Bread

some follow up questions, is this made up of rye flour?

No, white bread flour

And how do you use the starter that you already have? Do you add that in later, or are you just working from this amount you've made the day before?

You can then refresh the starter you already have, leave it outside a few hours then back in the fridge. With leftover starter that you'd bin you make delicious crumpets or a spring onion pancake for breakfast :)

Not sure what your concern is, the score line appears clean, you are getting some spring and it is curling back.

I often find the dough is more important than the score. The better the dough has risen (the more active the starter etc) during bulk proving seems to give a better luft. However prove for too long (or too warm) and the whole rise is lessened. I am also prone to letting my dough go past the window pane test, which then means it is too slack and I struggle to get adequate skin tension which is also detrimental to the rise.

For scoring I tend to prefer a very sharp razor blade on the lame, do a couple of imaginary scores in the air above the loaf before making the cut itself, quick and confident works best.

Bravo! those look great

I'm not expert but I would say this is to avoid the stale starter problem

The main reason is that you can produce a lot more bread this way, as it multiplies the quantity of starter/mother essentially. And it’s easier to control.

https://www.spiegel.de/kultur/sauerteigbibliothek-in-deutschland-esse-ich-am-liebsten-broetchen-a-cf649360-6274-45e6-a987-c55d5d764a01

scoring game on point

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Nice looking bread! Same for you @falconvitesse

Cheers!

Recommendations for a shipton mill white flour for sourdough bread, focaccia and the occasional detroit style pizza?

Pretty please with today’s sourdough
Strong white — 71%
Whole meal —- 24%
Rye ————— 5%
65% hydration
Overnight autolyse and levain
8h bulk ferment
Overnight refrigerator prove
👌🏼😋

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Looks ace, almost exactly the flour ratios I've been using, at 70% though. Might drop hydration a bit further and follow your timing.

I've been happy with their organic white; think all the loaves I've posted in this thread have been made with that.

Looks great. Going to give that recipe a try

Made chocolatine recently, but had major butter bleed out of the dough. Is this due to poor lamination or over chocolating?

Organic ciabatta flour maybe, that or number 4, the former would be my preferred tho.

Dropped hydration to 65% and got this beauty, very content. The crust is airy enough but not holey, will do a couple more around this mark to experiment a bit.

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Usual sunflower and pumpkin seed loaf, 66/33 strong white/wholemeal rye. Trying out nicer decoration.

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Lovely looking bread and very nice pot.

I went with 25kg of the number 4,next time I'll give the ciabatta a go!

Was given a fancy lame

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Issues with lamination is usually the culprit.

Was the chocolate smooth or did it have chunks? Don't know if the edges of chocolate could tear a hole in the dough, causing the butter to leak?

Very nice.

Do you get more control with a lame like that?

It felt that way, especially compared to the coffee stirrer and razor blade I had been using. Also the new blade made a difference too.

Was going to ask for a link but found the person making them on Etsy.

Really quite reasonable!