Bread

Question. Trying to build some strength into my dough, think that may be the way forward for more holes and rise when baking.
So my question to the hive mind is this. Is it worth stretching and folding my dough, after my ferment, but before proving (which I usually do for a couple of hours, so it doubles - about - in size)
See picture for the stage at which I’m thinking of ading in some stretching and folding. My main concern is knocking out too much air.

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I mix my levain and dough, then fold it three times over 1h30. Then leave to rise.

Who wants (big) holes? Nothing worse than holes in bread.

Any recommendations for the kitchen aid to make the dough specially for the bread?

yeah don't use a kitchen aid to make bread, they aren't up to it for anything other than very loose or wet doughs (in my experience).

kenwood major may be better but i haven't owned one myself.

kenwood major may be better but i haven't owned one myself.

Mine works well. I use it for all my doughs. Nothing special in terms of process. Just run the damn thing for a while until the dough is stretchy and comes off the dough hook clean

Older Kenwoods have better work dough speed control. IMO.

Am after some sour dough starter, any one got any spare?

Have a few of the bread books on pdf I can send to people.

What yeast are you using? What flour are you using?

Longer prove at a lower temperature?

Try throwing an ice cube into the pot just before the lid goes on.

The direct current ones are up to it.

Interesting, I didn't realise these existed.

The one we had was the fairly expensive "artisan" model. I was disappointed with its seemingly average durability and robustness.

Best no knead boule yet. Probably needed another 5 mins in the oven but really pleased

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I really like how this started with "I want a no fuss method" and have ended up all baker.. top marks

I’d argue it’s still a no fuss recipe, especially in comparison to the more labour intensive Dan lepard recipe I was originally working from (no shade on Dan, it worked really well, and the bread was good, I just don’t have the time for that currently), am now tweaking to get the best results I can, whilst also keeping it as easy labour.

I’m hoping little tweaks lead to visible and tasteable improvements.

Any suggestions for a good recipe book for baking? My step dad has been making various types of sourdough for years so don't need something to cover the basics, I'm more looking for some interesting new ideas for him to try.

In a really bad analogy I felt like that was said as coal stoaker of a steam locomotive would say 'yeah it doesn't take much to keep the train going'

River cottage bread - bollox that is the exact basics (but all round basics like Delia's how to crack an egg book)
Dan leopard the handmade loaf

could get him tartine.
I'd second the handmade loaf, lots of sourdough variations, plus other bread/bread adjacent things you can make..

Book or pdfs?

Hardback.. I've assumed they are, and want to remain, on speaking terms this Christmas and beyond

If I'm honest I've got the handmade loaf but I've never really opened it.. the river cottage has just the basics but if you've never done brioche ciabatta or bagels for example you'll never think to blanch the dough pre bake and add extra sugar of your own accord - from the methods the recipes can be tweaked,, I squint a little at the Dan stuff maybe I should open it again

And for the lols his no need technic was told to me over the phone, I've always assumed it works best for yeasted bread

New oven so good

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Sourdough School book and then buy him a flour mill

Nice. What is the oven?