Bread - What are you baking today…..

[Chap]

Forkish Biga with French T80, Italian Manitoba, fresh grounded whole wheat and a bit of French Rye.

[goosehd]

[Chap]

Nice @goosehd ! What recipe did you work from?

[goosehd]

@Chap the Padmore/Forkish poolish one.

350 g white flour
50 g other flour
280 g water
10 g salt
2 g yeast

Starter:

150 g flour
150 g water
Pinch of yeast ~1/8 tsp

[Chap]

First Sourdough only bake with the new starter seemed to be a success. Flour is 70% French T80 and 30% Manitoba.

[Giles]

Oh yes.....

[goosehd]

@Chap beautiful and I hope tastes as good. Did you use a bread lame?

I assume you have judging from the straightness of the lines.

[Chap]

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

@Chap beautiful and I hope tastes as good. Did you use a bread lame?

I assume you have judging from the straightness of the lines.

Yes, was a seam down bake and I used a lame. First time I had such a good result with a lame.

[Chap]

Today’s bake was a failure, I presume that French flour would have needed a lot more water, the dough was very stiff and didn’t rise well.

My starter seems to be motivated to do another run

[Chap]

Excited to give this flour a try. Bought it during my recent visit to Paula and @Giles