Bread Thread!

[Herm brews]

Getting ready to put this ^ into

 

[Herm brews]

Fresh from the oven, less spring than expected, but it was a sticky loaf that took considerable effort to remove from the proofing basket. I ran 5 grams short of my usual SBG flour, so subbed in white whole wheat. More hydrated, like the last great loaf.

 

[GFHomebrew]

Bread pan soughdough loaf 800g

Little burned on top but look at that big burther!
I proofed this in the pan in the fridge think I need a bit more steam on the first up

 

[thunderwagn]

Bread pan soughdough loaf 800g
View attachment 13253
Little burned on top but look at that big burther!
I proofed this in the pan in the fridge think I need a bit more steam on the first up

Perfect! Dark and crunchy is best imo!

 

[BOB357]

Bread pan soughdough loaf 800g
View attachment 13253
Little burned on top but look at that big burther!
I proofed this in the pan in the fridge think I need a bit more steam on the first up

Looks like you got a nice spring.

Just took my starter out, will be splitting it off and using half in turkey & dumplings for supper and feeding the rest for a couple of days. Getting ready to do some dinner rolls for Christmas and a loaf to eat on until then.

 

[GFHomebrew]

Perfect! Dark and crunchy is best imo!

Plenty mallard reactions there.

 

[Rihanabray]

so many great recipes

 

[GFHomebrew]

so many great recipes

You bake Rihana?
With little snippet posts like this my Bott suspicions are rising

 

[Nosybear]

You bake Rihana?
With little snippet posts like this my Bott suspicions are rising

Commas can be deadly.

 

[Ward Chillington]

You bake Rihana?
With little snippet posts like this my Bott suspicions are rising

LOL....You BOTTS are real, right??

 

[Nosybear]

Here's Nosy's 50% whole-grain sandwich loaf. This one is 25% rye, 25% whole-wheat colored with cocoa. The 50% bread flour holds it together when slicing. It's yeasted, not sourdough, with a four hour pre-ferment.

 

[BOB357]

Nice loaf.

 

[Herm brews]

Here's Nosy's 50% whole-grain sandwich loaf. This one is 25% rye, 25% whole-wheat colored with cocoa. The 50% bread flour holds it together when slicing. It's yeasted, not sourdough, with a four hour pre-ferment.View attachment 13281

Looks and sounds good.

 

[BOB357]

Got a 70% hydration sourdough in the fridge fermenting after 3 stretch & fold sessions. Straight AP flour (1 kg).

 

[GFHomebrew]

Pan loaf again
800g
75% hydration.
All plain flour this time.
2% salt.
Baked 210c with seam 25mins 210witout.

 

[Herm brews]

Pan loaf again
800g
75% hydration.
All plain flour this time.
2% salt.
Baked 210c with seam 25mins 210witout.
View attachment 13301

Looks better this time, Ben.

 

[BOB357]

Just pulled this out of the oven. 40 hour ferment in the fridge and just under an hour on the counter before plopping into the cast iron. Really happy with this one. If it tastes as good as it looks, will be baking one just like it for Christmas Eve.

 

[GFHomebrew]

Just pulled this out of the oven. 40 hour ferment in the fridge and just under an hour on the counter before plopping into the cast iron. Really happy with this one. If it tastes as good as it looks, will be baking one just like it for Christmas Eve.

View attachment 13303

Very nice loaf Bob

 

[BOB357]

Thanks. Been struggling, but finally got some decent oven spring. Next step is going to a higher hydration level, but not until I reproduce these results a few times.

 

[thunderwagn]

Just pulled this out of the oven. 40 hour ferment in the fridge and just under an hour on the counter before plopping into the cast iron. Really happy with this one. If it tastes as good as it looks, will be baking one just like it for Christmas Eve.

View attachment 13303

She's a beauty!