Bread

Ah I see! Perhaps I should find a 00 specific recipe and go from there, that might be wiser!

Thanks again.

https://www.bakerybits.co.uk/resources/panettone-tricky-but-reliable-2/ uses the flour you are using

225 leaven
100 water
750 beetroot or squash purée (roasted, blitzed and water added to give consistency of apple sauce)
800 white
200 rye
20 salt
400 feta
Teaspoon cracked pepper

Make dough on second or third stretch and folds add cheese.

Today’s spelt and wheat was made when the rye starter was at peak activity, shaped and then rolled in bran from the flours

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I try to cut at a shallow angle, and get under the skin slightly.

It's only a matter of time, and thank you!

Not sure what happened here any ideas

12 hour proof

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Usually, I would guess under proved, but what would probably help is a recipe and the sort of temperatures you were working with?

It’s a fairly simple recipe;

Starter mixed with water, add flour, lyse.

Add salt/water mix 6 x folds every 30.

Rest 1 hour

Shape

Rest 30

Proofing basket.

Proof over night back in the morning approximately 12 hours.

The less time it proofs for it stays in its shape out of the basket. Any longer and it goes on the hot try and splays out flat as a pancake

It might have just been cold overnight? You could try keeping it out of the banneton overnight, then put it in the banneton first thing in the morning and give it 4 hours or so. I think this will give gluten to develop before you try and get tension in the dough

I would have been happy with this a couple of months ago. Oh how we torture ourselves with unreasonable expectations.

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I'd be happy with it right now, I'll PM you my address.

What is wrong with that? I can’t see any obvious flaws unless there is an issue with the crumb.

two loaves in our new kitchen, a sweet potato sourdough and a rosemary sourdough

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That's a little art statement right there

Nothing wrong in particular, I just want my breads to look like the ones posted by robadob and campervangogh .

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They are just bastards making us all feel inadequate. Put them on ignore and feel better!

Who said that?

to be fair, we'd been without a kitchen for over a month and reduced to eating Vogel's, so it was nice to be able to bake again*

*not golf club worthy

Marbled beetroot and squash loaf.

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I used to make 90% hydration pizza dough to cook in our kitchen oven, using strong white flour - mixing by hand with a two step hydration and it was relatively straightforward. Machine mixing proper 00 pizza flour I generally hydrate at about 65% and it becomes a bit of a mess if I push it too much beyond 70%.

Deffo think strong Canadian white is way stronger than the protein % suggests.

I’ve got a loaf ready to bake and just wanted to get some opinions. The recipe I’m following says to proof for 3-4 hours at room temp or over night in the fridge.

I could bake them tonight or tomorrow. Which better and what’s the difference? What am I gaining for the extra 8-10 hours in the fridge

Depends on the recipe, but as a rule, longer slower proofs will develop more flavour and possibly also better crumb keeping quality. It is possible for doughs to over-proof in the fridge if left too long, but worst case you can knock the dough back, reshape and reproof.

Had to leave my levain for a day in the fridge as I didn't have time to put it together before work, but worked out great, a really strong sour flavour, excellent crumb as well.

It’s in the fridge now so will bake it first thing tomorrow.

I was way more aggressive with my folds during the make and I think I paid dividends the dough seemed much firmer. Or it’s going to be shit and flat as a pancake