The Bread Topic (2016–)

[curls]

2 hours ago, Smithy said:

 

What a beautiful crumb! What recipe did you use?

Thank you @Smithy. 

 

Here is a link to the recipe

https://www.toineskitchen.com/recipes/bruin-brood/

[rotuts]

my friend baked these , down @ WoodsHole   (WHPS)

 

 

[PatrickT]

47 minutes ago, rotuts said:

my friend baked these

 

Beautiful crumb! 😍

[Ann_T]

On 1/21/2025 at 9:11 AM, PatrickT said:

Beautiful crumb! 😍

I agree with Patrick.  

 

 

Large Boule made from dough that had been given a six day cold fermentation.

[Ann_T]

I fed both my starters yesterday morning  and used 80g of discard in 220g of water and 220g of flour for a biga.

 

I still had some discard left so I mixed 30g of the discard with 30g of water and 30g of flour (1 oz each of discard, flour, water). For a very tiny biga.

 

Last night, I put the full size biga in the fridge and I used the little one in 600g of flour with 7g of salt

and just a tiny .5 g (less than 1/4 tsp) of yeast. This was insurance because I wasn't sure how strong the little biga would be.

I would skip the yeast next time. It really wasn't needed.

 

After the last stretch and fold the dough was left on the counter overnight from 8PM until 3AM for a 7 hour room temperature fermentation.

 

Baked one larger Batard and two smaller ones. All proofed in banneton proofing baskets.