Bread Thread!

[BOB357]

That's a beauty Ben.

 

[Craigerrr]

Have a look at this sweetheart boys and Girls
View attachment 10626
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.
View attachment 10627
The Crumb shot

Stoked with this one!

Lookin pretty crumby there Ben

 

[Hawkbox]

Damn, looking good.

 

[Herm brews]

Good work @Trialben

 

[Herm brews]

Fresh out of the oven. The dough for this bread was crafted during yesterday’s brew session, as I fed starter while my wort was boiling. It looks good, and smells great.

 

[GFHomebrew]

View attachment 10645 Fresh out of the oven. The dough for this bread was crafted during yesterday’s brew session, as I fed starter while my wort was boiling. It looks good, and smells great.

You sure do have a winning combination there Herm outstanding as usual .

 

[Herm brews]

Well thank you, Ben. Practice makes better, and patience helps.

 

[GFHomebrew]

Well thank you, Ben. Practice makes better, and patience helps.

Sure thing I like working with the sourdough in the winter here It takes its merry time to proof I'm sure come summer my overnight bulk proof schedule might need shortening up..thats the beauty working with a live organism I suppose you don't work to your schedule you work to it's schedule.

 

[jmcnamara]

Working on my biga this morning. Just about time for a second fold

 

[Herm brews]

Working on my biga this morning. Just about time for a second fold

I had to google that. Are you using any specialty flour, or just all purpose?

 

[jmcnamara]

I had to google that. Are you using any specialty flour, or just all purpose?

Its El cheapo bleached all purpose. The last few loaves had some sort of blend of wheat, all purpose, and/or rye, so thought I'd go simple. Turned out quite nicely I think, kinda like a blonde. Also saved the other half for focacia or pizza

 

[jmcnamara]

I'm more trying to get my process down than do anything too crazy. I feel better working with the dough now, but the timing of everything still has me stressed a bit

 

[BOB357]

I can relate to that. Timing is a problem for me too, especially since the big weather transition into Summer.

Nice looking loaf, nonetheless.

 

[jmcnamara]

I can relate to that. Timing is a problem for me too, especially since the big weather transition into Summer.

Nice looking loaf, nonetheless.

Thanks, I think its my best one yet overall. I've been paying a little more attention to temperature lately, and the dough seems to benefit from a bit longer rest times than the book says

 

[thunderwagn]

Working on my biga this morning. Just about time for a second fold

I really like the biga. Probably my favorite actually. I did like you and saved half for focaccia. Which was excellent by the way. I drizzled mine with lots of olive oil and kosher salt.

 

[GFHomebrew]

Hot off the press this unruly loaf

 

[Nosybear]

Homemade Freedom, er, French Bread for tonight's brisket dinner with the kids.

 

[thunderwagn]

Those look great @Nosybear. How are you baking those? Are you setting something up in your oven for steam?

 

[Nosybear]

Those look great @Nosybear. How are you baking those? Are you setting something up in your oven for steam?

Steam pan, a small cast iron skillet, and three rounds of spraying the oven walls with water. Baguette is the Pilsner of bread, stupid simple recipe, brutally difficult execution.

 

[Nosybear]

These look great, the crumb is too fine, i should have let them proof for a half hour or so before baking them.