Bread - What are you baking today…..

[goosehd]

@Anesthetist Can you take a picture when you cut it open? Would love to see how it did and also a taste report

[Anesthetist]

@goosehd sure, I was hoping for larger bubbles so I have a couple things to tweak. I’m excited to get it right/experiment but the timing is tough.

Any tips appreciated

[goosehd]

@Anesthetist for a first crack at it, I would say you’ve done really well. Half of the joy is figuring out the process and eating the mistakes…

I don’t think there is a better smell than fresh baked bread.

[goosehd]

@Anesthetist I have watched this video quite a few times for tips and tricks.

and highly recommend picking up this book for Ken Forkish: Flour Salt Yeast https://kensartisan.com/flour-water-salt-yeast

Between the video, book, and tutelage of @Giles @neph93 and @Chap I am where I am today. One of the things to be aware of is that you can do everything right and it will sometimes not work out the way you want. Environmental variables can and will wreck havoc in the process. Too hot, cold, humid, dry, etc. will affect your outcome.

When it’s hot you don’t need to let it rise as long, cold temps and you add time. Air is dry, add a little extra moisture to the bread, etc. To me it’s now down to a feel and reading the room for those variables adjusting as needed (and yes, I still will have a loaf on occasion that I’m not happy with).

[Anesthetist]

@goosehd thanks Dennis, I hope to try again this weekend. Thanks for the advice!

[Chap]

@Anesthetist you shouldn't be disappointed. It doesn't look bad and I beg it tastes great.
I was very impatient at the beginning of my bread baking until I realized it is quite a way and a lot things to think about. As @goosehd mentioned you need to get a good feeling for all the variables. It simply takes a certain amount of time especially if you work with a sourdough starter. Which for example needs some time to build its full power too.

[Chap]

Oh and that’s a beautiful Dutch oven!

[Anesthetist]

@Chap I think my big errors were not activating my starter enough, my fold technique, and possibly my scoring. We’ll find out soon enough.

Thank you gents for the positive feedback and advice

[Chap]

French T80 Paysans flour. Low protein, only 11% and high hydration, one of the most difficult doughs so far, shaping was a mess….

Result is quite ok

[Giles]

Looks amazing

[Chap]

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

Looks amazing

Thanks, taste was worth the effort

[Anesthetist]

Absolutely gorgeous loaf

[Chap]

My sourdough seems to be in good mood today