this post was submitted on 15 Dec 2023
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Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Starter was really active late afternoon, I mixed around 6pm and put in to shaping basket for cold ferment around midnight, baked from cold just before posting this. That would be abut 6 hours proof and 12 hours retard which is about standard for me but I don't really time it. Ideally I'd retard for twice as long but that doesn't work with my daily schedule too often.
I used an Emile Henry "Artisan Bread Baker" in at 500 and reduced to 450 for 50 minutes, top off to brown for about 10.