Bread - What are you baking today…..

[neph93]

I read a summary of his ideas about time. Makes perfect sense.

[Chap]

Water is a variable too… I found out that I usually should reduce the amount of water specified in the recipes. Different kind of flours do absorb different amount of water, humiditiy and temperature seems to have an impact too.

[Giles]

@Alex  bought me a set of 3 of these.  Two are in use atm, between the cast iron griddle and the loaf…....

[Chap]

Have you tried baking bread on a pizza stone?

[Giles]

Don't have one…..

[Streetwise Hercules]

@Giles:

One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….

Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.

[Giles]

Pain de Compagne

[Chap]

Pain de Campagne

[Giles]

Nice…..Will open mine up later today....

[Chap]

@Giles:

Nice…..Will open mine up later today....

Was impatient… not very happy with the result. Forgot to low down temperature and the crust didn't burst

[Giles]

My crust very rarely bursts.  I'm thinking I may be getting too much tension in the shaping, or maybe not enough…..?

[Chap]

Had a slice with butter… yummy it is

[Giles]

Here we go…...

[Giles]

[Madame Buttonfly]

@Streetwise:

@Giles:

One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….

Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.

Hahahaha, me too! 

[Madame Buttonfly]

Oi @Giles - where's my lunch?  ???

[Giles]

Down here…..

[neph93]

Fed my starter for the first time. It was bubbly af. Going to keep feeding it for four days I think.  One question, all the web stuff I’m reading is American and they use terms like “general purpose” flour, or “bread flour”, which is distinct from wholemeal flours. I have no idea what this is in Norwegian money. I’m assuming it is not the finely milled white wheat flour one would use when baking white loaves or buns?

[neph93]

@Giles:

Down here…..

@Madame:

Oi @Giles - where's my lunch?  ???

Stop flirting you two… this is a family show [emoji23]

[Giles]

Use wholemeal to start it going, you need as unrefined and unbleached as possible.  Once it's on a feed only basis a mix of wholemeal/White is fine.

For a white flour, you want a strong flour.

If you go here and look at the flours they sell, they will tell you which each is good for, so you can use that as data…

https://www.shipton-mill.com/flour-direct-shop/flour