Bread

Identical recipe but 15% of water held back and added gradually using bassinage method

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Don't take this the wrong way, but it's quite reassuring to know that you don't always nail it (still looks tasty, don't get me wrong). You're always posting these perfect loaves, got me doubting myself, lol.

Quite the difference!

First of the disaster loaves through the oven. Was an overnight dough made on Sunday to bake yesterday that didn’t come up at all. Added some more yeast yesterday and still nothing. Discarded the rest of that yeast and tried some different packets I had, and incorporated some more white flour, salt and water to strengthen the dough as it was just going sloppy. Dough came together nicely, started to come up and was basically ready to shape just as I was going to bed so bunged it in the fridge, shaped first thing today and waited for it to proof a bit.

Not as much volume as I’d like, but glad it wasn’t a write off. Half decent ear too. I never work the ovens so my scoring game is amateur at best!

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Followed the advice of this thread and did a 60% hydration white loaf. The dough was much better. Really easy to work with but I forgot about it and rushed it into the proving basket before bed. Baked this morning and came out great!

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Only seem to be able to do one photo per post ... Here's a pre slicing shot.

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Serious oven spring

The “Turkish loaf” was part of the learning process and developing technique. To be fair I have had two awesome bakers/chefs teach me so have avoided many mistakes by being taught decent technique.

However my forays into higher hydration had been less successful until now. What’s even better is the realisation that it wasn’t the Shipton Mill flour at fault.

Another thing I had been doing was using water at around 35C but I think this was also causing some over proving. So today’s loaves were made with rtp water yesterday, when i shaped for the bulk prove they were a little on the small side so instead of a retarded fridge prove they were left in the larder/pantry for an ambient prove overnight. This enabled the dough to double in volume overnight.

Looks good

Solid tekkers.

10/10 would smash.

FWSY method of putting the loaf with the bottom up has some wild results! More volume with this one.

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I like to do that, it is wonderfully organic in how the bread springs open.

Money shot, less dense than I was expecting. Chuffed.

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New to this thread - thought I'd post a couple of pics of standard 20% rye loaves (I have now moved house and am without a kitchen so no bread making for me in the future!)

Since I no longer have an oven, I should really shift this flour I have been sitting on. All flour is now past the best before date (Dec19) but will probably still make a good loaf.

I have half of a 16kg sack of the Shipton Mill No.4 and various 1kg bags of rye, wholemeal, cracked rye and some GF flours (buckwheat etc.)

Free to whoever wants it. Collection from SE22.

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Great looking loaves! Maybe you could do a deal where you give the flour away in return for some of the bread that it makes.

I’d happily take that flour, can exchange for a couple of sourdough loaves?

Deal. Send me a PM!

Ordered 16kgs from Marriages tonight, £26. I didn't think it would ever come to this...

went to local tesco looking for dried yeast. no yeast, no flour.

All the local supermarkets near me are out, but there is a little costco which has, among other things, co-op flour and co-op yeast. Have a look in smaller shops near you

If you're after some fresh yeast Planet Organic normally has some, about 70p or so. Stinks a bit though

I'm taking the flour from @ted1992 at some point this week.

My wife and I are hatching a plan to bake a loaf of bread for every house on the road over the next couple of weeks (it's not a very long road).

Nice, though likely precedent setting...

Also ordered.

Thanks for the link.

They're now quoting a 2 week delivery time on the front of the webpage. Really rather regretting not having replenished my usual stocks a couple of weeks ago...