Bread

a sourdough mohawk, a dough-hawk if you like

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Recipe pls

The difference starter activity makes, loaf on the left was after two weeks of hibernation in the fridge, the loaf on the right was after two days of two feeds per day.

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And today's loaf is a @campervangogh tribute.

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Okay, no major changes in recipe for the next ten loaves. I'm close to consistently churning out nice loaves, that's usually the point where I change something and set myself back a couple of weeks.

Main point of improvement is dough strength, I usually get tears in addition to the scoring I did. Also struggled to pull a serious window pane before shaping, it was transparent but not as transparent as it should be I think. I'll try to be more consistent in folding and see where that gets me. I do anywhere between 2-4 at a 15 minute interval and then another 2 or 3 at a 30 minute interval followed by 2 hours of rest before shaping, for a bulk proof of roughly 4 hours.

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My malted wholemeal game is quite good at the moment.

However my basic whites are terrible. Both use the same mother but when I make a white loaf I just use plain white organic flour for the starter and it is not very active. However for wholemeal loaves i mill rye and get a super active starter using the same mother.

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Here we go again

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It’s grown but not really gone up. I think I’m going to leave my starter out for a day or so and feed a couple of times a day and see if it gets a bit more umpfff

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I've basically given up on my starter for the moment. It's gone in to hibernation.

I do remember the days of baking with regular yeast and getting decent results.

It's why I've just stuck with the no-knead method and not bothered with sourdough. Works every single time, takes about 2 mins in an evening to mix and 1 minute the next morning to shape. No hassle, no faff and strikes the best taste / effort balance.

Does anyone sell 5kg bags o flour? 10kg is a bit too much, 1.5...not quite enough...etc

Since I’m wfh moving around the kitchen to knead some dough is a welcome distraction. So atm it’s not such a faff

Caputo do 5kg bags but I'm not sure if the types of flour they make would be useful to you, it's mostly pasta/pizza stuff. Have a look for wholefood shops near you that sell by weight. That's where I get a lot of my flour from, using XL zip lock bags which usually fit a few kg of flour in as long as they supported in a bigger bag on your way home.

Shout yeah. Might just get the 10kg wessex bag. Brexit proof innit.

Did you mean 00? A Di Maria do 5kg bags of Dalla Giovanna 00 for £6.25; their delivery charges mean it's best to do a bulk order of things though.

I normally just buy Wessex mill strong white bread flour. 00 more of A pasta vibe, no? I'm clueless really tbh. I just try and do half decent loafs

levitating herb, olive and feta focaccia for breakfast this morning

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My old pizza stone finally broke (must have baked a hundred loaves on it with an upturned casserole on top)

Here’s the replacement

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Lodge - someone’s ballin out of control

One click, one swipe. Guilty as charged.

Daily bread is good for having different flour sizes ... (they bag it up themselves)

Does anyone have a good sandwich bread recipe?

otherwise I might give this a go: https://www.bbcgoodfood.com/recipes/seeded-wholemeal-loaf

I’ve left my start out and fed it twice a day and it’s looking alright. And it’s smells!

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Am I the only one who cleans my jar when refreshing? Hah

Another stab at getting back into it, and held back 100g of water this week, a smallish improvement with oven spring

Also made a focaccia, would have liked some more colour but despite leaving it there a bit longer wouldn't do much...