Bread - What are you baking today…..

[A Former User]

@goosehd that’s a very nice one

[neph93]

Been baking some bread for my fellow patients and treatment providers the last few weeks. Did I get better drugs as a result, you ask…?

Focaccia for today’s final lunch before being signed out.

[ARNC]

@neph93 so good to see you posting about bread again. Always impressed by the bakers on here and I’m sure your efforts deserve the finest drugs available to humanity!

[neph93]

I’m sure they do to @ARNC however my remark was disingenuous. The place I was at was much more about milieu therapy and they were super stingy with the benzo’s. This was known to me beforehand, and no amount of artisanal bread was going to help.

[ARNC]

@neph93 I guessed as much. Maybe better for you in the longer term.

[neph93]

@ARNC indeed. Benzo’s really should be for recreational use only. Anything else is asking for trouble

[goosehd]

[motojobobo]

That loaf of bread looks yummy @goosehd . Very well done, congrats buddy!

[Giles]

It does indeed. I'm doing a two loaf Poolish today.......(well the actual Poolish fermented overnight)

[Giles]

[goosehd]

Lovely and thanks again for teaching me

[A Former User]

@Giles those look good and delicious

[Giles]

@goosehd said in Bread - What are you baking today…..:

Lovely and thanks again for teaching me

Not sure that I did a lot........

[goosehd]

…but you did. I always assumed there was massive amounts of kneading/working the dough and I never understood the feel for it. I also tried to convert the weight measurements to volume…that doesn’t work. Once I started using a scale and using what you showed me for the feel everything fell into place. Now I’m experimenting with different kinds of flours and different amounts of moisture levels. Also have learned the hard way how the ambient temperature and humidity levels of the room affect rise times.

Baking bread is as much science as it is an art. Watching it and knowing what to look for is as important as what goes into it.

[Giles]

Thank you. I needed to speed up the bulk fermentation today. At the normal ambient temperature of our kitchen, that is normally about 7-8 hours. I only had 4 to play with, as we are out tonight. I remembered that the cupboard under the sink is always a few degrees warmer than the kitchen, space was made in there and I reduced the time to just under 4 hours....

Flour, Water, Salt, Yeast, Temperature and Time........:-)

[Giles]

Pretty pleased with these. I Googled "piss east Pitta recipe"

[Giles]

Thought I would try my hand at a soft white today. It's not very white, and not very soft, but it is a loaf.....

[jfk1117]

Herbs de Provence crackers made with the discard from the starter for the bread. Just got my challenger bread pan this week. Excited to see how it changes my go to recipe.

[Giles]

Those crackers look great....

[jfk1117]

https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html

What I followed for them. Things learned. Rolling as thin as possible allows for them to be more crisp. Too thick and the center can be a little soft. Make sure to add the salt before you put in the oven. Made that silly mistake and it wouldn’t stick after. Big duh moment.