Bread

I like to think I've been leading the way getting the LFGSS baking club back down to sensible hydration levels.

I think it might be my proudest achievement.

It seems a lot of the supply issue isn't with a shortage of flour, it's an inability to get it into small bags and shipped quickly. Hence all the places selling 16kg bags.

What about yeast?

6/10 but 10/10 for flavor.
Starter really coming into its own now.
Still at 70% hydration.
Malt flour mix added as 30% weight.
12hr bulk rise
3hr retard
Lessons learnt:

1. Kilogram loaf is too big for set up
   
2. Possibly need to reduce hydration
   
3. Malt flour changes structure substantially (and may in fact increase hydration?)
   
4. Scoring needs work.
   

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which is a win?

Absolutely. Also useful as it makes showing people how easy it is to make something tasty at home. It’s the gateway drug to slowly fermented and retarded sourdough heroin.

Oh the carbs.

Oh really?

First mention of hydration on this thread was from you

I would say your dough looked a bit low on hydration - generally the wetter the better.

You are the Donald Trump of the bread thread aicmfp

🤣

Make America Bake Again

Oh FFS James.

I guess I could always do the sensible thing and claim I’ve changed my mind?

Sorry!

Of course you can change your mind.

😂

Good use of the search I guess

Can we do memes here?

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First attempt at pretzels, no prizes for guessing first shaped

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Quality! Really want to give bagels and pretzels a go.

Just banged a loaf made of pizza dough into the oven. 65% hydration holds its shape so much better. Worried it might be slightly over proofed, but hoping for a good spring. Weirdly it also proofed a lot better/expanded a lot more while in the fridge compared to higher hydration loaves.

They are very quick to make!
I used this but halved quantity used bread flour.
https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/

Rye soda bread. Not tried soda bread before and have gone with this one from Jamie Oliver.

https://www.jamieoliver.com/recipes/bread-recipes/rye-soda-bread/

Did a 1.5x recipe because the original seemed like it wouldn't last long at all. Used yoghurt rather than buttermilk because that's what I had in the house. Will see how it tastes in a bit but the tap test sounds hollow enough so hopefully not a leaden lump.

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Slash game weak but shit boii 65% hydration is aight! It looks like it sprung less than other loaves I’ve done recently, but it’s risen more - deffo a larger volume for the same weight of dough.

Fingers crossed the crumb isn’t shit.

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Looking good - how did you bake it?

Full whack ( ~245-250c) in a cast iron pot, 30 mins lid on, 15 mins lid off.

Annoyingly the new oval banneton I got is slightly longer than my casserole is wide, so I'm going to have to see if I can make that work...

Had absolutely no problems with mine. Although 900g is definitely the limit for my dish.

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Reaching vertical limit!

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Today’s pikelets, with a crumpet attempt with our only suitable ring.

Behold, crumpet man!

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Thanks nefarious for the advice to lower the hydration of the Forkish overnight blonde recipe for UK flour.

Turned out very nice! I only have a little 'cocotte' which is quite limiting so I think I need to invest in a bigger dutch oven.

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Amazing work all!
Made some quick bagels. (thanks @Stonehedge)
Texture pretty great. Also evident the temperature differential in my oven...

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