Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

Yeah, this looks really good! Crust is too thick for my taste, but that's just my personal preference. Crumb looks great - how strong is the sourdough taste?

To me it looks like heat from above was stronger than from below - is this just the photo?

Well done - take this as a starting point for your next breads!

 

That looks nice! 

I've got mould in my smoker. Never had that problem before. But I am used to my stainless steel grill and that minimal cleaning philosophy of smokers looked very strange to me from the first moment on. I want something, that I can put in the dishwasher (stainless steel grillage) and want to utilize a wire brush to get off remains. That "you need the patina" talk is rubbish.

A bigger kettle grill suitable for nice indirect grilling can do BBQ, too. At least there are tons of videos available on that topic. My problem: I want to use charcoal rather than briquette and don't know, if that would work for BBQ and how you could handle refilling (if that was even necessary). I mean... you have to open the whole thing to put more charcoal in, right?

Next experiment done.
So this is my strong flour starter.
Took 100g of it, added 100g of whole wheat and water.

I let this grow and created a loaf just using strong flour.

I am really pleased with this one, the structure is good and has a good taste.
Plus it still looks like a white loaf.

The bit on the right is not that dark, just how the photo was taken.

Not much to report. Did some BBQ for the street party.

I had a problem with the smoker, so I need to order new parts. I was surprised to see I have had it 4 years now.

Not much to tell, but did a few bits without any rubs, to please the locals

For the everyday scoring I use a sharp serrated blade. Tried many different knifes, but didn't work well for me. My problem: I want a thin "crusty" crust - think of baguette etc. So I try to keep the dough moist which makes it harder to score.

Another good way is using sharp scissors. Do cuts you would use on rolls, but form a line with it. Gives some kind of funny scoring, but works well.

Looks good. I hope it tasted as good as it looked.


Forgot to ask, do you use a proper dough knife (razor blade) to slice the top of the bread?
I have some, but I keep forgetting, the odd time used a sharp knife, but that just tears and deflates.

"Bread day" in Germany. This year on 5th of May. So this is my contribution:

Uhoh... your secret identity... has been revealed! Muhahahaaahahahaaaaaaa... 

OK see it now, and I have spelt it that way other places by mistake, so I have to use both.
But here it is wrong, so will fix.

Been like that for.. forever

Thanks.

Still dont see it.