So, I really like to make bread (and to cook in general). This year I have really stepped up my breadmaking by doing autolyses, higher hydration doughs (70-75%), long proofing (6-8hours), and it is starting to pay off. Just need to learn shaping the dough a bit better. The picture shows the latest bread I baked.
Any other hobby bakers around here? #bread #baking #breadmaking
@AesAthena I’ve been baking on and off for a couple of years and have had the same experience as you; tough, dense bread. But then I started learning how to autolyse and mix the flour properly and how to develop and proof the dough for good results. Going through a lot of youtube videos of sourdough and no-knead baking was very helpful. Trevor J Wilson’s videos on youtube was influential in developing my own technique: https://www.youtube.com/watch?v=wuk8Ma4gaeA
Aside from the fact that I don’t use sourdough (instead I use a mix of water, flour and instant dry yeast), and use different utensils and timing my technique is similar to his. (But my breads don’t look as good though 😊 )
@MatheusRV Yeah, I use a mix of white flour, whole wheat or spelt, sometimes barley or rye. The regular wheat flour gives good structure, but the other flours really give a lot more flavour (I especially recommend rye for this). I usually have 2/3 wheat flour and 1/3 a mix of spelt + another flour.