Bread

I’d try dropping the hydration by 5% - it can male a world of difference.
A lot of American recipes seem to call for high hydration in a way that simply doesn’t work with a lot of the flour you get here. I’ve watched YouTube videos with people autolysing 80% dough for 30 mins, and it’s basically fully developed by the time they come back to it!

Just started the 24hr proof of a 70% hydration 1st attempt with our 2nd attempt at starter.
Pretty excited, but had to sub in some spelt flour because I didn't want to open a new flour pack yet.

Why such a long proof?

Thanks for the tip and for potentially saving my sanity.

100% rye today

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Nice! What's your recipe?

They seem to have some very strong and thirsty wheat in the US.

I've done that recipe before but I'm sure I just did the whole long proving in the fridge. Otherwise there's too much activity and the loaf doesn't have any energy to spring when you bake.

50% rye, 50% strong wheat (to ration out the wheat flour)

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Rye:

Levain build:
20g Dark Rye mother
111g Dark Rye
222g Water

116g Water
25g Malt
20g Treacle
8g Salt
340g Levain Build
300g Light Rye

Build the levain 8hrs prior to the mix.
Mix the water, malt and treacle until its well dispersed.
Add the lev build, flour and salt and mix until its formed a complete mass.
Leave to bulk for an hour at room temp
Shape into a tin
Refrigerate/retard
Take out fridge and leave to proof
bake at 240 until core is 95 degs

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Thanks dude! Looks tasty

Just following the bread ahead recipe...
@scapa909 looks amazing! Thanks for the recipe

Is US wheat similar to canadian?

I think Hard Red is the standard out here.

Just put in for a delivery slot from Shipton mill. It’s currently 2am, and the only reason I’m awake is because jnr woke up teething..

Dang, and at 2:45 they don't have any slots left.

What are the prices like and how do they pack the bags for postage.

Prices pretty reasonable. Bags are packed in cardboard boxes, and big ones separately ie 2x25kg turns up in 2 boxes which fit each bag.

A friend gave me some of his starter, so I'm getting into this. First go today is some rolls, the (Mexican) recipe actually calls for fresh yeast but it's nowhere to be found as I think half of Leipzig have fancied themselves to become bakers during the Ausgangsperre. So I found a recipe for sourdough rolls and just hope they'll go with the rest of the recipe: Pambazo's from Enrique Mas' Mexico from the Inside Out.

Cobbled together most of the ingredients for the sourdough hot cross buns posted earlier. So hot cross buns -the cross -orange peal +marmalade glaze in a muffin tray. Cheesy loaf from this morning and the other two from earlier in the week. Soda farles too. A lot of bread eaten between two of us.

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Really nice!

My sourdough is getting better, starter is becoming properly active.

I’m using more or less this Trevor Wilson recipe https://bit.ly/3cg08os

Any idea why I’m getting the bubbles nnear the top, and the ‘bell’ shape with no lift/spring at the edges

Interesting what was mentioned about American flour. My mix always looked way wetter than his, quants the same

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Stupid question, have taken my starter out of the fridge for feeding and ome liquid has seperated on the top. Do i mix it back together before taking out the starter and feeding?

Came out a little close textured. Made some muffins and muffin bread with starter discard...

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Had a go at some hot cross buns, non sourdough. Used Hollywood recipe using marmalade glaze as above

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