Bread baking

[graysalchemy]

Was it hot hard work baking bread to require a beer

:lol: :lol:

 

[calumscott]

I thought the two go hand in hand??

Money shot:

 

[graysalchemy]

Very nice C that looks nice and moist but good bubbles in it for a rye bread. :thumb:

I thought the two go hand in hand??

Thats were I am going wrong baking bread in the morning :lol: :lol: :lol:

 

[calumscott]

So there were 4 things that could have contributed:

1) Pre-hydrating the flour, even just for a little while.
2) A really active levain compared to the first one.
3) A single stretch and fold after fermenting cold overnight.
4) A ten or eleven hour, warmer ferment for the final proving.

Stupidly good, tasty bread and a big enough loaf that I get my sandwiches out of it today! :party:

Chuffed. Now I need reading material...

Have you been on either The Fresh Loaf or sourdough.com?

 

[graysalchemy]

I have been on both and I am a member of Fresh loaf though I have never found members that helpful like they we are on here.

If you want a good sourdough book I would get Tartine Bread. Not many recipes but he goes into depth about the science of sourdough.

Reinharts Bread Bakers Apprentice is good but it is a mix of yeasted and sourdough recipes:thumb:

But , sourdough is like beer once you have the basics you can pick up recipes along the way and adapt them. I quite often find yeasted bread recipes and convert them to sourdough. :thumb:

 

[graysalchemy]

wildyeast is quite a good site as well. :thumb:

 

[calumscott]

Bread Baker's Apprentice seems like the book for me ATM! Duly added to wishlist... :thumb:

 

[graysalchemy]

Thats on my Birthday list. :thumb: