StillSmart

Re: Bread

2017-10-24T06:10:50+00:00

I like slashing a few minutes before.
Didn't do this one 'cos I saw going for max holes.

Crumb was good. I am going to try slacker still with longer ferments.

Statistics: Posted by Mash — Tue Oct 24, 2017 6:10 am

Re: Bread

2017-10-23T16:13:25+00:00

Looking good there Mash ....the loaf could do with a slash when you bung it in the oven....you’ll get more spring that way
How was the crumb?

Statistics: Posted by H12rpo — Mon Oct 23, 2017 4:13 pm

Re: Bread

2017-10-23T16:05:03+00:00

20171018_120843.jpg

20171018_120933.jpg

Sorry photo was taken too late to save the first one from being eaten.

Statistics: Posted by Mash — Mon Oct 23, 2017 4:05 pm

Re: Bread

2017-10-23T16:00:25+00:00

Been a success. Pleased with it. Not sure I will ever need to buy it again though - just regrow your last dollop.

I am now trying to leave the starter for longer - next up is 24 hours & 30% (which is quite easy - mix starter one morning - bake the next) to up the flavour.

Pics coming....

Statistics: Posted by Mash — Mon Oct 23, 2017 4:00 pm

Re: Bread

2017-10-17T09:26:23+00:00

Heheee, yeah it’s slow but good. The big difference for me was in the textur3 of the crumb and crispiness of the crust

Statistics: Posted by H12rpo — Tue Oct 17, 2017 9:26 am

Re: Bread

2017-10-17T05:16:05+00:00

Nice one. I am going to try subs and a loaf.

The sekowa starter ferment exploded out of the jar yesterday.

Statistics: Posted by Mash — Tue Oct 17, 2017 5:16 am

Re: Bread

2017-10-16T19:40:22+00:00

Looks good enough to eat. nice one

Statistics: Posted by gaza the instructor — Mon Oct 16, 2017 7:40 pm

Re: Bread

2017-10-16T19:36:41+00:00

Last one

Statistics: Posted by H12rpo — Mon Oct 16, 2017 7:36 pm

Re: Bread

2017-10-16T19:18:47+00:00

And another

Statistics: Posted by H12rpo — Mon Oct 16, 2017 7:18 pm

Bread

2017-10-16T19:17:44+00:00

@Mash
Here’s a pic of a loaf I did with the back ferment as promised

Statistics: Posted by H12rpo — Mon Oct 16, 2017 7:17 pm