View Full Version : The Big Bread Thread.
Be interesting how it tastes
It's a fail. The inside is still like dough, even after 1 hour 40 baking.
I think I over hydrated the rye. The ferment certainly rose the dough, so I am surprised that didn't happen in the oven.
I started at 250 degC but kept the lid on for 1 hour 10 and set the temp to 180 as soon as it went in.
I will bake the next lot at 230 for 1 hour 30 in an open tin and see what happens.
Taste is intense. Caraway is very prominent as is the treacle. For the parts that are cooked, LOL.
It's a fail. The inside is still like dough, even after 1 hour 40 baking.
I think I over hydrated the rye. The ferment certainly rose the dough, so I am surprised that didn't happen in the oven.
I started at 250 degC but kept the lid on for 1 hour 10 and set the temp to 180 as soon as it went in.
I will bake the next lot at 230 for 1 hour 30 in an open tin and see what happens.
Taste is intense. Caraway is very prominent as is the treacle. For the parts that are cooked, LOL.
was there a lot of gluten or not much? the pan method may have caused an issue by retaining moisture
Yeah it did retain moisture.
So I have just blasted it again for another 50 minutes at 230 degC uncovered. It looks much more like her picture in the book! It does taste bloody good which is why I bothered to try.
It might have saved it dunno yet. The remains is in a tin baking now after a night in the fridge and it has risen.
Weird.
Treading unventured territory is always a learning process with risks involved.
https://uploads.tapatalk-cdn.com/20201130/3db99f6b3ab54d76ceeba2b00fa4313f.jpg
Still a fail on the above.
Definitely too much water in the autolyse.
The extra dough failed last night too.
What's that Beck said?
I'm a loser, baby...
That's a shame but as long as you got something out of it. Next time it will be better I'm sure
Tis nothing but a flesh wound!
She says it's easy to make but I think the opposite. And I have been baking for a while as you know.
I will try again. The key is knowing how much to saturate the rye flour for the autolyse. I think it must need to be very stiff indeed.
Tis nothing but a flesh wound!
She says it's easy to make but I think the opposite. And I have been baking for a while as you know.
I will try again. The key is knowing how much to saturate the rye flour for the autolyse. I think it must need to be very stiff indeed.
oh you liar! your arm's off!!!! i'll have your legs:eyebrows:
monty python
oh you liar! your arm's off!!!! i'll have your legs:eyebrows:
monty python:)
https://youtu.be/KC20_MSJCe0
Shot this sometime ago. Just stumbled on it again.
I think I was pretty pleased with this one;)
Just waited for 2.12 to see it cut open :(
:lol:
Bummer! Bad luck:D
It is a somewhat strange video. I doubt there are many like it on YouTube.
Maybe I should do a one hour long one keeping to the strict no narrative and no cut open rule? That has to be fairly unique:)
mad-moon
13-12-2020, 20:15
Love my toast, but the Russel hobbs toaster I've got is crap...so spent a few bob on a proper toaster...
https://live.staticflickr.com/65535/50715083273_0433dcbfef_z.jpg
Nice toaster Alan. I considered a 2 slice dualit but decided just to get a cheapo out of tesco. £14. I don't use it much tbh, and as you say they are shit. At least it takes a decent size of bread. Too many now are made to European or Asian sized loafs I think
mad-moon
16-12-2020, 08:03
Nice toaster Alan. I considered a 2 slice dualit but decided just to get a cheapo out of tesco. £14. I don't use it much tbh, and as you say they are shit. At least it takes a decent size of bread. Too many now are made to European or Asian sized loafs I think
Yeah Grant..that's a fact...I have to cut my slices in half and use all four slots to get two slices of toast done in one go.....I know the Dualit is deeper.....There is a manufacturer out there, who's name I can't recall, but they do a toaster for Warburtons bread...but again it's a mediocre machine..
i always used my eye level gas grill.. great for cheese on toast etc too... but ive no cooker now. i get by without one
https://www.jarrold.co.uk/departments/house-and-home/kitchen/kitchen-electrical/kettles-and-toasters/kitchenaid-empire-red-design-4-slice-long-slot-toaster?sku=25046328&utm_source=google&utm_medium=surfaces&gclid=CjwKCAiA_eb-BRB2EiwAGBnXXhF7-vAz2HApcrT_VhHyOc67xTN8u7CW4Ewxc_MVHnrlkoQdLoIRzho Ci4wQAvD_BwE
this one seems to do all sizes
mad-moon
16-12-2020, 12:39
Yeah it's a long slot toaster...so you can lie the bread on its side....I see in the specs..it tells you the width of the slot and the length...but not the depth...haha..
I use a Magimix Vision which I paid about £160 for but look at the Amazon price LOL.
https://www.amazon.co.uk/dp/B07DM847SG/ref=cm_sw_r_cp_apa_fabc_Tz-2FbMK69FZ2?_encoding=UTF8&psc=1
Mine is that exact model. It's a good toaster where most toasters aren't. It's not perfect, though, and has one stupid flaw.
Being able to see how brown the toast is works for me.
mightymonoped
23-12-2020, 21:14
Speaking of Tozza, made a couple of white loaves for the morning.
https://uploads.tapatalk-cdn.com/20201223/24d1d53e2d429246953a4f54b4ee6a7f.jpg
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Snap Tony - finished last night.https://uploads.tapatalk-cdn.com/20201225/3af8315ea9d48c5c98e974f499c224ef.jpghttps://uploads.tapatalk-cdn.com/20201225/9ac1cddb773037c10a4e2af927bd7bcd.jpg
4 great loaves.. now where are the fishes :eyebrows:
High hydration holes.
https://uploads.tapatalk-cdn.com/20201225/59e8ed97feeb8bc0bd4fc4b0842b79d6.jpg
4 great loaves.. now where are the fishes :eyebrows:Will smoked salmon do?
mightymonoped
25-12-2020, 20:48
Will smoked salmon do?
Snap again! [emoji4][emoji106]
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dave2010
26-12-2020, 04:53
I use a Magimix Vision which I paid about £160 for but look at the Amazon price LOL.
https://www.amazon.co.uk/dp/B07DM847SG/ref=cm_sw_r_cp_apa_fabc_Tz-2FbMK69FZ2?_encoding=UTF8&psc=1
Mine is that exact model. It's a good toaster where most toasters aren't. It's not perfect, though, and has one stupid flaw.
Being able to see how brown the toast is works for me.Talking of Magimix, if you buy a new food processor right now, there's an offer (free - with the food processor thing) for this - https://www.magimixredemptions.co.uk/processor2.php
I've never heard of a bread cloche before.
Looking at some of the loaves round here, maybe others are using them.
More here - http://makebread.net/bread-cloche-get-one-now/
Talking of Magimix, if you buy a new food processor right now, there's an offer (free - with the food processor thing) for this - https://www.magimixredemptions.co.uk/processor2.php
I've never heard of a bread cloche before.
Looking at some of the loaves round here, maybe others are using them.
More here - http://makebread.net/bread-cloche-get-one-now/I hate these redemptions. Either give you both when u buy or just hack off some cash
dave2010
26-12-2020, 05:06
I hate these redemptions. Either give you both when u buy or just hack off some cashI agree - but sometimes they are good. I really hate it when some of them have time limits - such as the one I had on a camera a few years ago. First I had to buy the camera, then I had to register for the refund, then I had to wait before actually claiming it. I did get the money back eventually, but I think they are designed to rip you off, and keep your money for long enough that you forget to claim it back.
Having said that, the Magimix offer is perhaps quite good if you happen to want a new food processor, which is how I spotted it. Also we noticed that buying one model (5200) up from the most popular one (4200) seemed a better buy - with a more powerful motor, and an extra attachment which would cost more if the items were bought separately. However sometimes buying a slightly more expensive model in a range doesn't work too well. We did that with one washing machine - it was a real dog of a thing, always going wrong. However, it was quite good for us, as we took out extended insurance on it - not normally a good thing - and that was honoured. The repair man became quite a familiar, and once he said "you don't see many of these these days". When we asked why he said "because they don't normally last more than two years, and most people who haven't taken out insurance just scrap them". Ours struggled on for over five years.
Audio Al
26-12-2020, 07:48
I just put a loaf in my machine , Russell Hobbs 23620 Compact Breadmaker - Black , A gift on my birthday from the Daughter
3 Hours 10 mins till ready , I like making my own bread and tweeking the recipe :)
I wore out my previous Belling Farm house bakery , In the end it went slower and slower and I thought " That does not sound good " as I went in the kitchen I was greeted with the smell of burnt wiring and blue smoke , RIP BFB :(
Only thing rising is your bread then Al? :D
Audio Al
26-12-2020, 14:25
Only thing rising is your bread then Al? :D
Yes Roy , You are correct ;)
Latest loaf... sourdough made of Kamut, Rye, Spelt and white organic flour.
Basically a use up lots of nearly empty bags loaf.
Arguably slightly over baked but I like what the burnt bits do for its appearance.
https://uploads.tapatalk-cdn.com/20210103/b4b307e9569446ad1d395f8c04b51144.jpg
Looks good if you've teeth [emoji23]
Very thick crust
Thicker than usual.
It maybe because I couldn't be arsed to bake it last night and put the dough in the fridge.
Audio Al
03-01-2021, 14:04
Can't say I have ever had a sourdough loaf , Yours looks nice and crusty :)
Just been picking off the burnt bits. They taste great!
Nearly cool enough to eat now. Will have a slice in a bit. The first slice with the crust is always best, which needs to be cut thick.
The crust packs the most flavour and is curiously chewy rather than hard. That's a feature of sourdough that doesn't apply to well baked breads using baker's yeast, which need serious teeth.
https://uploads.tapatalk-cdn.com/20210103/c829fcda96c50eec4a2684035c409839.jpg
Actually this isn't universally true. I have bought sourdough loaves with seriously hard crusts from delicatessens. And sourdough French sticks from Waitrose that are almost impossible to chew through.
Looks very tasty - nice to see it cut :)
mightymonoped
03-01-2021, 20:05
Looks great!
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Audio Al
04-01-2021, 15:49
[url=https://flic.kr/p/2kp3awJ]https://live.staticflickr.com/65535/50800172826_b4dae0f1dc_z.jpg
..
.
[url=https://flic.kr/p/2kp3K4Q]https://live.staticflickr.com/65535/50800285642_383c71ec09_z.jpg
My effort today :)
mightymonoped
06-01-2021, 10:12
The finer things in Lockdown Life....
https://uploads.tapatalk-cdn.com/20210106/9df536dc131476c8d50673a730344f60.jpg
https://uploads.tapatalk-cdn.com/20210106/baeb55418122cf11cc649b27a908b707.jpg
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thats nice one.. fancy a bit of that.
mightymonoped
07-01-2021, 10:26
Daily production line is back in operation - White & Wholemeal this time...
https://uploads.tapatalk-cdn.com/20210107/54dd5c6a8f9ee3a7571c3efbf03c16f1.jpg
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mightymonoped
09-01-2021, 18:34
Jalapeno Cheese Rolls
https://uploads.tapatalk-cdn.com/20210109/ca1986deaa4f6329ddc19f9f47d87bc6.jpg
https://uploads.tapatalk-cdn.com/20210109/158562d3fbca3934139f10d1baa39f3e.jpg
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Looks good Tony.
I have run out of Jalepenos so I am making a recipe up today.
Red chilli and double Gloucester sourdough. Here's the very beginning.
https://uploads.tapatalk-cdn.com/20210110/1a02155d9947e2b25d715c00c2f75bad.jpg
mightymonoped
10-01-2021, 12:22
Looks good Tony.
I have run out of Jalepenos so I am making a recipe up today.
Red chilli and double Gloucester sourdough. Here's the very beginning.
https://uploads.tapatalk-cdn.com/20210110/1a02155d9947e2b25d715c00c2f75bad.jpg
Good combo I reckon [emoji106]
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Cheese, quite potent red chilli, chilli flakes...
https://uploads.tapatalk-cdn.com/20210110/91071b367879c5e65fc40d639931a8c3.jpg
Quote wife:
"That's the best load of bread you have ever made and you will not convince me otherwise."
High praise :eyebrows:
You certainly know you've had a slice 15 minutes later...:D
https://uploads.tapatalk-cdn.com/20210110/2f150961242edb2e22d9b371cffa56f2.jpg
https://uploads.tapatalk-cdn.com/20210110/9a73d451fb27479e306ab762d339f9d6.jpg
Structure and colour look excellent
Thanks. It's really soft and airy, especially still slightly warm.
I forgot to slit it. Didn't seem to hurt it but it is an odd shape. TBH from the outside it's below average appearance wise. It just tastes fantastic.
Tony try something similar. I used quite a bit of extra virgin too.
mightymonoped
11-01-2021, 08:07
Thanks. It's really soft and airy, especially still slightly warm.
I forgot to slit it. Didn't seem to hurt it but it is an odd shape. TBH from the outside it's below average appearance wise. It just tastes fantastic.
Tony try something similar. I used quite a bit of extra virgin too.
Will do! Better see if my starter can be revived [emoji13]
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More pizza last night.
291092911029111
Very tasty mine was too.
mightymonoped
11-01-2021, 08:52
More pizza last night.
291092911029111
Very tasty mine was too.
Looks great!
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Will do! Better see if my starter can be revived [emoji13]
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start a new one :)
More pizza last night.
291092911029111
Very tasty mine was too.
look great
Will do! Better see if my starter can be revived [emoji13]
Sent from my iPhone using TapatalkAbout 750g of flour including starter, three hot red chillies (one more than in pic), 100g double Gloucester, two tablespoons extra V, 10g salt and the chilli flakes.
mad-moon
24-01-2021, 23:21
First crack at bread buns...hot out of the oven bout 10mins ago...will try them at breakfast tomorrow. I hope they taste as good as they look...
https://live.staticflickr.com/65535/50872017216_64b565811b_z.jpg
mad-moon
25-01-2021, 01:03
Superb Alan
Thanks Grant...Couldn't wait till breakfast, The missus and me had to have one each, just to make sure they were cooked properly...absolutely delicious...oiled the tray and brushed them with melted butter before putting then into a pre-heated oven at 190* for 20 mins and that's how they came out..lovely and soft with a slightly crispy base and a nice crust....I'm quite chuffed...
First crack at bread buns...hot out of the oven bout 10mins ago...will try them at breakfast tomorrow. I hope they taste as good as they look...
https://live.staticflickr.com/65535/50872017216_64b565811b_z.jpg
looks professional :thumbsup:
mad-moon
25-01-2021, 14:06
thanks Guy...they taste great too...fried egg bun for breakfast this morning...:drool:
mad-moon
02-02-2021, 17:13
Used the machine this time as a mixer...tipped the dough out into a large bowl wiped round with oil to stop it sticking..covered with a damp tea towel....raised it for an hour till twice the size....knocked the dough back..put it into a loaf tin, covered with cling film..raised it in the tin for another 45 mins...then into a pre-heated oven at 190 for 20 mins....turned out well again...Think I'll use this method for future loaves, seems to get a nicer result...
https://live.staticflickr.com/65535/50901415658_3b12951149_z.jpg
quality loaf mate.. quality. you usually ger a better shape and deffo colour/crispness... if of course thats your desire.. im happy with soft bread these days, not that i eat a lot
mad-moon
03-02-2021, 05:15
quality loaf mate.. quality. you usually ger a better shape and deffo colour/crispness... if of course thats your desire.. im happy with soft bread these days, not that i eat a lot
Cheerz Grant...it looks the business, and it tastes superb however, I should have left it in the oven for a few more minutes, as it's a tiny bit too soft in the middle...probably another 3 or 4 mins would do it...but it's the first shot baking a whole loaf in a conventional oven..It's good fun making bread...as long as I don't have to do any kneading as my hands are cattled...Arthur Itis..
Audio Al
04-02-2021, 05:50
One in the B.M.M a mix of strong white and granary flour
I do enjoy tinkering with the mix
:)
mad-moon
08-02-2021, 17:13
[QUOTE=Audio Al;1252197]One in the B.M.M a mix of strong white and granary flour
I do enjoy tinkering with the mix
Pics Al...lets see some pics...:eyebrows:
mad-moon
08-02-2021, 17:17
Latest effort..super simple loaf...flour, water, salt, yeast and a pinch of sugar to get the yeast excited....hacked a line down the middle with a scalpel...20 mins at 200* 15mins at 180*... lovely jubbly
Just ordered some of these on ebay..Ex Allied Bakery tins at a fiver each...cut down from a joined four tin commercial tin...
https://www.ebay.co.uk/itm/1-X-Vintage-Industrial-Bread-Loaf-Tin/303868809511?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649
https://live.staticflickr.com/65535/50922222768_a0f43266c7_b.jpg
a cracker alan.. lovely colour
mad-moon
08-02-2021, 18:44
Thanks chaps...wish I'd done this a long time ago..it's easier than I thought, to make a simple white loaf..beauty is...I know what's in it...and it tastes lovely, and of course, you can't get any fresher than this...The machine does the 10 minute mix up..an hour to rise..a gentle knock back..and into the loaf tin...another 30-45 mins rise in the tin and into the oven....time consuming, but very simple to do....Can't wait to get the proper baking tins here, the one I've got is only 6cms tall..
Thanks chaps...wish I'd done this a long time ago..it's easier than I thought, to make a simple white loaf..beauty is...I know what's in it...and it tastes lovely, and of course, you can't get any fresher than this...The machine does the 10 minute mix up..an hour to rise..a gentle knock back..and into the loaf tin...another 30-45 mins rise in the tin and into the oven....time consuming, but very simple to do....Can't wait to get the proper baking tins here, the one I've got is only 6cms tall..
alas i seem to have issues with bread now.. not sure tho what it is. i love making bread and now mostly make it for daughter
mad-moon
08-02-2021, 18:56
alas i seem to have issues with bread now.. not sure tho what it is. i love making bread and now mostly make it for daughter
Oh bugger...shame that Grant..but at least you're still baking it and the daughter is benefiting from fresh bread...
Oh bugger...shame that Grant..but at least you're still baking it and the daughter is benefiting from fresh bread...Yeah it is, as I love fresh bread. Cheers
Audio Al
08-02-2021, 23:51
OK , Tomorrow is loaf day :)
Audio Al
10-02-2021, 12:02
Update on the latest loaf
This is the basic recipe
[url=https://flic.kr/p/2kAqkAw]https://live.staticflickr.com/65535/50928980606_d7f9363572_z.jpg
I don't adjust the salt , Milk powder , Yeast , Sugar , Olive oil
I do up the water level to 305 grams as it's a bit dry at 190 grams
Then most changes are with the flour , Todays loaf is 275 grams of white strong flour , 25 grams wholemeal , and 50 grams of Hovis grannery flour , As said I do like to tinker a bit .
The biggest mistake I made was a 50 / 50 White and wholemeal loaf , It was like trying to eat a 4 x 4 wooden post :eek:
This is the latest creation , It is very yummy :D
[url=https://flic.kr/p/2kAqkAM]https://live.staticflickr.com/65535/50928980621_a910d7b99d_z.jpg
mad-moon
10-02-2021, 13:35
Update on the latest loaf
This is the basic recipe
[url=https://flic.kr/p/2kAqkAw]https://live.staticflickr.com/65535/50928980606_d7f9363572_z.jpg
I don't adjust the salt , Milk powder , Yeast , Sugar , Olive oil
I do up the water level to 305 grams as it's a bit dry at 190 grams
Then most changes are with the flour , Todays loaf is 275 grams of white strong flour , 25 grams wholemeal , and 50 grams of Hovis grannery flour , As said I do like to tinker a bit .
The biggest mistake I made was a 50 / 50 White and wholemeal loaf , It was like trying to eat a 4 x 4 wooden post :eek:
This is the latest creation , It is very yummy :D
[url=https://flic.kr/p/2kAqkAM]https://live.staticflickr.com/65535/50928980621_a910d7b99d_z.jpg
Great colour.. and a nice rise..Yeah..I'd like a slice of that please..
Audio Al
10-02-2021, 15:02
Great colour.. and a nice rise..Yeah..I'd like a slice of that please..
Opps ! to late , Nearly all gone now , only a nobby left for supper tonight with some slightly salted butter :)
The recipe only makes a small loaf for me on my loansome :D
It does end up with a nice crisp crust , Just as I like it
mad-moon
10-02-2021, 15:17
Just set the mixer away..making buns today...mixed up a full bag of 50/50strong white flour with a full bag of plain flour and added approx 200 grams of strong whole meal flour...Gave it a good mix together... using 500grams for the buns..tablespoon honey, 1.5 table spoons butter, teaspoon salt.. 360mils warm water and 1.5 teaspoons of dried yeast...I'll put a pic up later when they are done...;)
Audio Al
10-02-2021, 15:33
Blimey that sounds like a lot of flour :eek:
When you say the mixer is that some sort of Kenwood type , Also do you bake in a oven or a bread making machine ?
mad-moon
10-02-2021, 15:50
Blimey that sounds like a lot of flour :eek:
When you say the mixer is that some sort of Kenwood type , Also do you bake in a oven or a bread making machine ?
I use the bread machine and the conventional oven..sometimes I let the bread machine go start to finish..but lately I've been using the bread machine to mix the dough..then rising it in an oiled bowl for an hour...knocked the air out, and put it into a bread tin for another 45mins or so then baking it...this time, I'll do the rising in the bowl, tip it onto a flour board...knock the air out..and cut into buns...tray them up and let them rise for about 30 mins..then into the oven with them...take em out 5 mins before they done...brush with butter and put them back in for five mins...job done...her indoors likes buns..I prefer a full loaf...this mix will make a dozen small buns...or eight med/large buns...they keep well in our bamboo wood bread bin for about 4/5 days
a bread machine will have a dough program..but that goes for about an hour thirty mins...that's ok if you want the machine to go that far...that is doing the first rise too...so out the machine after that...into your tin...rise for about 45-50 mins..maybe a touch longer then bake...
I just use the machine to do a 10-15 min mix, then tip into an oiled bowl cover with damp teatowel and let it rise that way for an hour or so...knock the air out...tin it, rise it again for 45mins or so..then into the oven..
i was using a plant propagation mat to get the rise temp right. quite handy those and you can get very accurate long rises which improve flavour, and use a bit less yeast
mad-moon
10-02-2021, 19:42
buns just out the oven...
before the rise
https://live.staticflickr.com/65535/50929584378_8195da0046_b.jpg
after the rise
https://live.staticflickr.com/65535/50929584303_66df0f5986_b.jpg
and baked
https://live.staticflickr.com/65535/50929584288_c0520a873a_k.jpg
https://live.staticflickr.com/65535/50930303761_a276904dcf_b.jpg
Look great. Got spacing just right.
mad-moon
12-02-2021, 21:06
2 loaves in the Ex Allied Bakery, Birmingham bread tins...the tins are exceptionally heavy quality..the loaves look great..supermarket shaped loaves..home made...
https://live.staticflickr.com/65535/50937010597_874b90a6f7_b.jpg
and on the rack cooling...
https://live.staticflickr.com/65535/50936214278_89dfd6ffe2_b.jpg
Audio Al
12-02-2021, 21:14
They look lovely :)
mad-moon
13-02-2021, 10:34
thanks Al...they taste delicious too...
mad-moon
13-02-2021, 10:35
Look great. Got spacing just right.
thanks Grant...more by good luck than good management...
Audio Al
27-02-2021, 06:14
A sneak inside the latest loaf , A bit like a nice amp or phono stage with the lid off , ENJOY :)
.
.
https://live.staticflickr.com/65535/50984564836_04923ed568_z.jpg[/url]
I can just see Marco now having a good look around :ner:
mad-moon
10-03-2021, 21:50
First attempt...Dutch Oven loaf of bread...didn't even know I had a Dutch oven...thought it was just a cast iron cooking pot....baked in the pre-heated pot at 230c...30 mins lid on...10 mins lid off..sprayed with cold water..when I put it back in for the last 10mins...Oh..slashed it with a scalpel blade..
https://live.staticflickr.com/65535/51023902827_243607dd5e_b.jpg
Nice effort. Looks very good
mad-moon
11-03-2021, 13:45
I made a pig of myself last night...It's that tasty, I scoffed half of it....lovely and crusty..and super soft...impressive way to bake bread...I'll be doing this again
I made a pig of myself last night...It's that tasty, I scoffed half of it....lovely and crusty..and super soft...impressive way to bake bread...I'll be doing this again
thats good you enjoyed it.. i miss eating bread:rolleyes:
First attempt...Dutch Oven loaf of bread...didn't even know I had a Dutch oven...thought it was just a cast iron cooking pot....baked in the pre-heated pot at 230c...30 mins lid on...10 mins lid off..sprayed with cold water..when I put it back in for the last 10mins...Oh..slashed it with a scalpel blade..
https://live.staticflickr.com/65535/51023902827_243607dd5e_b.jpgLearning.
Two years time you will be onto something;)
InThe Sticks
13-03-2021, 21:45
Nice addition..
https://i.imgur.com/OXm4hp5h.jpg
Need a good soaking first though.
mad-moon
13-03-2021, 23:26
Nice addition..
https://i.imgur.com/OXm4hp5h.jpg
Need a good soaking first though.
Nice looking bread...Love the look of the crust...:eyebrows:
InThe Sticks
18-03-2021, 20:13
Honey and butter bread rolls just out of the oven, then destined for the freezer for next weeks sausage & egg breakfasts..
https://i.imgur.com/Wakh7fi.jpg
crying out for a sausage or bacon from East end butchers :drool:
mad-moon
19-03-2021, 00:24
Honey and butter bread rolls just out of the oven, then destined for the freezer for next weeks sausage & egg breakfasts..
https://i.imgur.com/Wakh7fi.jpg
they look the business....can you post up your recipe please??
InThe Sticks
19-03-2021, 07:10
they look the business....can you post up your recipe please??
Thanks.
Not sure it’s the best recipe, but it seems to work..
300gr very strong white flour
30gr butter
Tbsp honey
Splash of olive oil
1/2 tsp each of sugar & salt
1 1/2 tsp of easy bake yeast
Approx 170ml warm water, I start at 150ml and add what’s required
Chuck the lot in a bread maker on “basic rapid” setting and let it have its first rise in the machine.
Remove dough, divide into 6 portions and knock back when shaping into 6 round balls.
Place rolls 5 ish cm apart on a baking tray and lob in a very hot oven then reduce to 180c for 20 minutes.
Best advice I could give for making rolls is only knock back when you’re shaping the individual rolls rather than knocking back when the dough is removed, then knocking back again when shaping as it removes too much air as they end up a bit flat and chewy.
Adding an egg and half water half milk works well too.
InThe Sticks
19-03-2021, 07:11
crying out for a sausage or bacon from East end butchers :drool:
Hi Guy, is that butchers any good?
Despite living a couple of miles away I've never used it.
Hi Jon, good to see you back
Very good bacon, doesn't shrink too much - he does a dark cure and a thicker slice dry cure which is quite a meal in its own right.
I also really like his Venison and blueberry sausages and oak smoked gammon.
We got our Christmas meat order there, good to use a local and independent business.
(The "farm shop"/butchers next to Manningtree Co op is also very good - his own cattle).
By the way, have you seen the recent "Hairy bikers" series on BBC. I think it would appeal to you, they biked around the Baltic Sea trying food in each of the countries on their way - very inspiring imo.
InThe Sticks
19-03-2021, 17:32
Thanks for the heads up Guy.
I popped over to the butchers in Manningtree and grabbed a few bits today..
https://i.imgur.com/bSgx1HU.jpg
https://i.imgur.com/nhvYcih.jpg
God only knows why I’ve been buying meat from the supermarkets for so long (laziness I guess).
I really am going to try to support local producers from now on, especially after Brexit and the childish way the EU are behaving.
Spot on about EU and supporting local producers/trade.
lovely selection of meat you have there - pork loin with apple, cider and cream? :cool:
mad-moon
20-03-2021, 04:13
[QUOTE=InThe Sticks;1260858]Thanks.
Not sure it’s the best recipe, but it seems to work..
300gr very strong white flour
30gr butter
Tbsp honey
Splash of olive oil
1/2 tsp each of sugar & salt
1 1/2 tsp of easy bake yeast
Approx 170ml warm water, I start at 150ml and add what’s required
Chuck the lot in a bread maker on “basic rapid” setting and let it have its first rise in the machine.
Remove dough, divide into 6 portions and knock back when shaping into 6 round balls.
Place rolls 5 ish cm apart on a baking tray and lob in a very hot oven then reduce to 180c for 20 minutes.
Best advice I could give for making rolls is only knock back when you’re shaping the individual rolls rather than knocking back when the dough is removed, then knocking back again when shaping as it removes too much air as they end up a bit flat and chewy.
Adding an egg and half water half milk works well too.[/QUOTE
Magic Jon...Many thanks..I'll be making these for the missus...I'm trying to stop her buying rubbish buns from Aldi/Asda, which are full of additives....haven't bought a supermarket loaf for about a year now...atb Jon...Al..
mad-moon
20-03-2021, 04:16
Thanks for the heads up Guy.
I popped over to the butchers in Manningtree and grabbed a few bits today..
https://i.imgur.com/bSgx1HU.jpg
https://i.imgur.com/nhvYcih.jpg
God only knows why I’ve been buying meat from the supermarkets for so long (laziness I guess).
I really am going to try to support local producers from now on, especially after Brexit and the childish way the EU are behaving.
The fillet steaks look superb...
mightymonoped
20-03-2021, 07:49
The fillet steaks look superb...
Never had a bad steak from there. The Sirloin is great too. Their Brisket is really good as well.
Great butchers.
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Top - 25% wholemeal.
Mid/bottom:
150g gram flour, 550g white, a lot of parmesan cheese, red chilli, masses of fresh green Jalepeno (which is nowhere to be seen on that unlucky cut), groundnut oil and salt.
https://uploads.tapatalk-cdn.com/20210321/11f44f56f06d6525fbf31a89d949e5fb.jpghttps://uploads.tapatalk-cdn.com/20210321/6b5af0377cc19d92545b758aea446793.jpghttps://uploads.tapatalk-cdn.com/20210321/281f10314cc3361c3d15039a151b40ad.jpg
mad-moon
25-03-2021, 15:34
Top - 25% wholemeal.
Mid/bottom:
150g gram flour, 550g white, a lot of parmesan cheese, red chilli, masses of fresh green Jalepeno (which is nowhere to be seen on that unlucky cut), groundnut oil and salt.
https://uploads.tapatalk-cdn.com/20210321/11f44f56f06d6525fbf31a89d949e5fb.jpghttps://uploads.tapatalk-cdn.com/20210321/6b5af0377cc19d92545b758aea446793.jpghttps://uploads.tapatalk-cdn.com/20210321/281f10314cc3361c3d15039a151b40ad.jpg
I can see a couple of flecks of green in there..I bet this was tasty....cheese n chilli..you can't go wrong...
I can see a couple of flecks of green in there..I bet this was tasty....cheese n chilli..you can't go wrong...Now I've eaten half of it the double Gloucester and chilli I made a few posts back was appreciably better.
Still this is good. I am not sure I will use gramm flour again too quickly. It's OK but not brilliant.
InThe Sticks
26-03-2021, 20:26
Looks tremendous, the Ronnie Corbett glasses only add to the mix.
InThe Sticks
26-03-2021, 20:27
The chickens have started laying again, so a few fresh yolks were added to next weeks breakfast buns..
https://i.imgur.com/8IWNvMX.jpg
Toast and...
https://uploads.tapatalk-cdn.com/20210326/5279030410b3f94f025748be2a4f2f5d.jpg
The chickens have started laying again, so a few fresh yolks were added to next weeks breakfast buns..
https://i.imgur.com/8IWNvMX.jpg
Beautiful.
Toast and...
https://uploads.tapatalk-cdn.com/20210326/5279030410b3f94f025748be2a4f2f5d.jpg
I must look out for that - could be "right up my street"
I must look out for that - could be "right up my street"I got that in Sainbury's. It's good.
Should be fun...
Two Scotch Bonnet. Two large red chillies. One large green.
Vintage mature Gouda.
Just the two flours in the pic.
Groundnut oil.
Just touched my lips and nose after cutting the Bonnets. Ouch!
https://uploads.tapatalk-cdn.com/20210412/b87176c5ccddbbaf34100693fcf64e6d.jpg
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mad-moon
12-04-2021, 18:27
Should be fun...
Two Scotch Bonnet. Two large red chillies. One large green.
Vintage mature Gouda.
Just the two flours in the pic.
Groundnut oil.
Just touched my lips and nose after cutting the Bonnets. Ouch!
https://uploads.tapatalk-cdn.com/20210412/b87176c5ccddbbaf34100693fcf64e6d.jpg
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that's a lot of chilli...:steam:
I'm trying a sourdough starter. It's on its second day. Lol
that's a lot of chilli...:steam:It's the Bonnet factor that worries me. There's a lot more heat in those than the red and green chillis.
Carolina Reaper next...:D
End game.
https://uploads.tapatalk-cdn.com/20210412/260e9f754c591e575b360ab15fcc5048.jpg
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mightymonoped
12-04-2021, 23:06
Made a couple of loaves the other day for dipping in some olive oil and balsamic.
Turned out quite well for an ad-hoc attempt.
Olive and Cheddar (with a bit of Rosemary) and a Sundried-Tomato and Basil (at the back)
https://uploads.tapatalk-cdn.com/20210412/be0e0551d9160df37d9767d154d181e7.jpg
https://uploads.tapatalk-cdn.com/20210412/d33dc1ffde626d528d4c7712600b6324.jpg
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Well I think it's surprising how much chilli you need to use to get something 3.5 to 4 out of 5 hot.
The Bonnet/vintage Gouda really works well. Standard Gouda is nothing like it BTW.
Overly bright shot but hey.
https://uploads.tapatalk-cdn.com/20210412/0341cdcc72f96bd765ecbec611eca2dd.jpg
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mad-moon
13-04-2021, 14:17
Well I think it's surprising how much chilli you need to use to get something 3.5 to 4 out of 5 hot.
The Bonnet/vintage Gouda really works well. Standard Gouda is nothing like it BTW.
Overly bright shot but hey.
https://uploads.tapatalk-cdn.com/20210412/0341cdcc72f96bd765ecbec611eca2dd.jpg
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Soooo. how does it taste Justin??..I bet it was quite indulgent...I love a bit of heat..
mad-moon
13-04-2021, 23:24
Cheese, Chilli, pumpkin seeds and sunflower seeds....whole meal, plain, and semolina flours...very tasty...only two large red chillies...it's got a nice hot kick...Cheddar cheese and Mozzarella nice and cheesey..with a nice crunch from the seeds. A firm crunchy crusty loaf...used a water/milk roux in this loaf, which has made it nice and soft..it's got a fine crumb...I'd like to get more air into my loaves...what's the secret???
https://live.staticflickr.com/65535/51113838782_d968de3c43_c.jpg
https://live.staticflickr.com/65535/51114421576_fb5d4f6c7d_b.jpg
Made a loaf earlier. Just got round to bagging it.
https://uploads.tapatalk-cdn.com/20210429/a33b2249f25a699e9ed03fef2c65bb51.jpg
Soooo. how does it taste Justin??..I bet it was quite indulgent...I love a bit of heat..Actually it was a bit Kamakasi. If you were unlucky enough to hit a slice with more than average Bonnet in it it was a case of agony for about 15 minutes.
So actually it was a bit of a hit or kill loaf:D
I think medium red chilli and / or jalepeno works best, with hindsight.
mad-moon
02-05-2021, 11:35
Actually it was a bit Kamakasi. If you were unlucky enough to hit a slice with more than average Bonnet in it it was a case of agony for about 15 minutes.
So actually it was a bit of a hit or kill loaf:D
I think medium red chilli and / or jalepeno works best, with hindsight.
You is crazy...:lol:
Last loaf was for my daughter..
Made this French loaf today. 6hrs including bake.
Smells great. Hoping the extra proofing will tame the gluten and make it more digestible.
I've been reading up on this. Interestingly the French have a much lower gluten issue than us. As they mostly buy from a Baker and not the spongy supermarket stuff. https://uploads.tapatalk-cdn.com/20210502/b5983d8f776d67de0f6af7e0505ce73a.jpg
Had a slice. Very nice. See if I have any ill affects.
https://uploads.tapatalk-cdn.com/20210502/a894c30fe16df62339b9cefd1349e107.jpg
I had ill effects sadly [emoji849]
mightymonoped
15-05-2021, 17:27
Fifty-percent Wholemeal loaf knocked together this morning.
Have only been dipping in and out of here recently as I’ve been busy either caring for dependants or astro-imaging.
Lots of good-stuff both audio and breadio! [emoji4]
https://uploads.tapatalk-cdn.com/20210515/a834d753becd4c226ff785981dc387d1.jpg
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mad-moon
16-05-2021, 00:09
Made some flatbreads...so easy and quick..4 ingredients..plain flour, baking powder, salt and natural yoghurt...this bread mix also doubles up as excellent pizza bases...and nann breads...Just brushed these with garlic butter when they were still warm...very tasty...
https://live.staticflickr.com/65535/51178820944_e37e1f3b34_b.jpg
You is crazy...[emoji38]In that case, yeah. Still 4 tenths of a loaf left in the freezer even now.
Scotch Bonnet is so violently hot in a way that amazes me Jamaicans like it.
It's truly severely fucktoid unmanageably unpleasant on overdose.
walpurgis
18-05-2021, 20:36
Scotch Bonnet is so violently hot in a way that amazes me Jamaicans like it.
It's truly severely fucktoid unmanageably unpleasant on overdose.
I know. If you chop them up, the juice will make your fingertips burn. And, wash your hands a couple of times before going to the loo or yer pee-pee will also burn!! :eek:
mightymonoped
18-05-2021, 20:47
Looks a cracker tony
Cheers Grant [emoji4]
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InThe Sticks
20-05-2021, 19:45
70/30% white over wholemeal flour, and baked in dutch oven..
https://i.imgur.com/YUqBv8Y.jpg
mightymonoped
21-05-2021, 05:14
70/30% white over wholemeal flour, and baked in dutch oven..
https://i.imgur.com/YUqBv8Y.jpg
Nice!
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rockhopper
14-07-2021, 16:04
Nice loaf
Since lockdown been very busy supplying the neighbour's and local family. Mostly sourdough and ciabatta.
getting good ear and blisters using cast iron dome recommended by Vanessa Kimblell
https://i.imgur.com/7z95VX5.jpg
mightymonoped
15-07-2021, 10:56
Cheddar & Jalapeno loaf. Away from home at the mo’ so had to use an unfamiliar oven for this one.
https://uploads.tapatalk-cdn.com/20210715/f3b644dac5d23d28d8067362fa69ba0a.jpg
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rockhopper
15-07-2021, 14:35
Looks a really tasty loaf.
Some recent bakes
The 100% rye is 85% hydration Tiger bread and sourdough with 5 gr diastatic malt powder added which makes crust a little darker
https://i.imgur.com/wf2wksh.jpg
https://i.imgur.com/ci5dVKZ.jpg
https://i.imgur.com/QeNodEV.jpg
https://i.imgur.com/GuHMKSW.jpg
InThe Sticks
07-08-2021, 20:14
Last week the request from my parents was carrot and coriander bread, but now it’s gone to a whole new level of daftness..
I present courgette and Pecorino bread
https://i.imgur.com/ZSg7gsx.jpg
I had a load of dough left over and made some delicious smelling rolls from the surplus.
God only knows what they taste like though :scratch:
rockhopper
08-08-2021, 17:44
interesting loaf. A bit like tear and share. I have a version which is bacon and stilton
https://i.imgur.com/cGBzyfh.jpg
Tony was kind enough to give me the recipe for his jalapenos and cheese loaf
My version not quite like his but certainly tastes wonderful.
https://i.imgur.com/MnXMqmp.jpg
InThe Sticks
10-08-2021, 06:16
Liking the sound of the bacon & Stilton, can you post your recipe?
Looks a really tasty loaf.
Some recent bakes
https://i.imgur.com/GuHMKSW.jpg
Really like your loaves - daft question time: is the cereal pattern just a series of alternating cuts? I take it that the dough must be quite firm/robust for them to stay in a tight pattern :scratch:
rockhopper
11-08-2021, 16:27
I have to admit its from Paul Hollywood's book Bread.
Stilton and bacon rolls. page 37.
Hope that's helpful.
used to have that book i think
rockhopper
11-08-2021, 16:58
Really like your loaves - daft question time: is the cereal pattern just a series of alternating cuts? I take it that the dough must be quite firm/robust for them to stay in a tight pattern :scratch:
Dough is 78% hydration. It only takes about 10 seconds to score for the ear and do the wheat sheaf pattern.
Diagonal cuts along the length. I'll post a pic of my next loaf before baking.
rockhopper
17-08-2021, 14:09
Have baked a couple of cheese and jalapeno sourdough loaves.
i promised a pic of the scoring
https://i.imgur.com/kj9yzKl.jpg
then baked
https://i.imgur.com/so3E5Qk.jpg
and the crumb
https://i.imgur.com/vreSHIC.jpg
had another go at Tony's recipe
https://i.imgur.com/TTIcq3i.jpg
All very tasty but need a glass of water to cool the fire.
lovely looking bread .. top notch
Cheers Russell - very impressive :cool:
P.S. No need for butter by the look of it :)
InThe Sticks
26-08-2021, 20:12
From a poolish made in the morning to a Baguette in the evening…
https://i.imgur.com/bYZBlxO.jpg
https://i.imgur.com/6F7RAux.jpg
Tricky to get it correct, but worth the effort trying.
mightymonoped
13-02-2022, 21:59
From a poolish made in the morning to a Baguette in the evening…
https://i.imgur.com/bYZBlxO.jpg
https://i.imgur.com/6F7RAux.jpg
Tricky to get it correct, but worth the effort trying.
Nice job! [emoji4]
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mightymonoped
13-02-2022, 22:00
Got the urge to make a decent white loaf for the first time in ages today, so…….
https://uploads.tapatalk-cdn.com/20220213/4ffc473b667b4995e53594263fad55fb.jpg
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