Bread - What are you baking today…..
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Demo-ing all week and still finding the time for baking bread ?
Much Respect @neph93
Thank you sir! Although I have just woken up from a two hour nap in the middle if the day [emoji1]
lol – can happen
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Not bread, but classic cinnamon rolls. I’ve never had such luck with my rising today. I must have actually kneaded enough this time. A good 8 minutes with the kitchen aid.
Anyway here are some pics of the rising and the crumb at the end.
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Me too, but seeing all of the bread here makes me want to bust out the dutch oven and make a couple of boules!
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Sort of same, same…. 50% Poolish, 50% white/50% spelt
But I screwed up either the amount of water (too much) or amount of flour (too little) that I added to the final mix. The hydration was far too high, so I bunged in fistfuls of dark rye until I got the hydration to sort of where it should have been.....
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Sort of same, same…. 50% Poolish, 50% white/50% spelt
But I screwed up either the amount of water (too much) or amount of flour (too little) that I added to the final mix. The hydration was far too high, so I bunged in fistfuls of dark rye until I got the hydration to sort of where it should have been.....
Lovely bread anyway… and the rye will add a nice taste. The Greeny seems to do a great job!
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@Chap If my severance package from the local council was up there with what Forkish got from Yahoo or wherever he worked, I might give that ago. Sadly it won’t be.
Joking aside, there is another thing, I have no idea how good my bread is, objectively. There aren’t really any artisan bakers where I live and no one else I know makes bread like I do.
All that being said, I have idly day dreamed about this. My town is ready for it, there are a better class of restaurant here than there was 10years ago too. @Matty123 living the pizza dream is also a source of inspiration.
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@Chap If my severance package from the local council was up there with what Forkish got from Yahoo or wherever he worked, I might give that ago. Sadly it won’t be.
Joking aside, there is another thing, I have no idea how good my bread is, objectively. There aren’t really any artisan bakers where I live and no one else I know makes bread like I do.
All that being said, I have idly day dreamed about this. My town is ready for it, there are a better class of restaurant here than there was 10years ago too. @Matty123 living the pizza dream is also a source of inspiration.
I know… I am sure your bread tastes amazing. During lockdown I baked a lot and tried to improve my breads. To much bread for our small family so I gave some to friends, neighbours aso. Still meet people asking me why I don't start selling bread... and that was in my early days :D. Really good bread is hard to find these days... in Austria too, but everyone loves good bread. You can start it as a tiny business and see what happens. Then Instagram, Youtube, your first book :P...
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Yea–-I can see myself eating all of your bread.I would start off keeping things nice and simple.
Warm with butter to start.....and then, slice by slice getting progressively experimental. -
Bread - what am I buying today… I always buy sourdesem breads through my hippy store... There's a handful of bakeries but hundreds of styles to choose from... All organically made, they weigh like fucking bricks, and the best thing is you can't even have your heavy breads cut at his store... His machine can't handle 'm... I gotta go to my store where we have an industrial machine, and cut 'm there...
Here's some German style... A Munster and an Emmerlinger (walked into a bar):
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Wow! You guys aren’t messing around. It all looks so great. I’m going to have to kick it up a notch. Made two boules this week in the Dutch Oven. One was definitely better than the other
But it’s definitely ignited my bread making again.
These were both just all purpose flour, water, salt and dry yeast.
I’ll let you decide which one was first
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Looks amazing, you beeing a Doctor and still having time to bake makes my argument of working to much for baking melt away
cheers @Steffen I started baking bread during covid-19 lockdown (as so many other) with more spare time then I usual have. First breads were levain breads which can be quite time consuming as you have to look after your sourdough daily. At the moment I am baking once a week, mostly preferments/overnights like Biga or Poolish. You start your predough in the evening and can bake the next morning/noon. With me it's usually Tuesday evening starting Biga and baking Wednesday around noon. Wednesday is the day when I write my referall letters (and bake bread additionally). @neph93 is a teacher, is renovating a house, has a pack of children and has still time to bake breads for the whole gang. So I think if you really want to do it and finally get some routine it is not that big thing.
