Thread: Who bakes bread?

+1 to that.
Really tasty looking and looks like good rise as well.

I put 10-12 % whole wheat flour in ..this time . Great flavor !

The only problem I see is that if you spread a good layer of butter on a warm slice it would melt and drip throught the holes all over you shirt as you ate it....

Sourdough Sunday ! This is a big one…800 grams of flour …10% was Rye flour ..the rest bread flour …and 225 grams of starter.

I see some two handed sandwiches in your future….

Awesome loaf, your starter seems to have matured quite nicely now.

…..just cut it

Originally Posted by MikeB52

I see some two handed sandwiches in your future….

Awesome loaf, your starter seems to have matured quite nicely now.

Thanks Mike….what size ( in grams ) are your average loafs ?

Originally Posted by Tathra11

You are turning out some wonderful looking bread nessmuck. Good stuff.

Yes it sure looks good but how do we know he doesn't have some plastic facsimiles he takes out and photographs each time?

It makes you wonder eh?

Har har.

I get two 800 gram finished loaves per batch of dough. The loaf shaped forms could hold up to 1000 g’s each I think though. .
Baguettes, I split the dough one more time. So 4 baguettes @ about 400 grams per.

Originally Posted by MikeB52

I get two 800 gram finished loaves per batch of dough. The loaf shaped forms could hold up to 1000 g’s each I think though. .
Baguettes, I split the dough one more time. So 4 baguettes @ about 400 grams per.

Do you fold the dough …or do you kneed it….? Do you use a machine ,if you kneed ? I have been doing the folds.