The Bread thread

[Timj]

Hahahaha you pothead.

Seriously great work though, fellow baker!

Guilty as charged. Thanks @mean mr.mustard.

 

[Timj]

Sourdough loaf looks excellent! Good job.

Thank you @blondie.

 

[armedoldhippy]

good looking loaf you turned out! sourdough is the best option as a diabetic according to my DR. dang, now i'm hungry...

 

[dramamine]

Here's a loaf of struan I baked last week. It's said to be one of the best breads for toast and it might just be.

 

[dramamine]

Some individual sized ciabatta. 72% hydration on these.

 

[mean mr.mustard]

Beautifully done ciabatta!!

 

[Timj]

Wow, those are some beautiful looking breads @dramamine.

 

[mean mr.mustard]

My next project is Chicago deep dish dough.

Gino's East is my first step towards that goal.

 

[afghan]

Just saw this thread - love IC mag!
I've baked (!) with sourdough for over 10 years, same starter culture for all that time, know you all love the microbes.
Anyone else use top liquid from dormant starter as a liquid feed? Useful acidity in my view...

 

[Timj]

Just saw this thread - love IC mag!
I've baked (!) with sourdough for over 10 years, same starter culture for all that time, know you all love the microbes.
Anyone else use top liquid from dormant starter as a liquid feed? Useful acidity in my view...

I don't bake bread during the summer months. So my starter goes dormant every year for about 6 months. I just mix it up and start feeding again once I want to start baking. It does take almost as long as making a new starter to activate it again. So, I'm not sure I'm actually saving anything by doing it.