Bread

Ironically I did manage to get more water into the dough this time with gradual addition as per DJ reccomendation

In my opinion high hydration is hugely overrated, it's more of a bragging tool / skill than anything else. Try a few loaves at 65%-75% and see what results you get. You should find it easier to get more consistent loaves and then you can work on upping hydration from there.

I’m actually fairly happy with this loaf. It tastes amazing. I will probably keep the same method and just keep a better eye on my starter. Which I think is the weak link.

I need to buy some better quality flour than the shit from Tesco.

I was reading a tartine bread book yesterday and followed that method.

TBH I've never really noticed much improvement at hydration above 65% (and certainly not above 70%); IME retarded proofing and more effort put into dough handling/shaping gives far better bang for your buck.

This is my experience but I do know some people who do higher hydration and get super airy bread.

Oh yeah, Tesco strong white is anything but strong. I've not had good results with it.

Possibly the extra strong variety was just about passable from memory

When adding the water gradually how long are you leaving between additions of water

Buy the Vanessa Kimbell Sourdough School book.

For autolyse add 70-80% of the water. Add the rest of the water incrementally when you add the salt.

This morning's efforts

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I made the Worst Loaf Ever earlier in the week. Forgot to dust the banneton and then went out for far longer than expected so it over-proved. Tore itself apart as I tried to exit the banneton and so baked a flat, bread disc, with the appearance of heavy scar tissue.

Tasted fine, though. Should really have used it for one of those pressed italian sandwiches.

Giant pitta FTW. Breadcrumbs in the freezer always a good way to rescue the unsalvageable.

Just came here to brag about my lunchtime sandwich. Homemade falafel and picked cabbage with hummus and tzatziki from local Greek shop in that^ focaccia.

Need a nap now.

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The Focaccia ^ looks awesome. Time to look out those olives me thinks...

Now I’m hungry

Vanessa Kimbell high hydration (over 80%) recipe. I need to mill some rice flour for these in future as the dough stuck and didn’t release easily from the banneton. But got a decent rise and they fell light and airy despite being all stone ground flour.

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Am pleased with the open crumb

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Those look great, on my third 80%+ hydration loaf now, first one was a complete mess. Second was better but overproofed, hoping I’ll get it right this time.

I’ve been using Rise, I really rate it. No more faffing with timers and alarms and it’s a good way to log previous attempts and make deliberate incremental changes instead of just veering off method slowly.

Latest loaf looks like a cake.
Tried @Olly398 method of using a pizza stone and pot to cover the dough.
Formed itself to the shape of the pot.
I have not sliced it yet.

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I’ve been using Rise, I really rate it

Is that this?
https://apps.apple.com/us/app/rise-sourdough-baking/id1515369685

Yes! Free version is fine so far.

Very excited about this

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I have volunteered to work in the bakery at the Weald and Downland Museum once it reopens later this year. Really can’t wait to give this a go. I’m hoping to be able to do 1 day a week and 1 weekend day a month.

Cake bread interior isn’t too bad. Feel like I could have baked it longer interior is a bit soft/floppy when you slice it..

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Did you tap the bottom to see if it sounded hollow? What was the core temp - I aim for around 95 C.

i don't know if this is appropriate talk but my wife got a bread maker for xmas. it's ace because you can also make pizza dought in it and cakes, as well as dough for chelsea buns and so on

but we tend to just make the normal white loaf (menu setting 01) and it's weird how much variation you can get in the result. maybe it's room temperature and humidity. always interesting to see.

We make our Friday pizza dough in the machine. Not sorry.
One of the kids chuck the ingredients in at lunchtime.
In the evening, they shape and top, I cook.
Good system.