Bread

Toastie looks incredible!

Brioche.

Turned out more cakey than bready, but will still make good French toast.

Some recipes go mental on egg and butter

Yeah - I realised half way through that it was using plain flour too, not bread flour - I had, to that point, just mindlessly followed the recipe without thinking about it.

350g butter and 6 eggs. It was a wet dough. And took a loooong time to prove.

It's the flour that has done it - switch that and it'll be different story, in the meantime get the Nutella out

Would love to make a brioche. One with choc chips inside!

French organic white, home milled rye and emmer, with flax and pumpkin seeds and malted flakes.

My bread making is the most consistent it has ever been. Using the stand mixer for mixing and kneading, during the proofing I tend to do one set of stretch and folds and then baking in the challenger pan.

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Last two loaves have turned out holier than the ones I was making a couple of months back, have incorporated hourly stretching and folding into my no knead recipe and it’s done wonders for it.
Think I’ve got it down now, so will start to incorporate some ancient grains (einkorn, emmer and khorasan) and see if I can get similar results.

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That looks delicious!

I always quite liked the 'slap and fold' method. A bit more involved than not kneading at all, but it's quite fun and the resulting gluten structure tends to be really tight and elastic.

I'd imagine you'd need to work the dough a little more for ancient grains with low gluten?

looks like you've got and achieved the holy grail there

I’m currently stretching and folding whilst I’m doing my bulk ferment, so hourly for the first four hours (and or when I can be arsed before I go to bed) and then let it do what it does overnight.
Thinking of replacing some of my white flour with an ancient grain equivalent and the wholewheat component entirely with the ancient grain equivalent but will do one see how it goes make adjustments and then the other..

Edit: Seems the ancient grains are all wholemeal so will swap out the wholemeal flour for the ancient grain variety and see how that goes..

Giving me vibes of the cat bus from My Neighbour Totoro

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done some wonders, don't think I've ever seen such a new crust from oven spring cut

Very first 100% solar powered bake today in the new electric oven. We're getting rid of our gas connection all together when the hot water water pump gets fitted.

I haven't been baking for a while. Thought I'd killed the starter. Apparently not.

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Nice loads everyone

loads

auto correct?

Loads of loaves

Latest loaf, got some decent oven rise, spritzing with lots of water seems to be the way to go.
Got the emmer ancient grain in so will start adding that as the wholewheat component for the next loaves and see how that goes.

Edit: now with extra sliced shot. Liking the aeration/holiness of it.

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Are you baking in a pot?

Yep, an old Dutch pot

Mine gives me enough rise without any water spritz, hence I was asking

I've never tried baking in my dutch pot without spritzing, so can't compare. Since i've been blitzing the dough with the spritzing, I've got more oven rise, so will continue to do that for the next couple until I've got a reasonable sense of how much it should rise with, then may try a couple without to see if I can get the same results..

Not familiar with the turm spritzing, is it spray the dough with salt solution seconds before baking?

just spraying with water, no salt solution.

I just do lid on for 30m then lid off. The lid keeps the steam in.