Bread ****

[Alastair70]

I’ve decided to up my Lame Game.
Needs a bit of work, I never was that artistic.

 

[Rodcx500z]

I’ve decided to up my Lame Game.
Needs a bit of work, I never was that artistic.

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Looks good, i would say looking at the first pic it looks a little bit under prooved other than that it's looks really good

 

[The-Engineer-That-Brews]

Very impressive! I can never get my dough to hold enough tension for that kind of thing

 

[Rodcx500z]

Very impressive! I can never get my dough to hold enough tension for that kind of thing

Get the strongest flour you can and start with 58% water you can then add more if needed

 

[Alastair70]

Very impressive! I can never get my dough to hold enough tension for that kind of thing

I’ve changed flour recently and it’s been a game changer. That was Sainsbury’s Canadian at 75% hydration. It was very easy to handle.

 

[Rodcx500z]

The 58% figure i posted is for standard flour, we used to use Canadian springs for cobs and bloomers which as you say will take a lot more water

 

[Twostage]

I get most of my bread flour from Bakerybits (online). They have a really big selection which encourages me to try different things. Unbleached white is an interesting flour. White flour that looks and tastes a bit like brown.

 

[MashBag]

Looks good, i would say looking at the first pic it looks a little bit under prooved other than that it's looks really good

That's interesting. What are the telltale signs? I thought that had lovely ovenspring.

I get HMC (which I think is Canadian springs) from Heygates....much better than any "bread flour" from the a supermarket.

 

[MashBag]

I do find 2% dried & finely ground, pale malt mash makes for a nice lift.

 

[RichardM]

I get most of my bread flour from Bakerybits (online). They have a really big selection which encourages me to try different things. Unbleached white is an interesting flour. White flour that looks and tastes a bit like brown.

I'm working my way through a bag of that. My wife doesn't believe it's white flour.

 

[Alastair70]

Looks good, i would say looking at the first pic it looks a little bit under prooved other than that it's looks really good

I’ll report back at the weekend. I baked this to take to a mates and froze it. Not ideal but I don’t have time to make dough on Friday.

 

[Rodcx500z]

if you look at the first pic right hand side were it looks like it has ripped, the heat of the oven has forced it, it could also be moulded to tight, we called them flying tops, but i would still devour that

 

[DocAnna]

@Alastair70 loving your style with that loaf!

 

[MashBag]

if you look at the first pic right hand side were it looks like it has ripped, the heat of the oven has forced it, it could also be moulded to tight, we called them flying tops, but i would still devour that

That is a good spot. Thanks.

Me too, I would devour that & its looks lovely.

 

[Alastair70]

if you look at the first pic right hand side were it looks like it has ripped, the heat of the oven has forced it, it could also be moulded to tight, we called them flying tops, but i would still devour that

Cheers for that Rod, good eye! I do try to get a very tight mould. I’ll back off a bit this weekend.

@DocAnna My YouTube feed is full of sourdough bread and 50yr old men doing callisthenics. Scoring dough is an easy distraction while I carry on the long journey to my first muscle up

 

[Twostage]

I don't think I dare show a picture of my future bakes .

I'd be beaming ear to ear if I'd made it whilst parading it around the family.

(They put up with a lot)

 

[MashBag]

I think the vacancy for bread judge has just been filled.

I have some subs in the oven now, watch this space.

 

[Twostage]

I think the vacancy for bread judge has just been filled.

I have some subs in the oven now, watch this space.

I’ll give Paul Hollywood a call.

 

[Rodcx500z]

I’ll give Paul Hollywood a call.

His Dad used to visit the bakery i worked in, brewing is very much like baking bread, as in once the yeast is in there is no going back

 

[MashBag]

I’ll give Paul Hollywood a call.

Didn't know he was a member here