Bread

That's a great-looking loaf; what flour/method?

For the past few weeks time/can't-be-arsedness have meant I've caning the bread machine with timed overnight bakes rather than anything else, albeit with a slug of sourdough starter in the mix. Hoping to get back to hand baking again soonish.

Thanks!

Method is based on the one in the Tartine book but slightly evolved over time.

Flour is Bacheldre strong white bread flour. I feed my starter 50/50 dark rye and white flour.

I'm getting the hang of croissants now. I tried a method with far more resting time including an overnight rest before shaping. My shaping still needs some work, but I'm happy with the texture.

1 Attachment

Croissants look great.

Today's bread:

My experiments with seeds have fallen quite flat so far. Think it's the chia that are messing with the hydration levels to much.

1 Attachment

Thanks @ChasnotRobert they were great. Better texture = better, butterier taste

Tonight I made these Czech dumplings (houskový knedlík) to go with goulash. It's fluffy boiled bread. This is the recipe, 1/2 quantity made loads (twice what's show in the picture). Great winter food, light and hearty at the same time. I actually let it rise before forming the 'loaves', which the recipe doesn't.

1 Attachment

I'd imagine chia seeds to steal all the moisture so you'd need to add heaps of extra water?

Perhaps soak the chia before you mix the rest of the dough so it's saturated?

This is beautiful.

Yeah I soaked them. I think they probably release a shit ton when baking as it was still very moist once out, even after baking for a good 15m extra. Reverted to white tonight. In the fridge overnight, then I'll shape in the morning, bake in the evening. Starter from cold too so hopefully won't over-proof, although that does seem to have gone a bit nuts since I started feeding it dark rye rather than light.

Yeah, fuck a chia seed.

1 Attachment

This explosive rise is amazing - can you please share your method?

Sure, nothing special, I think I autolysed for the best part of a hour, mixed in salt then starter which was a bit tricky as there was already quite a bit of gluten development. This was about 8pm (starter was from cold and last fed at the weekend) - then bulk ferment in the fridge overnight in a tuppaware, 1 set of stretch and fold, then shaped in the morning and back in the fridge all day. Oven and big casserole pot heated up to 250 for about 40mins, in with lid at 245 for about 25mins, then about 20min more without lid. I think it's the Dutch oven thing that does it, keeps a really high humidity atmosphere for a long time, so by the time you take the lid off, the dough's just starting to firm up.

Pretty much the same method as me. It's a winner!

No bench rest?

Not sure what you mean, immediately before baking?

Bench rest is usually after bulk fermentation and before shaping into loaves.

^ yes

I thought it was crucial to get good rise?

Ah right. No, no rest as I was pressed for time, and to be honest I haven't fully got to grips with pre-shaping/final shaping yet, as I've only been doing oval loaves so nothing too technically demanding.

I've not been using it for a couple of years now with no ill effects. However I am making a couple of loaves right now so I'll reincorporate it this time and report back.

I've done some sourdough. I had a go a few years ago, but this is the first time I have got a good result. I used 10/3/3 ratio white/rye/brown flour. I think 65% hydration - I found it OK to handle.

I felt like I didn't pre-shape the long one properly, and that probably caused the splitting at the side.

Next time I think I'll use white flour, but keep the recipe the same otherwise.

1 Attachment

...

1 Attachment

Do you ever have issues with the bottom of the loaf burning with pre-heating the pot that much?

Just once on one of the failed seeded ones. I give it some squirty olive oil after heating.

Am I right in thinking that if I replace rye flour with white, the dough will be a bit less sticky at the same hydration?

Shouldn't be too hard to make, also the marmite butter that they served with IPA sourdough at the Typing room is another favourite. I had a lamb fat butter in SA the other week with lamb crackling...

2019 I'm going to try and bake bread.