Sour dough bread

[DP]

I did not. Does it cure flatulence?

Post 121.
Claims to cure that issue but that could be snake oil

 

[Odds]

Post 121.
Claims to cure that issue but that could be snake oil

You'd pay a fiver for this?

Rather you than me - it looks like the kind of 'black bread' sold in Germany during the war; made from acorns and beech nuts. Weird.
Sometimes i roll the dough in sesame seeds but try to keep it simple these days.

 

[DP]

You'd pay a fiver for this?

Rather you than me - it looks like the kind of 'black bread' sold in Germany during the war; made from acorns and beech nuts. Weird.
Sometimes i roll the dough in sesame seeds but try to keep it simple these days.

Don’t knock it till you try it is what I have to say.

 

[Odds]

Don’t knock it till you try it is what I have to say.

Years ago, i watched Hugh F-W catch cuttlefish, take 'em home and prep them for lunch. He made a mad sauce from the ink, jet black, like a printer had puked over the plate. Not for me Clive. Only black liquid i want to see at the table is a pint of Guiness. Ditto bread.

 

[Deleted member 294929]

I know, right. Saw that as i was listening to something else and thought of this..maybe 'London's Burning' would be apt for Bod's latest loaf. I like a hint of charcoal on the crust. Gives it xtra crunch.

It was a bit scorched

 

[Deleted member 294929]

Chia seed loaf .
I did this one on the shelve.

Left it in hear while it's hot because tha base was an dense.

 

[Deleted member 294929]

This seeded loaf could be my best yet. Nice hollow base and a little less brown than the one above.

I'll let them settle for 4 or 5 hours then the cut will tell all.


Are we all excited?

 

[Odds]

Yes, it's all very...

 

[Deleted member 294929]

Yes, it's all very...

I know that look..... I think they call it the 99th minute 3 -2 up look.

He's saying that was never a penalty.

 

[Deleted member 294929]

Yes, this is my best yet.

 

[DP]

View attachment 339770

Yes, this is my best yet.

Yes, much better

 

[Deleted member 294929]

I'm learning all the time.

I've got two more to bake tomorrow morning.

 

[Deleted member 294929]

@DP
What flour do you recommend for feeding the starter.?

What point did you score the bread?

 

[DP]

I premix half white and half wholemeal, leave in container to be used as need arises.

For starter you can use that mix also but I tend to use wholemeal as mixing larger quantity is too much for lazy me

Scoring is carried out when dough goes into the oven

Don’t take this as criticism, let it be constructive.
The loaves are lacking oven spring

 

[DP]

I'm learning all the time.

View attachment 341547

I've got two more to bake tomorrow morning.

Good progress

Check the time line on hobbies posting
Use a cast iron pot with lid what is generally known as Dutch oven