Thread: Who bakes bread?

We have a kitchen aid stand mixer with a dough hook which I normally use these days, but have and do knead by hand on occasion, depending on what I’m making. If using the mixer, I don’t go above second lowest setting for the entire knead. About 15 minutes, or when everything cleans off the walls.
If by hand, can be at it 25-30 minutes.
I usually slap fold my French doughs as they are pretty wet to start..

Usually most Artisanal Breads are not folded and have very minimal kneading. Too much processing and you start to loose those air bubbles on the inside.

I agree with you Nelson with most artisanal breads, like French or Italian from a poolish. Easy to over work them, hence the slap fold method.
But sourdough makes its bubbles during the long slow rise and it’s imperative, in my experience, to break the gluten strands down very well during the knead to give the bread it’s airy, yet chewy crumb.
True ‘window pane’ reaction from the dough before I let it rest is the truest test of the doughs readiness.

Tried 10% spelt flour …this weekend. I like the rye better

Made some discard starter …sourdough pancakes…OMG ! These are the best Evah !

HighLy recommend sourdough-nuts when you get the time!
Looking good there Ness, nice crumb on that spelt, which can be dry, nice job..
:ti

Couple of mongrel loaves today.
This is what sourdough made from a tired weak starter looks like.

Starter was over 30 days dormant, and the dough was made on the backside of the rise, so everything right on the edge of maybe. So the results were less and bigger pockets of active culture throughout the dough.
Bet they will still be tasty, just wanted to share and show for you respective baking comparisons.
Cheers gents..

What kind of seeds yah put on it ?

This time it was sesame seeds. I also like using poppy seeds, or black sesame.
I line the forms with them before the final rise. Aids in the release from the form, and adds a nice flavour too.
The ones that fall off during the cook, roast up black and are great in cereal.

Today’s Sourdough…Iam getting the hang of it