Bread

A bit slow off the mark here, but we're picking up the bread baking baton here.

Anyone know a good shop around Islington or Hackney which sells things like bread proving baskets?

Not that close but nisbets is my go to. Also online

That's a banger, looks great

Using 10% rye in my last few loaves has really improved the spring and flavour. Olive, fennel seed and oregano loaf was particularly banging and has not survived. RIP olive loaf

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Fed starter Friday night with freshly milled wheat and rye. Saturday morning made dough, by early evening it was risen, passed window pane test so shaped and left overnight in banneton in fridge. Baked at 8.30am.

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Made a sort of Wild Garlic Babka Bread thing. Was delicious, winged the whole thing but worked out pretty well.

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good page...much loaf

Oooooof

Does the rye give it such a dark colour DJ ?

Looks delicious

@Saffronspokes
Is it just an enriched dough then pesto instead of the choc paste?
Looks brilliant, would like to try with Za’atar.

Really pleased with this weeks crumb structure- esp considering it stuck in the banneton, and the peel!

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Basically yeah.

It was a standard quick white loaf recipe with a bit of extra oil in. I rolled it out and spread it with wild garlic pesto and then sprinkled with cheddar and parmesan. Then rolled it up, cut it and platted it.

I should have rolled it thinner so that I could have got more layers to it.

Spelt flour gives much more sugar which caramelises and also a chewier slightly grainy crust.

Fuck that looks awesome

Rice flour releases from the banneton really nicely—top tip from that recent video, cheers. Propped the oven door open with a wooden spoon and cranked it up for the last 10 minutes.

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Tangzhong. Water roux. 2018. Whassat all about then, and does anyone here do it?

I succumbed and got some fresh yeast

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another cranberry sourdough

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Did a naughty yeast loaf because my starter was as good as death. Back to life so I’m resuming my life of fussy loaves for little benefit.

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This Morning's Loaf

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good spring

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Two nice loaves in a row. Today’s loaf is a bit light because I groggily turned off the oven when I took out the pan after preheating it, baked in the residual heat for half an hour and then another half hour at full whack. It came out great considering.

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I’ve worked out the trick with the cloche…

You really need to put a lot of tension in the final shape. Happy with this mornings efforts and much easier than cast iron pot, only 20 min preheat.

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Another.

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