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comment by keifermiller
keifermiller  ·  129 days ago  ·  link  ·    ·  parent  ·  post: 6th Weekly-ish Bakers' Thread

I'm not reliable enough to do this on the dot, it would seem. Isherwood had to pick up the ball entirely last week.

I'm thinking I'm doing Focaccia for dinner.




Isherwood  ·  127 days ago  ·  link  ·  

The swirl moved but I finally got it to tear in the right position. Natural tears are really hard, I need to get a cutter.

keifermiller  ·  127 days ago  ·  link  ·  

What is the swirl bowl called? You're flouring it up and then doing your final rise there, right?

Isherwood  ·  115 days ago  ·  link  ·  

Forgot to respond to this - it's a particular type of proofing basket.

Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_apa_2iiFzbZM698FM

I flour it up a ton on the final proof and put the liners over the top to keep it from drying out.

Isherwood  ·  128 days ago  ·  link  ·  

you're good. I feel like the internet isn't a place that should have a lot of obligations.

I'm waiting for my bread to cook now. Kind of bummed because I misremember a recipe that makes the rounds look really nice, but hopefully they'll still taste good.

keifermiller  ·  128 days ago  ·  link  ·  

    Kind of bummed because I misremember a recipe that makes the rounds look really nice, but hopefully they'll still taste good.

All the bread you've posted so far has looked it would feel at home in bakery: artistic and consistent.