Bread

Ive been wanting to make baguettes for ages, looks great!

Still churning out breads every other day, quality isn’t quite what it used to be but especially now I no longer WFH I’m more than happy.

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Christchurch, New Zealand. Was a 4 hour class, so the doughs were made the night before by the teacher and then we did the rest. But we also made baguette dough to use the following day, so will see how that turns out. Also will see how our oven compares to a commercial one with stone base and steam injection.

Ara?

No, at Vic's Bakehouse in Ferrymead: https://www.vicsbakingclasses.co.nz/

ahh, excellent... there's a birthday present sorted

On my @campervangogh thing today.

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'ear 'ear 👏

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Quit a boring/unfulfilling/pointless admin-y job a couple months ago and now I’m learning the ropes of ‘artisanal’ baking. Here is a recent loaf from work. 70% hydration, white loaf, whole wheat levain. Would like to start experimenting at home more - without the help of steaming deck ovens and temp/humidity controlled proofer/retarders etc. Will update here whenever that happens - or just show tha stuff I’m proud of from work heh

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I need that no knead recipe and method please

Posted up thread but this is what I follow.

The recipe is super easy.

In the evening mix:
600g Flour
15g Salt
7g Dried Instant Yeast
450ml water

Combine the ingredients so that they are all mixed together, cover in airtight container and leave overnight.

Following morning:

Shape the dough and leave to prove in a banneton. Put a cast iron pan in the oven on max temp for 40 mins (whilst bread is proving), remove the pan and then place bread inside and put the lid back on. Bake on max for 30 mins.

It genuinely takes about 2 mins to mix it all up on the evening and a minute or so to shape in the morning.

2 questions:
What size pan and what temp is 'max'? Our oven reads to 550 F but is actually closer to 600.

1 - Pictures of the pan I use attached
2 - Hottest my oven goes is 270c. I've subsequently tweaked timings in that I now heat the pan at 270c for 40 mins and then once I've put the bread in I turn it down to 240c and cook it for 40 mins rather than 30.

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Thanks - now can you lay a measuring tape across the top and up the sides please?
: l

Very content.

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I’m going to try this next week.

Todays efforts

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Very nice!

Can anyone share a link to your rye sourdough recipe please.
I’ve been using this one.
The loaf is a bit small for us, the crust a little too thick.

Baking day volunteering at The Weald and Downland Living Museum nr Chichester. It’s the sow to dough weekend with lots of things going on looks g at baking before the 30’s.

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Hot cross buns today. Came out pretty well. Don't think they'll hang around long.

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They wouldn’t last long in this house. They look great.

Just banging them out at this point, two at a time means I could do with bread container of sorts but they’re usually gone in 2-3 days so it’s not that much of a problem.

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Sunday morning Dutch oven loaf

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amazing scoring - lovely!

could you put a bit of oil on that walnut top, please?

awesome!