Bread - What are you baking today…..

[Giles]

Same, same - 27% Poolish…..90% white, 10% eight-grain....

[neph93]

Ha! Me too. Double fed white levain just out of the oven.

[Giles]

Yours win

[neph93]

@Giles:

Yours win

Not at all.. I love what your egg thing produces. I want one.

Edit:
Btw, have you seen these?

Cast iron bread pan!

[Giles]

I've seen similar.  My Big Green Egg thingy is expensive, but you can also use it as a casserole….

Bread mode:

Casserole mode:

[Seul]

Great breads - great kit 

[Chap]

Baking Pizza today, giving a new pizza flour a try, it’s 100% Durum Wheat… pretty yellowish

[Chap]

[Giles]

Less rise than "ordinary" "00"?

[Chap]

Yes… not that happy. Taste been dull too. Next time 00 again.

[Giles]

Have to experiment though - well done….

[mclaincausey]

@Chap first picture reminds me of a pretty hilarious post from the KitchenConfidential subreddit:
https://www.reddit.com/r/KitchenConfidential/comments/rbf2mz/this_bread_about_to_make_me_act_a_fool/

[neversummer]

Haven’t posted in a bit; still baking! Though I guess this technically isn’t baking:

Perfect loaf “leftover” sourdough starter pancakes. Leftover in quotes because the amount needed is more than I had or usually have left over. Still works though!
https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/

[Chap]

Didn’t bake bread for a while… looks like it still works.

[endo]

wow, that looks wonderful @Chap

[Chap]

@endo:

wow, that looks wonderful @Chap

Thx @endo would be great to have some Matjes with it 

[endo]

true, and it's a real matjes morning for me today

[Chap]

@endo:

true, and it's a real matjes morning for me today

Ah you too… end of lockdown No.4 yesterday… visit to favorite winemaker and restaurant… 

[endo]

lebkuchen fresh out of the oven, a good coffee, the papers and (most important) everybody else is still asleep - what a great morning

[Giles]

When we were in North Carolina last week, @ROman offered me some out-of-date yeast.  Never the one to look a gift horse in the mouth, I have bought it home.

I thought the best way to see if it is still any good/active, was to run a controlled bake against my super-duper German yeast.

I have just started the Poolish (Pooli ?)…..