Bread

Are you people ok with using pCloud, as I have a few of the bread ebooks and can share.

getting happier with my loaves.
need to work on my scoring (sliced my thumb open on the bare razor blade I was using). also need to get a smaller banneton, for some reason i bought the biggest one I could see when I started out, so my loaves are a bit wide & flat

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First ever loaf made (excluding those ready mixed bags) - pretty happy with this!

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Looks delish!

Looks great.

Looks great to me, would eat that all day

Looks fab.

Slightly lower hydration might improve the texture a tiny tad.

Cheers. Tasted good & I like hem chewy but yes on the hydration - the prove/fold bit was sloppy AF.

First go at sourdough for me today.
Pretty happy - good flavour even if it's not the prettiest.

100g starter, 450g white and 300g water with 12g salt. About 12-13hrs in the fridge and then into a cast iron pot with lid for 20mins - then 30mins ish with the lid off.

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I posted this in the pizza thread, but for those looking for flour storage solutions, I bought one of these a little while back and it’s great. 30l took a 25kg of 00 flour, so would definitely take a 16kg bag of normal.

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Pretty happy with these.
70% hydration I'd guess but I did a lot by feel.
First time without reliance on a recipe.
Have a new baking method using the Brovn... its kinda beautiful.

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Same sort of loaf result from me

However, discard muffins are fantastic

Talk to me about peels... the biggest challenge I have is getting it into the oven without sticking.
So wood or metal?

@cmburns the best thing is they freeze so well, for future egg mcnotmuffin glory.

I have a cast iron sheet in my oven. Oven gets heated with the sheet inside. When I want to put bread in I pull the sheet out, place bread on sheet and return to the oven.

However for pizza making I have a wooden peel for launching pizza into the pizza oven and a metal peel for retrieval. Wood dusted with flour acts as a non stick surface. Metal heats too quickly and dough can quickly stick if there is any indecision when launching inbound dough.

Are you dusting it with semolina?

Have you got a recipe/method for the discard muffins? they look awesoem!

https://leavenly.com/sourdough-english-muffins-the-most-delicious-recipe/

Got some wholemeal rye flour. What sort of % should I add to plain old white for a plain old loaf?

I really like the field blend #2 in salt flour water yeast (or whatever the order is). Its 270g white 43g wholemeal and 87g rye

I'd say max 20% rye to avoid a very sticky dough.

Haven't bought one yet. Debating wood vs Metal.

Why didn’t this sucker rise and had instead assumed a pancake shape? It’s a sourdough, tastes nice but wondering if leaving it overnight at room temp was too long?

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First guess is under active starter

Or too high hydration

We're still getting sub-par results.

Re-invigorated starter has made it a bit better but not massively.

Here're pics of yesterday's bake, in the hope they might help shed any light via steps it clearly isn't right visually?

The final prove into oven step happened whilst I was at allotment so missing that pic.

1. Starter
   
2. Dough after kneading
   
3. After rise
   
4. Knocked back and folded into baneton
   (Pic missing after next rise)
   
5. Loaf after baking, quite dense.
   

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