Bread - What are you baking today…..

[neph93]

@Giles:

And…..

Not a lot in it 

Both looking lovely though. Be interesting to see the any eventual difference in the crumb.

[Chap]

Meantime 1.500 km south: Italian style 80% Biga with 50% durum wheat

[Chap]

[Chap]

[ROman]

@Giles:

And…..

Not a lot in it 

@Giles  They both look great, how were they?

[Giles]

Great thank you.

[Chap]

Poolish

[neph93]

https://www.instagram.com/p/CbsLiLYq9SW/?utm_medium=copy_link

My bread! IH tee! It’s all in Norwegian!

[neph93]

Made three batches of poolish yesterday evening and used two of them for four boules today. The last one I used for some focaccia recipes a la Forkish…

One of the boules…

Prepped focaccia

Olives, spratt, caramilized onions and chili

Courgettes in oil and lemon

[goosehd]

That looks tasty.

[neph93]

Le crumb…

[Alex]

Looks perfect

[neph93]

@Alex:

Looks perfect

Thanks mate. It came up good. There’s a huge difference in taste between this and his other pizza/focaccia doughs.

[Chap]

Nice bake Reuben, very nice. I love doing focaccia with poolish and biga.

[Daniel San]

looks delicious Reuben , specially the one with olives and spratt

[neph93]

@Daniel:

looks delicious Reuben , specially the one with olives and spratt [emoji39]

Thanks gents. I was fully prepared for the spratt to be excellent and it was. Can’t go wrong with chilli flakes and oily fish. But the courgette one was really great too. Very light, and tasty and a good contrast to the spicier, heavier one.

[Alex]

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

[Jens]

@Alex:

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

@Alex I use this recipe weekly for rye bread:
Day 1 - mix:
2 tablespoons of sourdough
1,5 tablespoon salt
750 g water
200 g stout (or whatever beer)
300 g wheat-flour (spelt or regular)
150 g rye-flour
120 g rye-kernels
30 g lin-seeds

Leave it "raising" for 12 - 24 hrs with a lid on (it wont raise but after 12 hours start to bubble)

Day 2 - pour into the bowl:
250 g water
225 g rye-flour
50 g cia-seeds, sunflower-seeds or whatever seeds you like
300 g rye-kernels

Mix it for 15 min
Use two tablespoons of dough for refreshing your sourdough
Pour the rest of the dough into a bakingform (one big ryebread-form or two small ones)
Leave it raising for 4 - 6 hrs with a lid on (this time it will raise half an inch to an inch)
Bake it for 3 hrs at 150 degrees (put the forms at lowest level in the oven)
Get the bread out of the form - and let it cool off before slicing

Thats it

[Alex]

Awesome, thank you @Jens

[neph93]

Been doing three poolish mixes at a time again. One for pizza/focaccia, one for boules and the last one for bread tins. The tins are used because my smallest boys are fussy in the way that small boys can be. They “believe” they don’t like my bread, when in actual fact they are put off by the boule shape. If I bake it in a tin so it looks like shop bought they love it. Go figure.