Bread

hmmm... sounds like loaf swap might not be very sensible then.
My other annoyance is I always have to overflour my banneton to keep the dough from sticking...do I need to do something to make my banneton less sticky? Do I have to prove it in a drier place? I usually prove in the fridge (overnight) but this is a bit damp I guess. Usually ends up looking something like a snow-covered hill:

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50% White 50% whole - 75% Hydration

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How many times have you used the banneton? are you cleaning the flour out afterwards?

If so, don't. Just give it a little shake, mine doesn't stick now after using it for 4 loaves.

Same here. Mine was sticky for a few bakes, no I just shake any excess leftover flour out and add a sensible amount when I bake. Theres sometimes a sticky patch resulting in a lopsided loaf, but that's no big deal for me

Second loaf from the mill is done. 80% wholegrain spelt, 20% wholegrain wheat.

The flavour is something completely different from regular flour. Much more complexity, and even some umami in there. By far the tastiest breads I've baked.

The mill was £250 I think and well worth it I think. It's pricey, but the increase in flavour is fantastic.

I have used the banneton over 30 times at least, and it is caked with flour still - I've only washed when I had to because the dough stuck.... I wonder whether it was poorly finished or something? I found this advice recently about sealing it with cornflour, anyone tried this:

The first problem people face is their dough gets stuck in the basket. A great way to deal with this is to do what is always done in a German bakery: you treat your basket by washing it with a thin paste made of cornstarch (corn flour) and water. Paint it all over the inside of the basket and let it dry. Once every few months, scrub out your basket and treat it again.

Never tried that, the bannetons I use now are lined with cotton, the first ones I bought weren't and I had to use a serious amount of rice flour to avoid sticking which I didn't like.

I just use wheat flour. Dunno if it should make any difference though

Sourdough ferment 100 % white for pizza's tonight. nomnomnom

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I made a loaf on the weekend using the sediment from a batch of mead, took a little while for the yeasts to wake up and the finished loaf is a bit wet but ultimately a successful experiment! I used 100g strong white, 100g wholemeal rye and 50g spelt, a little salt and the liquid from the bottom of the mead.
More experimentation from home brew required I think!

That's wild, do you have a pic?

Who doesn't love a big greasy focaccia? Made with Lahey's no-knead dough recipe.

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Cool focaccia and best laptop!

X230 with an X220 keyboard and IPS screen. Dream machine!

Ah, good to know that such a mod is possible!

Also, to not just derail the thread with laptop discussions, here's what I've been able to do after getting my starter out of hibernation. Move means new oven, and I'm trying to cook the loafs in pyrex stoves too. Quite pleased with the result, I'll now try to reproduce it...

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Start n finish....

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Looks good, was this baked seam side up?

Hum, I don't know what you call the seam side! I've baked two other loafs this morning which came out really well compared to what I was used to produce. I'll detail what I've changed in my workflow and maybe people with more insight can tell what did the trick.

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Look really tasty, good job.

workflow

Crap buzzwords thread >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Err, in my process? Oh wait...

With recipes, the word is generally 'method'. :)

Christmas day 50/50 turned out nice, if a little dense...

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Well done, looks a lot like the 100% spelt that we regularly buy.
http://www.integrityfoods.ca/

shocking the dough

lol
love this