Bread

All hail crumpet man!

Just got this boi. No idea what extra patents is all about but I’ma bake the shit out of it.

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Got some dimples today

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Go on, show us the inside!

Slightly better

My OH is slow cutting the scores using a serated veg knife. Would this be wise to correct to razor / Stanley blade?

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Not perfect, but deffo edible.

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They look epic

Managed to get some fresh yeast so did something other than sourdough for the first time in weeks, 50/50 white and semolina flour- a favourite for years now.

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I always found that a serrated knife works best in place of a razor blade.

Cool, ta.

I 3d printed a lame.

As you do...

Anyone tried baking in this from ikea?

It’s just a tenner ish but looks like it could work well for oval loaves

Got a link? How big is it?

https://www.ikea.com/gb/en/p/buren-oven-serving-dish-with-lid-clear-glass-00214591/

Length: 42 cm
Width: 26 cm
Total height: 16 cm

How important is timings in the beginning of a bake? When I've mixed my ingredients I do 3-5 folds depending on how my day goes. These happens at random intervals until the dough has doubled in size which usually takes about 6-8 hours depending on temp in the kitchen. I then either park it in the fridge or shape it and then let it retard for 10-15 hours

Would my bread benefit from doing all the folds earlier in the process rather than spread out over the bulk rise?

The recipe I use says something like "you might find it easier to do the first (set of) folds within the first hour after mixing."

I also read somewhere that later folds should be more gentle than earlier folds so as not to degas the dough.

I also read somewhere that later folds should be more gentle than earlier folds so as not to degas the dough.

This makes sense. But if it gets to re-raise back to double size again is it all good? Or has it lost a lot of power along the way?

FWSY generally has the folds early in the bulk, where the bakery where I wok usually has folds evenly through 2-4~ hour bulks.

evenly through 2-4~ hour bulks.

this is me, but at random intervals

Hard to say though. Very different folding 15kg of dough in a tub vs a single loaf in a bowl, although I couldn't say the exact effect. You definitely degas it less the more dough is in there. One of the main reasons I used 1.5kg flour per batch - the bulk fermentation is so much more reliable (and it works in my big mixer better).

You are a builder, a baker and a pizza maker?

Got me thinking. Could I make double the amount, but retard half of it in the fridge for 36-48hrs instead of the usual 8-12?

Lots of different opinions on shaping methods, which ultimately doesn't really matter. They turn out great whichever way you do it. Traditionalists roll a sausage and then join the ends. Lazy people, like me, punch a hole with a finger. Some people don't bother with a hole, preferring a bap like end product.

I'm somewhat disappointed that you haven't printed a bagel dough extruder.

I think there are methods that do that - I vaguely recall the 'artisan bread in five minutes a day' lot do something similar - but I'd be wary that if you're using enough yeast for a standard proof it might over-proof if left long enough, even retarded.

Nice one