Bread - What are you baking today…..
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@goosehd wow man. That is a thing of dreams. I have recently self diagnosed myself with a gluten intolerance… super tragic I know, but I am living vicariously thru this bread thread!
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@goosehd that’s a very nice one
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I’m sure they do to @ARNC however my remark was disingenuous. The place I was at was much more about milieu therapy and they were super stingy with the benzo’s. This was known to me beforehand, and no amount of artisanal bread was going to help.
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That loaf of bread looks yummy @goosehd .
Very well done, congrats buddy! -
@Giles those look good and delicious
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@goosehd said in Bread - What are you baking today…..:
Lovely and thanks again for teaching me
Not sure that I did a lot........
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…but you did. I always assumed there was massive amounts of kneading/working the dough and I never understood the feel for it. I also tried to convert the weight measurements to volume…that doesn’t work. Once I started using a scale and using what you showed me for the feel everything fell into place. Now I’m experimenting with different kinds of flours and different amounts of moisture levels. Also have learned the hard way how the ambient temperature and humidity levels of the room affect rise times.
Baking bread is as much science as it is an art. Watching it and knowing what to look for is as important as what goes into it.
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Thank you. I needed to speed up the bulk fermentation today. At the normal ambient temperature of our kitchen, that is normally about 7-8 hours. I only had 4 to play with, as we are out tonight. I remembered that the cupboard under the sink is always a few degrees warmer than the kitchen, space was made in there and I reduced the time to just under 4 hours....
Flour, Water, Salt, Yeast, Temperature and Time........:-)
