Bread - What are you baking today…..

[Giles]

And my Forkish 80% Biga white bread.  I am still not happy with my ability to create the right amount of tension when shaping…...

[Chap]

Nice… I made another wholemeal sourdough today:

Grinding Rye and Wheat

Caraway, Fennel, Coriander

Salt

Water

[Chap]

Sourdough starter

Kneading

Precooked Wheat seeds

[Chap]

Folding

Shaping

Proofing

[Chap]

Ready for the oven

Done

[Giles]

Great…..

Paula tells me I have a bread making issue.......But tomorrow, I will do a loaf-drop excursion and leave some loaves on the doorsteps of some of our elderly friends (yes, there are one or two older than me in Gos Vegas....) doorsteps...

[A Former User]

That’s an exceedingly decent thing to do. Will be a bright spot in their day, no doubt.

[motojobobo]

Anonymous or with an IH well-wishing note?

[ROman]

I'm sending a loaf to the FBI tomorrow.

[neph93]

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

[Giles]

I'll ring the bell, then scarper….

[ROman]

@neph93:

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

I should have prefaced that the couple across the street are both agents.

[Giles]

Decided to up my bread-knife game.  And because I am a child, I could not resist an Effing Dick…

[neph93]

@ROman:

@neph93:

@ROman:

I'm sending a loaf to the FBI tomorrow.

[emoji23]

I should have prefaced that the couple across the street are both agents.

Riiight… because if that package turned up at Quantico with the white powder (flour), you could get in trouble. Makes more sense now [emoji1]

[Giles]

@Giles:

Decided to up my bread-knife game.  And because I am a child, I could not resist an Effing Dick…

And because I am a man, I tested the edge of the new knife….It is officially VERY sharp.......

[img alt="IMG_1158.JPG"]https://s3-eu-west-1.amazonaws.com/ihf-images/14110/1/f5927607-5ad0-44de-910f-bd182117cfa6.JPG

[neph93]

Classic man-style!

I make a white flour levain last night for some Norwegian style “landbrød”. This is how it looked this morning.

The dough is currently proofing but I resorted to using baking tins as my banneton’s haven’t arrived. I chickened out of using the bowls/towels from the last bake as the dough was very wet (in a good way). Probably unnecessary but I’m playing it safe. The bake will be tomorrow morning.

[neversummer]

@Giles the Forkish 80% biga is my favorite yeast leavened recipe (I like adding 10% whole wheat flour vs straight ap white). It makes great and flavorful pizza dough as well.
Glad to see so many baking! Here are mine from this week, mostly white sourdough:

[Giles]

Thanks @neversummer ., that would also reduce the hydration a little, and I may actually be able to shape the frigging dough!!

And those loaves look amazing…..

[neph93]

@Giles:

Thanks @neversummer ., that would also reduce the hydration a little, and I may actually be able to shape the frigging dough!!

And those loaves look amazing…..

They do look beautiful. That hydration/shaping trade off is a bugger to suss out.

[ROman]

This is like learning a whole new career.  Iron Heart Boulangerie ????