Post ARul4ccE5iKLP4xDU0 by RAOF@toot.cat
 (DIR) More posts by RAOF@toot.cat
 (DIR) Post #ARtep7kZluRcRw7uGu by RAOF@toot.cat
       2023-01-22T06:44:53Z
       
       1 likes, 1 repeats
       
       This has become my standard loaf: unbleached bread flour, potato, and a dash of sugar (mostly a spoon of honey, this time a splash of maple syrup).#BreadPosting
       
 (DIR) Post #ARteuHYwiVHQKX98ZU by piggo@piggo.space
       2023-01-22T09:16:53.460396Z
       
       0 likes, 0 repeats
       
       @RAOF how was that leavened, that's not sourdough, is it?
       
 (DIR) Post #ARuNCNM2JlHHUMXuBU by RAOF@toot.cat
       2023-01-22T09:29:28Z
       
       1 likes, 0 repeats
       
       @piggo it is sourdough. It gets left overnight on the bench, then shaped and rested/risen/whatever in a slightly warmed oven for a couple of hours, then baked.
       
 (DIR) Post #ARul4ccE5iKLP4xDU0 by RAOF@toot.cat
       2023-01-22T21:49:17Z
       
       0 likes, 0 repeats
       
       @piggo Incidentally, what made you think it was not sourdough initially?
       
 (DIR) Post #ARul4d9Y5oyx4QXpQG by piggo@piggo.space
       2023-01-22T22:00:34.124757Z
       
       0 likes, 0 repeats
       
       @RAOF well, I never have huge pores like that - my bread is always rather heavy
       
 (DIR) Post #ARuvh5Q4Rj6XHcFSy0 by RAOF@toot.cat
       2023-01-22T23:20:43Z
       
       1 likes, 0 repeats
       
       @piggo Ah, right. I think in my experience that's a property of the flour used rather than the starter?If I add even a little bit of spelt it's immediately much more dense (and generally a bit more uniform, too).What I find happens if I don't do the warm-oven-rise/prove/whatever is the bread gets a thin gluggy layer of semi-cooked dough near the bottom. So I'd get breads with quite an open crumb up top and kinda stodgy down the bottom.
       
 (DIR) Post #ARuxwh6snP02QjqMoS by piggo@piggo.space
       2023-01-23T00:24:48.237157Z
       
       0 likes, 0 repeats
       
       @RAOF so how does the potato work in the recipe? I kinda wanna try this now ... you add a mashed potato to it? or it's some kind of potato flour?