Bread

Haven't done a simple white for a while. Turned out super light and airy. All within 12 hours using a pretty active poolish. Used the other half of the dough for tray pizza, which was amazing as well.

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Was in Ikea and saw the £19 Buren glass oven dish with lid and thought it looked good for baking and inevitably there’s a Reddit post about it

https://www.ikea.com/gb/en/p/buren-oven-serving-dish-with-lid-clear-glass-00214591/

I’ve got a new starter starting to bubble away. Who had the full proof no knead recipe?

I use this. No kneed but stretching.

https://www.theperfectloaf.com/beginners-sourdough-bread/

Use starter when at full rise.

Once you’ve fed the starter what’s the typical time to full rise?

I tend to feed to starter in the morning. Maybe I should be doing it last thing at night??

I've not measured but I'd day for me 6-12h. Depends on temp and the way the wind blowing that day. I normally feed it when I go to bed then feed it when I get up at 5-6am with warm water and put in oven with light and it's ok by early afternoon.

But I found using it at or near max rise crucial to success of loaf.

Also I reduced water content a bit from their recipe, my flour couldn't hold it and I'm at altitude.

Bread.

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Wasn’t sure whether this was best here or in the food thread, but decided it was a bread-based product (flour, yeast etc) so put it here.

First attempt at cardamom buns … pretty pleased with how they turned out, though the sizes/shapes are all over the place. Was worried they would be too cardamom-y with 35 pods in there, but no just lovely:

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Looks like a beautiful mess, would snarf.

Picked up some Caputo Nuvola flour and tried it with my usual sourdough recipe. Really impressed with the result. Tastes great. Olives to make the flour feel at home, obvs

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I followed the no knead recipe. Went really well. The only issue was I ran out of time to make the loaf so just put the starter in the fridge over night. If I got my timings right it would have risen a lot more. Lesson learnt.

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No knead sourdough recipe?

Yep

Nice do you have a link? I'm starting making bread at home again after a reno break and looking at trying new recipe. So far I've only ever done my rye sourdough recipe from Brickhouse which I love but fancy trying something else. I have seen a no knead sourdough in my Bread Ahead book and was going to take a look this week.

I do this one and get nice bread. Had yo reduce water and ignore timings and go with feel on when sections done in. Bulk rise.

https://www.theperfectloaf.com/beginners-sourdough-bread/

this one has been lowest effort to results ratio i`v found.

https://www.baked-theblog.com/everyday-sourdough-bread/

With the sourdough how much if a problem is it if you forget the salt? Asking for a friend

Edible but probably not that tasty

I managed to get the salt in. The next problem is I’ve got to go into the office tomorrow. Should have been wfh. Can I keep the loaf in the basket in the fridge all day then bake when I’m home. Or do I really need to get up at 0500, bake the loaf then go to work.

Bread should work with you. Bake when you're home.

I make two loafs at a time and bake the second three days later after leaving in fridge for that period.

I agree. Have it with dinner with some decent olive oil

So I can leave it in the fridge? Awesome. Will bake it when I’m home.

Yes, some people find baking straight from the fridge the best way to do it.

I only bake from fridge. I like theonger cold proof for flavour.

Oven on, with Dutch oven in. Leave for 40ish to warm. Dough out and onto paper on peel. Score top. Into dutch oven and bake.

Read Tartine Bread if you haven't. It's nice.

I’ve read it. Struggled to get the process down. But the no knead method further up really helped