Bread
Posted: Mon Oct 16, 2017 7:17 pm@Mash
Here’s a pic of a loaf I did with the back ferment as promised
Here’s a pic of a loaf I did with the back ferment as promised
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Posted: Mon Oct 16, 2017 7:17 pmRe: Bread
Posted: Mon Oct 16, 2017 7:18 pmAnd another
Re: Bread
Posted: Mon Oct 16, 2017 7:36 pmLast one
Re: Bread
Posted: Mon Oct 16, 2017 7:40 pmLooks good enough to eat. nice one
Re: Bread
Posted: Tue Oct 17, 2017 5:16 amNice one. I am going to try subs and a loaf.
The sekowa starter ferment exploded out of the jar yesterday.
The sekowa starter ferment exploded out of the jar yesterday.
Re: Bread
Posted: Tue Oct 17, 2017 9:26 amHeheee, yeah it’s slow but good. The big difference for me was in the textur3 of the crumb and crispiness of the crust
Re: Bread
Posted: Mon Oct 23, 2017 4:00 pmBeen 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....
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....
Re: Bread
Posted: Mon Oct 23, 2017 4:05 pm
Sorry photo was taken too late to save the first one from being eaten.
Re: Bread
Posted: Mon Oct 23, 2017 4:13 pmLooking 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?
How was the crumb?
Re: Bread
Posted: Tue Oct 24, 2017 6:10 amI 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.
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.