Bread

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  • Long time listener, first time caller. Dutch oven baked poolish dough and a sandwich loaf first attempts turned out nice.


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  • Another basic no knead loaf


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  • not getting the same ear from the baking steel as in the Dutch oven, probably down to not enough steam, but the loaves have been pretty consistent


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  • Playing with Einkorn mix this week:
    25% Einkorn, 75% hydration.


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  • That's my starter back out the fridge after a couple of weeks (one feed in the middle). Had a good inch of boozy liquid on top, given it a feed, and will feed again with rye to night, hopefully able to bake tomorrow.

  • That is perfect, crumb and shape.

  • +1 that’s stunning

  • Yeah, some top work above.

    First loaf I have been happy with for a while.
    66% white sourdough.
    Never manage to get a decent ear, but happy with the crumb and the blisters:)


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  • Very pretty indeed.
    And thanks all- was the best for a little while.
    Also- Einkorn adds a really nice flavour- a little malty perhaps- and is an easy wholemeal to work in from my experiments.

  • Might give some einkorn a go on that recommendation then :)

  • OCS (obligatory crumb shot) as well as millennial avocado sourdough porn


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  • 50% strong bread + 50% regular flour. I’ve been a lot more relaxed about my bread baking lately, going by feel rather than timing and the results have been much better.


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  • Made a vegan sour dough pain de mie, followed the perfect loaf recipe and substituted honey for agave syrup, butter for a reduced amount of coconut oil, and milk for oat milk. Turned out great, vegan friend is gone so I'll use the last bit for making croques.


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  • Forgot to put a timer on didn’t I 😬😂

    Looks like it would have been a good one otherwise, the way it sprung before being carbonised…!


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  • Now there’s a niche miche, reminds me of dwarf bread : )
    #idontbake

  • Last week I forgot about a bread I was making, it was quite far proofed by the time I remembered and decided to just bake it immediately rather than giving it an overnight proof in the fridge. To my surprise it was one of the best loafs I've ever made, I tried this again yesterday and again it came out great. Makes me want to try an overnight proof and then shaping it right before it goes in the oven, anyone with thoughts on this?


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  • I've done similar, where I've had to chuck the dough in the fridge because of timing & other things happening.

    When I shaped it, it had the most insane tension, in spite of being almost overdeveloped.

  • Kitchenaid ground to a halt a couple of weeks ago so haven’t been able to mill my own flour.

    Proper Karen loaf (basic bitch white) with 100% T80 (French organic stoneground white). Made yesterday the warmth led to the dough proving rather rapidly, despite putting in the fridge with the intention of cooking this morning it was clear it would be over proved so baked last night instead.


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  • rosemary sourdough from the baking steel


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  • If anyone wants any spent grains, I had a beer-brewing day yesterday, and have several kilos of malted wheat and malted barley (Europils) - please drop me a DM, as I have lots more than I can use for the next few months. They make for a nice addition to a whole grain seeded loaf, or a dense pumpernickel, and they can also be used for granola! I can also drop off this evening if it is not too out of the way between home (NW10) and West's beers tonight at the Swan in Acton (W4 5HH).

  • Karen loaf

    That's good. I've been calling my fresh yeast loaves Katie Price loaves: Bulbous and buxom but lacking in depth and taste.

  • sourdough resuscitated


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  • earlier


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  • this morning's bake, a couple of rosemary sourdough loaves as a gift for friends


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Bread

Posted by Avatar for MessenJah @MessenJah

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