Bread photography has been slow. Bread baking however has been active as always. Been trying out some adjustments, such as baking on a pizza stone with an upside down iron cast over the dough to let the dough grow more freely. I've also pushed bulk fermentation much longer, which have given me better crumbs than ever before. As always, baking is a work in progress. And for every successful loaf, there is indeed a fucked up one 🤔
Our first stoneground sourdough Brioche loaf, thanks to @smallfoodbakery for the recipe which I adapted slightly and made it with Yorkshire organic millers flour.... Yorkshire Brioche, who’d of thought!
Join Susan Clarke for a @breadincommon_stoke bakery chat tomorrow (12:30–1:30pm). What are the stories people tell while cooking or eating together? What does that tell us about being a temporary community of cooks and diners? Susan will tell stories and share food memories while you make and taste food together around an outdoor hearth. #stokingcuriosity#creativesinstoke#realbread
THIS WEEK on the YouTube’s... we know how delicious a fruit and nut bread can be, or an olive loaf, or a full on seeded bloomer BUT how do you get the filling in?? This week in #breadtip number 90 I’ll show you... the last time I had a break from filming these videos was just before video 40, that means it’s been a WHOLE YEAR of videos Every. Single. Thursday. So in a couple of weeks I think I’ll be taking a little break to keep it fresh... if that’s ok with you... ☺️☺️☺️ enjoy this week’s vid, link in profile as usual!
Realbread/sourdough/Naturally Leaven bread ! What's all this!! it's simple it's 3 ingredients flour salt water ! Here @bread41dublin we use a leaven to rise our bread our a long period of time 18/36 hrs so what's Leaven ? Leaven is the second build of our sourdough starter ,it's a army of microbes-flour and water mixed with a small amount of our starter culture and fermented,to create an active colony or wild yeasts and lactobacilli.it is mixed with flour and water from the formulas,as the inoculation that ferments the dough! Credit to @vanessakimbell I will be adding info on how to build your own starter coming soon! #breadnation#realbread#dublin2
Pão dia !
Na fornada desta sexta :
Pão preto com crosta
Pão da Susan ( integral e mel )
Francese de gorgonzola
Integral com gergelim
Integral com chia
Das 8 às 18 !
Tenha um dia revigorante 🍾🥂💫💫💫