Bread - What are you baking today…..

[goosehd]

@ROman I had a good teacher…

[neph93]

New gaff... back on the bread-making. White poolish, ala Forkish, but done in tins. Crumb was a little denser than last time but pleased with the even structure. @ARNC once wrote that he felt the world was a better place when I baked, and that has stayed with me.

[popvulture]

Oy I’d eat the hell outta that

[ARNC]

@neph93 absolutely - wish I could upvote this more than once!

[goosehd]

@neph93 …IMO nothing better than seeing pictures of your buns…

[jordanscollected]

@neph93 I usually don't wish it felt like 2020 again, but you sharing fresh bread on the forum is an obvious exception.

[neph93]

@popvulture you’ll be glad to know that not only am I back to baking, I’m also able to double entendres pretty much anything again… and there’s a “your mum” joke in there that I’m struggling to avoid making.

[neph93]

@goosehd funny you say that as selling pics of my buns is currently a valid career option.

[neph93]

@jordanscollected ah yes… fresh bread and face masks… those were the days.

[goosehd]

@neph93 …in said pictures, will you be applying copious amounts of butter, jams, and cheeses to these buns?

[popvulture]

@neph93 hahahaha, always go for it

[Tago Mago]

@popvulture come on, you're making it too easy for him.

[neph93]

@goosehd generous amounts mate, lashed on with wild abandon.

[goosehd]

@neph93 sign me up and let me know where to subscribe! Miss you around here and glad to see you’re back to form

[Tago Mago]

@goosehd as long as @neph93 sticks to buns and stays away from spotted dick. Mmhhhhmmm, sticky buns

[neph93]

Soon! Soon a new era of sourdough goodness will begin and my funky levain will reign with grace and fermented benevolence

[Giles]

Hu-fucking-ra

[neph93]

Ummm… I think it may be ready

[goosehd]

@neph93 recipe please

Edit: I have Forkish’s bread book if it’s in there. Let me know if it is and what page. Many thanks!

[neph93]

@goosehd I missed this. Sorry mate. It's the standard Forkish levain with the amounts slightly tweaked downwards, to scale, to limit waste.

I'm currently trying to ween it over to a white starter but temps in my flat are a problem.