goals…

[neph93]

Ffs Padmore… yet another bad habit I’ve picked up from you [emoji1]

[Giles]

It's a good habit…...

[neph93]

@Giles:

It's a good habit…...

It’s a great habit. I’m amazed at how straightforward it is, and how wonderful the results are. Thank you [emoji3526]

[endo]

[neph93]

Glorious @endo ! Is that a strudel?

[endo]

a yeast braid (if leo.org does it right) - 'Hefezopf', an Easter tradition here, a sweet bread

[zhivago]

Today's effort. Taste is great but I'm not happy with the density…I am thinking of upping the yeast by a smidge??

[neph93]

Yeast may help, higher hydration may help, but if you are using 100% wholewheat it always going to be pretty dense. I’d consider doing a 50/50 with fine white flour or general purpose flour.

[Giles]

I'd 100% agree.  Get comfortable with the basics, even consider a bread made predominantly with white flour until you understand the dynamics, then start experimenting with different flours.

[zhivago]

I was on the same line of thinking @neph93 so this week I did a 50/50 white/whole wheat and I think this one actually came out with more density than the 100% whole wheat. I will try higher hydration I guess. It felt dry when I was mixing it. And I think you make a good case for 100% white as well. Getting to know the basics is always a good play!