dancing james
Member since Aug 2010 • Last active Jan 2025Most recent activity
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Keep the discard
Stir in some seeds, spread on a baking tray and sprinkle on some salt or spices or soy sauce and make sourdough crackers.
@NotThamesWater I have a domestic steam oven but it is nowhere near as good as a dutch oven preheated to 230C and an ice cube or two thrown in with the bread. The moisture in the enclosed space keeps the dough soft so it can spring up well, and after 25-30 minutes I remove the lid for another 15-10 minutes. This helped me get a thinner crust than when I was using the ovens steam capacity.
In other long winded bread chat, bakery bits are eventually concurred with me that the batch of flour I had has a low protein content so they sent me some Marriages strong Canadian flour. I made some dough today with a mixture of the Canadian and the weak t65 and hey presto I have gone from sticky but stretchy slop to an elastic dough that eventually reaches a stretch limit and goes taut. After a run of loaves that would just not hold shape today’s one just sat on the counter and didn’t spread out at all, plus it held air in during stretch and folds. Am interested to see how it comes out of the oven tomorrow morning.
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I don’t get people who can’t understand that others may have different preferences eg bread made from flour water salt and bacteria vs bread made with numerous additives and flavourings, fancy bikes or BSOs etc etc.