Bread Thread!

[BOB357]

Just shaped and put in the pan to proof. It's sourdough done with an overnight poolish. Thought of using the Dutch oven, but didn't want the oven on for that long, Still pretty warm in the afternoons. Can't wait for Winter to do some serious baking when the extra heat is a good thing.

 

[BOB357]

Pretty good spring here.

 

[thunderwagn]

Pretty good spring here.
View attachment 12079

Slide that pastrami flat right on in there!

 

[BOB357]

Made some garlic bread with a couple slices and had it with shrimp & chicken left over from last night. Gumbo always better when reheated.

 

[GFHomebrew]

Forgot to turn the oven down on second half of this one.

24 hrs cold ferment on this one in fridge before bake

 

[thunderwagn]

Forgot to turn the oven down on second half of this one.View attachment 12088
24 hrs cold ferment on this one in fridge before bake

Man, that's perfect crust imo. I like a hard, crunchy crust.

 

[GFHomebrew]

Man, that's perfect crust imo. I like a hard, crunchy crust.

Yep gotta be careful how you chew you can do damage with the crust it's so crunchy .

 

[Herm brews]

Fresh from the oven

 

[GFHomebrew]

Oh very tasty looking herm. Heres yesterday evenings bake.

 

[BOB357]

You guys are making me jealous. Taking my starter out now for a bake later in the week. Cooled off a bit, so will be doing it in the dutch oven.

 

[Herm brews]

I think this is the best oven spring that I have ever achieved. This is my standard KAF No Knead Sourdough, this time using 2 teaspoons of US 6-row malted barley, ground to a powder in place of diastatic powder. There were no spent beer grains in this iteration, at the request of my wife.

 

[Ward Chillington]

Wifie's Dutch Oven effort

 

[thunderwagn]

Looks great!

 

[BOB357]

Was finally cool enough this morning to break out the Dutch oven for a proper loaf.

 

[GFHomebrew]

Very nice indeed Bob. Heres my efforts from yesterday eve I find if I score these oval loafs across the belly they rise up if I go lengthways down the gut it opens sideways.

 

[BOB357]

Makes me want a sammich! Nice loaf Ben.

 

[Ward Chillington]

There were no spent beer grains in this iteration, at the request of my wife.

What does the wife not like about the SBG's? Too dry or too strong?

 

[Herm brews]

What does the wife not like about the SBG's? Too dry or too strong?

She is not a fan of the grain husks. That might have something to do with her father (and some of his sisters) suffering from diriticulitus. She didn’t object to the color or flavor, just the fibrous nature of the bread. I just enjoyed a couple slices of the “offending” loaf this morning, covered with smashed avocado - absolutely delicious. For me, the grainier, the better.

 

[GFHomebrew]

Rye bread 25% rye.
Forgot to turn down on second half baked 40@mins 250c

Brunt to a crisp outside.

Nice and soft on the inside. Heaps of flavour in this one. Milled the rye myself as well.

 

[Herm brews]

Rye bread 25% rye.
Forgot to turn down on second half baked 40@mins 250c
View attachment 12280
Brunt to a crisp outside.
View attachment 12281
Nice and soft on the inside. Heaps of flavour in this one. Milled the rye myself as well.

Good work Ben.