The Bread Topic (2016–)

[Ann_T]

13 minutes ago, paul o' vendange said:

Beautiful Ann.  Never heard of this bread before - any info on it?

 Paul, it wasn't something I was familiar with until 2 years ago.  I've made it a couple of times since.

 

I adjust the recipe slightly depending on whether I have a starter ready to use.  You can find the link to where I found

it here:

 

https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

[paul o' vendange]

25 minutes ago, Ann_T said:

 Paul, it wasn't something I was familiar with until 2 years ago.  I've made it a couple of times since.

 

I adjust the recipe slightly depending on whether I have a starter ready to use.  You can find the link to where I found

it here:

 

https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

Wonderful, thanks Ann, I'll give it a shot.  I wasn't aware of the site, so thanks for that too!    

[Ann_T]

18 minutes ago, paul o' vendange said:

Wonderful, thanks Ann, I'll give it a shot.  I wasn't aware of the site, so thanks for that too!    

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

 

[paul o' vendange]

10 minutes ago, Ann_T said:

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

 

Awesome, thanks.👍

[Ann_T]

I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge.

 

Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning.

Left just enough scrapings in the bottom of the jars to feed again.

Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days.

Baked 12 sandwich size baguettes.