Bread - What are you baking today…..
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How did you cook that @Chap ? Regular oven? Pizza stone?
Looks awesome, and Kira & I have been talking about making our own pizza at home recently.You definitely should @Alex the result is amazing. With the Forkish recipes it's quite easy… I made it in our regular oven, a Falcon, about the same as Giles has, with a temperature going up to 280 C.
I used a Pizza stone, preheated it for about half an hour (needs to be super-preheated to get a good result) in the upper part of the oven. Baked the Pizza for about 5 minutes +2-3 min broil -
That looks delicious! I will try and find some dark rye here…
I had my first disappointing bake in a while today. A decent reminder to stay in ones toes. I put my levain down yesterday morning and mixed the dough yesterday evening. This morning after 12 hours the dough was beautiful, bubbly and smelly, but also extended to its limits. When I removed it for forming it was super sticky and uncooperative. It was obviously overprooofed, however that made little sense as I used the same routines as I have been for weeks.
I have learnt how critical ambient temperature is during proofing so did some research. It turns out that during the recent spate of bad weather, Ingrid had turned on the heating in the laundry room where I proof, so the temps have risen from 19C to 22C. That is all it takes.
The batons were almost a lost cause, but the boules did slightly better.
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I can't read this thread without feeling desperately hungry (and we just ate a big breakfast :-[)
[url=https://www.ironheart.co.uk/forum/index.php?action=profile;u=13207]@Chap those pizzas look FANTASTIC
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You guys make amazing bread, I thought I was on a clothes forum?
Anyhow a friend of ours takes care of the horses when we are out of town, and to thank her I baked her a sourdough pepperoni roll. It’s her favorite from the farmers market but they close during the cold months.
