Bread

Dibs. Do you post?

I think I had a shaping cock-up with this loaf, some big bubbles near the surface but overall there's very little spring to it. At the lower limit of the prescribed fridge proof (8-12 hours), but the bubbles ready to explode sound like overproofing to me? I'll just chuck it in the oven and see what comes of it, but curious to hear what the experts think of this. I used the starter roughly 10 hours after feeding, based on the volume that seemed to be just after it peaked.

Sourdough rye turned out ace

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Loaf 3 is all good. More holes are appearing. Got the thumbs up from the missus. So that’s a plus.

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These pictures make me want one of those basket things.

Anyone got any plain flour recipes? I've not got any yeast, but have got baking powder/bicarb so am going to try some flatbreads and pittas etc.

Things I have bought specifically for bread:

• Round banneton
  
• Oval banneton
  
• Lodge combi dutch oven
  
• Dough scraper (plastic)
  
• Dough lame for scoring
  
  

Things still to buy:

• Oven thermometer
  
• Dough scraper (metal & wood)
  
• Frying spider for bagels
  
• New house with a bigger kitchen
  
  

Better colour this time. This one has slightly lower hydration and is white with 1/3 cup of soaked muesli added just before bulk proof.

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Just had a breakfast toastie using loaf number 3 and it’s amazing!!!! If I do say so myself. Much crisper crust and the bread itself is lighter, softer, more silken feel when biting into it. Think that’s coming from the white spelt.
Will make again..

It turned out okay, all things considered. Didn't dare score it for fear of losing the last bit of air inside so it looks a bit shit. I've read up on boule shaping and I my method was nothing like what most people do, so better luck next time. But first, baguettes. Managed to find some fresh yeast in the store, so I'll be trying the hybrid sourdough-fresh yeast baguettes from my trusty Bourke Street Bakery book.

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Looking decent - saw it on yr Instagram :) Got à recipe?

I dropped one off at my pal’s house and the rest went into my and the missus’s belly alas :) They really don’t last beyond a day but I reckon I’ve got the recipe down so who knows? All my freelance work has ground to a halt so this could be the new normal..

This is piss easy, can you just white or a mix of flours, add any seeds etc you might want, great with soup, warm from the over with butter and makes lovely toast: https://www.joskitchenlarder.com/irish-soda-bread/

Ah forgot about soda bread! That's first on the list, cheers!

This real simple BBC one.

I did 50/50 white and malted brown flour.

Stupid question, but how does soda bread not just come out like a giant scone? I've been reluctant to make it because I don't want to throw a load of flour at something that's just going to come out like a savoury rock cake.

Nice one chief, will give that a blast this week.

Retarded loaf from the other days batch of dough.
Tried a new score pattern.

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Oh baby!

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Still trouble in paradise here.

We have somehow perfected Pratchett's Dwarf Bread.

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On a serious note, no one wants 16kg of flour as I'm thinking of doing a run today.

My dads a baker, it's taken me over 30 years to bother to try and bake bread

Here it is, a Stout, treacle and wholemeal bread. Bloody delicious and quite frankly stupidly easy to make.

I did have to drink a can of guinness though in the process

Where is it from, and would i need to collect it from you?

North London but depends where you are, can deliver. Wright mills bread flour or abm white and wright mills canadian wholewheat. Can do pizza flour and maybe yeast.

PM me.

Another lazy sourdough loaf.
1/3 rye, 1/3 strong white, 1/3 all purpose (as I ran out of bread flour)

Hand shaped, having difficulty scoring. I have a razor blade bread scoring tool, but not very neat.

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