u/calmeilles

Really impressed myself with this one. Mouthfeel and taste of the crust was amazingly like baguettes fresh from a Parisian boulangerie. Finished weight was 1.02 kg (2 lb 4 oz).

What has become my standard recipe and method. Including the fed starter it was ~800g flour ~510g water, 14g salt. Mix, 4 stretch and folds at hourly intervals. Shape into a banneton and prove overnight in fridge @ 6°C. Bake covered with steam for 35 mins at 230°C, then uncovered with the dial turned down to 210°C for a further 25.

Step by step detail was included in a previous post.

With leftover chicken and rice it was the obvious move.

A sort of reverse sear chicken, cooked in stock until tender, brushed with a little BBQ sauce and placed under the grill until… well, "browned" The cooking stock thickened with a roux to make the sauce.

Apparently simple question: should there be a requirement that car parks be roofed with solar PV, providing both power and shade for the cars?

Already law in France but for the UK the idea “will not be taken any further at this point“.

This is a significant failure of government.

What's not to like about the concept?

https://eastangliabylines.co.uk/environment/as-britain-bakes-ministers-quietly-park-plans-for-solar-carports/

Flatmate cooked the tatties, I'd baked the bread. This was dinner.

There's barely a recipe. Par cooked spuds, move to a frying pan with the chorizo, onion garlic and extra chili if you fancy. When the potatoes are done that's it.

Yesterday: take 100 g reserved starter out of the fridge and feed it with 200 g flour and 150 g water. Stand on the counter and after 7 hours it had more than tripled in volume and was ready to use.

Put 100g back into the fridge for next time and to what remains add 350 g water, 600 g flour and 12 g salt.

Incorporating the starter used this gives 800 flour, 500 water for 62½% hydration less any losses from handling.

Rough mix just until all the flour is wet. Cover and stand for 30 mins.

Tip out onto a lightly floured worktop, stretch and fold until some structure appears and it easily makes a ball. Return to the bowl, cover and rest for 1 hour.

Repeat two or three more times at hourly intervals. After the first go it may still feel and look a bit rough. At the last it should be smooth, elastic and only take a few stretches before it starts resisting.

After the last rest tip out, flatten, shape into a ball, place into a floured banneton or cloth lined bowl, seam uppermost, cover — I put the whole thing into a large plastic bag — and proof in the fridge overnight. Mine is usually 5°–6°C, owing to the weather it was reading 7°C this morning so warmer than usual.

Today: Preheat the oven to 230°C / 450°F / gas mark 9.

Turn out the dough into a vessel that can be covered. Mine is a roasting tin and kitchen foil cloche but if you have a nice big Dutch oven go for it!

Score for expansion. I add 2–4 ice cubes to my roasting tin to make steam.

Bake for 35 minutes covered and a further 20 minutes uncovered.

Cool and cut!