Posted on
of 120
  • I should add I changed up the process slightly with bulk fermentation; did the fold and turns for two hours, left it for an hour and then put in the fridge at midnight instead of doing pre-shape/bench rest/shaping; left in there for about 16 hours or so, then did the above and left them at room temp (covered) for a few hours while preheating the oven.

    As for hydration, 70% (I think); normally calls for 700+50 but I dropped it to 650+50 to see how it panned out

  • any advice for working with higher hydration doughs? feel like I'm just incorporating all the flour I use to keep it from sticking to the worktop before I start getting elasticity - may as well just incorporate it sooner and use a dryer dough

  • try using a lightly oiled board.

  • I'm kneading with water on my hands instead of flour. It's a game-changer.

  • Anyone had an success with a Porridge loaf?­dge-sourdough/

    Tried on the weekend, incorporating the porridge after Autolyse and turn 1. Didn't quite get the dough strength or oven spring but the crumb was wet and custardy. Attempt 1 pics to follow

  • way better thanks!

  • very much this, it makes for so much less mess.

    i am not entirely convinced about the dick swinging about super high hydration doughs, it seems to just be for bragging rights, a bit like wearing stupidly heavyweight denim, it only makes a difference to one person and the rest of the world don't really care.

    but the wet hands does make the handling of the dough and getting it to have a decent gluten network easier, at which point shaping etc becomes easier.

  • We were joking about this at the bakery, 70% is the new 85%.

    I think one aspect is that it really helps when baking at home in a crap oven. Same with pizza dough. I was double hydrating to get doughs that were 90% for better oven pizza, but I wouldn’t bother going much about 70% when making dough for my ooni

  • i am lucky having a steam oven at home and the ooni outside, so perhaps haven't experienced the equipment deficiencies that others encounter

  • Bought a proper grignette now

    Also managed to get a second hand Lodge combo cooker, will make life a lot easier than dumping into a casserole dish. With that in mind I think I might just concenreate on boules for now and work on batards at a later date.

    Anyone know of any good bakeries in Copenhagen? Am off there tomorrow for a few days, wondering if I can try some dope bread

  • Yes, used 30% thick cold porridge from what I remember. Was a while ago now. Must try it again

    2 Attachments

    • Screenshot_20191113-195053.png
    • Screenshot_20191113-195038.png
  • This was the weekend's hands off bake. I won't post a photo of this morning's which I had on the counter all night, and was much flatter, so it seems a short 2nd proof is the way forward.

    1 Attachment

    • 15736751934480.jpg
  • First attempt at muesli bread

    1 Attachment

    • 0D351AA8-B13E-40C9-9AAF-2732A902AA41.jpeg
  • 350g starter
    350g water
    690 flour (was a mix of plain white, emmer and white spelt)
    18g salt

    Mixed all the above (bar the salt)
    Left for an hour then added salt

    3 stretch and folds (approx one hour apart)

    then added 200g muesli waited an hour before shaping

    left in fridge overnight and cooked at 220C for 30 mins and then dropped down to 180c until it sounded hollow when tapped (internal temp got to 94-97C)


    Just added muesli - approx 20% of the dough weight to standard dough

  • It’s nice but the oats have added more gluten and I’d probably add another 50-100g of more dried fruit. Could even consider soaking some of the fruit in a vanilla sugar solution.

    1 Attachment

    • 348EF007-7F4D-4A9E-B9AC-FA327FF2093F.jpeg
  • Made a 100% rye sourdough for the first time in ages following the instructions here

    . The proving times were way off though. Instead of 2-3 hours knock back and another 2-3 hours. I had to do about 6 hours knock back and then overnight. Don't know whether my starter was sluggish or ambient temperature was different. As always, very tasty and pleasantly sour, although still pretty moist and dense. I'd like to get a more open crumb.

    1 Attachment

    • IMAG1402.jpg
  • Went to Hart Bageri in Copenhagen today, mad busy and expensive but great

  • Does anyone have any experience with bread machines?

    My wife has expressed an interest in one as she is (her words) "Shit and lazy at kneading"

    Budget of around £100

  • I don't, but it might be worth checking out Dan Lepard's Short and Sweet.

    Minimal kneading technique with a focus on resting/lightly handling the dough, I've used it and the bread is amazing and it's perfect for lazy breadmaking sans-machine.

  • Here's the recipe from the book I use for daily white bread.

  • Thanks, I'll send her the link(s)

  • If she doesn't like kneading the Jim Lahey's no knead bread is the way to go. I make a loaf of it a week and it never fails

    500g flour
    400ml Water
    12g Salt
    7g Yeast

    Mix it all up, cover and leave overnight. In the morning shape it into a loaf, leave to prove for 40 mins whilst you heat up the oven to max temp (with a large Le Cruset pan inside). After 40 mins put dough into Le Cruset and put the lid on and cook for 30 mins.

  • Probably need to talk about this in hushed tones around these parts, but I use a Panasonic SD2500. It has done 2-3 loaves a week for I’m guessing about 6 years now. It’s been faultless, would definitely recommend for the time poor/can't be bothered to kneed crowd. Opening the kitchen door first thing in the morning to the smell of bread as the machine has just finished never gets boring.

  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview


Posted by Avatar for MessenJah @MessenJah