Bread Porn

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Dutto

Dutto
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Today was the day I tried out the new 4lb loaf tin for sourdough bread - with mixed results!

I stuck to the original recipe and methodology more or less. (I had to add 100g of self-raising flour to make up the 800g of flour. Not the end of the world but annoyed at running out of plain flour!)

Here's a few photographs to show progress.

1. Dough into loaf-tin after spending 2 hours in the mixing bowl and then being knocked back.

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2. After 2, 4 and 6 hours of proving in the loaf tin.

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3. As can be seen, the loaf didn't rise above the lip of the loaf-tin after it was put in the oven.

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4. But it made a very tasty loaf with tight cavities.

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What will I do differently for future loaves?
  1. Let it prove for another couple of hours OR put it somewhere greater than the 22*C that was in the kitchen.
  2. Drop the baking temperature slightly to 185*C to 190*C to get a more even baking.
  3. Not bother with the tray of boiling water beneath the loaf tin. (I don't think that steam is necessary when baking in a loaf-tin.)
Now to sit back and devour the loaf! acheers.
 

mogsy52

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Mar 28, 2021
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Wow so much bread porn. Wasn't expecting to see bread on this site 🙂
Bread has long been a passion of mine and was even more welcome through all the lockdowns
I can't seem to post images but this is one of mine sd
I bake on a baking steel and use an inverted gastronorm pan over the bread for the first 15 min for steam
 

Sym

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Just put a spelt and pumpkin seed loaf on. I often brew and bake on the same day - i must just be into yeast and grain :)
 

moto748

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I think I've only bought a couple of loaves in the last year. Sourdough a couple of times a week, yeasted bread in between.
 
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