So the #bread which went wrong... but worked out nicely.
Recipe:
200g Emmer grain, home ground
100g Rice flour
550g strong white flour
12g Diastatic Malt powder
16g red label yeast
230g milk
385g water
20g honey
Bulk proofed at 29°C, then realised I'd forgotten the salt so added and remixed.
Baked for 40min at 160°C but added a further 20min because it looked too pale despite internal temp of 96°C.

It looks and feels sorta spongy but I really like it. It didn't rise further in the oven. Will make the same recipe in a few days with salt at start to see how different it turns out though.
#BakingBread #LoafStyle #Baking

Made more #bread, but tried something very different. Milk as the only liquid, and adding an egg because I felt like it.
The rolls look good, and a quick slice and nibble of one suggests the concept was very sensible.
#BakingBread #LoafStyle

Multi-disaster on the #Bread baking front: First loaf in forced the lid of the Pullman Pan off! 😳
Tried slicing the hard top to release it - and the blade pulled out of the lame 😲

Hopefully the other loaf (currently final proof in a banneton) will go better.
🍞🫓🥖 #LoafStyle #BakingBread

In honour of EEAAO winning multiple Oscars I'm currently making some 'everything' bagels (presently on bulk proof one).
Intention is to cold proof them overnight and bake in the morning, but I might give in and do half tonight instead.
#Bread #BakingBread #LoafStyle #Bagels

Making space by moving stuff around is my special skill™.
And sometimes it even works!
(Manufactured a spot for my #flour mill¹)

(¹ yup. Last year I indulged in 'No Mow May' but kept not mowing until September. By that time there was a lot of #grain growing. This year I'm going to do the same but harvest it, dry it, mill it into flour, and bake a loaf from it!)
#BreadMaking #Bread #LoafStyle

Making #pretzels. Was going well¹ until it came to shaping them.

That definitely did not go well.

They're currently resting before boiling and baking, as am I.

(¹ Though I doubled the recipe quantity to make eight instead of four, but seem to have ended up with nine. Ahem.)
#bread #bakingbread #loafstyle

Made a savoury loaf yesterday: maltflake flour with added flakes, olives, and sun-dried tomatoes.
Tastes lovely!
#BreadMaking #Bread #BakingBread #LoafStyle

Made a savoury loaf yesterday: maltflake flour with added flakes, olives, and sun-dried tomatoes.
Tastes lovely!
#BreadMaking #Bread #BakingBread #LoafStyle

Rolls and baton out (some of former slightly burnt on base), remainder now in.
#BakingBread #LoafStyle

Two batches currently doing the bulk thing, one of multiseed, the other white. Both started with 1kg flour and are using fresh yeast.

White will go in Pullman pan for later slicing, seeded into two boules or maybe rolls.

I've also chucked my starter as it was being more a nuisance than useful, instead I've a range of dried and fresh yeasts to try.

#BreadMaking #Bread #BakingBread #LoafStyle

Well I've cut one open and it looks a little doughy inside. I'll have a taste when it cools off a bit. Looks ok on the outside though.
#bread #BakingBread #loafstyle #SourDough

@beep I just melt whenever I hear #LoafStyle :) I just love that descriptor.

Just realised I didn't post a piccie of the bread I made, so here!
#bread #bakingbread #loafstyle

@beep May I humbly suggest that #LoafStyle ought to be a recurring theme hashtag on Mastodon.

#PetsOfMastodon