Hi all
I’m from Hove on the south coast of the U.K. (currently being battered by storm Dennis). I was a chef 20 years ago and have always been a keen home cook, but never had any success with bread ?
Created my starter “Steve” a year ago and have been trying since then, firstly trying recipes from www.theperfectloaf.com but mostly with disappointing results, but loving the science of it. Bought the Tartine book and after a couple of good long reads about 5 attempts it started to come together, my main issue had always been shaping!
The trick for me was a long cold bulk as I could then handle the dough for shaping. So now I have a good routine where I create an overnight leaven, then In the morning it’s a 24 hour process for making and baking the loaf.
Loaf in the picture was modified country bread, baked in a fan oven inside a large Pyrex dish.
- 70% White bread flour
- 15% Malted flour
- 15% wholegrain
- 77% hydration
- 20% leaven
- 2% salt
Looking forward to getting more inspiration and technical discussion (my wife is very bored of talk about hydration levels) with some of the frankly awesome bakers on here.
Paul
I’d bet most of our spouses are fed up with all things bread :D
You’ve found a gang of avid bakers that love “talking bread”.
Danny
I’m sure they are!
You have some nice posts, thinking of trying a porridge bread some day soon.
Paul, take a look at this post. It may interest you.
http://www.thefreshloaf.com/node/59966/community-bake-maurizios-oat-porridge-sourdough
If you decide to bake the bread you can post your bake on that Community Bake. We monitor it and someone is sure to reply if you have questions or need help. Post images, we like looking...
Danny
Thanks, I’ll check it out!
Welcome to the TFL baking club, where some of us are half-baked, but no one is crummy.
By the way, does Hove rhyme with Jove or love?
Haha! Thanks
Hove rhymes with Jove!
See you’re from Indiana, my mum was born there, never been though.