Bread - What are you baking today…..

[Matty123]

As you should be. Well done dude. It’s a pretty great feeling baking bread from scratch. Wait
Til you use your starter. You’ll feel like a true artist. Something from nothing.

[Chap]

Sourdough, wholemeal Rye and Wheat, no yeast, 24 hours

[den1mhead]

^ Bread looks so scrumptious ^

[Giles]

Bloody hell….

And I'm proud that I'm doing an overnighter with 0.8 gm yeast.....

::) ::)

[Chap]

Very happy with the result. I added some boiled wheat seeds making it quite succulent(?).

[Chap]

@Giles:

Bloody hell….

And I'm proud that I'm doing an overnighter with 0.8 gm yeast.....

::) ::)

It‘s just a good sourdough and time

[Giles]

I'd say the overnight bulk fermentation worked…..

[Chap]

Yeah… I would say, it‘s alive

[Giles]

And baked….

[Matty123]

Hey G. How’s your waistline with your new habit?

[Giles]

OK atm….

[Matty123]

@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

[Matty123]

@Giles:

OK atm….

Mine is um. Bigger

[Chap]

@Matty123:

@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures  ;))

[Matty123]

@Chap:

@Matty123:

@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!

Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures  ;))

Right on. I love working with rye and whole wheat. The dough is so tight and nice to form. Longer bench times but delicious

[Giles]

Today, I am making white bread with Poolish.  I started the pre-ferment last night…..

[Chap]

So do I… another day, another bread.

Poolish made of „Dinkel“ (which is Spelt Wheat in english I think) flour

Sourdough starter made of wholemeal Rye:

Both started last night too and should ready for making the dough in about 3 hours

[Chap]

Poolish is really a funny thing, I added a piece of yeast in the size of a rice grain to 155grams of wheat and boom…

[Giles]

I put 0.3 of a gram of yeast with 500 gm flour and 500 gm water (well actually, I screwed up because I got the water up to temperature and threw it all in the flour before realizing there was way more than 500gm in the jug - wine may have been involved…. ).....

And

[neph93]

All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.

Can I get your recommendations for a good starting point @Giles @Chap  @Matty123