Bread - What are you baking today…..

[neph93]

Well that went well…

[Giles]

And the Boule from the other half of the dough…..

[neph93]

Lovely stuff. You’re nailing the rustic look.

[Giles]

Rustic (or twat), is my middle name…..

[neph93]

«Rustic Twat»? The brewery down the road needs to make that beer.

[Giles]

They've just released Miami Weiss - I love them…...

[neph93]

Forkish Country Blonde pure levain on a Sunday morning.

Still working out proofing time for this… I definitely don’t need the four hours he suggests, but I can probably stretch it longer than the one hour they get. The second (split) loaf had a little over two hours in the fridge. I’m looking forward to comparing the crumb to see if their is a major difference there.

[Giles]

Beauts

[neph93]

Thank you. I really love the incremental learning that goes on with this process. Small adjustments and experiments all the time. Lately I’ve been focusing on the shaping, using a dough scraper to tighten the boules before proofing. It gives pleasing results.

[Giles]

Forkish overnight 40% wholewheat, went a bit mental in the fridge overnight….....

[Seul]

You mean it went a bit overboard…

TAXI!..

[Giles]

Not a lot of oven spring, so I think overproofed.  Will reduce the amount of yeast next time I bake this…..

[Giles]

I am off to Cornwall for a few days fishing.  The day I get back, we have a few people coming to stay, all perfectly social distancing compliant (more on that later :-X), so I though I better get some bread baked as I won't have time to do it when I get home….

I also made about 5 kilos of pimped bolognaise, but that's in the freezer…....

[neph93]

Excellent work… all looking beautifully rustic too.

I’m under pressure to bake 6-8 loaves a week at the moment. The three increasingly large and hairy ones demand home baked bread as standard and have also learnt to distinguish pure levain bread from pre-ferments. They have a preference for sourdough but poolish is good for lunch box sandwiches. I’ve created some entitled monsters.

[Giles]

[neph93]

Today’s Country Blonde…

[dinobarnesberlin]

Can you blame them for wanting this ?

[dinobarnesberlin]

@Giles:

I am off to Cornwall for a few days fishing.  The day I get back, we have a few people coming to stay, all perfectly social distancing compliant (more on that later :-X), so I though I better get some bread baked as I won't have time to do it when I get home….

You are killing it at this point G
always looking good...always looking tasty

[neph93]

@dinobarnesberlin:

Can you blame them for wanting this ?

I really can’t… thank you.

[neph93]

For this mornings bake, I kept the remains of my starter from Friday and double fed it with finely ground white flour. In between feedings it has sat in the small cupboard space above my fridge which has an air temp of about 29C. This is more or less the Forkish “warm spot white levain” recipe, with a few modifications.

It is a long process (in practice it lasts three days), with lots of steps. It is fun though and produces some dough that was great to work with. Waking up this morning to the finished bulk ferment was a joy.

The end result is the best bread I’ve ever baked. I really wish you could all try this….