Baking some more bread. Here's a photo of the previous 300g loaf.
I've cut the amount of salt, and also the amount of yeast (I miscalculated and added the amount for a 600g loaf to this one, so it came out kind of sourdough-esque - not a huge issue, but now I'll have to get some more yeast to finish the pack of flour.)
Apparently the heel end of the previous loaf tasted 'artisinal' and also my bread reviewers were surprised it was like 4 days old because it seemed fresher.
🤷
Also oops. I did think I hadn't slashed the top of that loaf very well...
New brod dropped finally, needs to cool now.
I wanted to do a double batch of cinnamon biscuits as well but I have to wait for the oven to cool down enough (they bake at 160)... we'll see if it happens today.
Update: oh yeah this is the real deal, halving the salt and not fucking up the yeast is where it's at
Also yes to using a stopwatch for kneading time. 10min is somehow longer than you'd think, but also not that long. Don't ask me how that worse I have bad chrono-sense.
Bread update: loaf 2 has been eaten already (a guest coming over helped), loaf 3 has been cut into.
Considering that it hasn't taken me long to get back into it, and IMO do even better than before, I could almost justify buying a bulk bag of bread flour.
I could get 16 of these loaves out of 5kg of flour, and still have some over for dusting.
Or, I could get the same supplier's stoneground flour and see how it goes...
It's good bread though - this one wasn't quite as strong as the last batch, so I think I could stand to slightly increase the salt (maybe to 3/4 of a teaspoon?) but it's disappearing faster so there you go.
I need to get another one of these glass trays though, and/or figure out better timing for doing two loaves.
Brod 3: the breadening
3/4tsp salt, proofed in water bath despite warm day because lol the warm spot also cools down too fast. 300g loaf.
Yes I know the slashing is crooked and yes I noticed after I put it in the oven
There's cracking around the middle that makes me think I should also slash there for expansion? But then it would just smoosh into the glass in the second proofing. IDK. I'd use a flat tray but that usually results in the loaf relaxing out of shape and sometimes then becoming too thick in the middle (and undercooked there).
Brod3 update - texture is still perfect. I think I've finally landed on the right amount of salt too.
Also have been corrected on how to start load weight - the actual loaf is (or was, it's half gone already) 515g. But I used 300g of flour. (And 200ml of water. Not sure where the extra 15g came from.)
@dartigen https://minimaru.com/products/ebematsu-shokupan-cube-bread-tin-300g
It's a cube though...
@dadegroot Cube could still work; it's mostly about consistent thickness throughout than the exact shape (and fitting nicely on the breadboard and in the toaster). The cover would be useful for second proofing too, to control the rise a bit.
Might have to see if I can find a more local seller, but from a quick Google search I doubt it.
Mre. Dartigen [MOVING]
David de Groot 𓆉