Bread

I just teared up a little.

So much winning

Is that an Alien egg on the right?

Went back to a loaf tin for today’s bank holiday bake…

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My loafs in the fridge proofing. I staggered to bakes last week and one stayed in the fridge about 2 hours longer than the other and had a more open crumb.

Is there a standard 12 hours? What’s the maximum?

I'm still learning how to score properly. Not bad for post shift baking though.
@Light_EDDed I'm by no means the right person to answer this but the maximum I've read is 48hrs. I'm sure there are plenty who go longer.
I did an experiment not long ago to see what happened, and had barely any discernible change between 12, 24, 48, bar a little extra chew and sour.

They look awesome, and was no criticism.

Anyone on here found a way to bake a loaf tine in a Lodge combo cooker?

I have thought about it but haven't actually done it. I got a pullman tin from bakery bits which makes a great (satisfyingly square cross section) sandwich loaf. This one is 40+cm long and takes about 1.2kg of flour

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Moving away from the BBW to some wholemeal malted loaves

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Starters - does anyone else just let them hibernate between bakes?

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And no need for the extra heat/steam that you usually get from dutch ovens when cooking in a tin?

Starters - does anyone else just let them hibernate between bakes?

Mine just go in the fridge until the next loaf. Don't bother refreshing before I bake or anything - just use and replenish what I've taken out then back in the fridge. Even fairly inactive starters will make a decent loaf. I'm not baking for Instagram photos, so when they are a bit flat I don't really mind.

I find that every time I put it in the fridge, it just turns into prison hooch and needs a couple of refreshed to come back

My fridge is rubbish, though, and has massive temperature differences everywhere, and a literal hotspot on the back wall

mine gets fed and goes back into the fridge for a couple of days, then out, feed, use, repeat.
I bake a loaf every three or four days.

I don't think so, the lid probably traps in some though

This is pretty similar to my routine

I think this is the first loaf I’ve made that I’m reasonably happy with.

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Week old dough plus 50/50 white and whole. IDY fridge rise overnight. Then a shape and prove at room temp. Basic bitch ++ was yum.

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The only downside is that crumb isn’t very good. How can I make this more open?

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Couple of no knead, dried yeast, basic blah, 100% white from the weekend, baked in a casserole. I really find no knead a pretty foolproof method that produces great bread, so much so that I struggle to build up the motivation to use my starter, which is languishing in the fridge..
I back the hydration off a little bit from what seems to be recommended (I use Kenji Lopez-Alt's method on youtube), because I really struggle with shaping 75% hydration and get good results at 60-65% anyway.

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Would bang

Just had a little re-up of t65 and t80 flours, some grains, malt, seeds and salt

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I'm going to take a look at that video

result of an 18hr proof...much oven spring

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