Bread Porn

[soupdragon]

I even forgot what I suggested, but I well remember SWMBO’s comment …

“We’ve got enough
gadgets already!”​

… so I make do with a long knife!

Me? Under the thumb? Or maybe that’s why I drink!

Good luck with the bake!

Second attempt today. Roux was made first thing and was allowed to cool slightly in the mixing bowl before use.
Bake was uneventful (thankfully). No issues apart from me not giving it quite as long as I'd hoped for it's second rise. Dough looked a bit tighter than my usual even though the hydration was up from 66% to 75%, so I'll take that as a good thing. Resulting loaf looks like a .............................................loaf
We'll see what it looks and feels like when I slice half of it tonight.

Cheers Tom

 

[soupdragon]

Hmmmmm

After slicing I wouldn't say the bread is particularly squishy. Having said that the main reason for me doing this is to have day 2 bread as fresh as day 1 bread.

Jury is still out for me

Cheers Tom

 

[Dutto]

Made a chilli bread at weekend using the cold oven it worked great

I think the fan blowing cold air across the top of the loaf caused the collapse; it’s happened before so usually I cheat a bit and let the temperature get above ambient before putting the bread in.

Never tried the bottom (bigger) oven though! It may be a lot better.

 

[Crappyfish]

I think the fan blowing cold air across the top of the loaf caused the collapse; it’s happened before so usually I cheat a bit and let the temperature get above ambient before putting the bread in.

Never tried the bottom (bigger) oven though! It may be a lot better.

Good call mines got no fan in it

 

[Dutto]

Just got the seal of approval for the Wholemeal Tangzhong Bread that I made a couple of days ago! (See Posts #445 & #450)


It’s still “squishy”, still fresh and tastes just fine; and after only two days it’s nearly finished! (French friend eating a couple of slices for breakfast!)


Loaf No.2 will be started today with the same recipe but leaving it a bit longer to rise.

If this one is okay then Tangzhong Bread will become the bread of choice!

 

[foxy]

Saw a video of a guy making 'an overnight sponge' basically a starter but obviously not sourdough. Really not much different to a 'no knead bread'. So using the brewing know how made a starter with bread yeast, DME, and water, my wife prefers her loaves 'airy'
Did a brew, bottled 38 stubbies of beer and checked the starter which was on the stir plate. Krausen up to the cling wrap, made the loaf, I let it proof three times, into the oven and I will have to wait and see how 'airy' it is.

 

[wildbrew]

Just taken these out of the oven 1 white loaf & 2 baps

 

[RichardM]

Fresh from the oven

 

[RoomWithABrew]

Looks good , 8 hour sourdough, found I didn't need overnight if I get the proving temperature right. 90 % white 10% rye.

 

[Alastair70]

Today’s lunch was bacon butties. Pork belly cured in salt, sugar and maple syrup for 7 days and Ken Forkish’s Country Brown.

 

[Donegal john]

Today’s lunch was bacon butties. Pork belly cured in salt, sugar and maple syrup for 7 days and Ken Forkish’s Country Brown.
View attachment 77663
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View attachment 77664View attachment 77665

Brown or red sauce ?

 

[Alastair70]

Brown or red sauce ?

Brown, always!

 

[Donegal john]

Brown, always!

Thank god for that

 

[Alastair70]

Thank god for that

We’re not animals

 

[Donegal john]

We’re not animals

People that put red sauce on anything but chips or a burger give me the fear

 

[grooves]

Anybody who puts ketchup on chips is a barbarian and anyone who puts mayonnaise on chips is a clown - but he who puts both on his chips is a genius

 

[The-Engineer-That-Brews]

Anybody who puts ketchup on chips is a barbarian and anyone who puts mayonnaise on chips is a clown - but he who puts both on his chips is a genius

Quite like a bit of hellmans on my chips… (I’ll get my coat)

 

[Jim Brewster]

I made baguettes recently for a first attempt at bread.

Tasted really good, possibly needed a bit more kneading. I did it all by hand and wasn't sure how much it needed.

The presentation sums up my style in the kitchen pretty well

 

[The-Engineer-That-Brews]

I made baguettes recently for a first attempt at bread.

Tasted really good, possibly needed a bit more kneading. I did it all by hand and wasn't sure how much it needed.

The presentation sums up my style in the kitchen pretty well

View attachment 79209

Good work!

 

[Alastair70]

I’ve got a couple bags of spelt flour that need used up, so here’s the first of a couple of bakes. This is 60% strong white, 40% wholemeal spelt at 75% hydration fermented with my 100% rye starter. 4 hour room temp bulk prove and 18 hour retard in the fridge after shaping.
Spelt proves quicker and this was just at the point of maximum proof. The dough came together really nicely, and the loaf is soft and moist with a nice nutty taste. Next bake is going to be 20% wholemeal spelt, 30% white spelt and 50% strong white.