Bread

White x wholemeal spelt collab

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You are getting great shape to your loaves. Could you post a couple of pics of rising and pre baking, at some point?

I’ll post pics of a loaf rising in a bit

Basics of the method I was taught

Mix flour water and starter

Leave for 45 mins or so

Stretch dough out flat, sprinkle with salt and then fold back and knead salt in

Every 45-60 mins stretch and fold the dough but basically let the starter do most of the work

When the dough has got to a good “window pane” it is ready for shaping. Have the proving container as a reference and pull out and then up and back taking care not to overstretch the dough. If it does over stretch and tear knock it back and leave for another 30 mins or so.

The shaping is to give an even tension across the surface. I can tell if this was achieved when the loaves rise evenly, if I have over tensioned it tends to bulge out a bit during cooking.

Put shaped loaf into floured banneton (even easier in a floured cloth in the banneton). Leave out on the side for 45 mins or so to allow the dough to begin to rise up. Then put in the fridge for 8-24 hours. Longer time will have more flavour but at the extreme it will rise less).

45 mins before baking pull dough from fridge and pre heat oven and baking stone.
Just prior to baking put dough on to hot stone, sprinkle with flour and then score.

Cook until sounds hollow when tapped or core temp exceeds 90c.

Thanks; yes, getting that even tension is quite tricky!

Loaf after shaping, ugly side up as that’ll be the bottom

It’s been proving since yesterday afternoon so will be cooked in an hour or so

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On heated stone, scored and ready to go in steam oven

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Progress after 18 mins

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And finished

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Lovely - really good looking loaves there.; thanks for posting those pics.

Given me a bit to think about.

Inspired by this I decided to make some bread when I got home from the pub last night (including 1130pm trip to the shop for flour and yeast).

Had some doubts that it still seemed a little runny when I put it in the oven but it turned out pretty well.

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Looks good, yeah I reduce the hydration % from his recipe to more like 80%. Allows you to shape the dough easier.

Much better result this time - haven't cut into it yet but internal temp was at almost 100C when I to0k it out. Modified recipe (a little less water) and baking time, but I think the main improvement was baking it in a cast iron pot.

(Sorry for the really shitty photo - my phone's packed it in and I had to use Photo Booth...)

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Looks great

Please excuse terrible photo. I thought I took a pic of the uncut loaf but it's not there now so...
Pleased with this one, used 100% rye starter, which is often a little slower. Proved all afternoon yesterday and overnight and I still thought it was under but got good oven spring and it came out looking good. Nice and chewy, good flavour, crust has a crisp outer layer but not too thick so makes for easy eating.

Edit: Where is the photo?

Looks good I might try it! Got a link to that method?

Basically this: https://www.seriouseats.com/recipes/2010/03/basic-no-knead-bread-dough-jim-lahey-recipe.html

Once you've done it once or twice you get a sense of what quantities work best for you and what feel you're looking for from the dough. I make mine slightly drier than Jim's originally recipe.

The trickiest part is getting the dough into the cast iron / le cruset pot. I use one which can sit upside down on its lid. I find it much easier getting the dough onto the shallow lid than into the deep pan.

Please excuse terrible photo. I thought I took a pic of the uncut loaf but it's not there now so...
Pleased with this one, used 100% rye starter, which is often a little slower. Proved all afternoon yesterday and overnight and I still thought it was under but got good oven spring and it came out looking good. Nice and chewy, good flavour, crust has a crisp outer layer but not too thick so makes for easy eating.

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there are some very nice looking loaves from accomplished bakers here! I need to get me a larger cast iron pot dedicated for bread cos I just can't get the oven spring without it. Currently making very small loaves so they fit in our le cruset pot!

Week two and I'm slowly getting the hang of it. Reduced the amount of water which made the dough so much easier to handle.

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No knead method certainly gives good crust. I wonder if there is slightly less flavour though.

Only proved for 3hrs, as a rule would longer proving result in more flavor?

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Longer fermentation generally results in more flavour.

Yes. A longer proof will yield more flavour.

Doves Malthouse flour. Went for 20% starter and overnight bulk. About 5hr cold retard after shaping. Pretty happy overall.

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Looks delicious

Home made pitta tonight. Snapped a pic quick while they were still puffed up.

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