August 10, 2019 - 4:38pm
No sleep Till Bake Off! Proofing bread waits for no man!
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No sleep Till Bake Off! Proofing bread waits for no man!
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Super nice, Will. When will you open your bakery?
I wish you the best of success for scoring and dem dare ears :-)
May the spirit of Alfanso be with you...
Yo bro, I'm still breathing. Don't rush things too much.
Edited to change from Non Diastatic to Diastatic when I realized I had it backward.
Back in Portland for the summer. Diastatic malt powder is so hard to find, except on line for outrageous price plus shipping. So I made the local walk to the local brewing supply house here, same as I did 5 years ago. Yeah, people make and drink a lot of beer here ;-) .
I probably used up all of maybe a few grams of the DMP in the past 5 years, but it was time to replace it, I guess. I'll throw a plug in for them, since they are so nice, if you are ever out this way, F.H. Steinbart on SE 11th ave. Since most USA flours are already malted I'll only add it to some doughs from overseas that are not marked as containing malted barley. And then only in tiny pinches.
PS Yo bro, I'm still breathing. Oh, and good scoring and baking Will.
Alan, have you tried some of the darker (chocolate malt, etc) malt. It darkens the bread dramatically and enhances the flavor in a very notable way. A tiny bit goes a long way.
Lazy Loafer, aka Wendy got me into the brewer’s malt...
Fingers crossed for excellent scoring and bake Will.
Benny
I am off to buy some cold cuts. Need to eat some bread so I can make another batch! I gave the best looking three away, ate one last night, that leaves two!
Beautiful job Will, the crumb looks incredible.
Benny