Bread Thread!
- Thread starter The Brew Mentor
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Thanks Bob. I guess starters can really take some abuse. I'm still amazed such things are even possible.
Yes they can take abuse. You and @Trialben have posted some beautiful loaves.
If not just put some of that lactic acid in it
Right on the money Baby!
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Just finished all the mixing & stretching, formed a ball and got my SF sourdough fermenting in the 70 degree F kitchen with a damp tea towel over it. Hoping it'll be ready to proof & bake tonight. 70% hydration & a kilo of 100% AP flour.
This was my efforts yesterday thought I'd get all fancy and just proof in the baniton no liner man in had to peal that dough out!
Amazing it actually looks pretty good.
The Wonky Loaf
That's what I'd call my bakery if I opened one.
Or Daily Bread N Beer
Amazing it actually looks pretty good.
The Wonky Loaf
That's what I'd call my bakery if I opened one.
Or Daily Bread N Beer
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Very nice.This was my efforts yesterday thought I'd get all fancy and just proof in the baniton no liner man in had to peal that dough out!
Amazing it actually looks pretty good.View attachment 13007
The Wonky Loaf
That's what I'd call my bakery if I opened one.
Or Daily Bread N Beer
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Ya, the Wonky Loaf, and the bread is a little off balance too!This was my efforts yesterday thought I'd get all fancy and just proof in the baniton no liner man in had to peal that dough out!
Amazing it actually looks pretty good.View attachment 13007
The Wonky Loaf
That's what I'd call my bakery if I opened one.
Or Daily Bread N Beer
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Looks like one of the pizzas we used to post pics of before we all learned to make them round (sort of round). Shape never affected the flavor, so who gives a rat's a$$ what it looks like
I put together dough for 2 loaves this morning and decided to let it ferment in the kitchen at 70 F, since there's no room in the fridge with a turkey thawing. Just checked and it isn't close to doubled yet, so going to leave it overnight.
I put together dough for 2 loaves this morning and decided to let it ferment in the kitchen at 70 F, since there's no room in the fridge with a turkey thawing. Just checked and it isn't close to doubled yet, so going to leave it overnight.
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Was up at about 2:30 this morning and the dough was more than doubled. Turned out, split and let proof for a couple of hours. Not as much spring as Id hoped for, but looking pretty good.
Excuse the blurriness. A little shaky this morning
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Sounds like you might need your meds early today!Was up at about 2:30 this morning and the dough was more than doubled. Turned out, split and let proof for a couple of hours. Not as much spring as Id hoped for, but looking pretty good.
View attachment 13014
Excuse the blurriness. A little shaky this morning
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Looks great!
Wow bloody beautiful I'm in a bit of a bread slump atm havnt been looking after my starter and getting hot so trying to find outside webber Q baking fix.
Think I'm going to go Pizza stone large pyrex bowl as lid...
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Made this to go with tonight's beef stew. The hardest part will be waiting to cut the first slice.
Beautiful - use your will power to resist the temptation.
I have a sourdough batch fermenting in the fridge now for a bake later tonight.
