Bread

Want some starter?

Would love some, can you post to Sweden :)

Would love some as well (as I mentioned three weeks ago :)
Can you post to Germany?

As I stated up thread, once I can sus how to freeze the mix then bring it back to life I can send it any where.

Does anyone know how big of a jar (in litres) I would need to store 1.5 kilos of flour?

Flour has a bulk density of between 0.5 to 0.75 kg/l

Excellent, cheers.

Reading up on the transportation of sour dough starter, I have found that it is dried. So feeding the starter in to a new jar and then letting it work for a few hours, then spreading the starter on parchment to dry.

Will try this over the next few days and even photograph the process. See what happens.

Baked this last night. Process was:

Fed the starter on Sunday night, mixed the dough at 10am. Autolyse for 25 mins, then added the salt, and transferred to plastic containers. Turned them once every 30 minutes for 3 hours, then formed into loaves and proved in the fridge. Baked it at 10pm.

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I tried the Dutch oven method using our casserole dish and it was great. Improved colour and crust texture. I made a DIY lame with one of the 10s of Derby razor blades I have that cannot cope with the unadulterated manliness of my face, and wedged it – with a curve – into the cork from a very satisfying Minervois. Bit precarious reaching into the preheated dish to score, but one has to live life on the fucking edge.

I'm waiting for a woodfibre brotform to help with retarding the sag. That's right: retarding the sag.

So all in all, the pseudo Dutch oven was a success, and one which I'll repeat, but it doesn't change the fact that your predatorily didactic nature in baking matters is lending my bread the wrong kind of sour taste. Please get a hold of yourself.

brotform he?

Funny name for a proving basket

I'm using a wicker basket with a sewn in flour cloth.

@BringMeMyFix you may disagree with the method of my delivery but my advice has made a tangible difference to your bread. That's all I care about.

I'm a very giving person.

Maybe I'll inspire some people to 'write' a book based in my teachings. Then I could get some random dude with long hair and a beard to go round the world spreading my message.

If only I knew someone who would fit the bill.

..looks totally awesome.

Post of the day!

Nailed it

Please don't blow smoke up his arse, he's bad enough already.

You don't think that blowing smoke up his arse will aid retarding the sag?

That looks ace!

I did a very brief/lazy experiment with a casserole dish - tried two very small loaves (one of which had proved in the fridge) and they did seem to work a little better despite the hydration probably being a little on the low side. Spring was ok, as was the crust. Really nice toasted but a bit tough "raw".

My already laughable bread skillz are now quite rusty, so the results definitely weren't photo worthy. Going to put a bit more work into the method and report back, though!

Please don't blow smoke up his arse

He's make an interesting looking bong though.

I think the casserole dish means that you can get away with a higher hydration - the hot sides of the pot seem to force the loaf upwards rather than outwards during the oven spring.

Attempt 1; things learned:
The dough really fucking rises like 4 times of the original size so begin with decent sized baking tray unless you want to end up with overflown dough from loaf tin all over kitchen top.
Dont handle it much once its risen.

I did it with 400:250:200 flour:starter:water.

If you are thinking of buying the tartine book for bread it is tartine 3 you are after.

This was my effort this weekend. Dough was so wet that scoring in the top disappeared, looks a little funny but great flavour.