Bread - What are you baking today…..

[Chap]

Well back in my early hipster-baker days I thought it’s got be Levain and Levain only is the Holy Grail of bread baking… then Mr. I don’t-give-a-fuck slapped out his amazing Biga‘s... since then I started baking Biga breads usually once or twice a week... finally got some routine being quite happy with my results

[Giles]

@Chap:

then Mr. I don’t-give-a-fuck

[Giles]

80% all white Biga, with the makings of Pizza for tomorrow night…..

[neph93]

That Biga loaf looks excellent. I’m going to get back in Biga next weekend.

This weekend I had an apprentice with me. Jesper has a girlfriend called Hedda who politley asked mentor teach her how to make bread. She balked at the 8am Sunday morning start but like a trooper joined me for making the starter, to mixing the dough and the form and bake. She did great work and produced two Forkish Country Brown’s under my tutelage. I forgot to take pics [emoji849]

[Giles]

Shame, I'd like to see what she's like 

[Chap]

I did a Forkish 80% Biga yesterday but baked only one breads… the other half became Pizza today... very happy with the result.

[neph93]

Ha. I did Biga today…. one with 20% wholemeal spelt and one with 20% wholemeal wheat.

Can’t work out whether I prefer poolish or Biga...

[Giles]

Today/tomorrow, I will be trying a Shokupan (Japanese Milk Bread) with Poolish for the first time…..

[Giles]

But, whilst I wait for the Shokupan Poolish to get bubbly, I stayed safe.

80% Biga with 20% Spelt…..

[JDelage]

All we've ever made in my house is the NYT no-knead recipe (not bad), and I have to say I am super impressed with your work and your results. N

[Giles]

[neph93]

@Giles:

[/quote]

I take it the Japanese Milky stuff hasn't done what it should? Biga looks beautiful.

[Giles]

Nope that was supposed to be an embarrassed emoji, in response to JDelages comment.

The Japanese Poolish is now ready to move forward with…

[Giles]

Shokupan Poolish

Not lying, I am finding this the most challenging bread I have tried to bake…..The hydration is massive, so it is ultra-sticky and so so difficult to handle...

I've managed to get it into the tin in a sort of 3-splodge splodge.....

[neph93]

Exciting stuff. Looking forward to seeing the result.

Did a Country Brown today:

Warm spot white:

[Giles]

Looks lovely…..Congrats.

So, just before it goes into the oven...

And when it came out…

I did not get anywhere near enough oven-spring as I should have. I'm reserving judgement until I slice it.....

[Giles]

Just about what I was wanting to achieve….

[Matty123]

great looking pizza @Chap ! well done

[neph93]

@Giles:

Just about what I was wanting to achieve….

Looks good, although I don’t know whatvitnos supposed to look like. How do the Japanese eat it? I suspect it will be great with butter and jam.

[kkibbey23]

Looks like everyone has some good weekend bread going!

I'm back on the sourdough train for the time being anyway.

Apparently I must need to score deeper, my ears are super short. I've been using a razor