Bread

small price to pay for oven rise - think I'll message my dad as two dutch pots were looking likely off to charity when I was last there - bet I can't get the better use of them

gonna sound obvious but reduced that weight of the loaf , maybe go crazy - by 50% then work out the equilibrium

This is 75% of the original recipe that I’m adapting, tried 50% and it didn’t come out very large, so tweaked the quantities to get this size. And now (at the prove stage) it’s getting a bit too big. Like the size of the finished loaf, it’s just getting it out of the banneton which is proving the ballache.
Might be because my starter is a bit more vigorous, the flat is a bit warmer, or I’m not folding enough to build dough strength early on.

Got some lovely holes in the latest loaf

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Challenger bread pan has helped with oven spring and rise significantly. These two loaves are next to the size of banneton they were proved in.

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Charcoal Sourdough. V.nice.

Difficult to toast to preference though.

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What shaping do you do in the morning before baking? Just rough fold and pulls to make it into a ball shape with a bit of tension?

Pretty much yeah, no more than a minute of shaping. Normally gets tension pretty quick.

After some thought it could be paired with squid ink pasta, black pudding sausage , truffle may spoil it so just pepper .. hmm more black things

Cool thanks, getting back into the rhythm of making bread after an 11 months (baby) hiatus and forget to get the starter started this morning so yeast it is

https://www.youtube.com/watch?v=Yu1WuqGBWLg

Weirdly that program came up on a recent car journey - why are ‘bread’ and ‘dough’ both slang for money?

That no knead recipe is so good, always amazes me what you get from a recipe so simple

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Looks great.

Yeah the effort v reward ratio with no knead is so good.

And first sourdough loaf, missing a bit of height which I think is poor final shape technique

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If I feel like the outside crust is a bit soft when it's cooled down, what parameter should I look to play with to change that?

Could be over proofed too. Or under. I get a lot of overproofing in summer if I'm not careful and ajust timings down.
How did you cook it? Re crust

Few bangers recently.

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Doesn't look soft, looks great, putting a fan on it once out the oven might make a difference

Baking a little hotter or a little longer will usually give a crisper crust.

I tend to do oven at 250 for an hour with Lodge in it. Then loaf into it covered for 40 mins then 5-10 more to brown it a bit without cover.

Could it be over proofing even if it's in the fridge overnight?

Take it out lodge earlie, that'll crust it more. I do 30/20 min.
I cook at 230C (measured accurately)

Okay will try that next time thank you. Also, has anyone got a recipe for a seeded loaf? They're my fav when I buy them but I wonder if the seed part isn't going to be extra faff

First bread of the year. Sultana loaf. Managed to resurrect the starter a few times this year. They can take a lot of neglect!

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On the poppyseed loaves this weekend. Make a banging toastie

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