Did you use dried figs or fresh?
@anniethechef1 sounds great drying your own figs ... Hope it works out :)
@yayaorchid dried figs ... They are pretty juicy :)
Thank you! I was able to make a fig anise loaf with figs I had put away in the freezer Took them out and cooked them a bit in the sugar that was to go in the recipe. Bread turned out delicious- tasted like a fig newton😊
@pipsbread Thanks Phil. My neighbour gave me all the figs from their tree. I shared some with the birds:).
Woof! Love, love, love!
Dear @pipsbread , your breads look always amazing. Best wishes, from a novice bread discoverer!
@ianabendschoen no, small amount of commercial yeast.
They turned out beautifully!
@kuberstore everyday is a little different :) #neverguaranteedsuccess
Awesome any malted flour really great color for a straight dough.
@ianabendschoen it's a good quality organic flour ... #woodsorganicfarmandmill
Do you retard these babies?
@anniethechef1 the dough is retarded in bulk for 22hrs.
@pipsbread what temperature do you retard at?
@30chickens about 7-9°C
Somany pictures today!! Good bake!
@brenanclarke sorry man :) ... Was a good bake ...
Aha dont apologize! It's nice inspiration for mine, just about to start.
@brenanclarke ahh ... Have a good one! :)
Nice job, they look good ! Congrats @pipsbread !!
Great work @pipsbread, beautiful baguette
Aux armes les boulanger!
Dude, your feed is inspiring to an amateur bread maker! Bread porn...
What a beauty!!💪👍
@pipsbread where in #brisbane can I find your wonder bread treats? It's my mission to find out!
@ilovesaturdays the bread is baked for @jocelynsprovisions on James st in fortitude valley.
@edvincato @marciarft thanks :)
@pipsbread a belated thank you! Next stop, James street.
@retroandruby sorry :( Not getting them?
@pipsbread Your bread is just too beautiful.
Do you fire at around 90% proofed? I'm not getting that kinda bloom. I try to fire around 95% or so proved
@jmadams17344 oh I'm not sure I could guess a percentage ... The dough is cold which makes it a little harder to judge ... It definitely still has some kick and I can leave it a room temp for an hour or so without detriment ... So your estimate might be accurate.
@jmadams17344 I am also using a nice deck oven with lots of steam, stone floor and high heat
@pipsbread How's the top of the baguette ?
@quentinbbaker good :) looks like a baguette ...
I was just wondering how were the cut and ears ;)
@quentinbbaker just had a look through the photos ... Don't have any showing the top ... They looked pretty ... Proofed a little longer so the ears were not as dramatic ... a bit more controlled and opened nicely. I have adjusted the schedule as temps have dropped a lot in the past week.
@pipsbread I look forward to see your next batch then ;)
@frenchiecooks @loaferbread @starbugs @toxicbloodsister @hellafrost @sewandbake @quentinbbaker @andrew_filis thanks for leaving a comment :) nice!
Opposite here, adding water like crazy. Good looking loaf.
@chrisldaniels have had better bakes :) always find I am slow to react to wet, humid weather ...
Wowwww that kind of crumb is exactly what I'm trying to achieve! Well done!
I'm having a hard time finding out why my sourdough gummy. Does anyone have any advice? 900g bread flour, 100g ww, 70-75% h2o, 200g levain, 20g salt. Dough temp between 70 and 78 for 4 hour bulk, I've proofed overnight in the fridge as well as room temp 3-4 hours. I'm getting somewhat dense, chewy gummy crumb, dense hard crust on the thicker side, and a couple big holes near the top of the loaves. I'm clueless!
Sounds underproved @emann3355
@emann3355 post a pic would be the best way to start diagnosing ...
Ok I'm on top of that @pipsbread
@woodlandssd it's got the texture I want ... Just tinker and hone it now :)
Looks really really good. @pipsbread
You contribute this to the milling? @pipsbread
@illebrod thanks mate :)
@30chickens I do ... Quality of flour from the two mills is very different.
Now you are teasing us @pipsbread :) #iwantone
I know what's for breakfast tomorrow!
Couldn't wait for breakfast @woodlandssd @pipsbread #latenightsnack #wasgood
@pipsbread fresh figs or dried? What variety? Looks great!!!
@farmtohearth dried Turkish fig ... We don't seem to get a great variety of figs here ...
@pipsbread thanks, sounds like a great flavor combo I may have to give it a try
@woodlandssd still tinkering with this loaf ... About 25% fruit and nuts combo ... I split it 50/50 ... Then 1% fennel seeds.
Ridiculously good or what?
@joshfoxbreadco I am hanging out for lunch again ... Usually don't have time for breakfast :)
What's breakfast? Some sort of Aussie thing?:)
@joshfoxbreadco breakfast is a Sunday treat :)
@joshfoxbreadco ... and for some reason you eat it with other humans around while the sun is up ... Weird??
Oh. That. I like that. Often there is bacon. Yes humans are weird. @pipsbread