Bread - What are you baking today…..
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I add the Caraway seed and granulated garlic when I first mix the starter, water and flour. Alternately, you can sprinkle the caraway seeds on top after you egg brush, but I shrug my shoulders and do whatever I want.
Regarding the visual, i simply dump my dough in a round and hack off pieces that seem fairly uniform with my bench knife, and set them in a loose clump so they are easily pulled apart after baking. It's like a classic Parker house roll as seen below(not sure if they are popular in the UK).
My wife is responsible for the focus on the rustic look, and it's really evident in her chocolate chip cookies. she portions them, rolls them in a ball, and then breaks it in half inverts it so it look free form. People always comment on how "homemade" they look.
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So, a week or so ago, I bragged to Paula that I could knock out consistently consistent Poolish. How wrong I was. I made this today, very little oven spring and a very soft crust (my Poolish are usually very crispy). But at least the crumb is pretty consistent…..
I'm not sure what I learned (other than I am even more of an arsehole than most people think I am), but you do never stop learning.....
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It looks good, though…
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Mostly white flour, a bit of spelt flour. Touch of melted butter up in the mix today. Rolled and shaped by a very talented 5 year old bread maker…
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The Guardian has an article on Shokupan, the Japanese white bread that has become fashionable in Australia.
I found an article that has a recipe, if anyone wants to try baking it.
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Glad you enjoyed it @neph93. There's another recipe here if you want to try it when you next have a kitchen.
https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/
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I get better results in a Dutchy, than I do in the steam oven…..
I was scratching my head trying to remember if you need steam with a dutch oven, and I guess you’ve just answered that for me.
I was pretty happy with the bake. They were slightly overproofed because I couldn’t find my oven gloves and had to run out and buy some [emoji1]
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Hahahaha
The Dutch oven replicates the steam from a steam oven because it contains the steam in the vessel….
I’m now equipped with two matching steam enabled ovens, two Sabor dutch ovens and one baking steel, so I’m going to mix it up over the autumn. The baking steel was interesting when I tried it in the last house but I want to have a bash side by side with the dutch oven. I’m reviving my starters after next weeks trip south too. Happy days.
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Im happy for your first bake in the new house Rueben! Many more loaves to come. I also really appreciate that counter height window sill. I can see a pie or quiche cooling in that very spot with an incoming breeze.
