Bread

That makes sense, excellent result.

In other news apparently it's Sourdough September... http://www.timeout.com/london/blog/all-rise-for-sourdough-september-082815

enthused with Turkish breads and pastries, in particular pogacas, a good blog here > http://ozlemsturkishtable.com/category/savory-pastries/ and http://mediterranealicious.com/2015/01/18/pogaca-turkish-stuffed-bread-rolls/

inevitable Jamie contribution (but a good one) here > http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/3399/#x27MYwILIQZIT536.97

get em going this weekend, nigella seeds (black cumin) really add an extra interest

They look seriously moreish, did you go feta & olive filling?

After a month of neglect in the fridge it's taken a week of TLC to revive my poor sourdough starters, I'm a bad parent. Off the next couple of days though so planning some poolish leaveny deviancy...hmmmmm

The yoghurt, milk and egg adds softness and richness, moreish is an understatement:

bitesize - tick
light, soft with slight crust - tick
sweet and savoury - tick
nigella topping - tick

all gone within a day :)

yes, fillings were:

a) crumbled goats cheese, parsley and mint
b) pimento stuffed olive

I think any Mediterranean and herb filling combo would work well. When recently in Turkey that also had them with fig, and almond paste

another batch this weekend, may try the spicy meat in one half and fig/ricotta in the other

Jesus H Christ that sounds good, meat + bread = total win. I was thinking of doing a bacon bread recipe today but just made a poolish white loaf instead. Forgot a pic of the crumb and have a feeling the family have demolished it in my absence this afternoon.

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looking good, IP, looking good.

srsly, you have to make pogacas tis weekend!

looking to get some sourdough starter going, and saw that a few people on here had mentioned tartine - is this the best technique/recipe/method ?
Any other tips?

That looks pretty comprehensive.

I'm now getting proficient in the bread making stakes (haven't purchased any in 6 months - why would you? :) ) but my bread knife is shit. Any reasonably priced recommendations?

those yellow handled Henckels?

Good shout, I'll track one down!

Then again...
http://www.opinel.com/en/kitchen-and-table/kitchen-knives/parallele/n116-bread-knife-parallele
We have the Henckels; it's good, I'm just lustful for the next thing.

I had no idea there was a bread thread! I used to be a baker and its amazing how much variety there is and you can literally chuck most things into bread and it will taste amazing.

Anybody got any starter going they would like to donate? Mine has turned into a thick lifeless porridge.

Preferably north London.

Ask any bakery, I get my starter from the Old Post Office Bakery.

I'm not sure there is a bakery near me, other than a giant factory on Brewery Rd.

There's a couple of poncy bakeries on Upper St, assuming they bake on the premises and aren't just shopfronts. Or the Greggs round the corner.

Tried a pot loaf, excellent on the outside. . Give me 20 mins and I'll tell you what the inside is like.

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Yeah, pretty good. 90% white and 10% Brown for some colour. 75% water.

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Looks good, really good. I've got a spelt tin loaf in the oven now. We'll see how that turns out...

Trying to improve my bread baking for when we start our sailing trip. It's a good staple, flour is always easy to find, and easy to store in airtight plastic containers. I've always baked a lot on long crossings/ trips. Our boat has a paraffin oven though, which will be interesting to get used to.

edit: one of these

I've never quite gone the full spelt, only used it as a surface dressing.

Doing anything on a boat other than preparing to drown seems like magic to me

I find 100% spelt is pretty straight forward. I'm definitely no expert, but the results are pretty consistent. I'm struggling with rye flour at the moment. Have tried blending a bit of strong white flour with it, and a bit of honey, for the yeast, but it's a bit hit and miss. Does anyone have any tips?

This is tonight's loaf. Think I might have over-proofed it a little.

I've never quite gone the full spelt

She looks good to me, what weight of flour?

Those poncy bakeries are "Euphorium", which is made in the factory on Brewery Rd...