Bread

Top down shot

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Looks well tasty

Cheers, that's the conclusion I was slowly reaching but you saved me a couple more loafs of frustration. Dropped hydration and have a far more workable dough now, high hopes for a non cow pat tomorrow.

Boom. Looking great.

Excellent, looking forward to money shots!

Possibly, I was only responsible for oven on, dough in, loaf out.

You really can’t get the staff these days.

22 hour poolish preferment, fairly prompt prove shape prove over 7 hours, all at 65% hydration.

Big volume and a much bigger rise than anything else I've down recently, the gluten structure didn't appear great before going in the oven.

Image fail.

If I was in charge I'd sack me.

Nice looking loaves tonight. Have been mucking around with reducing hydration levels and finally able to get hold of some spelt flour this week.

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Kept its shape far better than the previous ones, not as much oven spring though. I think I'll use a bit more starter and do a longer retard as Chad Robertson probably didn't account for the frigid 19 degrees celsius we call room temperature.

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From memory the timings he suggests are for 26deg or 28deg proofs

Managed to completely fuck up my maths, so I currently have an absolutely freestyled dough in the bowl. No idea what I did wrong, but when it all went in the bowl it was more of a batter than a dough! Adjusted quantities by feel, hopefully not a complete waste of ingredients. Although the levain was already pretty over.

D I S A S T E R

Finally managing to get the hang of this, I think.! it turns out I wasn't proving for long enough.

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Crumb shot

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Still waiting for my starter to properly develop, having taken delivery of a BigBag'o'Flour™ last week - my previous starter being dead from not being fed for some 2 weeks prior to that.

Made crumpets with the discard.

May not bother actually baking bread again.

Don't fight it. If you dont think it'll make good bread, just roll it out thinly, cut into chips, bake on a tray and make a snack mountain.

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Oh sheeeeit. Looks good. I reckon the dough will be fine tbh, low-ish hydration to make easier pizza with. I'm sure it'll be edible.

Those were actually the result of when my wife made the dough but forgot to put the yeast in. Its so hard to ruin a bread dough, you just might need to change your plans a little.

I'm new to the site but here's a loaf from this morning,

Can anyone recommend a mill to order some flour from online? Mainly want some Rye and Einkorn

Disaster bread appears to not be so much of a disaster.

Tried taking it out the Dutch oven completely at the point where I’d usually just take the lid off as an experiment. The bottom is less scorched, but one side of the loaf is definitely more done than the other.

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Hopefully the flour situation is starting to calm down as I have seen 1.5kg bags of bread flour in co-op, lidl and morrisons this week. Hope you are starting to experience the same.

Got two loaves in the fridge for the long overnight prove. Dough was sloppier than usual, not sure whether it was because I was using about 60/40 live starter and discard in it, or whether the current high heat meant it didn’t come together as it usually does.
Still stickier than I would like when I did the final shape.
Missus found her oval banneton so will baking the bigger loaf on a pizza stone, and if there’s enough space in the oven a smaller loaf on a baking tray..

Baked this morning.
Lots of holes, crust is super crumbly though, cracks as you hold and cut it.
Need to work on my slicing game, using my current blade doesn’t seem like I cut deep enough.

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Did the bread come out like unlevened bread?

As that looks like it could be used for thicker dips like houmous.