Posted on
of 171
First Prev
/ 171
  • I've always found fresh yeast pretty impervious to retarding. Once the ferment takes off there's little stopping it. I just bung them in one after the other, top oven on highest in a casserole dish then bottom oven at 180-200.

  • Yeah the big loaves are all sourdough, I've never really done 'proper' bread with yeast just rolls and other small stuff. Sometimes I want to but I fear I'd find out they're just as nice as the sourdough breads which would be a serious blow to my value system.

    First pic is loaf number 2 from another batch and some small rolls from the King Arthur recipe I posted earlier. And the other pic loaf number 2 from the previously posted batch.

    2 Attachments

    • PB140004.jpg
    • PB110002.jpg
  • find out they're just as nice as the sourdough breads

    They're not. I mean a well executed fresh yeast loaf is a lovely thing when fresh, but never as good as a well made sourdough in terms of flavor. I would argue that fresh yeast can be better for toast and sandwiches though because of the soft, more closed crumb. Nothing worse than having your PB falling through the holes.

  • Pretty happy with this one, getting the hang of the oven in the new place.

    Now I have some more room and storage I am thinking about baking more often and so picking up a large sack of flour, as it seems to be quite a bit cheaper to buy in bulk. Recommendations for a good white flour for sourdough. The one from today is just an m and s 1.5kg Canadian white

    2 Attachments

    • IMG_20211116_173205_279.jpg
    • IMG_20211116_173205_202.jpg
  • An organic white flour, possibly stone ground if you want something with a little more flavour. Eg t65 or t80 biologique

  • organic as it is more likely to have more good bacteria and flavour. t65 is roller milled, t80 stone ground. biologique is the french for organic.

    but there are also great organic uk flours too.

  • Back in the sourdough game after a year long hiatus.

    1 Attachment

    • IMG_20211130_131804687.jpg
  • I started a new starter to start today.

  • Bit of a lively one today

    1 Attachment

    • F14ED847-1803-424A-A967-4121CC2D559D.jpeg
  • I ran out of proper flour so I've been doing supermarket flour pain de mie, still sourdough obvs. They're nice because I can do them in a single day, mix after breakfast, bung them on the radiator and bake after dinner.

    1 Attachment

    • PC100087.jpg
  • I generally make breads with over 50% home milled grains - varying ratios of spelt einkorn emmer wheat or rye.

    But some days I just want the full basic bitch Karen.

    Have also been working on increasing hydration but also improving my dough handling. Aiming for quick light touch so the dough doesn’t warm up from body heat and get too sticky and tacky. All work is done at ambient temperature but I no longer have to flour or oil the bench and am not having dough sticking etc.

    2 Attachments

    • E5C166FF-A006-4874-92AB-D80306B5F177.jpeg
    • 24CEA1DC-3C27-407B-B01D-A765085823E5.jpeg
  • How is that even possible when The dough is like custard.

    I think I’d benefit from the dancing James step by step guide with pictures. Or video with commentary.

  • Generally don’t add all the water at once with the flour and starter. Once you have a soup it’s hard to recover. So add 80% of the water and mix with a clawing action, then add more water gradually. I expect to have a shaggy mess at this stage. Autolyse for 20-45 mins and then stretch out the dough and sprinkle with salt and water. Fold it back on itself and then stretch out and sprinkle with more salt and water. Gently knead for five minutes this is to help get gluten extending but not to knock it back or smash the air out of it.

    Leave for 45 mins to an hour and then either stretch and fold in the bowl or I was taught an aerial stretch. Lift dough out of bowl, hold in one hand and let it stretch done with gravity to your other hand and fold it back under itself. And repeat a few times. I find the dough rips less this way. Do 3-5 rounds of rest and then stretch and fold. Waiting for a positive windowpane test before shaping. Generally I do two rounds of shaping. Preliminary one into a boule and leave for 10 minutes. This helps me see if it is holding shape. Then a final shape and drop into a cloth lined proving basket (possibly roll in seeds or flakes before going into proving basket)

  • First forays into seeded loaves have gone better than I hoped

    1 Attachment

    • 9D1B7160-61C8-455C-96EE-E6189A92C190.jpeg
  • Looks fantastic

    Seeds make such a difference to the flavour, a great occasional addition

  • Cheers. A particularly good seeded loaf from a shop convinced me to give it a go, happy I did!

  • Once you’ve fed your starter how soon would you add it to the mix? I’ve noticed once I’ve added my flour to feed my starter it’s about 30-1hr before any bubbling takes place.

  • Pretty please with my focaccia at the weekend. It tasted well too salty within a few minutes of the bake but after a couple of hours it was spot on.

    1 Attachment

    • CB199E82-4079-4B8C-9460-FA9970893FDE.jpeg
  • out of practice

    1 Attachment

    • PSX_20211222_110126.jpg
  • beautiful 🥰

  • Boxing Day loaf

    2 Attachments

    • PSX_20211226_091301.jpg
    • IMG_20211226_174512.jpg
  • My daughter (8) devised her own recipe. Apple filled and cinnamon dusted yeasted loaf. Her own shape design too.

    1 Attachment

    • IMG_20211228_170342.jpg
  • Christmas present to myself. Mainly to get back into trying to replicate Beigel Bake beigels. But will be trying other stuff out too.

    1 Attachment

    • PXL_20211227_161535102.jpg
  • .

    1 Attachment

    • PXL_20211229_084552711.jpg
  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview


Posted by Avatar for MessenJah @MessenJah