baking general

[Anonymous No.9702858]

post things you've baked, share advice, techniques, criticism, etc.
here is an 84% hydration batard I baked the other day

[Anonymous No.9702863]

>>9702858
crumb shot

[chop No.9702931]

>>9702863
>all that empty space

[Anonymous No.9703580]

Made a french style artisan baguette. Turned out not too bad

[Anonymous No.9703585]

>>9702858

This apple tarte is the last thing i baked.

[Anonymous No.9703617]

>>9702858
Last thing I baked was a loaf of ciabatta. I used the recipe from this guy: https://www.youtube.com/watch?v=YX_6l2bmvQI

I've made this about 4 times (maybe 5?) I really like it, and I've gotten the hang of using moisture in the oven

[Anonymous No.9703761]

>>9703580
got any shots of the crumb? also, is that the kitchenaid pro kettle I see in the corner? I've been considering getting one, if it is, how do you like it?

[Anonymous No.9704626]

>>9703761
Sorry, no crumb shot, but yeah the kettle is a kitchenaid 5KEK. I like it - quick boiler, nice looks and no problems with it after 18 months use. Temp selector isn't too precise, but the gauge thermometer for actual water temp is accurate enough. You're paying a lot for the aesthetics though.

[Anonymous No.9704765]

>>9702858
how long do you bulk ferment? and how long do you retard the proof? i assume you're baking on a stone?

i'm slowly upping the hydration on my sourdoughs, but i'm struggling to get a nice open crumb. pick related is a 50% red fife ww boule i baked a few weeks ago, where i did 5 hours bulk with s&f every 30 min for the first 3.5 hours, with a 16 hour cold proof.

[Anonymous No.9704767]

>>9704765
to clarify, i'm assuming you actually bake bread in some way.

[Anonymous No.9704943]

>>9704765
>>9704767
why would I post a baking general if I don't bake? that loaf is a plain white bread, I made it by making a preferment with half the flour, half the water, and yeast and allowed that to ferment for 16 hours. then, I mixed in the remaining four, water, yeast, and 2% salt, and let that bulk rise for 3 hours while doing stretch and folds every 45 mins. finally, I shaped and proofed at room temperature in a couche for about 35-40 minutes, until indenting the dough comes back halfway. after scoring I baked it in a dutch oven for about half an hour and then remove the lid until the crust looks done.

[Anonymous No.9704956]

>>9704943
nice, so you did the poolish thing. i had really great crumbs when making a poolish with yeast, but since i switched to sourdough i haven't had the same open crumb.

[Anonymous No.9705070]

>>9702858
more like 100% ratard