Bread

Oof. Good work.

looks nice on the outside ps, what about the money shot tho.?

That was taken after it came out of the oven around 21:00 last night, it was too hot to cut and I had no desire for bread after it had time to cool. Left for work early so have to wait to get home tonight to find out.

Bet there isn't any left when you get home, very nice loaf.

Any tried and tested sourdough pizza dough recipes out there?

I enjoyed that preview, it will spur me onto investigating the choice of flour more carefully. Ta for posting.

Any tried and tested sourdough pizza dough recipes out there?

@inchpincher sent you a PM

A money shot for @rive_gauche. Sorry only have phone pics because I don't know shit about photography.

1 Attachment

Mmmmmmm, seedyteeth. Such love/hate with poppy seeds!

In this context it is all good. Would recommend

How do folks store their bread then? I need help not eating half a loaf a day 'for freshness'.

Rolled up in a linen tea towel. Doesn't work for cheap store bought bread, but for proper bread it works great

That'd be too open for around here unless you finish the loaf by the second day. #winnipegwintersaredrierthanpharaohstits

#lesexface

Actually a plastic bag is about as good at you can get for storing bread. Tea towels are pretty good but they do encourage moisture out of the loaf - they are made to be absorbent. Plastic bags don't do this, though they will make a loaf 'sweat' if it hasn't cooled properly.

Spelt brick, tasty but weighty.

2 Attachments

noice

Tried mah new banneton the other day, french white bread recipe a la Dan Lepard. Proved first in fridge then formed into a nice slug and proved in the basket. Baked on a pizza stone with steam tray. I slightly overcooked it, so dryish, but 7/10 would eat again.

1 Attachment

rye, self-raising, bicarb and buttermilk seeded rolls - soda bread (daughter's domestic science baking task):

10 minutes prep, straight in oven for 20 minutes

look good, taste a bit cakey, and dense

Look robust but tasty RG!

Getting a bit better with the banneton - it needs lots of flour for a smooth release, and even then you must tease it out with your fingers so as not to tear the dough. But this one over-proved. Because the first prove is done in the fridge, the second prove ideally needs about 4 hours at warm room temp I reckon. Two to get the chill off the dough, two to prove. That's difficult to accomodate after work, so I tried leaving it out in the morning - about 10 hours to prove, and this is the result. It looked amazing in the basket but totally collapsed when I slashed it. None of those nice big holes. On the upside, crust and flavour are superb. 20 mins at 200C with steam tray, then 30 mins at 180.

1 Attachment

they were olly, and kept an amazingly long time without becoming stale. delicious sliced, toasted, then slathered with butter and marmalade

#hungry

What flour are you using in the banneton? Have been getting great results in longer proving with brown rice flour, which does not form gluten.

Plain white strong bread flour. Basic recipe is this:
600g flour
16floz warm water
2tsp fine salt
7g dried yeast

Mix briefly, let rest in bowl 10 mins. Turn out and knead for 10 mins, adjusting consistency.
Prove overnight in fridge in oiled bowl. Knock back, shape, into banneton, second prove at room temp, bake as above. On the weekend, the second prove is not a probelm, only during the week. Might try a long second prove in the fridge, that could work.

Wanted to try to get this right first before moving on to other flours, but hopefully that will be soon so thanks. Are you using it mixed with other flours or neat? How is the texture?

Oh sorry, do you mean just the flour to line the banneton...... ah I see, I've been using same flour, maybe that's th problem as it absorbs misture and goes sticky!