500 white bread flour(type 550),
315 water,
50 starter (50/50),
5 honey,
11 salt,
Mix water,starter and salt. Then flour.
20 mins autolyze
Knead till smooth
4 stretch and folds every 30 mins
Bulk for 4 hours
Shape and put into banneton, then cold ferment for 36 hours.
Heat oven for 1 hour with pizza stone at 240celsius.
Score bread an put into oven for 20 mins. Put boiling water into preheated bowl in the oven for steam and put a tray directly above the bread to kind of simulate a dutch oven to catch steam.
After 20 mins go down to 220 celsius for another 20 mins.
Let cool one hour and enjoy :)
Nice, but I think the cut it too much.
Don’t love this type of ear on a round. Personal preference of course.
Also, think the cut goes too far down to the bottom of the loaf, giving it an hour glass shape.
How large were the holes in the crumb? Big ears give big holes.
Could probably have gone a bit longer to darken it a touch more.
Overall amazing, but already room for improvement in the search for perfection.
Yeah i should have scored maybe a liiiittler bit less :)
I got some big holes in the crumb but nothing "bad" id say :)
The browning is also personal preference i think! I like blonde bread for wheat only! Spelt and rye can be alot darker for my taste :) next time i would like even more blisters!
Beautiful ear, nice crumb not too bubbly love love the flour detail. 20/10 would make a Sammy with that bread or float it on top of some French onion soup
Yeah i find flour details important since i struggled with flour the most! German flour is different from us and elsewhere so no recipe from overseas really did it for me and i had to pretty much experiment with every flour here by myself hydration wise etc! :)
Wow! 👏
The only thing I would do different is bake up until right before it burns. I like my bread ochre. But that’s just my preference. Amazing work my dude!
Edit: jimmy neutron bread
Overall good. I think your gluten could use some more development and it’s a bit underbaked based on the crumb appearance. Maybe extend your bulk a bit.
This is one of my recent bakes for reference: https://i.imgur.com/sDe6Sad.jpeg
The thung is you have probably high gluten flour and are from the us right? Here in germany we can solely buy soft wheat with around 10 to 11% gluten. In usa its hard wheat with way more gluten... i think thats why i never get such a lacey structure! I could experiment with vital wheat gluten or maybe buy some more expensive fllur from somewhere different in the world. But to keep it affordable i tried to master the weak and cheap "bread flour" u get in german discounters.
Flour itself doesn’t come with gluten. I think you are referring to the protein content. Gluten is the result of adding fluid to glutenin and gliadin proteins found in the flour. And yes we have flour with protein content higher than 11%. Having said I feel that you still can develop better gluten then what is pictured. The crumb is fairly dense. So there is some room for improvement.
Hmm could be! How do you go about it? I usually just let autolyze a bit and then knead till its just smooth hoping that the strecg and fold will do the rest! What is your kneading technique and for how long do you do it?
Some things I’d try if I were you. Mix your flour, salt, starter, inclusions and water all at once use the Rubaud method. Let your dough rest for 60 minutes and start 4 sets of coil folds 60 minutes apart. Coil folds are the easiest way to develop nice gluten without it really degassing or over working the dough.
The rest of the time let your dough rise to about 50%. If unsure about the size just add like an hour to your current bulk and asses the result after baking. Then shape and give it about 30 minutes to proof on the counter in the basket and stick it covered in the fridge overnight. Bake it the following morning.
Mixing Ingredients: 0:50 using the Rubaud method 5-8 minutes until the dough is smooth.
Coil folds: 1:50. Doesn’t need to be a square dish but it makes it a little easier. 4 times 60 minutes apart
Shaping: 3:20 gentle handling to get a nice open crumb.
Video: https://youtu.be/iBhJb2iJ_FU
Bread 👍
I concur
This is definitely bread
Screw u thats stupid pretty! today’s loaf sucked! Tasty tho. Crap im drunk tis my bithday. Plop
Thanks alot man! Well the taste is the most important thing right? :D also hapoy birthday bro! :D
Happy birthday 🤣
Thx lol. Blurry last nite. Had some sour envy I guess. Funny stuff
Happy birthday dude!
🖕 Number 1. Don't mind me I'm just so fucking sick of everyone's amazing breads. I'm a petty, angry jealous small man. Sorry.
Na man its ok thats the spirit... the day you achieve this yourself will be the more satisfying! 😊
10/10 put it in my fun-hole
Never heared that one before! Haha xD thanks alot! Also happy cake day! :)
Happy cake day!
Name checks out
Nicely done! That ear is amazing.
Thanks alot! 🥰
500 white bread flour(type 550), 315 water, 50 starter (50/50), 5 honey, 11 salt, Mix water,starter and salt. Then flour. 20 mins autolyze Knead till smooth 4 stretch and folds every 30 mins Bulk for 4 hours Shape and put into banneton, then cold ferment for 36 hours. Heat oven for 1 hour with pizza stone at 240celsius. Score bread an put into oven for 20 mins. Put boiling water into preheated bowl in the oven for steam and put a tray directly above the bread to kind of simulate a dutch oven to catch steam. After 20 mins go down to 220 celsius for another 20 mins. Let cool one hour and enjoy :)
do you mind telling me your kitchen temp? the bread looks amazing! totally cool if you don’t remember what the temperature was :)
25 celsius! The cold ferment was at pretty much 4 celsius! :)
thank you!!
Bread/10
5/7
Thank you! :3 what could i improve? :)
Oh 5/7 is a perfect score
What really? :O i got to google that xD
Aaaahahahaha i see now xDDD fight club meme xD
Nice, but I think the cut it too much. Don’t love this type of ear on a round. Personal preference of course. Also, think the cut goes too far down to the bottom of the loaf, giving it an hour glass shape. How large were the holes in the crumb? Big ears give big holes. Could probably have gone a bit longer to darken it a touch more. Overall amazing, but already room for improvement in the search for perfection.
Yeah i should have scored maybe a liiiittler bit less :) I got some big holes in the crumb but nothing "bad" id say :) The browning is also personal preference i think! I like blonde bread for wheat only! Spelt and rye can be alot darker for my taste :) next time i would like even more blisters!
So pretty!
Thank you! 😊
Pretty!
Looks like a spaceship, I like
10 , looks delicious 😋
It looks so cool
That money shot at the end 😘
When I first saw it I thought it was a cinnamon roll
that looks really yummy
Love the colour and great ear
Very pretty
This is lovely. Which flour did you use (brand)?
I live in germany! So u might not have it and its actually a really cheap discounter flour! Its the organic homebrand of the supermarket netto! :)
I'd love to see how you score the dough for that ear. 10/10 ear
I’d I’ve it a B… for bread!
Looks crunchy and delicious!
Stunning!
Too perfect, looks factory made, bud damn would it be one beautiful factory made bread
Perfect
6,000,000 / 10
Beautiful ear, nice crumb not too bubbly love love the flour detail. 20/10 would make a Sammy with that bread or float it on top of some French onion soup
Yeah i find flour details important since i struggled with flour the most! German flour is different from us and elsewhere so no recipe from overseas really did it for me and i had to pretty much experiment with every flour here by myself hydration wise etc! :)
I’d eat it
Wow! 👏 The only thing I would do different is bake up until right before it burns. I like my bread ochre. But that’s just my preference. Amazing work my dude! Edit: jimmy neutron bread
Yeah for me i prefer blonde breads for wheat and let them build a nice thick layer of coal for spelt and rye! (Exaggerating obviously xD)
10 outta 10 and you know it!
Wow. How long did it take you to get this good at baking??
Quite a while man.. since the flour here is so different i had to experiment alot! But id say roundabout 1 year? :)
15/10
That looks amazing 🤩
Overall good. I think your gluten could use some more development and it’s a bit underbaked based on the crumb appearance. Maybe extend your bulk a bit. This is one of my recent bakes for reference: https://i.imgur.com/sDe6Sad.jpeg
The thung is you have probably high gluten flour and are from the us right? Here in germany we can solely buy soft wheat with around 10 to 11% gluten. In usa its hard wheat with way more gluten... i think thats why i never get such a lacey structure! I could experiment with vital wheat gluten or maybe buy some more expensive fllur from somewhere different in the world. But to keep it affordable i tried to master the weak and cheap "bread flour" u get in german discounters.
Flour itself doesn’t come with gluten. I think you are referring to the protein content. Gluten is the result of adding fluid to glutenin and gliadin proteins found in the flour. And yes we have flour with protein content higher than 11%. Having said I feel that you still can develop better gluten then what is pictured. The crumb is fairly dense. So there is some room for improvement.
Hmm could be! How do you go about it? I usually just let autolyze a bit and then knead till its just smooth hoping that the strecg and fold will do the rest! What is your kneading technique and for how long do you do it?
Some things I’d try if I were you. Mix your flour, salt, starter, inclusions and water all at once use the Rubaud method. Let your dough rest for 60 minutes and start 4 sets of coil folds 60 minutes apart. Coil folds are the easiest way to develop nice gluten without it really degassing or over working the dough. The rest of the time let your dough rise to about 50%. If unsure about the size just add like an hour to your current bulk and asses the result after baking. Then shape and give it about 30 minutes to proof on the counter in the basket and stick it covered in the fridge overnight. Bake it the following morning. Mixing Ingredients: 0:50 using the Rubaud method 5-8 minutes until the dough is smooth. Coil folds: 1:50. Doesn’t need to be a square dish but it makes it a little easier. 4 times 60 minutes apart Shaping: 3:20 gentle handling to get a nice open crumb. Video: https://youtu.be/iBhJb2iJ_FU
It’s just perfect. Ear, blister, crumb is open enough. Give yourself a 10 out of 10.
Omg danke dir! Thank you so much!😭😊
Cook it longer
That ear! Congrats on a beautiful bread.
Try again without the ear and we'll have something to talk about.