I've found a good crust is like them specialty malts you add to your hombrew recipie you know the biscuity burnt flavours
Bread Thread!
- Thread starter The Brew Mentor
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just a quick bread this morning. Rye, wheat, and regular flour. Some cornmeal, molasses and brown sugar. And some raisins in this little guy. Have a bigger loaf still going in the oven
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Looks tasty!
Oh very much so. Dense inside, crusty outside. Almost muffin like...oh and great with butter!
And here's the big daddy loaf
I have a sourdough boule in the oven for a visit with the in-laws later today, and another sourdough batch in the bowl rising for baking tomorrow. I really like the King Arthur No Knead Sourdough recipe, and am getting the hang of a good, consistent process. My starter is well fed and happy.
Spent mash bread
200g spent mash
650 white flour
50 rye flour
70% hydration
I found the spent mash pretty wet so had to add extra flour might drop hydration to 60% next time to accommodate extra liquid.
200g spent mash
650 white flour
50 rye flour
70% hydration
I found the spent mash pretty wet so had to add extra flour might drop hydration to 60% next time to accommodate extra liquid.
My second sourdough boule in as many days is in the oven now, and it smells good. Yesterday’s loaf was well received by the in-laws.
Bloody outstanding man!
mixed up a poolish for tomorrow
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Nice! I think the poolish are my favorite. The biggah (sp) out of Flour Water Salt Yeast is also outstanding.
Yeah I got that book a few weeks ago, trying to find time to plan to bake. Not used to having to prep a bit before actually baking, I'm used to the timing and flow of cooking or brewing
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I wish I could give advise but I can't. I wonder if you could be over proofing?
Yep their tricky things them sour dough it's all about timing. Also if it's warmer the main proof time will happen quicker so you have to shape for the bake earlier.
Have you tried retarding the dough.
So that's shaping the dough and put in proofing basket then put that in a big plastic bag and pop it in the fridge next morn or that arvo take it out right when your oven is ready to bake and slap it In then. You should get some good spring then.
Have you tried retarding the dough.
So that's shaping the dough and put in proofing basket then put that in a big plastic bag and pop it in the fridge next morn or that arvo take it out right when your oven is ready to bake and slap it In then. You should get some good spring then.
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@thunderwagn It looks like the problem is in the initial ferment. I'm getting almost no rise during proofing. Debating on whether to try a shorter ferment or using less starter.
@Trialben Yep, pretty sure timing is the problem. Pretty well caught up on projects around the house, so it'll be easier to work around the bread scheduling.
@Trialben Yep, pretty sure timing is the problem. Pretty well caught up on projects around the house, so it'll be easier to work around the bread scheduling.
Well, it looks like bread. Sounds like the crust is crackling now? Didn't hear that before
Have some breadsticks ready to go in too.
Have some breadsticks ready to go in too.
Have a look at this sweetheart boys and Girls
650g
15%rye
75%hydration
15% active starter.
@BOB357 I know you were having troubles with the oven spring. With this one I had about a 50% rise in the bulk proofing overnight so it only doubled by half. Then in the morning I dug it out onto the bench shaped it into a boul then put it in a cloth lined bowl tucked it in a plastic bag and poped it in the fridge until this arvo.
I baked in my cast iron skillet highest heat 250c 20mins then took lid off skillet and baked a further 20mins uncovered @200c.
The Crumb shot
Stoked with this one!
650g
15%rye
75%hydration
15% active starter.
@BOB357 I know you were having troubles with the oven spring. With this one I had about a 50% rise in the bulk proofing overnight so it only doubled by half. Then in the morning I dug it out onto the bench shaped it into a boul then put it in a cloth lined bowl tucked it in a plastic bag and poped it in the fridge until this arvo.
I baked in my cast iron skillet highest heat 250c 20mins then took lid off skillet and baked a further 20mins uncovered @200c.
The Crumb shot
Stoked with this one!
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