High praise, thanks @thunderwagn
Bread Thread!
- Thread starter The Brew Mentor
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It's true a bloody beautiful sourdough loaf.
Reminds me of this dude he's just so passionate about sourdough
15% rye in this one and I acidentily got a bit heavy handed on adding water on this one think it was near 100% hydration.
This had the biggest hole in it when I cut it open under the ridge line at the top you can put most your hand in it.
Tasty bread though the raw mix tasted sweet no sugar added though must be a conversion type thing going on in the dough maybe...
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I made calzones today.
Oh wow wow wow they look sooo good!
What's in them cheese tomatoes bacon?
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Those look killer!!!
Made some quick pretzels to try out the flaky salt and dough scraper. No pics, but all 3 worked out great. Even had a flight of 3 out of 5 of our mustards
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Sourdough pizza out the new toy (pizza oven)
Very nice!
That looks a little bit burnt, Ben. Am I seeing that right?
Two different styles, nice.
Yeah your eyes be telling you the truth. I've been running the oven 250c 40mins but that was with the bread tin in and also bottom tray out.
But this bread was in the iron skillet no bottom tray in and 25min covered 25ish uncovered bloody timer didn't set for secon half.
So a comedy of errors but it's not as bad as it looks I've been pushing for that extra crust I enjoy the flavour it brings just went a tad to far this one.
Like brewing next time round eh
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I like pushing the breads to the limit also. I need that hard, crunchy, dark crust.Yeah your eyes be telling you the truth. I've been running the oven 250c 40mins but that was with the bread tin in and also bottom tray out.
But this bread was in the iron skillet no bottom tray in and 25min covered 25ish uncovered bloody timer didn't set for secon half.
So a comedy of errors but it's not as bad as it looks I've been pushing for that extra crust I enjoy the flavour it brings just went a tad to far this one.
Like brewing next time round eh
The calzones have sausage, pepperoni, ricotta, mozzarella, green olives, and sauce I made. I prefer mine with spinach, and tomatoes, mushrooms and onions...more on the veggie side, but I was out voted here.
Good on ya Ben, I’m sure you’ll get it right next time.
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More Science or a government plot to track your starter!
https://www.atlasobscura.com/articles/are-scientists-studying-sourdough
https://www.atlasobscura.com/articles/are-scientists-studying-sourdough
I might a redeemed myself with this one.
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Good loaf barefoot Ben. Like Bob, I have awakened my starter for a weekend bake.
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Unlike me. You remembered and I forgot.
Call me week but I'm in shoes today
and the ends are wet with brew liquor ah dam it serves me right ha ha!Every time I tip a bucket or keg out you get splash back dam it
.Actually cleaned my beer lines recieving keg recieving fermentor and keezer cabinet sooo guess plenty of cleaning and rinsing liquid has been bandied about in my patio brewery today whirlpool is nearly done fewie.
Oh on a bread note I'm keeping some spent grains for a sourdough bake for sure
