Bread - What are you baking today…..
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Another try, this time just by the rule of thumb, didn't follow any recipe. The darker ones are 50/50 wheat/rye, the lighter one 100% wheat (20% whole grain). Both with leaven. Didn't rise that much, but still great smell und taste, texture good. I think I'm slowly getting closer to understanding a little. It doesn't seem to be a difficult science, but I think it won't be bad to gain more experience (or follow a recipe). Anyway, it's also great fun and the family loves it …
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The Great Yeast-Off…..
I have some German bio and some French yeast , so I thought I would try baking the same loaves with both yeasts and see what, if any difference, I can notice.....
The Poolishes (or should I say Pooli?) after 15 hours. Underwhelmingly active, I think the kitchen was very cold overnight...
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I’m following keenly ^
For various reasons I’ve been using different white bread flours recently and the difference in texture during bulk raise, folding etc is huge.
I also did a 100% white Biga alongside a 100% white full levain bread and the difference in the crumb was fascinating. The sourdough has a much more waxy look to it, at the same time as the bubble structure was (less surprisingly) different.
Levain bread:
Biga:
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I know it is hard to be objective about how things are going, but subjectively, Germany feels a lot softer and smoother atm….
Amazing that anything german could be 'softer and smoother' than something french …
Heaven is where the police are British, the cooks are French, the mechanics German, the lovers Italian and it's all organised by the Swiss.
Hell is where the chefs are British, the mechanics French, the lover's Swiss, the police German and it's all organised by the Italians.
