Bread

by **H12rpo** » Mon Oct 16, 2017 7:17 pm

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

by **H12rpo** » Mon Oct 16, 2017 7:18 pm

And another

by **H12rpo** » Mon Oct 16, 2017 7:36 pm

Last one

by **gaza the instructor** » Mon Oct 16, 2017 7:40 pm

Looks good enough to eat. nice one

by **Mash** » Tue Oct 17, 2017 5:16 am

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

The sekowa starter ferment exploded out of the jar yesterday.

by **H12rpo** » Tue Oct 17, 2017 9:26 am

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

by **Mash** » Mon Oct 23, 2017 4:00 pm

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....

by **Mash** » Mon Oct 23, 2017 4:05 pm

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

by **H12rpo** » Mon Oct 23, 2017 4:13 pm

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?

by **Mash** » Tue Oct 24, 2017 6:10 am

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.

Bread

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