Bread - What are you baking today…..
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This is my first experience with breaking my own bread. I like a good bread and always toyed with the idea of baking. After reading all the nice posts here I dared to give it a try, another good result of this forum.
And what shall I say, it's gotten quite well. Prepared the starter yesterday, then some work this morning and later a great smell all through our flat. (That alone was worth it.) It's a brown bread, ¾ wheat and ¼ rye. The crust is very nice, the crumb I would say ok. It's not sticky and doesn't fall apart, but could be somehow nicer. The underside did not develop much of a crust. But anyway, not bad for a first try. The taste is really nice, just had a slice with some butter and emmentaler.
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Just some Madeleines for breakfast - nice smell of vanilla and lemon.
“Just” some Madeleines? Excellent humblebrag, they look delicious [emoji1]
Thoroughly enjoying baking full levain doughs now the air temps in my house are evening out. Hit the nail on the head with a warm spot white levain and a Country Brown.
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Actually, they're very easy to make, a 5-min-recipe. You just need the moulds.
I'm more keen on developing some skills in bread baking. Will carry on trying …I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH
As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?
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I will keep an eye out for moulds… but if I bought all the kitchen equipment I like I'd have no money for IH
Or where to put all the kitchen stuff … But they're not that expensive and Madeleines are alway great for the kids.
As for baking, your first loaf had a lovely shape and rise to it. How much of your wheat was all purpose flour/white flour?
It was 180g wholemeal wheat, 200g wheat 'typ 1050' and 125g rye 'typ 1150'.
Apologies, but I don't know how this translates to english flour types. 'All purpose' flour in Germany would probably wheat type 405, the higher numbers have a higher content of natural mineral nutrients (I think).
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just found this
What a great chart. I’m translating between US terms, U.K. terms and Norwegian terms. I use the German type 1050 (or maybe 830) as my standard flour. I rarely make a loaf without at least 70% being this, but sometimes go 50/50.
Standard flour gets a bad rap generally imho, in terms of health. I like a bit of fibre and taste as much as the next man, but there’s a bunch of science that suggests too much whole grain is not actually good for you, and using a lot of it makes for so-so bread.
My balanced approach is regularly mixing in whole wheat, heritage corns, spelt and rye, but as texture is important too, and you won’t get that without high gluten white flour, I generally look at a 70/30 mix.
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Those look lovely @neph93!!!
