Media - bread - Page 7 | virtualwolf.org

A photo of two golden round loaves of white bread sitting on a cooling rack.

Another weekend, another batch of bread! I did the overnight white bread recipe again but am slowly tuning the timings for our Australian climate. I'll be interested to see if it's as full of holes as last time, since it was only rising for about 9 hours versus the 12-14 the recipe says.

Posted on 7 December 2019, 11:21

Two round brown loaves of bread sitting on a cooling rack.

Another weekend, another batch of bread! This was the "Overnight 40% whole wheat" recipe which I haven't done before. I'm taking notes on timing and temperatures because the place where the author of the book lives is clearly cooler than Australia!

food bread photos.app

Posted on 17 November 2019, 11:31

A glass bowl with a very goopy-looking mixture of flour, water, and a tiny amount of yeast.

The same glass bowl with the same goopy mixture, except the mixture is about three times the volume and is covered in tiny bubbles.

Two delicious round golden-brown loaves of bread sitting on a cooling rack.

A couple of dozen slices of white bread sitting on cooling racks, and a big cutting board and large bread knife where the loaves were cut. The bread has lots of small holes in it and looks delicious.

This is a before and after of the poolish, plus the resulting loaves and the sliced bread. I was expecting even more sourdoughiness from this, but instead it's a lot more like white bread-stick bread, and doesn't have the sourdough chewiness or flavour like the other recipes I've done. Still delicious, of course, but I might stick with the other recipe for my bread, at least until I get around to making ACTUAL sourdough.

our house food portrait mode bread photos.app

Posted on 10 November 2019, 17:14

A very round loaf of bread sitting on a cooling rack.

Another weekend, another batch of bread. This is my most compact and well-rounded one yet, I think! Starting to get the hang of this, it's interesting how the room temperature affects the rising and proofing times.

our house food portrait mode bread photos.app

Posted on 3 November 2019, 10:11

Two round loaves of bread on a cooling rack, the left one being noticeably browner than the right one.

Aw yeah, another weekend, another batch of bread! I got a good tip from my co-worker who introduced me to the Flour Water Salt Yeast book to begin with to put the oven on fan-forced, and it definitely helped. Both these loaves were in the oven with the lid on for 30 minutes, but the left one was uncovered for another 15 minutes whereas the one on the right was uncovered for only 5 minutes.

our house darkroom food bread

Posted on 20 October 2019, 19:19

A brown absolutely delicious-looking round loaf of bread sitting on a cooling rack.

Oh hells yeah, the bread came out SO DAMN GOOD. It turns out the rye flour was actually a mix of several different flours, so it wasn't super rye-y. Nonetheless it's noticeably more flavourful than the single-day bread. Next time I'll try with a mix of just white and purely rye flour. The overnight recipe is handy too because you don't end up chopping up bread at 10pm if you happen to start it after lunch.

our house darkroom food bread

Posted on 13 October 2019, 17:10

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

our house darkroom food bread

Posted on 5 October 2019, 22:29

A magnificent-looking round brown crusty bread loaf.

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

The dough, now formed into two round loaves, sitting in two big plastic bowls.

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

The same glass bowl as before but with the bread dough nearly up to the lip of it.

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

our house darkroom food bread

Posted on 21 September 2019, 19:20