Bread - What are you baking today…..

[goosehd]

@neph93 I tried the trick today of preheating the oven with the pizza stone in it so that it reached 100f and killed the temperature. Then I set the dough in the oven on a separate rack away from the stone to rest for the 80 minutes.

My house isn’t warm enough right now to let it ferment on the counters.

[neph93]

My room temp is 20C but the outside is 7-9C. I feel like it may not be enough and probably need the oven light trick. Will try this weekend.

[Giles]

My latest attempt. Still not a patch on @goosehd , but I will give it to friends (it tastes great), and tell them that is how it is supposed to look....

[neph93]

^ that is almost exactly how my last batch came out.

[goosehd]

What pan or dish are you doing your 80 minute rest in? High walled or low walled dish/pan?

[neph93]

Low, I guess. About 5cm.

[Giles]

Low-walled cast iron roasting pan about 7"x11".....

[goosehd]

2 1/4" high 9x14 or (5.7 mm high x 22x35). Was wondering if confining the dough would give more height.

My dish is larger than the recipe calls for and am why I am asking.

[Chap]

My recent attempts: Forkish Overnight Country Blonde pure levain

[Giles]

That will do nicely.....

[Chap]

Levaining the levain... Forkish Pain de Campagne is the plan

[Chap]

Bubbles

Shaped

Off to the fridge and proof well

[Chap]

Early morning bake. I think I like overnight proofing with having freshly baked bread for breakfast. Should probably use a lamé for the overnights

[Chap]

Happy with the result, great taste.

[Giles]

Not lost the knack then.....

[jfk1117]

Dialing it up for the wife on her Mother’s Day. Biscuits to follow. Overnight proofed

[Giles]

beautiful......

[jfk1117]

[goosehd]

@jfk1117 Details or recipe please

Looks lovely

[goosehd]

@Chap I am extremely jealous/envious of your ability to get bread to split open the way you do.