Bread - What are you baking today…..

[ChrisC]

get a load of that crumb, looks delicious

[Tyler]

@Chap Look at that Crust! - lots of air I just know that loaf is. SOFT and the crust has the best CRUNCH

[Chap]

@Tyler perfectly described

[Anesthetist]

@Chap I’d frame a picture of that!

I have my second sourdough attempt coming out soon. Twiddled w the recipe a little and had a really strong starter. Here’s hoping

[Anesthetist]

Looked good but crumb was still a little tight, tastes great though!

[Tyler]

@Anesthetist Look at the colour on that! - What a beauty of a loaf!!

[Anesthetist]

@Tyler thanks!

[Chap]

With a bit of whole-grain wheat and some rye less airy, nice crust and lovely fuller taste

[Giles]

Have you retired ?

[Chap]

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

Have you retired ?

Working on it (public holiday today in Austria)

[Chap]

With soaked Chia seeds

Pre-shaping

[Chap]

Bâtard shaped and ready for the fridge overnight

[Chap]

[Chap]

One of the best bread I did so far

[Giles]

Looks really great....

[Chap]

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

Looks really great....

35 gr Chia soaked in 90 gr water for a bread of 500 gr flour

[Anesthetist]

@Chap does the chia affect the proving time? Lovely looking loaf.

I made my 6th attempt today and although it was in the oven a few min too long, I think I got a much better consistency and a more tender crust this go.

[Jord]

@Anesthetist I think that looks incredible, this thread gives me some inspiration to try something new...! Maybe I'll pick up a new hobby this summer

[Chap]

@Anesthetist bread looks fantastic!

No the Chia doesn't affect the proofing time but as it is soaked adds some more water and can affect the hydration

[Anesthetist]

@Chap right on. Once I get this down pat, I’m moving on to more interesting, rustic style loaves. I also want to try pastry eventually.