Bread

The last two, I'm doing overnight proofs again (supposedly the longer fermentation gives more sugar in the dough which leads to a crunchier crust) but still shaping right before baking. I still want to try a shorter proof before the retard, and then shape and bench rest for ~2 hours before baking. I think a slightly relaxed dough will make for easier scoring and maybe gives a more pronounced crust?

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Your no knead breads look amazing, what hydration and yeast levels are you using?

Thanks, it's just so easy and reliable. I love the fact that there's only about 2 - 3 minutes of work to make it.

I always follow the below quantities
600g Flour
14g Salt
7g Yeast
440ml Water

I love the fact that there's only about 2 - 3 minutes of work to make it.

Yes this appeals to me massively.

Thanks for the list, the recipe I used called for higher hydration levels which made it almost impossible (for my level of skill anyway) to shape the dough effectively and it didn't rise well enough.

Cool, yeah I've knocked it down from Jim Lahey's ratios. It's pretty easy to shape and get good tension on.

Good luck

I have a small dutch oven which is only good for small boules, any have a recommendation for a good batard sized dutch oven?

Something like the Vogue Oval 5 litre casserole?

Plenty people fit a small batard in the larger lodge one, and it currently at a reduced price on Amazon.

https://www.amazon.co.uk/Lodge-litre-Pre-Seasoned-Double-Handles/dp/B000LEXR0K/ref=sr_1_5?dchild=1&keywords=dutch+oven&qid=1627841530&sr=8-5

Challenger bread thing if you are feeling flush after pay day!

Tried something new to improve my proofing, which has been hit and miss.
Rather than proofing overnight in the fridge, I did a room temp proof until it passed the poke test and then whacked it in the freezer for 30mins.
This meant it was cool enough to score ok, but I could keep a closer eye on its rise, as the poke test isn't reliable it seems when used with refrigerated dough....

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today's no kneed sourdough, 12% wholemeal

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Have been enjoying making various breads using a poolish recently. I'm a bit addicted. Kind of prefer it to sourdough at the moment.

That looks great. Love the incised detail!

Oi oi

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Never made bread at home, but the wife is very keen to learn and her birthday is coming up, any book recommendations for bread making? Would like one that explains the basic concepts and how to harness them rather than just recipes..

Is the Sourdough School one along the lines of the above?

That’s a good book. Quite technical but be warned the recipes are all at the uppermost hydration and you don’t need as much water in most of them!

I’d suggest doing a one day course to learn some technique though a lot of technique you work out for yourself and how you handle the dough physically.

The River Cottage Bread Book is IME great for a beginner; Dan Lepard's The Handmade Loaf is also good. Andrew Whitley's Bread Matters goes into more technical detail and has a good discussion of technique; most of the recipes are based on wholemeal flour, though he discusses how to adapt them for white.

Have just moved and the new oven is too narrow for the baking steel I have. Any recommendations on where I can go to have about 2cm of 6mm steel cut off and ground?

Any metalworkers should be able to make short work of that. Anyone with an angle grinder would be able to do a half decent DIY job.

Basic bitch white because I was all out of other flour.

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Some other recent loaves, after one and a half year I've gotten the hang of it.

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I got better results yesterday with a biga loaf using a basic Pyrex casserole with a lid than my steel one. And you can see what's going on when it's cooking

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My Mockmill attachment for my kitchen aid has stripped the gearbox in the kitchen aid twice in the last month. Spoke to Mockmill and they offered to swap out the attachment for a standalone mill for free.

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Blisters for days. Just need to get my scoring down.

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lockdown 2.0 cinnamon and raisin sourdough bread

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@campervangogh Looks good. Do you do contactless deliveries? Knowles St in St Albans, thanks!