Bread

I've never eaten a proper bagel I think, no clue what they should be like. How did I do?

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Nailed it!

Do you deliver?

Look incredible second dibs

This is today’s bake. Not a huge rise unfortunately sure it will taste nice with enough butter

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Did you slow prove innthe fridge? Look epic.

Get thee to New York or Montréal!
Yeah okay, but yours look great; maybe more NY looking?

Thanks all, will definitely be making them again. They were great with goat cheese, honey, walnuts and fresh oregano. No deliveries I'm afraid, need everything I bake to bribe my partner into making Saint Honoré cakes for me. @Stonehedge I followed the perfect loaf recipe, I made a levain the night before, then 3 hours of bulk fermentation, 2 hours proof after shaping and then overnight retard.

It's great to confidently go into recipes like these. I was searching for lowbrow's bagels and ran into some of the first loaves I posted, I've made quite some progress in the last couple of months.

🌿

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Lovely. What flour ratio is that

Annoyingly I have no idea, it's the last bit of an unspecified mix my sister gave me. 50% strong white and 50% of that mix, which has bran and presumably quite some whole grain in it but I don't want to make any claims beyond that.

I think I’ve been making a big mistake with my starter. I kept it on the window sill at home and feed it a teaspoon of flour and water each day.

One good tip that I got on here, and that works well for me, involves discarding the majority of my starter before feeding.

For the first week, I was doing this every day. Now, I do it only the day before baking, and keep it in the fridge at other times.

If I go a long time between baking, and it goes hoochy / black, I discard more, and feed twice a day / two days in a row to bring it back to life.

Starters are way more resilient than people let on.

I'd keep it out of the light though - it's probably going to peak without you realising, and by the time you get to it, it's spent.

Thanks. Great advice. I hate waste though. I couldn’t bear throwing it away. Even though it’s making the starter worse. Something I might have to get over

I couldn’t bear throwing it away

Crumpets ftw

Huh?

I said 'CRUMPETS FTW'

Srsly tho - Crumpets = discarded starter + bicarb + salt + sugar

I’ll give it a try

Sunday morning effort, another rosemary sourdough

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Have lots of yeast kicking about and lots of french bread, brioche and pizza flour.

Wondering if I should leave the bread in the fridge (below 5c) for a day or two and then do a second rise in ambient temp. Or half or quarter the yeast and leave for longer at ambient temp.

Look up english muffins and pancakes with the discard.

another cranberry sourdough bread, this stuff is so good with ham and cheese

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Rough percentages? I have a few dried cranberries that need to be used up.

First go at sourdough naan - Chuffed with how well these turned out.

20% wholewheat, 50% plain flour, 30% bread flour. Brushed with garlic and coriander butter

Made another stuffed with cheese and green chilli that got demolished straight of the tava.

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