Bread

Looks most excellent. Was it proved and baked in the same tin? A roasting tin?

I'd like to have a go at something like that; any tips most welcome.

Rye and white flour loaves

Got a party to go to tonight where people are taking food, so will do cream cheese and salmon on rye.

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Mixed the dough which I freestyled, something like: 70% hydration, baguette flour, 2% salt, 0.05% yeast, a splash of olive oil. Left in a tub overnight at room temp, divided half the dough for pizza then chucked the rest of the dough in the fridge for another 24 hrs, took it out and put it into a baking tray lined with oiled baking parchment. It could have done with another hour or so in the tray before hitting the oven, but I ran out of time. Wish I could get some more moisture into the oven to help with the spring - the crust was a little tougher on top than I would have liked, although not bad at all!

awesome, thanks!

Got my starter out of the fridge last night ahead of using this weekend, fed it and woke up to this. Think we're good to go, hoorah.

You're going to need a bigger pot!

I have a massive kilner jar that just won't fit in the bloody fridge

My fridge top shelf is set low just so I can get big kilner starter jar in.

#firstworldprobz

Alternatively, use your Kilner jars for their intended purpose and just put your starter in something else? I use 1kg peanut butter tubs because obviously that's the correct volume to be eating peanut butter in and they have plenty of space for bubbling up and wont accidentally explode if I seal the lids by accident.

So, first effort. Letting it cool for a few hours before cutting, but pretty happy to be honest! Dough was incredibly wet though, shaping was a bit of a nightmare

Yeah, pretty good right?

For a first effort that is absolutely fantastic.

What's the ratio of brown to white flour?

A*

This weekend's No Knead Loaf

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375g strong white bread flour, 25g dark rye and 55g wholemeal.

Crust is rather crunchy, bit of a bastard to cut!

Lovely stuff

This weekend's loaf

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This looks epic. What are you doing your slashes with?

With a big chef's knife. I've got a lame but have never got on with it.

Made another focaccia.

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2nd week. Reasonably pleased, although slightly raw at the bottom

Used some discard starter tonight and tried making pretzels. A bit messy and possibly a little raw, but taste good nonetheless...

250g strong wholemeal, 250g plain. Tried the water in a tin technique and its given a much better crust.

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That looks great!

A couple of Ken Forkish one day 75% Wholemeal loaves, tasty enough but it’s no sourdough/pre-ferment, there’s a depth of flavour missing. Planning bread over multiple days just takes too much effort at the moment, must adult better.

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A noob question, but any advice on getting my starter to do a bit more in this colder weather? Have been feeding twice a day for the last 3 and not really seeing much of an increase in volume as I'd like.; not passing the float test either...