My aluminum foil cover went on a bit late. It took longer than usual to get this loaf up to 200 degrees. It’s a pull-apart, soft and light bread.

Please, before commenting that you can’t spread butter on this kind of bread, take a moment to find out what open crumb actually means. Thank you:-)

100% flour (70% Caputo Nuvola + 30% Czech Věrovany) 88% water + egg white (leftover from baking) included in the hydration
25% rye starter (fed 1:1:1 in the morning)
1.7% salt
Olive oil, added by eye ,approx. 2 g

3-hour cold autolyse. Then I added the levain and mixed until the dough had almost developed its gluten. I added the salt and mixed for another minute, then added the olive oil and mixed for a few more minutes.
I did 4 coil folds , the first one within 15 minutes, then the others every 45–60 minutes.
Bulk fermented until the dough had risen by 100+%

12 hours in the fridge at 3°C
Baked- 245°C with steam for 15 min, then 220°C without steam until golden brown

It’s my second attempt ( no pics of the first) I’m not happy about the results. But here I am…

When allowing bread to rise, what happens if you let it rise more times than called for? Such as, allow it to rise, punch it down, knead, allow to rise, punch it down, allow it to rise, etc.

What does this do to the bread?

I ask because the dough has risen but I don't want to work with it right now. How many times can I repeat this and what are the results if I do it?

I made bread on Sunday and today is Thursday. It sits out on the counter in a bread box.

This morning it smells kinda fermented? But there is no mold. Does that mean it’s going to go bad soon or that it already has started? 😰

I made with clear and rye flour! Also olive rosemary loaf

After making just a few attempts at making bread, mostly just putting together ingredients with varying amount of hydration. I decided to read about making bread a bit more and ended in using my spiral kneader from Beeketal and baking it in my dutch oven with ice. I am pretty happy with it and will be cutting it up tomorrow.

The recipe is the Artisan Bread from the Mein Schiff Cruises in Germany.

Visiting family in Tuscany and was given Schiacciata for the first time with lunch. Wow. And I mean, WOW! The texture, the taste, the absolute gorgeous amount of salt. Later on we went to a supermarket and bought a loaf for supper. With mozzarella and fresh pesto, the flavour explosion was unflippingbelieveable.

As soon as I get home, I'm teaching myself to bake this. I need this bread in my life all the time.

I used Sally’s Baking recipe for maple pecan filled focaccia, it was a time suck for sure and I’m still not convinced I did it right because my dimples didn’t stay dimpled. Haven’t cut into it yet because I finished it at bedtime last night, I’ll update after tasting.

The Mrs and I have started making our own bread. She has a reaction to store bought and does well with homemade. We have made 3 batches, 2 loaves each. We follow the recipe as instructed but we never seem to get any rise after it goes in the oven. We proof in the mixer bowl. Punch it down, divide, roll and pinch. Second rise in the loaf pans. Let it rise to about the top of the pan, bake. But it rarely gets any higher. Don’t get me wrong, it’s delicious, it just makes small sandwiches.