Bread

Wow Sandwich envy. Going to do that

Yeah and I haven't even listed the fillings... Nduja, Parma Ham, Sundried Tomatoes, Roasted Aubergine, Mozzarella and Rocket.

The recipe is super easy though.

What’s your no knead sourdough recipe please?

To jump in, I'm using this, all be it a bit tweeked

https://www.theperfectloaf.com/best-sourdough-recipe/

Amazing. Reminds me of the sandwich shop in Florence.

Not a recipe as such, but I'm pretty sure it was just an all strong white loaf, mixed roughly with the mixer then x amount of stretch and folds before main prove, probs about 60-70% hydration, I usually eyeball it. That's my usual tactic, sometimes works better than others. Probably managed 10 hours by using the heated fridge.

I was thinking I should try and fire up the starter today. Tried a few times recently and failed to do anything with it, just been eating sad supermarket bread ☹️

No Knead loaf from today

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Bread help...

I forgot I made a mix yesterday (hungover/sleep deprived) and already had a loaf cold retarding, was also half cut and tired when it came to having to shape. So, popped it in the fridge covered. Can I let it come back to room temp and shape and then bake or do I need to change tack....?

I'd just leave it, sure it'll be an ok shape. If you let it warm up, it'll be proofing more.

You're doing better than me. I forgot mine and left it proofing in the oven over night, oops!

So shape it cold? Then another proove before bake?

I mean whatever you do it's a bodge. If it were me I'd shape cold (as you can) then bake.

You're right. Not sure why I'm trying to pretend it's anything else but.

Pizzas ftw.

three feeds, two day, for a very lazy method
potentially baking tonight now I've found the tin
fanciest part the starter is 1:1 rye/spelt

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Cobbled together two different recipes to make this Sourdough/Coconut milk Bread. Needs more water when I make it again, I think, as it was quite dense but was pleased with the outcome for a first attempt

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coconut milk bread,, that sounds simply wonderful,. Mine is in the oven I'm hoping for just good bread really

I'll have that as good

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It's not the massive holes bread , and tbh it's not got the full flavour yet,

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I’m sure that cheese will fill in a few flavour gaps, looks great though.

Cheers preacher! . Mixed another 1pm yesterday from a dead starter, fridged and baked 8am today - it was a Michael Mosely 'just one thing' episode that rekindled my baking, it's also the only bread I want to regularly eat

Made 50 Chelsea buns lol

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a cast iron pan (with lid)

dredge, but which one do you use?

An 80 year old one from my Grandma, I've no idea on make. What's particularly useful about it is that the lid is flat so you can use it upside down in the oven, makes it much easier getting the loaf in and out.

I’ve used a few of these and, honestly, I think it’s more trouble than it’s worth.

Even following all the seasoning guidelines, covering it in various types of oil with a high smoke point, it just gets rust everywhere after heating it to 250+ a few times.

Been thinking about getting a huge Pyrex dish with lid that you can use upside down instead, but have no idea if that’s good for the higher temperatures.

Maybe a porcelain-coated one would be best?