Media - bread

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  This is the best-looking loaf I've made yet!

  our house darkroom food bread

  Posted on 5 October 2019, 22:29

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  And lastly, after a 45-minute preheat of the oven at 245C with the Dutch oven inside, put the dough in for 20 minutes with the lid on and then another 10 with the lid off, and you're done!

  our house darkroom food bread

  Posted on 21 September 2019, 22:06

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  Unfortunately the dough-splitting happened quickly enough that I didn't have a chance to take a photo, but you flour your hands and gently get the dough out onto a floured surface, split the dough into two with a knife, then do more of the folding-over that was done earlier to form it into a tight ball. Oil the bowl and put the two dough balls in, then cover and check on them after an hour.

  our house darkroom food bread

  Posted on 21 September 2019, 19:28

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  Five hours after mixing, the dough has tripled in size!

  our house darkroom food bread

  Posted on 21 September 2019, 19:20

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  Step two: sprinkle 21g of fine salt and one level teaspoon of instant yeast evenly over the top of the mixture, then fold from underneath over the top to fully enclose the yeast and salt within the mixture. Next, "pincer" through the mixture 5 or 6 times with your thumb and index finger to break it up, then refold and re-pincer a couple of times. Then re-fold 10 minutes after initial mixing, then another hour after it.

  our house darkroom food bread

  Posted on 21 September 2019, 13:57

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  Making bread with Lily! First step, mixing 1000g of dough with 720g of ~33C water and letting it sit covered for 30 minutes.

  our house darkroom food bread

  Posted on 21 September 2019, 13:13

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  We used Kristina's new Dutch oven to bake bread, and holy SHIT does it make a difference! The crust was just amazing. 👌

  our house darkroom food bread

  Posted on 7 September 2019, 20:28