Brewing With Total Confidence
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Discussion in 'General Chit-Chat' started by The Brew Mentor, Jan 20, 2020.
Looks great, especially with that sheen - olive oil?
Hang on I'll bring a plate a glass and an empty belly
Or egg wash?
The sheen might just be the photo. All I did was give it a real light spritz with a water spray bottle before sprinkling the seasoning.
I got another dough ready last night and threw in a bunch of dried dill.
I'm doing what I call a Christmas Bowel clensers loaf Just a basic loaf loaded up with 5% Chia seeds this was prep last night.
I like chia, especially in a pudding.
Fresh and hot, I redeemed myself with this loaf. I baked a loaf a week plus back, that failed visually, but taste and texture were good as ever. From hints I have read on the web, rice flour is the best thing to use for easy release of doughs from proofing baskets. My wife helped by picking up a sack of rice flour last week. Cheers!
Damn! That's a beauty! I can't ever get my cuts to perform that neatly. Yours turned out perfect.
I'm actually pretty impressed with using the stoneware loaf pan.
It looks neat, but it makes the slicing more difficult. Such a tasty loaf - today it made toasted ham sandwiches.
That looks great.
That's as nice as anything you'd get at a bakery.
From a Biga I made up last night:
It was lifting the lid of my 6 qt. Dutch oven. Best spring I've had yet, and tasty too.
That thing looks fantastic!
First fresh loaf in the new year - I love the result.
KAF No Knead Sourdough, at 72.5% hydration, with additions of 6-row malted barley and spent beer grains ground to flour.
Wowie that's some fine baking right there making me hungry.
I had my first good bake of the year yesterday been on a bit of a chia seed kick lately.
Another good looking loaf herm !
Today's Chia seed loaf 600g
Looks good Ben. Does 600g mean the weight of dry material in the loaf, or what?
Yup I work off the flour weight with all my percentages. So it's a 600g plain flour loaf 30g Chia 12g salt (2%) 450g water (75%).
I gotta get some rye back in my life though I just like running it around the 20% Mark just props up the bread nicely.
You know there are a lot of similarities with bread making and brewing eh crappy starter crappy bread crappy yeast count crappy beer