Bread!

Hanglow said:
sourdough, inspired by pane di matera/altnamura at least in the shaping if not anything else. I realised when i was shaping it that I'd messed up a bit, but it still appeared to rise ok so meh. hopefully it'll taste good

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those look like they must be super fun to shape
 
sourdough polenta rosemary porridge loaf. Reallly wet dough, so shaping was a bit of a fiasco and the loaves basically flowed out of the bannetons after proofing, but the flavor is pretty awesome

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yeah, used loads in indian/pakistani cooking etc. They were really soft

the rolls were a bit chewy. Ended up making two of them into breadcrumbs, they should be good in some stuffing /coating etc
 
black sesame this week. 10% whole wheat, 30% kamut, 80% hydration. Tried the single long batard score in a couple different ways to play with the effects of depth and angle on the bloom. realllly happy with the crumb on this one

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That is impressive bread :)

I have some sourdough pane di matera on the go. Going to try to cook it in my pizza oven, first time using it for bread. So it could be a disaster :)
 
Hanglow said:
That is impressive bread :)

I have some sourdough pane di matera on the go. Going to try to cook it in my pizza oven, first time using it for bread. So it could be a disaster :)
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Looking forward to the results!
 
I made a matcha/black sesame babka, but didn't take pictures. eating the last crumbs literally right now. You'll all have to take my word for it that it was real pretty.

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Mistakes were made :eyeomfg: It was burnt after only 13 minutes in the oven. That's the last time I trust the thermometer on the front. I've left it in to complete the cremation.
 
I pulled it out, the internal temp was up at 85C . cooked for 22 minutes, would normally do one that size for at least 40 in the kitchen oven

I'm going to try kebabs in it tomorrow so I might make another loaf and try again

In the meantime, for the lulz

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Well that was a success

the roll was a naan bread ball, hydrated with milk and yoghurt,

shaping is still a bit off for the pane di matera and I think it could have got better oven spring but otherwise I'm happy with that

floor temp dropped from 240C to 180C in an hour with me opening the oven about three times, so just long enough for baking loaves

the pictures are a little pale/bluer than irl I think

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Hanglow said:
I saw this german blog linked on another site, it's got lots of good recipes imo if you like sourdough. Google translate is ok, once you work out that spelled=spelt etc :)

https://www.ploetzblog.de/

Heres a 40% rye sourdough i tried from it. too much flour in the fermentation basket i think

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Cool! I'll check it out, although I definitely don't do too well with german translation... That rye loaf looks awesome

yesterday:

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(from a batch of the tartine "basic country loaf" recipe, which is ~10% whole wheat with a touch of rye, and ~75% hydration), half shaped into a batard, and the remains of the other half that was shaped into focaccia, topped with caramelized onions, fennel, and capers.

My "normal" process is to let the levain and autolyse go for ~4 hours at a pretty warm room temp, then do bulk for 4-5 hours at the same warm temp, proof overnight in the fridge, and bake the next day. I've been occasionally not liking how this tends to block out my schedule for 2 days, so played around with fitting everything into one day, and I think it worked pretty well. This time I did the autolyse and levain overnight at a cool room temp, then did bulk and proofing at a warmer temp the next day, and had it in the oven by early evening.
 
yabba said:
to occupy my time not spent adopting dogs I'm still baking bread

this week was kamut/sesame/blackseed (nigella? I think?)

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That grain is really nice Yabba.
To those that don't know, and I'm not saying I'm an expert, but I majored/mastered in baking and pastry in culinary school.
I don't post in here bc I love watching you guys. I don't judge. All of the bread in here is beautiful. Bread is an art. I personally steer towards fermentation and have been studying it for over 2 decades.
I have a 105 year old sourdough starter in my fridge from a lady in Alaska.
Please keep posting. I'm stealing everything.
I have major anxiety disorder so you'll likely never see my bread but I love watching you guys. Carry on.

Sent from my Pixel 2 XL using Tapatalk
 
MonkeyZero said:
That grain is really nice Yabba.
To those that don't know, and I'm not saying I'm an expert, but I majored/mastered in baking and pastry in culinary school.
I don't post in here bc I love watching you guys. I don't judge. All of the bread in here is beautiful. Bread is an art. I personally steer towards fermentation and have been studying it for over 2 decades.
I have a 105 year old sourdough starter in my fridge from a lady in Alaska.
Please keep posting. I'm stealing everything.
I have major anxiety disorder so you'll likely never see my bread but I love watching you guys. Carry on.

Sent from my Pixel 2 XL using Tapatalk
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Thanks! I'm certainly no expert either (and my sourdough starter is only about 5 months old). The last 6 months or so have involved a lot of transition and rediscovering old hobbies for me (including guitar and bread-related stuff). It's always cool to hear that other people are into it too. :)
 
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