Bread

I think that’s the same and tend to add .5g to 1g active malt per 100g flour.

It increases activity, flavour, colour and crustiness.

I tend to find that anything over 0.3 to 0.5% makes the crumb too sticky. 1% is great in bagels though.

I found a yeasted recipe that used 15g on 500g flour so I thought I played it safe, oh well. Curious to see how it comes out, will have to try it with my default 80% white 20% spelt to really see the effect.

Rosemary sourdough fresh from the oven

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That looks terrific but where's the rosemary, did you fold it through the dough during final shaping?

Rosemary dried from the garden, and ground with mortar and pestle and mixed into the dough during the first fold and stretch

And there's me thinking you had just lobbed in a couple of sprigs of rosemary at the last minute..!

One does not simply lob in a couple of sprigs of rosemary at the last minute..!

Lol.. well that told me...

Today's no knead loaf. Might not be fancy but on the effort / time / taste scale its really hard to beat.

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Love this. Might need to give it a go for the weekend.

Cheddar and jalapeno another good option.

Today’s effort, nice enough but hard to stay whatthe malted barley added to it.

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Quick question. Once I’ve done my final prove in the fridge it’s straight into the oven on a hot tray.

Or do you wait for it to come up to room temperature?

I wait for room temp and have read to do the same. No idea why though.

And it’s in

I did mean to do some scoring but I am also meaning to work from home

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Straight from fridge for me. Seems to get better oven spring and crust.

I let it warm up for about 20 minutes

It’s been in for about 30 minutes and looks baked to me

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Money shot. Not as many big bubbles as I would have liked

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Will try this next time. I wonder if the sudden change in temperature causes a bigger bubble?

What method are you using for bulk fermentation? It looks like it could do with more structure. Is your starter nice and lively?

This is what I do.

Anyone got a tried and tested pide bread recipe?

straight from fridge to oven for me

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Got a huge rise in the fridge but the structure remains pretty compact. Lots of small bubbles.

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