Bread

Just bake one at a time. Bang the dough in the fridge if you’re worried about it over proofing

Derby Extra. Interesting choice.

Prove one in the fridge and bake it after
Edit: what he said

Some bangers lately, well done everyone!

Got my starter going, needs to be stronger and shaped better but yummy

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Was given some by the thoughtful bakery, when I used to be bothered with shaving tended to use merkur solingen blades.

Getting jealous of all these flour deliveries, I’m down to my last kilo of brown granary and things are not looking good.

https://www.scmp.com/news/hong-kong/hong-kong-economy/article/3079495/after-long-lines-toilet-paper-and-masks-another

Tesco in picadilly circus has the mother load! it's shitty supermarket flour (Allinson's) but it is strong white bread!

Also worth it for the abandoned ghost streets

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Found some white spelt in whole foods Piccadilly Circus, when I was in town last week giving blood. Bit pricey but worth it for the variety.

First attempt at hot angry buns with sourdough starter

Next time I’ll allow autolyse before adding salt and raisins

Also wider stripes

Smell lovely but let down by appearance

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Not holey as hell!
Am disappoint.
Will make another loaf once this one is eaten and see whether I can get more holes in it..

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Got a recipe?

Where are you?

Holes are overrated. All the peanut butter falls through.

This

https://www.recipesmadeeasy.co.uk/sourdough-hot-cross-buns/

Also I’d soak the raisins in some of the water before adding them.

Soak them in ginger wine, trust me on that one.

soak the raisins

Usually do this for walnut and raisin sourdough (literally white sour with walnuts and soaked raisins folded in).
Have also read about people putting raisins in their preferment/sour too. Might have to try it sometime.

Looks similar to my attempt:

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Yeah. Not sure if the combination of wholewheat and rye made for a heavier loaf.
Thought the dough was a bit dry may try a bit more water next time, mig he make it easier to knead and form..

HK

I soak bits like that to go in to Panetone, when I make it or brioche. But then I do add a bit of all spice or ginger powders too for the enriched breads.

They’re not technically proofing in the fridge, they’re retarding. The
bacteria/yeast that produces co2 and making it rise will become
dormant but the lactic acid producing bacteria will continue to act.
This develops flavour and breaks down gluten due to the acidity. So
you should proof and then refrigerate.

In my current fridge I don’t get any increase in volume, but in my old
one they’d continue to grow considerably and usually over proof.

Thanks for that, I think I need to read the Forkish book a bit more thoroughly.

His process for hybrid levain loaves is to retard overnight then bake immediately the next morning.

I've started his recipe, but I'm working tomorrow, so I'm wondering if I can just skip the retarding step and just shape, proof and bake this evening. Will I only sacrifice a bit a flavour?

Anyone know of anywhere with 25kg sacks of bread flour in stock?

I baked my first focaccia today. The house smells so good now.

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