Bread

What does the Forkish cover? Not sure I need more bread books, but it's only a couple of quid on Kindle...

Flour water salt yeast?
I personally think it’s a good and thorough explanation of techniques and processes. It’s a great introduction to making decent bread at home. I would say that the hydration is a little high for UK flours, and the yeast quantities are often a little too spartan. Also be aware that it assumes a very warm environment (average 21 Celsius), for proving times etc.

Its fridge proofed brother turned out a lot better.

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Care to share your ratios? I'm having a little difficulty finding the sweet spot.

I have the pdf/ebook of that.

I now have a kilo of dried yeast feriplast red, as a buyer who wanted it is not answering my calls or texts.

Any one want any? can post.

It is interesting this.
I tend to bake with a French Flour at the minute and compared to the Shipton stuff, which I reserve for feeding the starter and the occasional loaf, it gives a completely different textured bread.
Now I do suspect thats due to the additive differences, but watching the Chinese cooking demystified latest release on the difference in granule size between Chinese and western AP/ bread/ pizza flour was interesting.
Might buy as like books whilst cooking, might ask @lynx for the pdf ;)

Are you talking about french bread flour? It has a lower protein content compared to uk bread flour and takes less hydration than uk/american/canadian flour, hence goes stale quicker than uk baked breads as it has lower water content once cooked.

Offered to put the books I have on pCloud as it is free and can share the links. Anywhere I can put the books up to share, for free, and I'll do it.

I'm using T65 with added Wheat germ.
Its around 12.5%. As for PDF share- je ñ'ai aucune idée

No idea I'm not a baker, it is what I have read and what I have been told by french bakers when asked.

I was transferred the baking responsibility for today's loaf. This happened. Was it me or was I sold a turd?

I tried to reshape it to go again, but it just stuck to my hands. I have been relieved of responsibility and now hopefully a foccacia can be salvaged from the wreckage.

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^ crappy pics, composition wasn't high on my priority list just then.

Anyone got a good burger bun recipe? Aiming for Five Guys style

Pizza/bread thread crossover: leftover pizza dough into rolls.

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Looks like very wet dough and a banneton that hasn’t been floured enough

would that be consistent with the foccacia appearing cooked on top but also being simultaneously uncooked & welded to the tin underneath?

It is just about edible.

May well take me a week or two to commission the vertical steam boiler.
Assume I can have a 'T' to the espresso machine?

I used this recipe so
500g flour
360g water
4-5g dry yeast
1 tbsp brown sugar
2 tsp salt

I mixed and kneaded everything by hand instead of w a mixer as the recipe suggests.

I think the two most important lessons I´v learned about making bagels are:
-Don´t overproof!
-Try to get as much air out of the dough as possible before the dividing and bagelshaping .

Thats not the silliest suggestion that I've heard! I reckon an espresso machine boiler would be perfectly sized to steam a normal sized oven.

i like these:
https://www.theclevercarrot.com/2013/05/light-brioche-hamburger-buns/

Anyone have suggestions on what affects the "tightness" or chewiness of the crumb? I'd like to make some soft rolls that are light and fluffy, rather than pert firm...

Whilst a Dutch oven helps with spring and crust, it’s not supposed to ‘contain’ the dough. Your dough strength and loaf shaping should do that.

I started off going straight for the high-hydration jugular and made a load of cow pats. Then I watched that Trevor Wilson video up-thread and tried his technique for a 65% hydration loaf. I haven’t baked anything else for a few weeks. I may try upping the hydration but tbh I find the crumb and texture of these amazing.

I’m using
100g levain @100% hydration
870g White flour (extra patents)
50g rye flour
580g water
20g salt
Pinch caraway seeds as we like ‘em

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Update: The foccacia is now tasty croutons and it turns out there was an extra 50ml of water in yesterday's dough mix compared to the prev couple of loaves.

Yep, wet dough and poss over-proved too, maybe proved too warm?

Tried a new recipe from FWSY - field blend #2 which has a good bit of rye, but also incorporates some yeast as well as sourdough levain.
Fridge fermentation was longer than recommended by about half, but turned out ok!

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