View Full Version : The Big Bread Thread.
Saw folk were wanting a bread thread separate so here it is.
Show off you breads etc here..
I will open it with a Brioche I just made.
First try and quite impressive looking. https://uploads.tapatalk-cdn.com/20200921/680246e2811de8cef99920604c85fd95.jpghttps://uploads.tapatalk-cdn.com/20200921/3024e4e534b760d65e93745496c8ab9e.jpg
28626
Home made pizza bread, using "Tipo 00" flour, cooked in a wood fired pizza oven.
mightymonoped
21-09-2020, 18:14
Yay! For The Big Bread Thread [emoji4][emoji1376]
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Landloper
21-09-2020, 19:24
Ha! Thought I was alone here in punching dough. I used to try to be so precise in breadmaking, exact in all respects. Now I just trust to the feel and the loaves turn out better for it. I suppose you learn the techinque then have to unlearn it to make better bread.
mad-moon
21-09-2020, 19:36
28626
Home made pizza bread, using "Tipo 00" flour, coomed in a wood fired pizza oven.
The right way up....looks rather nice...;)
https://live.staticflickr.com/65535/50368928091_d8489d43f9_b.jpg
Mikeandvan
21-09-2020, 20:05
Made some Pikelets the other day, couldn't fry them quick enough, fry one, eat one...........
mightymonoped
21-09-2020, 20:07
The right way up....looks rather nice...;)
https://live.staticflickr.com/65535/50368928091_d8489d43f9_b.jpg
That looks really good! [emoji14]
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mightymonoped
21-09-2020, 20:09
Saw folk were wanting a bread thread separate so here it is.
Show off you breads etc here..
I will open it with a Brioche I just made.
First try and quite impressive looking. https://uploads.tapatalk-cdn.com/20200921/680246e2811de8cef99920604c85fd95.jpghttps://uploads.tapatalk-cdn.com/20200921/3024e4e534b760d65e93745496c8ab9e.jpg
That looks fab Grant! [emoji106][emoji1376]
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mad-moon
21-09-2020, 23:51
Wholemeal loaf....:drool:
bread machine : 2 cups of bread flour, 2 cups of wholemeal flour, 4 cups total approx 500 grms flour (3 tbsp dried milk powder optional) 3 tbsp of brown sugar, (or 1.5 tbsp of honey) 2 teaspoons salt, 360mls water, 1 teaspoon dried yeast ..use option 1 on breadmaker...a standard white loaf sequence...this recipe makes a 2lb loaf..or 907grms in new money.
https://live.staticflickr.com/65535/50369684366_73b6a7bd35_c.jpg
Excellent thread Grant :)
Could I ask for recipes/techniques/equipment please.
Just for bread, or the Pizza as well?
I use an Ooni Pro pizza oven, and a kenwood chef mixer with dough hook to make the dough. Ball up and let it prove over night before making the pizzas.
I can't remember the last time I bought a pizza.
I am still very much on the learning curve.
Recipes are done using the Pizzapp + app.
brian2957
22-09-2020, 10:29
How about some tips , recipes , or links to recipes chaps .
I was hoping for that when I saw this thread :)
Just for bread, or the Pizza as well?
I use an Ooni Pro pizza oven, and a kenwood chef mixer with dough hook to make the dough. Ball up and let it prove over night before making the pizzas.
I can't remember the last time I bought a pizza.
I am still very much on the learning curve.
Recipes are done using the Pizzapp + app.
I would appreciate information on Pizzas. For a few years I have been trying to persuade my wife that an outdoor oven would be fun - a mate in the village bought one from Portugal and he makes superb Pizzas in seconds.
Sure the hand made bread guys will give info.
I pretty much just use a machine now.
rockhopper
22-09-2020, 14:32
Interesting thread. I have been making sourdough for a few years. Amazing what you can do with a teaspoon of starter
.http://i.imgur.com/CZfIsHj.jpg (https://imgur.com/CZfIsHj)
http://i.imgur.com/UMvyFvg.jpg (https://imgur.com/UMvyFvg)
https://i.imgur.com/s05jhpT.jpg
Always try to get a good ear on the loaf.
Interesting thread. I have been making sourdough for a few years. Amazing what you can do with a teaspoon of starter
.http://i.imgur.com/CZfIsHj.jpg (https://imgur.com/CZfIsHj)
http://i.imgur.com/UMvyFvg.jpg (https://imgur.com/UMvyFvg)
https://i.imgur.com/s05jhpT.jpg
Always try to get a good ear on the loaf.
nice loaves ...well done.. how do u like the bow saw?
Wholemeal loaf....:drool:
bread machine : 2 cups of bread flour, 2 cups of wholemeal flour, 4 cups total approx 500 grms flour (3 tbsp dried milk powder optional) 3 tbsp of brown sugar, (or 1.5 tbsp of honey) 2 teaspoons salt, 360mls water, 1 teaspoon dried yeast ..use option 1 on breadmaker...a standard white loaf sequence...this recipe makes a 2lb loaf..or 907grms in new money.
https://live.staticflickr.com/65535/50369684366_73b6a7bd35_c.jpgNice loaf mate.. Top job. Just ordered more flour etc.. Not running out this time, in case the nutters empty all the shops [emoji23]
At least I can have bread.
rockhopper
22-09-2020, 17:16
nice loaves ...well done.. how do u like the bow saw?
Noticed the bread saw on TV programme Country file. Made by a guy in Lincolnshire
Allways bake the sourdough to achieve a good crust and this saw is perfect.
mad-moon
22-09-2020, 18:42
Nice loaf mate.. Top job. Just ordered more flour etc.. Not running out this time, in case the nutters empty all the shops [emoji23]
At least I can have bread.
Yeah Grant...the new machine is knocking out some good results....I like the look of that Brioche You've made...It's wise to keep a good stock of flour...I've not bought any store bread since I got the machines...I sometimes have the two of them going...Ha...
brian2957
22-09-2020, 20:35
What bread making machines are we all using then gents ?
mad-moon
22-09-2020, 23:11
I've just bought one of these..it's very good for the price...don't let the low price put you off....
https://www.ebay.co.uk/itm/Morphy-Richards-502001-Homebake-Bread-Maker-with-14-programmes-White/293655280456?epid=4025969958&hash=item445f37fb48:g:imcAAOSwiVJbRumj
Grants is the no.1 machine...Panasonic do make a robust comprehensive machine...price is up there though...The Morphy Richards I have is also in the top 10..according to this site...
https://www.best10rated.co.uk/bread-makers/?msclkid=346b5b9577bb16e6b76104fff41ffbc1
at the end of the day, it's like everything...you get what you pay for....
check this TOWER unit out too...it looks very like the Morphy Richards one to me...and the price is proper good
https://www.ebay.co.uk/itm/Tower-T11003-2lb-Digital-Bread-Maker-12-Setting-Keep-Warm-Adjustable-Crust-New/254404928393?epid=23036273211&hash=item3b3bb72389:g:bg4AAOSwDEhduXWl
I've just bought one of these..it's very good for the price...don't let the low price put you off....
https://www.ebay.co.uk/itm/Morphy-Richards-502001-Homebake-Bread-Maker-with-14-programmes-White/293655280456?epid=4025969958&hash=item445f37fb48:g:imcAAOSwiVJbRumj
Grants is the no.1 machine...Panasonic do make a robust comprehensive machine...price is up there though...The Morphy Richards I have is also in the top 10..according to this site...
https://www.best10rated.co.uk/bread-makers/?msclkid=346b5b9577bb16e6b76104fff41ffbc1
at the end of the day, it's like everything...you get what you pay for....
check this TOWER unit out too...it looks very like the Morphy Richards one to me...and the price is proper good
https://www.ebay.co.uk/itm/Tower-T11003-2lb-Digital-Bread-Maker-12-Setting-Keep-Warm-Adjustable-Crust-New/254404928393?epid=23036273211&hash=item3b3bb72389:g:bg4AAOSwDEhduXWlMy last one was a pana as well. They do make good, and long lasting machines. This one is the dogs danglies I guess, and you don't really need all the stuff it can do, but thought I'd go with what I was used to.
mightymonoped
23-09-2020, 01:31
My last one was a Panasonic. Used it for over 25 years and it’s still going strong (for my ex). [emoji4]
I’ve preferred [emoji1368] for a number of yeas now but if I do require s breadmaker, it’ll be a Psnasonic .
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The only reason I would buy a bread maker is to mix dough.
If you have a Kenwood mixer or the like I really cannot recommend buying one.
However, a bread maker will cost a lot less than a mixer and mixing dough by hand is a PITA.
I have the Panasonic but I soon grew to hate it baking the bread in it. Why is that?
I got fed up of the loaves coming out looking the same shape, and the indent in the tin means you get a huge indent in the loaf. I absolutely hated that.
More reasons:
You cannot achieve a decent crust on the loaf.
You cannot play with appearance. Any form of bread art to achieve an artisan loaf type appearance is impossible.
They aren't particularly successful with sour dough.
It seems to be easier to get a failed loaf in a bread machine than a Dutch oven. You can and do get failures. See below for why.
The Panasonic Grant and I have is a nice machine. Buy only if you want a dough mixer, do not have an oven, or if you want an easy life at the expense of inferior results.
That said I am sure a cheaper than Panny bread machine will mix dough well enough.
A loaf I simply baked in a pot.
Impossible in a bread machine.
One point, though, is a bread machine will get you started and that's a really good thing. When you get pissed of with it because you want to do better it will still be useful.
https://uploads.tapatalk-cdn.com/20200923/e347341f1247424e2068a8dd34ed1de6.jpg
The right way up....looks rather nice...;)
https://live.staticflickr.com/65535/50368928091_d8489d43f9_b.jpg
Outstanding.
Respect!
Here are some reasons you may get a failed loaf in a bread machine.
1) You used fresh bakers yeast. The machines are designed to be used with fast acting dried yeasts. Fresh bakers yeast is not as active and will not play ball in a bread machine i.e. it won't raise the dough quick enough in the time the bread machine allows.
2) Bread machines have no sensors. They cannot therefore know how well a ferment has done. This is why sourdough will fail in a bread machine. Sour dough ferments are far too slow.
3) If your dried bread machine yeast isn't as active as it should be. Maybe it's too old.
You can't do long ferments in a bread machine to develop flavours i.e. 8 to 12 hours or more. This is actually quite a limiting factor taste wise.
So if you take your dough out and put in in a plastic container with some cling film on top, you can control the ferment period, see if the dough has risen enough, and then simply shape it and bake it in a pot or tin.
mightymonoped
23-09-2020, 08:11
Re: Dutch Ovens
Haven’t looked back since buying one, any round loaf is going to be cooked in it as it creates a proper ‘bakers oven’ environment that is simple and low cost.
Tip: Buy one with a flat lid. Using it upside down means it’s easier to get your loaf onto it without drama (ie third degree burns)
I usually heat the lid and pot individually in oven.
The proved loaf is waiting on a sheet of baking parchment on a pizza peel.
I take the hot Dutch oven lid out of the oven.
Slide the loaf onto the lid (including the baking parchment)
Score the loaf with a grinette or razor.
Spray with water
Put the upside down Dutch Oven onto the lid, closing everything in.
Back into the hot oven
Off we go! [emoji4]
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What I use: https://www.amazon.co.uk/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_i_ZyWAFbVA4SXFS
However any pot big enough will do. It really doesn't need to be cast iron. You almost certainly have something that will work in your kitchen already.
Lots of things you can do with bread, whether it new or old.
I just had savoury French toast made from stuff in fridge that needed using mostly and some of that lovely Brioche I made.
Nice it was.
Made in 5 minshttps://uploads.tapatalk-cdn.com/20200923/93b03445a40d5444f80a25372341a267.jpg
brian2957
23-09-2020, 11:50
Thanks chaps .
Grant , that looks so tasty :)
Lots of things you can do with bread, whether it new or old.
I just had savoury French toast made from stuff in fridge that needed using mostly and some of that lovely Brioche I made.
Nice it was.
Made in 5 minshttps://uploads.tapatalk-cdn.com/20200923/93b03445a40d5444f80a25372341a267.jpgActually that looks ace Grant.
mad-moon
23-09-2020, 12:53
When I first bought the Morphy Richards £75.00 brand new in the box.....This is the first loaf from the bread machine..you must follow the recipes to the letter, or you will get a failed loaf...but follow the instructions and this is what you will get from your bread machine...It may not be an artisan loaf...but it is far better than the shite you buy in supermarkets...it has a great crust and tastes wonderful...you tip the ingredients into the machine, in the order the instructions say...close the lid, choose the program and push a button...then go sit down...and this is what you'll get from the machine 3 hours later....
https://live.staticflickr.com/65535/50375299952_41628f7515_b.jpg
mad-moon
23-09-2020, 12:56
Lots of things you can do with bread, whether it new or old.
I just had savoury French toast made from stuff in fridge that needed using mostly and some of that lovely Brioche I made.
Nice it was.
Made in 5 minshttps://uploads.tapatalk-cdn.com/20200923/93b03445a40d5444f80a25372341a267.jpg
That does look delicious Grant, but are you sure that bread was made in a machine?...;)
That does look delicious Grant, but are you sure that bread was made in a machine?...;)
ha, yes its machine made. was a recipe for brioche that was in book. about 3 1/2 hrs, 2 eggs and a lot of butter in it. it cuts very well but is quite light too. thick but softish crust. will make it again. got olives in so an olive bread too sometime soon.
used instant yeast in it too instead of my usual active yeast starter, as there was an initial rest period without yeast at beginning. it drops yeast in itself. you have to add extra cold butter in a third way through
When I first bought the Morphy Richards £75.00 brand new in the box.....This is the first loaf from the bread machine..you must follow the recipes to the letter, or you will get a failed loaf...but follow the instructions and this is what you will get from your bread machine...It may not be an artisan loaf...but it is far better than the shite you buy in supermarkets...it has a great crust and tastes wonderful...you tip the ingredients into the machine, in the order the instructions say...close the lid, choose the program and push a button...then go sit down...and this is what you'll get from the machine 3 hours later....
Sure it's better than supermarket white shite. And yes I did know Grant made his brioche in a bread machine before I made that comment;)
I thought he'd fried it just right. Hence the comment.
im inclined to say that if you do it right, a bread machine will produce superb bread every time. probably more accurate than in an oven and by hand. thats not to say you can really do sourdough in a machine well; you cant, but it will be ok. tbh a bread machine is for general good quality bread with a good reliability if you do it correctly.. use good heast and good flour; get hydration right and you wont go far wrong.
I made bread by hand for years then fell out of love doing it, often because of failures.. Years later i invested in a cheap machine to try, and was impressed enough to buy a pana... ive used it for many years and it still works but decided to upgrade to the latest as the pan was getting worn etc. i will keep old one for emergencies etc.
sure you cant get a quarter inch hard as nails crust and a big bubbly, chewy inner but tbh i want a nicer softer bread now.
i used to make sourdough but im not keen on taste now.
Each to their own, Grant.
People need to make their own decisions and conclusions.
Since bread machine and hand made loaves are different I think we need two separate threads.
Agreed everyone? Or not?
mightymonoped
23-09-2020, 16:59
I was going to suggest we just have a baking thread?
Why not just incorporate all the Dark Arts? [emoji23]
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Dear God.. Never happy some folk.
See Marco. I give up
I was going to suggest we just have a baking thread?
Why not just incorporate all the Dark Arts? [emoji23]
Sent from my iPhone using Tapatalk
I'm smiling:)
mightymonoped
23-09-2020, 17:36
I’m putting my Banana Loaf on here, as it is a loaf!
You might like this one Grant, I didn’t have any rum, so I’ve soaked/cooked the Sultanas in Tomatin CS [emoji13]
https://uploads.tapatalk-cdn.com/20200923/eadaeea99c269f290fd80cd0196a2ef1.jpg
https://uploads.tapatalk-cdn.com/20200923/2c1abb4be9a5170840de346a32bf1a1a.plist
Just waiting for me loaf to come out of the oven.
https://uploads.tapatalk-cdn.com/20200923/a81ff2db055756be8fd3d388eabd1e7d.jpg
https://uploads.tapatalk-cdn.com/20200923/34011dd8cec10d399331f12f7531099d.jpg
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mad-moon
24-09-2020, 00:13
I’m putting my Banana Loaf on here, as it is a loaf!
You might like this one Grant, I didn’t have any rum, so I’ve soaked/cooked the Sultanas in Tomatin CS [emoji13]
https://uploads.tapatalk-cdn.com/20200923/eadaeea99c269f290fd80cd0196a2ef1.jpg
https://uploads.tapatalk-cdn.com/20200923/2c1abb4be9a5170840de346a32bf1a1a.plist
Just waiting for me loaf to come out of the oven.
https://uploads.tapatalk-cdn.com/20200923/a81ff2db055756be8fd3d388eabd1e7d.jpg
https://uploads.tapatalk-cdn.com/20200923/34011dd8cec10d399331f12f7531099d.jpg
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Ooooo.that looks a bit nice too...and you could say it's Banana bread....the breadmaker does this sort of baking too....and you can even make jam....I don't think 2 threads are kneaded ...
mad-moon
24-09-2020, 00:21
If you hand bake..all well and good...lets see it folks...if you machine bake, lets see that too...all breads no matter how they are made. Does anyone make pumpernickel bread.....really deep brown bread with pumpkin seeds....
brian2957
24-09-2020, 08:09
tbh i want a nicer softer bread now.
Is that cos you have falsers now mate :lol:
Some of the bread here looks fantastic :)
tbh i want a nicer softer bread now.
Is that cos you have falsers now mate :lol:
Some of the bread here looks fantastic :)
no falsers, but a good few spaces;)
mad-moon
24-09-2020, 20:28
Oat and Linseed loaf...Wrights Bread mix idiot proof..add water and bake...It's just came out the machine and brushed with butter...I'll let it cool a while before I butter a slice..it smells fantastic...
https://live.staticflickr.com/65535/50380339772_7cbef8b5ed_b.jpg
Edit...cut into it and buttered the crust..it's outstanding..lovely crisp crust and a soft crumb...delicious...
https://live.staticflickr.com/65535/50379581038_6019bb6e48_b.jpg
mightymonoped
25-09-2020, 13:55
Busy baking day, made a white loaf for normal use and some plant pot Jalapeño & Cheese bread for dinner with the kids later [emoji4]
https://uploads.tapatalk-cdn.com/20200925/c641865c6152ce054faeb994dd0278fe.jpg
https://uploads.tapatalk-cdn.com/20200925/bab1c8074523aa45c9a27a67ac54faa6.jpg
https://uploads.tapatalk-cdn.com/20200925/11c1f8296c74bd0f83e9d2d72639537a.jpg
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Plant pots? WTF? Love it...:)
Nana bread looks ace.
mad-moon
25-09-2020, 16:38
Busy baking day, made a white loaf for normal use and some plant pot Jalapeño & Cheese bread for dinner with the kids later [emoji4]
https://uploads.tapatalk-cdn.com/20200925/c641865c6152ce054faeb994dd0278fe.jpg
https://uploads.tapatalk-cdn.com/20200925/bab1c8074523aa45c9a27a67ac54faa6.jpg
https://uploads.tapatalk-cdn.com/20200925/11c1f8296c74bd0f83e9d2d72639537a.jpg
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they look fantastic...who'd thought..plant pots...:lol:
mightymonoped
25-09-2020, 18:46
they look fantastic...who'd thought..plant pots...:lol:
Me! [emoji23]
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mad-moon
25-09-2020, 23:43
Me! [emoji23]
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I'll bet you could sell them...
InThe Sticks
26-09-2020, 19:41
Just baked this for my parents, but kinda want to keep it..
https://i.imgur.com/SzDufjw.jpg
I'll doff my cap in Justins direction for the heads up on Dutch oven baking.
mightymonoped
26-09-2020, 20:43
Nice loaf! [emoji106][emoji1376]
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mightymonoped
26-09-2020, 20:44
Plant pots? WTF? Love it...:)
Nana bread looks ace.
Cheers! [emoji4]
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Made some pizza dough last night, and left it to prove overnight.
Balled up early this morning, ready for pizza making at lunchtime, as I have a friend and his kids joining us.
Not the best day for it, but it is not raining, yet....
Just baked this for my parents, but kinda want to keep it..
https://i.imgur.com/SzDufjw.jpg
I'll doff my cap in Justins direction for the heads up on Dutch oven baking.Dutch oven Eureka moment.
Makes you feel proud, doesn't it?;)
mightymonoped
27-09-2020, 12:19
Dutch oven Eureka moment.
Makes you feel proud, doesn't it?;)
It certainly is a Eureka moment and take the lid off for the first time and see that risen loaf. The realisation that you can now just finish it to your heart’s content. [emoji4]
It also makes you realise that you just need to try to replicate that environment with your oven if you are cooking thing that won’t fit in a Dutch Oven.
If your baked goods wont fit in a pot or Dutch oven.
As long as your oven has a good seal, spray the loaves/rolls etc with water and have a tray and also s roasting tray on the lower shelf heating in the oven as hot as you can.
When temperature has been reached transfer the loaves to the hot tray (using baking parchment) and poor boiling water into the hot baking tray (so it steams like crazy. Shut the oven door quickly so you don’t lose heat and steam. Cook as per Dutch Oven method.
It won’t be quite as good as Dutch Oven but it will be better than just sticking a loaf in the oven as normal.
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Spurred on by the fantastic breads on display here, I had my first ever attempt at making rolls today (to go with homemade leek and potato soup this evening).
Potato bread rolls (https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe), very easy:
https://i.postimg.cc/15D960vG/IMG-0114.jpg (https://postimg.cc/ZCKtzNtn)
https://i.postimg.cc/4yCDNqkr/IMG-0117.jpg (https://postimg.cc/zbjtxdfj)
mad-moon
28-09-2020, 18:07
Spurred on by the fantastic breads on display here, I had my first ever attempt at making rolls today (to go with homemade leek and potato soup this evening).
Potato bread rolls (https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe), very easy:
https://i.postimg.cc/15D960vG/IMG-0114.jpg (https://postimg.cc/ZCKtzNtn)
https://i.postimg.cc/4yCDNqkr/IMG-0117.jpg (https://postimg.cc/zbjtxdfj)
They look the business....:drool:
mightymonoped
28-09-2020, 18:36
Spurred on by the fantastic breads on display here, I had my first ever attempt at making rolls today (to go with homemade leek and potato soup this evening).
Potato bread rolls (https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe), very easy:
https://i.postimg.cc/15D960vG/IMG-0114.jpg (https://postimg.cc/ZCKtzNtn)
https://i.postimg.cc/4yCDNqkr/IMG-0117.jpg (https://postimg.cc/zbjtxdfj)
They look spot on! Nice [emoji4]
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Some previous efforts just for the hell of it...
It's weird - I remember them all.
:)
BTW I stopped using recipes a long time ago.
I just try different proportions of flour mixes each time, mess around with oil, malt extract, cheese etc etc and use fresh bakers yeast or sour dough cultures I make myself.
Another point WRT to flour mixes is it seems impossible to bake a bread that tastes nothing less than great no matter what flour proportions you use.
Low gluten flours can result in very heavy breads though e.g. 100% Rye. I always use at least 40% white flour for that reason at about 70-75% hydration.
What does that mean? If you had a kilo of flour 700g of water added to it is 70% hydration.
https://uploads.tapatalk-cdn.com/20200929/dc9f6ca3eab45f868e2a2a4501145619.jpghttps://uploads.tapatalk-cdn.com/20200929/2fcbc70658429cc24fde70213cc17137.jpghttps://uploads.tapatalk-cdn.com/20200929/cc51828b6d1403c438069d25487f92f4.jpghttps://uploads.tapatalk-cdn.com/20200929/0a34f1029680df77a52366019bc5668e.jpghttps://uploads.tapatalk-cdn.com/20200929/0748f9b404dc8f242d25fb2967eef517.jpghttps://uploads.tapatalk-cdn.com/20200929/1d4425e7acc17e948acf0bf69967475a.jpghttps://uploads.tapatalk-cdn.com/20200929/da2bc9b3ac0fa23f4dd100c0554ecd28.jpghttps://uploads.tapatalk-cdn.com/20200929/c3a312ac418331ed334f5896998b01b4.jpg
https://uploads.tapatalk-cdn.com/20200929/e9894cacd8810bad7a202557438114df.jpghttps://uploads.tapatalk-cdn.com/20200929/4b3365fb688a64ebccf831295a3b655b.jpg
They look spot on! Nice [emoji4]
Sent from my iPhone using TapatalkYup.
mightymonoped
29-09-2020, 09:29
Some previous efforts just for the hell of it...
It's weird - I remember them all.
:)
BTW I stopped using recipes a long time ago.
I just try different proportions of flour mixes each time, mess around with oil, malt extract, cheese etc etc and use fresh bakers yeast or sour dough cultures I make myself.
Another point WRT to flour mixes is it seems impossible to bake a bread that tastes nothing less than great no matter what flour proportions you use.
Low gluten flours can result in very heavy breads though e.g. 100% Rye. I always use at least 40% white flour for that reason at about 70-75% hydration.
What does that mean? If you had a kilo of flour 700g of water added to it is 70% hydration.
https://uploads.tapatalk-cdn.com/20200929/dc9f6ca3eab45f868e2a2a4501145619.jpghttps://uploads.tapatalk-cdn.com/20200929/2fcbc70658429cc24fde70213cc17137.jpghttps://uploads.tapatalk-cdn.com/20200929/cc51828b6d1403c438069d25487f92f4.jpghttps://uploads.tapatalk-cdn.com/20200929/0a34f1029680df77a52366019bc5668e.jpghttps://uploads.tapatalk-cdn.com/20200929/0748f9b404dc8f242d25fb2967eef517.jpghttps://uploads.tapatalk-cdn.com/20200929/1d4425e7acc17e948acf0bf69967475a.jpghttps://uploads.tapatalk-cdn.com/20200929/da2bc9b3ac0fa23f4dd100c0554ecd28.jpghttps://uploads.tapatalk-cdn.com/20200929/c3a312ac418331ed334f5896998b01b4.jpg
https://uploads.tapatalk-cdn.com/20200929/e9894cacd8810bad7a202557438114df.jpghttps://uploads.tapatalk-cdn.com/20200929/4b3365fb688a64ebccf831295a3b655b.jpg
Nice little gallery of goodness there. [emoji4]
I think I have a very similar approach to cooking in general. I tend to look at recipes for ideas in general but seldom follow anything by wrote unless it’s new and scary.
On the bread-front, I seldom vary from the basic 500g recipe and just vary the ingredients to see what happens. I mix the flours based on what’s in the cupboard [emoji4] and try different sugars, yeasts etc.
I like to photograph everything I cook (well, not everything) as I sometimes go back and look for inspiration when I haven’t got any ideas what to cook.
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mightymonoped
29-09-2020, 12:33
Here’s a quick capture of some of the loaves over the last year...the far right, second row is my own Eureka moment, when I took the lid off the Dutch Oven half way through the cooking time and saw the magic rise for the first time, no going back from there, is there? [emoji4]
https://uploads.tapatalk-cdn.com/20200929/22dadc23197dd7f627c79ff3f9916558.jpg
Sent from my iPhone using Tapatalk
Here’s a quick capture of some of the loaves over the last year...the far right, second row is my own Eureka moment, when I took the lid off the Dutch Oven half way through the cooking time and saw the magic rise for the first time, no going back from there, is there? [emoji4]
https://uploads.tapatalk-cdn.com/20200929/22dadc23197dd7f627c79ff3f9916558.jpg
Sent from my iPhone using Tapatalk
Beautiful - I would really appreciate some recipes/step by step guides from you Tony.
mightymonoped
29-09-2020, 18:44
Beautiful - I would really appreciate some recipes/step by step guides from you Tony.
Well I’m kind of an improvisor these days but happy to contribute where I can. Any particular recipes you’re interested in? [emoji4]
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Well I did try making sour dough rye bread a while back. The "mother"/starter (built up with rye flour additions over a couple of weeks) was lively, but every loaf I made was heavy - damp inside and rock hard outside. It did taste very good though :)
Recent experience with the potato bread, using bought yeast, was so easy and much better texture (making rolls rather than a loaf would account for the better texture inside I suppose).
So, for starters (bit of a pun there) any thoughts on sour dough/do you use your own "wild" culture, or do you use dried/fast acting yeast?
Thanks in advance.
mightymonoped
30-09-2020, 05:27
Well I did try making sour dough rye bread a while back. The "mother"/starter (built up with rye flour additions over a couple of weeks) was lively, but every loaf I made was heavy - damp inside and rock hard outside. It did taste very good though :)
Recent experience with the potato bread, using bought yeast, was so easy and much better texture (making rolls rather than a loaf would account for the better texture inside I suppose).
So, for starters (bit of a pun there) any thoughts on sour dough/do you use your own "wild" culture, or do you use dried/fast acting yeast?
Thanks in advance.
Sounds to me like it’s the actual baking that’s the problem?
I use the same technique with different ingredients generally. My starter was originally just strong white bread flour but now I tend to feed it with wholemeal.
I’m pretty rubbish at looking after the starter to be honest, and keep it for weeks at a time in the fridge unused. So far, the only time I have needed to stsrt from scratch again was when I dropped the entire starter container on the floor! Luckily, I had kept some of my ‘throw away’ starter from that one in another container in the fridge with the intentions of giving it to a friend. This now became my new starter and saved me about a week, as I just took it out the fridge, fed it for about three days snd it was good to go! [emoji4]. I guess I must have a very ‘yeasty’ flat, as that seems to work every time so far.
I generally use the ‘no knead’ method..
Put 100g of starter in mixing bowl
Add 450g of flour (whatever mix)
Add 7g of salt
Add 310ml of (at least skin temperature) water
With a wet hand (I only use one), mix the ingredients together with your fingers. Give it s good old swirl at first, then make sure everything is incorporated together. Doesn’t have to be a smooth dough at this point, just a reasonably uniform mess. [emoji4]
Cover with cloth and leave for at least half an hour.
Fold 12: with a wet hand, working your way around the messy dough lump, dig your fingers around the circumference, kind of freeing the dough a little bit from the bowl before you start...then slide your fingers underneath a good clump of the outside of the dough, pinching it with your thumb, lifting and stretching it up and over to the centre. Don’t be precious about it, just grab a big clump, pull it up and over to the centre. Repeat this motion around the circumference of the dough 12 times (moving the bowl around with your other hand).
Spray the dough with a bit of water*, cover and leave for about 2 hours.
Fold 6: Repeat what you did the first time. You should find that about 6 good folds should cover the entire ball of dough.
Spray with water, cover and leave for another 2 hours.
Fold 6: Same as last time, 6 folds should do it. You should notice that dough is looking (and feeling) a lot more like a proper bread dough now too.
Spray with water, cover and leave for at least 1 hour.
Pre-shape: flour the surface of your worktop (in my case, chopping board). Tip out the dough onto worktop and basically repeat another 6 folds as before. When folded, dust with a bit of flour then turn over onto it’s ‘messy’ side (so it’s lying on it’s folded seams). Leave it uncovered on the board for about 30mins to an hour.
Shape: This is the bit people love to get precious and arty about but to be honest, the work has already been done, this is just about stretching and shaping the dough to get a good shaped loaf.
Dust an area of your worktop and flip the rested dough onto it, exposing it’s formerly messy side. The side that was exposed to the air should be quite dry by now but just move the dough around s bit and make sure it’s not sticking to the worktop.
Work your way around the outside of the dough, gently pulling and stretching the circle of dough outwards, until you’ve given it a good old stretch.
Left side of the circle of dough - lift and fold it into the middle.
Right side - lift and fold it into the middle.
Top side - lift and fold to middle THEN....kind of tuck/push it back a little with your hands, tucking and rolling it over the remaining exposed dough to form a nice ‘loafish’ shape. Tuck/pat around the edges with your hands to shape it a little.
That’s it, your loaf is ready to prove overnight.
Put the loaf, belly side up into a floured banneton or bowl (tucking any loose folds into the centre) and leave it in the fridge overnight.
Baking it: This is MY routine (standard disclaimer applies [emoji13])
Stick the flat lid of the Dutch Oven on the top shelf, pot of the DO on the bottom shelf.
Oven on 230C (mine is a fan oven, so 20 hotter if not)
While oven is getting up to temperature. Turn out loaf onto Baking Parchment. (This may take some teasing if you using a Banneton). I generally have the Baking Parchment on a Pizza Peel as it makes moving/transferring the loaf easier.
When oven is hot, take out the flat lid and pot - CAREFULLY, and put on top of oven for access.
Slide loaf (and paper) onto the lid, so seated well.
Carefully put a pronounced slit along the the length of the loaf with the sharpest blade you have (a bought grinette is generally best but a razor or very sharp knife will do in a pinch).
Give the loaf a final good spray with water and carefully place the pot on top, sealing your little ‘bakers oven’.
Put the whole thing in the oven and let it cook for 15 mins. This is when the magic happens, that water turns to steam, the loaf rises and the slit allows a glorious, unimpeded expansion.
Turn the oven down to 190C
Open the oven door and remove the pot of the DO, exposing your risen loaf to the world.
Close the oven door and leave for 20 mins.
Turn off oven snd take out your unique sourdough loaf.
Enjoy!
*a little water sprayer is a must have really.
** if you don’t have a Dutch Oven or lidded pot, see my previous post about using a roasting dish filled with boiling water.
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Brilliant - I think that you may be right about the baking being the problem.
We have just got a new oven with several heating options (the old one was fan only) the new one, which I made the rolls in, recommends using a top and bottom (no fan) heat setting for baking bread.
Would using 100% Rye also make for a heavy loaf?
I will have another play now that I have had some success - I will also ask my wife whether she would like a Dutch oven :) as I have been told to rein in my spending now that I am retired.
Thanks for the detailed (and quick response):cool:
maybe add some white to the rye. rye has a lower gluten so makes a denser loaf.. maybe 50/50 or 60/40. 60/40 white to rye whas what i used years ago.
mightymonoped
30-09-2020, 08:49
maybe add some white to the rye. rye has a lower gluten so makes a denser loaf.. maybe 50/50 or 60/40. 60/40 white to rye whas what i used years ago.
What Grant said! [emoji106][emoji4]
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mightymonoped
30-09-2020, 08:59
Small. ToCis Big BBQ DO 4.5 Premium Dutch-Oven made of cast-iron | Pre-Seasoned 10' cast iron cooking pot | with lid lifter and lid stand | with legs https://www.amazon.co.uk/dp/B01FVRRMDY/ref=cm_sw_r_cp_api_fab_r9eDFbKYKJB29
Large
femor Outdoor Dutch Oven 8 Litre Cast Iron Cooking Pot with Feet Pre-Burned Roasting Dish with Lid Lifter Spiral Handle and Slot for Thermometer for BBQ, Cooking, Roasting and Baking https://www.amazon.co.uk/dp/B0831G9Y8Z/ref=cm_sw_r_cp_api_fab_.9eDFb4HM7VS2
These options look pretty good.
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These links no worky Tony..
I've what is more a French oven I guess as its enamelled cast. Bloody heavy tho.
Ignore the bottles lol they are for my waterhttps://uploads.tapatalk-cdn.com/20200930/dca3129df6245149e12529e23e106931.jpg
mightymonoped
30-09-2020, 09:28
Have edited links, they working now?
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Have edited links, they working now?
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yup, both working now...:)
Thanks for the links and advice on white/rye mix chaps - we do have a couple of le creuset casseroles, a bit small at around 2.5 litre, but I will have a practice making a couple of small loaves. If successful I can use it to persuade my wife about getting a bigger one :)
As I said in post #64 100% rye is a no go IMHO.
You will get a brick.
70% white 30% rye is good. 50/50 white/rye is only if you really like a lot of rye.
I have 2KG of gram flour which has zero gluten. I will be using it in some recipe soon. Watch this space.
Also I think a white sour dough starter is best. You can always add rye to it but you can also make a white loaf too. With a rye starter you are always committed to some rye content. That's just annoying.
i used to have a white starter for years.. just bunged it in fridge when i didnt need it.. i ended up killing it when i forgot about it after being ill lol.. before that i used to just keep back some of the dough before i got 2nd rise and baked. bung that in fridge and just add it to the new dough next time.. that was a slower way but it worked best. i think that was the way it was done in old days
Also I think a white sour dough starter is best. You can always add rye to it but you can also make a white loaf too. With a rye starter you are always committed to some rye content. That's just annoying.
interesting - is it something to do with the type of yeast which grow on a rye starter?
interesting - is it something to do with the type of yeast which grow on a rye starter?
its wise to continue feeding rye starter with rye.. white flour is a better starter tbh and much more reliable.. you can of course use it with some rye flour and white bread mix. as said b4, rye is low gluten so by itself wont protuce a lot of the stuff you need to trap those steamy bubbles.
id also say breadmaking; in fact baking in general is mostly science, with some art.. some things are not important, and others are.
Hi Grant,
I was using 100% Rye for my starter (using a recipe given to me by an older chap who was married to Finnish lady).
I understand what you are saying about gluten, but Justin's comment about by using a Rye starter you are committed to some Rye content in the bread - I found it interesting as I am am used to using particular yeasts for different beers.
Without really thinking about it I bought some "cider yeast" for my batch of cider which I am making from apples from my garden, just interested is it a flavour or yeast activity thing?
I must do some reading up on the topic of yeast types, after all brewing and bread making go together like the proverbial horse and carriage:)
I wont say it wont wok because it probably will many times but being wild yeasts, they are based initially off of rye in this case and are looking for rye as food. Not to say they wont eat on white but they will prosper on the same food(this is a starter we are talking about and not a bread)
Sounds very logical Grant
New toy.
https://uploads.tapatalk-cdn.com/20200930/978b6612f85ce105a2d418fca313b340.jpg
A white starter has always worked well with rye addition in this house.
However if you DO want a very large percentage of rye because you like bricks it won't work!
I actually do like the taste of 100% rye but it is just so solid!
a pizza shovel?Yeah but will mainly be used to get my loaf into the Dutch oven lid without deforming it.
Been meaning to buy one for a long time.
I will also spank my wife's arse with it when she gets out of order!;)
looks bigger than a dutch oven, although cant comment of wife's ass:eek:
rockhopper
30-09-2020, 17:16
Do you keep the lid on for the whole baking time or lid off for good crust?
Should have added this was a reply to post 30
mightymonoped
30-09-2020, 17:44
Do you keep the lid on for the whole baking time or lid off for good crust?
Lid on for the initial part (15 mind or so). That gives you the conditions you need at the start to get a good rise from the dough. Once the lid is off, you can bake to your preference as far as the crust is concerned.
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A white starter has always worked well with rye addition in this house.
However if you DO want a very large percentage of rye because you like bricks it won't work!
I actually do like the taste of 100% rye but it is just so solid!
So glad to see that you also think it makes "bricks", but like you I do like the Rye flavour - I will definitely try a 60:40 mix
I will also spank my wife's arse with it when she gets out of order!;)
oooh stop it, I like it
looks bigger than a dutch oven, although cant comment of wife's ass:eek:
:)
looks bigger than a dutch oven, although cant comment of wife's ass:eek:https://www.amazon.co.uk/dp/B072K5CJVK/ref=cm_sw_r_cp_apa_i_FBoDFbC2M1ZYQ
It is nice. Very happy with it.
It is nice. Very happy with it.
the pizza shovel of course :)
(looks like you got one of the last ones)
(looks like you got one of the last ones)
Indeed!:) Doubly happy then!
InThe Sticks
01-10-2020, 19:42
A slightly easier way of slipping ones loaf into the dutch oven..
https://i.imgur.com/GW36vNb.jpg
Greaseproof baking paper cut to size with ears, and when the first 20 minutes or so is done, remove the lid, pull on one of the ears and its removed completely.
Super simple and easy.
Do excuse the state of the above loaf, I've just had delivered a bread lame and am still experimenting with it, and wishing I hadn't had so much to drink before using it!
Anyone got any spare blood knocking about? I'm about 2 pints down so far.
Made this for daughter.. An olive bread.
Has onion and oregano in too.
https://uploads.tapatalk-cdn.com/20201002/9609643d01794571f5ca21574e2afd9a.jpg
mightymonoped
02-10-2020, 12:14
Made this for daughter.. An olive bread.
Has onion and oregano in too.
https://uploads.tapatalk-cdn.com/20201002/9609643d01794571f5ca21574e2afd9a.jpg
Tasty!
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mightymonoped
02-10-2020, 20:35
White Loaf made in a tin.
https://uploads.tapatalk-cdn.com/20201002/5ed7861d8712fc6f30d32fd897f81e1c.plist
https://uploads.tapatalk-cdn.com/20201002/ee1a083be0ad2a7bd5e870fa0f9bcca0.plist
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Pan bread is easiest to use as a sarnie. Looks good
mightymonoped
03-10-2020, 12:26
Pan bread is easiest to use as a sarnie. Looks good
Thanks Grant, was definitely done with Tozza in mind.
https://uploads.tapatalk-cdn.com/20201003/719d709d1e2a2b8050586f6fb9646e00.plist
Having with a good fry-up now. [emoji4]
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Put this pic here.. I picked up a lovely little one portion butter bell.
Sweet looking and well made. A nice size for one.
https://uploads.tapatalk-cdn.com/20201004/1f939d19154cad623c9a312bf23c7ca2.jpghttps://uploads.tapatalk-cdn.com/20201004/4a6d4c0ddc38b149289b7baefc63448d.jpg
mad-moon
04-10-2020, 19:00
Made this for daughter.. An olive bread.
Has onion and oregano in too.
https://uploads.tapatalk-cdn.com/20201002/9609643d01794571f5ca21574e2afd9a.jpg
Mmmm nice...recipe Grant??
Just my observations with my other halfs bread making skills !!
She had none before lockdown . She now uses her modern Kenwood mixer to knead her dough for ten minutes whilst drinking her tea before milking ! (Cows you pervs :eyebrows: in case you wondered )
She has found one of the cheapest and best bread flours is Lidl's !! No contest
Trouble is ,the yeast does not like me that well lol
Mmmm nice...recipe Grant??
was just a white loaf i adapted Alan. Added extra butter and olive oil. Chopped Greek olives, and had some dried onion and oregano i moistened then added too. Smelled heavenly. Daughter said it all went quickly, including the kids. I did a sofish crust but you could easily toughen that up.
oh i sprinkled some wholewheat flour and sesame seeds on top before the bake.. and put the olives in half way through the beat
mad-moon
05-10-2020, 17:45
was just a white loaf i adapted Alan. Added extra butter and olive oil. Chopped Greek olives, and had some dried onion and oregano i moistened then added too. Smelled heavenly. Daughter said it all went quickly, including the kids. I did a sofish crust but you could easily toughen that up.
oh i sprinkled some wholewheat flour and sesame seeds on top before the bake.. and put the olives in half way through the beat
Excellent...I'll be giving that a run out....Mmmmmmm
going to experiment with beer yeast again.. i did this years ago .. its a bit like sourdough lol.. i used to make whats known as a biga
Brand new sourdough culture at 3 days+ showing good signs of life.
Water. Flour. Nothing else but magic!
https://uploads.tapatalk-cdn.com/20201006/01762b66f704baabf2a33fd2c5e51bd6.jpg
mightymonoped
08-10-2020, 13:32
Sacrificed Dutch Oven ‘bloom’ for convenience on this one.
50% white flour, 50% wheat, rye, barley & wheat flakes mix.
Dough mixed in Kitchenaid while I was getting breakfast.
Pre-shaped by hand.
Shaped by hand then put in banneton to prove.
Cooked on hot tray at 190c fan with roasting dish of boiling water underneath for 35mins
https://uploads.tapatalk-cdn.com/20201008/f666bafa7ebc905a31844ea0c06b13a4.plist
https://uploads.tapatalk-cdn.com/20201008/01817a2158787bf7e1adc6495fd15a4c.plist
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Looks good glad to see you using your KitchenAid!
They do bake flatter without a Dutch oven don't they? It's a style so what the heck. I like a flat loaf sometimes. I don't use bannetons though. Never liked them too much hassle and mess.
Gonna use that sour dough starter above for an overnight ferment tonight.
mightymonoped
08-10-2020, 21:15
Looks good glad to see you using your KitchenAid!
They do bake flatter without a Dutch oven don't they? It's a style so what the heck. I like a flat loaf sometimes. I don't use bannetons though. Never liked them too much hassle and mess.
Gonna use that sour dough starter above for an overnight ferment tonight.
Thanks, I used to use the KA all the time but if it’s in a cupboard it doesn’t get used. I’ve made space for it so expect to use it a lot more from now on.
I quite like using the banneton tbh. It has to be a loaf with a dry skin though otherwise it’s a real pain in the arse to get out.
Re: the Dutch Oven, when not using it,I can see the steam being pushed through the top seal do it’s obviously not going to be a nice steamy environment. With a DO, you just know it’s going to be magic when you take the lid off [emoji4]
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Well let's see how this does. Minimal hand mixing maybe 2 minutes.
Was gonna put some gram flour in but maybe next loaf. This is pure posh white flour.
Banneton - I just don't like cleaning them. Something feels wrong doing it, though I do appreciate many bakers love them.
https://uploads.tapatalk-cdn.com/20201008/c741ebd8940398cb97cff58a7cb5d431.jpg
will be making some sodabread, or farls in next few days as i managed to get some nice buttermilk.. its nicer with buttermilk tbh.
still got a biga to make but not been fit enough of late.
That sour dough mess made this, still very hot!
https://uploads.tapatalk-cdn.com/20201009/dd5a9f3bb4338f9711e741de5c57a90a.jpghttps://uploads.tapatalk-cdn.com/20201009/735ae2dad53773f98e2180b9694f5151.jpg
Yeah, which is odd, cos it didn't go in so well using that pizza shove...
I ate more than a third of that for supper.
Sour dough is bloody good from a fresh culture I think. When it's months or years old all sorts of tastes can develop. That tasted clean.
Gonna vacuum seal and freeze chunks for easy, fast restoration.
Irish soda farls
https://uploads.tapatalk-cdn.com/20201010/1fca94a83f84ca06b27b66fb2e10c450.jpg
mightymonoped
10-10-2020, 14:07
Irish soda farls
https://uploads.tapatalk-cdn.com/20201010/1fca94a83f84ca06b27b66fb2e10c450.jpg
Love these!
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mightymonoped
10-10-2020, 14:07
That sour dough mess made this, still very hot!
https://uploads.tapatalk-cdn.com/20201009/dd5a9f3bb4338f9711e741de5c57a90a.jpghttps://uploads.tapatalk-cdn.com/20201009/735ae2dad53773f98e2180b9694f5151.jpg
Looks fab!
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Love these!
Sent from my iPhone using TapatalkHad one with a wedge of butter while still warm. Was not bad
Had one with a wedge of butter while still warm. Was not badCertainly looked good.
Popped a Biga starter on at about 6pm. It's similar idea to a poolish or sourdough, tho doesn't use wild yeasts, just a little amount of yeast.
It's grown well, as it's been kept at 24c.
Like other starters you can refrigerate or freeze etc. Longer ferments mean better taste.
This has a few flours in and was a trial. https://uploads.tapatalk-cdn.com/20201011/483e9c9440eb5ca7a4d51810a58326dc.jpghttps://uploads.tapatalk-cdn.com/20201011/4dd496fb0e16887d9a83af7ae0898963.jpg
Biga was nicely matured this morning. Added more strong flour and a bit of water. Wanted a soft dough.
Rose well and looks good. Very crusty so popped a damp towel over to soften it a little
https://uploads.tapatalk-cdn.com/20201011/f8677eacb96b26ca4684cb042b59ced4.jpg
Cooled well under the cloth. Slightly soft top now. Pity the slash I gave it healed up before the rise.
Still that's something to work on.
Probably only a 1/5th teaspoon of yeast in the whole 500gm of flour. Only flour and water were used. 60% bread yeast, 40% brewers yeast.
https://uploads.tapatalk-cdn.com/20201011/467fb002afb3e8a0d85886ad43d8e5c4.jpg
InThe Sticks
11-10-2020, 17:23
5lb loaf tin (MacBook used for scale).
I should get a few slices from that beast..
https://i.imgur.com/m2rzfhH.jpg
mightymonoped
11-10-2020, 17:46
That Eureka moment.......
https://uploads.tapatalk-cdn.com/20201011/c9963be398455453bc7b18a07a68dae6.plist
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InThe Sticks
11-10-2020, 18:09
Looks great!
mightymonoped
11-10-2020, 18:09
That Eureka moment.......
https://uploads.tapatalk-cdn.com/20201011/c9963be398455453bc7b18a07a68dae6.plist
Sent from my iPhone using Tapatalk
https://uploads.tapatalk-cdn.com/20201011/a3937a3274341cf31cf6bfed8f3681d4.jpg
Sent from my iPhone using Tapatalk
Nice again Tony.
Groove this. Small amount of sourdough spread flat by hand, plus garlic, butter, parmesan and coriander.
Let the dough cook a bit before adding the rest on top.
Wife loves it and I must say it is good.
https://uploads.tapatalk-cdn.com/20201011/3e439bfd59b903310f24c8b4ddaa1398.jpg
Cooled well under the cloth. Slightly soft top now. Pity the slash I gave it healed up before the rise.
Still that's something to work on.
Probably only a 1/5th teaspoon of yeast in the whole 500gm of flour. Only flour and water were used. 60% bread yeast, 40% brewers yeast.
https://uploads.tapatalk-cdn.com/20201011/467fb002afb3e8a0d85886ad43d8e5c4.jpgYeah it ignored your cut and split on the side. Odd. And unlucky.
The thing about bread is your not really fully in control. It just does what it wants to.
Deeper cut next time might tame it.
mightymonoped
11-10-2020, 21:12
Nice again Tony.
Groove this. Small amount of sourdough spread flat by hand, plus garlic, butter, parmesan and coriander.
Let the dough cook a bit before adding the rest on top.
Wife loves it and I must say it is good.
https://uploads.tapatalk-cdn.com/20201011/3e439bfd59b903310f24c8b4ddaa1398.jpg
Ooh, that looks good. Will have to give that a go. Nice one. [emoji4]
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Ooh, that looks good. Will have to give that a go. Nice one. [emoji4]
Sent from my iPhone using TapatalkI microwaved the butter with the mashed garlic first for easy spreading. Keep the dough thin.
It's easy, quick and if you make a little extra dough for your next loaf a nice extra.
You don't need the water trough if you make sure you get butter over the entire surface.
Yeah it ignored your cut and split on the side. Odd. And unlucky.
The thing about bread is your not really fully in control. It just does what it wants to.
Deeper cut next time might tame it.
daughter said it was very good so thats summat i guess.
mightymonoped
12-10-2020, 08:09
daughter said it was very good so thats summat i guess.
Looked really tasty to me. [emoji4]
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daughter said it was very good so thats summat i guess.Yeah where it splits isn't going to affect the taste much.
InThe Sticks
12-10-2020, 16:53
Monster loaf!
Theres 1.4KG of flour, a full cup of toasted seeds, 80 grams of butter, a generous dollop of honey and 4 egg yolks in that beast.
Knocking back and shaping it was fun..
https://i.imgur.com/BIUGQW7.jpg
https://i.imgur.com/578mgoH.jpg
I always wrap in a tea towel (in this case 2) and leave overnight for a soft crust before slicing.
well, yes its a beast indeed.. feed the 10,000... looks good too
Must own a megalithotin I reckon.
InThe Sticks
12-10-2020, 18:58
https://www.amazon.co.uk/gp/product/B07FMJBNPL/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
https://i.imgur.com/m2rzfhH.jpg
mightymonoped
12-10-2020, 19:18
Monster loaf!
Theres 1.4KG of flour, a full cup of toasted seeds, 80 grams of butter, a generous dollop of honey and 4 egg yolks in that beast.
Knocking back and shaping it was fun..
https://i.imgur.com/BIUGQW7.jpg
https://i.imgur.com/578mgoH.jpg
I always wrap in a tea towel (in this case 2) and leave overnight for a soft crust before slicing.
Holy Moly! I’m even more impressed by the slicing [emoji4]
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InThe Sticks
12-10-2020, 19:48
Holy Moly! I’m even more impressed by the slicing
https://i.imgur.com/mpmhkTZ.jpg
Expensive, but very very worth it.
Right tool for the job an all that :)
mightymonoped
12-10-2020, 19:58
https://i.imgur.com/mpmhkTZ.jpg
Expensive, but very very worth it.
Right tool for the job an all that :)
I’ve had a few Globals, they are very good. Never had the bread knife though. Having said that, I love my Opinel bread knife. I figure them French know something about cutting bread... [emoji4][emoji23]
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Bulkier and a hassle to clean but same price as a Global.
https://www.amazon.co.uk/dp/B08D9QQW1F/ref=cm_sw_r_cp_apa_i_GMlHFbJ7A1V9W
I wonder... sort of tempted.
With the crusts on my loaves and I like a massive crust I can see it flying all over the place, though.
Useful for those jambon sold by Aldi/Lidle/Asda at Christmas
mightymonoped
12-10-2020, 22:15
I’ve bought a couple of these got family, they really are very good and reasonably priced now you can get them on Amazon (I always had to get them from
France.
https://uploads.tapatalk-cdn.com/20201012/0efac90bae79434ed334384c10af5a17.jpg
https://www.amazon.co.uk/Opinel-Parall%C3%A8le-n%C2%B0116-Bread-Handle/dp/B00QMB0BJ6
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mad-moon
12-10-2020, 22:33
Holy Moly! I’m even more impressed by the slicing [emoji4]
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must have been sober this time....It looks beautiful....:drool:
A quick ish low yeast loaf with a % of gram flour in too.
See how my gut gets on with it.
https://uploads.tapatalk-cdn.com/20201018/c4e2443e8912a5d67eeb4c9a3484ecf5.jpg
Interested in what gram flour brings to the party so any comments on taste welcome, Grant.
Interested in what gram flour brings to the party so any comments on taste welcome, Grant.
i also lobbed in 100 ml of buttermilk in place of some of water. so, yes will be interesting to taste. was hoping to get a tight, light bread..
Well rather good that was. A bit like a savoury bread cake.. Crust has a crispness but not chewy.
Rather good, and will try variations on this I think. https://uploads.tapatalk-cdn.com/20201018/dd331e19bd74f9716d9e7563d12cd910.jpghttps://uploads.tapatalk-cdn.com/20201018/3a4cfcc5bfe4307bc7e793a772de88dc.jpg
What percentage of gram flour?
was 400gm of flour total and about 60gm of that was gram flour. doesnt alter colour. had butter in instead of usual oil too so i think the butter, gram flour and buttermilk really combined well. only used half a teaspoon tops of active yeast, and only let it rise for an hr
Another great advantage of this loaf was that it cuts really well. No distortions and hand slices nice and thinly.
French toast sarniehttps://uploads.tapatalk-cdn.com/20201020/351d11161ece888308f3988121879406.jpg
mightymonoped
20-10-2020, 13:27
Another great advantage of this loaf was that it cuts really well. No distortions and hand slices nice and thinly.
French toast sarniehttps://uploads.tapatalk-cdn.com/20201020/351d11161ece888308f3988121879406.jpg
Decadent! [emoji13]
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Decadent! [emoji13]
Sent from my iPhone using TapatalkIndeed, fried in butter. [emoji23]
mightymonoped
21-10-2020, 13:59
Indeed, fried in butter. [emoji23]
Straight out of Gracelands [emoji13]
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mightymonoped
21-10-2020, 14:00
SQL Support Sourdough, knocked up in between support calls, it’s the New Normal.
https://uploads.tapatalk-cdn.com/20201021/634bfa7e2d051d414898707ca9ce1649.jpg
https://uploads.tapatalk-cdn.com/20201021/cad41c0c0114e9ca8c0265e81af52d29.jpg
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Dear Tony I am having trouble hacking into your sourdough. Please supply the required connection string.
:D
Looks good as normal.
mightymonoped
21-10-2020, 14:53
Dear Tony I am having trouble hacking into your sourdough. Please supply the required connection string.
:D
Looks good as normal.
Thanks Justin! [emoji4]
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mightymonoped
21-10-2020, 14:55
Sourdough, ham and horseradish...my afternoon fix.
https://uploads.tapatalk-cdn.com/20201021/d45f23ca40f99f6a8b4f903f29becf21.plist
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looks nice and chewy.. ham looks proppa too
I think that's a happy sourdough culture. Certainly nice and active. The sure sign is the holes in the bread. That just doesn't happen with baker's yeast.
Well, that's not quite true, it can happen but not usually deep into the loaf. That said I am not sure these cuts are deep into the loaf.
Nice. I need to get to work on the next effort. In danger of being beat. Can't have that!;)
mightymonoped
22-10-2020, 10:01
I think that's a happy sourdough culture. Certainly nice and active. The sure sign is the holes in the bread. That just doesn't happen with baker's yeast.
Well, that's not quite true, it can happen but not usually deep into the loaf. That said I am not sure these cuts are deep into the loaf.
Nice. I need to get to work on the next effort. In danger of being beat. Can't have that!;)
Treat it mean and keep it keen [emoji23][emoji106]
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Secret weapon. Had it ages and never really read it.
Been having a read. Looks good there's a lot to learn in here.
https://uploads.tapatalk-cdn.com/20201022/928cee7e9b9695f66489ffe8e9add4d3.jpg
Website of the book.
https://www.sourdough.co.uk/
Thanks for the link - had a quick look and seems very interesting/useful :cool:
mightymonoped
23-10-2020, 00:09
Website of the book.
https://www.sourdough.co.uk/
Cool, just been having a look. Thanks [emoji4]
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Decided to follow what the lady in the book says to the letter.
Never done this before so it is high risk.
Miso and sesame bread.
White starter. Put 25g in the square tub with 100g water at 30 Deg C and 100g strong white flour last night at 12am.
https://uploads.tapatalk-cdn.com/20201030/119697ce75b5f0125de73433365ba6e5.jpg
The leaven this morning at 8:30 am.
Very nice and active. Doubled in volume.
https://uploads.tapatalk-cdn.com/20201030/3551b4546f8d479a4b2af12c222f779a.jpg
700g white and 300g sifted wholegrain in a bowl with 640g water at 30 Deg C plus the leaven. Hand mix for two minutes.
This is plain weird as the dough stiffens so markedly as you mix.
https://uploads.tapatalk-cdn.com/20201030/e1faa434c41e728233fea2d36748470f.jpghttps://uploads.tapatalk-cdn.com/20201030/3e247f3e6179a2c48689418b7b9ea3b3.jpghttps://uploads.tapatalk-cdn.com/20201030/14d0333982799cb397d42df3a419f986.jpg
Cover with wet tea towel and try and keep the temp between 23 and 28 for two hours.
I've put the bowl in the sink with warm water.
Note we haven't added salt yet. This is the autolyse process. Google it.
https://uploads.tapatalk-cdn.com/20201030/6ba585aeb407d51f0276dcdf53405164.jpg
the starter looked nice n healthy. starting to look like ive developed an intolorance to yeast of all kinds. any leavened yeast bread is out. other wheat products seem ok like pasta. sad as bread is one of my favs.
Leavened bread is far less likely to be an issue than commercial bakers yeast.
I am finding this sourdough starter is amazing. With commercial bakers yeast I get bloating if I eat to much bread. I get no issues with this culture, which I bought in Lakeland of all places!
It is more likely to be an issue with the way commercial yeast breaks down wheat than an issue with yeast, Grant. Read up on it if you haven't.
There's 140g of water left to go in during hand mixing. You basically put most off that in before adding 50g of miso and 5g of salt which I have mixed with some of that reserve of water.
https://uploads.tapatalk-cdn.com/20201030/ba9f8a92817673cc384c3ba4dcc3f60d.jpghttps://uploads.tapatalk-cdn.com/20201030/b3cc66909c6c2d833743b6a14d16ae0d.jpg
Then make a roux with 100g flour, 350g white flour and 30g toasted sesame oil.
Let cool and toss it in the dough.
The second shot is with everything so far all mixed together.
Now we are technically in the ferment phase. But we need to hand stretch it three times during that phase according to zee book.
https://uploads.tapatalk-cdn.com/20201030/0f86cf4f9b6946e068c30e5c83d6be51.jpghttps://uploads.tapatalk-cdn.com/20201030/37352ea41a67268e198515d55b89cb5b.jpg
On the last stretch chuck 100g toasted black sesame seeds in.
I personally think she is wrong and this should have been done at the mixing stage because I have just knocked out most of the bulking getting it to combine evenly.
This dough is also 80% hydration which I think is crazy high. I don't know why I complied but I did say I would. It's almost a liquid and shaping it will be impossible. If I can get it into some sort of ball shape and sling it in the dutch oven immediately it just might succeed. But it is going to be dodgy.
Decided to make two loaves out of this.
https://uploads.tapatalk-cdn.com/20201030/3c276bfec6f9b418e27deaff578190c9.jpg
https://uploads.tapatalk-cdn.com/20201030/99d30be6f95f97de7a8753ea5cd3f746.jpg
if its well oiled it might slide out... other way would be to let it final rise in its cook pot thats well greased. look forward to outcome
Another odd thing is she says bake for 1 hour at 180 Deg C with the lid on the Dutch oven, then take it off for 5 minutes.
I usually do 25-30 minutes on and the same off all at 230 Deg C.
This has better bloody work it's against all my knowledge learnt so far.
I think maybe she wants you to fail and therefore pay hundreds for her bread making course LOL.
Another odd thing is says bake for 1 hour at 180 Deg C with the lid on the Dutch oven, then take it off for 5 minutes.
I usually do 25-30 minutes on and the same off all at 230 Deg C.
This has better bloody work it's against all my knowledge learnt so far.
I think maybe she wants you to fail and therefore pay hundreds for her bread making course LOL.
its possible ;) i do know there are several ways of baking bread tho.. maybe due to the hydration??
She definitely doesn't say that it has anything to do with hydration. I have put her book under an engineer's evaluation.
She's not particularly clear or ordered and you have to read a lot to assimilate her intentions. And read it more than once. In some cases I have read bits three times, purely through necessity.
One thing I do think is that this recipe will taste amazing. There's some others that look really good too.
mightymonoped
30-10-2020, 19:03
Bagels - haven’t done these for ages. Hard work as it’s a dry dough (1Kg white flour 500ml water). Always worth the sweat though.
https://uploads.tapatalk-cdn.com/20201030/85feaace439987d01abf655634ae201d.jpg
https://uploads.tapatalk-cdn.com/20201030/f55f0e78c8d4af1ab3c44dac21829e95.jpg
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So after one hour with the lid on at 180 Deg C the loaf is anemic and under risen. Just put the temp up but it will never rise properly.
Totally as expected TBH.
Good job I put half the dough in the fridge as I knew this was a risk. Will do the other loaf properly tomorrow.
Tony bagels look alright. Must try sometime. It's weird you have to poach them but hey.
When I was in NYC their bagels were almost like bricks. Ultra dense. Not good IMHO.
Actually no just put the temp down again to 180.
Do as the girl says;) She did say 5 minutes lid off but I might do more.
And here it is Grant.
What I noticed is it browns very quickly after an hour at 180 lid on. That is 15 minutes after taking the lid off at 180, because I like bread well done.
So by not doing what I usually do, I have learnt something.
https://uploads.tapatalk-cdn.com/20201030/278e411fc1240d5013aaa6b4946a0142.jpg
Fabulous taste. Really good with butter and Iraty.
Excellent texture and bounce. Nice and soft.
She's good. No question.
Today's mission over.
https://uploads.tapatalk-cdn.com/20201030/24ff258d6f4c92604e16a9c4e73810b8.jpg
mightymonoped
30-10-2020, 20:36
Fabulous taste. Really good with butter and Iraty.
Excellent texture and bounce. Nice and soft.
She's good. No question.
Today's mission over.
https://uploads.tapatalk-cdn.com/20201030/24ff258d6f4c92604e16a9c4e73810b8.jpg
Looks fabulous !
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Shame I can't pass you a piece, Tony.
I am genuinely impressed with it.
Another recipe of hers is definitely on the cards.
mightymonoped
31-10-2020, 08:10
Shame I can't pass you a piece, Tony.
I am genuinely impressed with it.
Another recipe of hers is definitely on the cards.
Might have to get that book. [emoji4]
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mightymonoped
31-10-2020, 08:39
Here’s the bagel recipe I have always used (as it always gives good results).
It’s from Nigella’s “How to Be a Domestic Goddess”, which to be fair is probably my most used cookbook. [emoji13]
She has ‘borrowed’ it from a traditional Jewish recipe. I can’t attest to the authenticity of that, but I can say that I’ve had feedback in the past from a Jewish friend who said they tasted like the ones his grandmother makes, so there you go. [emoji4]
Only difference I make to her recipe is where it calls for malt syrup in the poaching water; despite the fact that I live nextdoor to Crisp Maltings, I don’t have any, so used honey this time (have used sugar in the past).
—————————————————————-
1kg White Flour
7g of fast acting yeast (hand or machine type)
1Tbsp Salt
2Tbsp Sugar
1Tbp Vegetable Oil
500ml warm water
Pan of boiling water with added Malt Syrup or Sugar (2 Tbsp)
Mix Flour, Salt, Yeast in bowl (or Kitchenaid)
Mix Sugar, Oil and Water together in jug
Slowly add water mixture to dry ingredients while mixing together until combined.
This is hard work even for a Kitchenaid/Flour Hook as it is a very dry dough. In the case of bagels, dry is best!
Work the dough for at least 10 mins until smooth and consistent ball of dough.
Leave in oiled bowl (ensure entire dough ball has been coated by the oil), cover with clingfilm and leave for at least 1 Hour.
Dough should now be well risen.
Knock it back well and give another need for a few minutes.
Divide into 3
Roll each ball into a short string and divide into 5
Roll each of the five into a string, loop around the end and twist them to secure.
You now should 15 bagels (on two oiled or parchment covered baking sheets)
Leave these to rise for a short time, while the water in the big poaching pan comes up to boil.
Bring the oven up to at least 230C.
Poach the bagels a few at a time for about 2 or 3 minutes, then place them back on the trays.
This is a good time to add your preferred cover, while the bagels are still wet.
Place in hot oven and bake for about 10 minutes until golden brown.
Enjoy.
https://uploads.tapatalk-cdn.com/20201031/6ee6738c0d5d60cd35f4aa337e1789e9.plist
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Those bagels do look great. I don't think my bread maker will handle the dough and I don't have a mixer.
I would definitely get that Sourdough book Tony. I ignored it for ages because it all looked like too much hassle. And it is, but it's worth it if you have the time.
mightymonoped
31-10-2020, 10:10
Those bagels do look great. I don't think my bread maker will handle the dough and I don't have a mixer.
I would definitely get that Sourdough book Tony. I ignored it for ages because it all looked like too much hassle. And it is, but it's worth it if you have the time.
I only use the mixer for a couple of minutes then do the rest by hand to be honest. It’s a good exercise or stress-reliever. :-)
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bread and bagels both look pretty great... think the bread paddle will do 50/50 ok. most of breads it has in book are fairly dry
I think I might look for a vintage Kitchen Aid on eBay.
I will try that bagel recipe at some stage.
Oh Grant there's a very good section on gut health in the book.
Also that bread I made is very soft and despite being well done so is the crust. A baby with no teeth could eat it. I think that roux and low temp baking with the lid on for ages is responsible.
Oh Grant there's a very good section on gut health in the book.
Also that bread I made is very soft and despite being well done so is the crust. A baby with no teeth could eat it. I think that roux and low temp baking with the lid on for ages is responsible.
its either yeast, which apparently is more of an issue than i first thought, or it may be wheat. they do say sourdough is easier, but i think it was sourdough that started my issues so im avoiding it all for now.. pasta im ok with tho oddly, although reading on nhs site they say that can be normal as its more cooked
mightymonoped
31-10-2020, 11:33
I think I might look for a vintage Kitchen Aid on eBay.
I will try that bagel recipe at some stage.
Worth every penny tbh. I’ve had mine for over twenty years and it has had a hammering (and it’s just a domestic model).
They do play the ‘lifestyle’ a bit these days but they’ve been around forever and there’s a reason why you see them in some form in every professional kitchen.
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yeah it used to be the old kenwoods. the huge, heavy ones with a dozen attachments. My mum had one, got in 60's i think and was still working 40 yrs later. i like the kitchenaid ones and their microwave, which is fairly unobtanium currently
Yeah we had a Kenwood. Proper all metal one. The ones I see these days in Curry's just don't feel substantial enough. Too much plastic.
Ive a Bosch one, but its on its last legs tbh. As i rarely use one now i probably wont replace it. If I do it will be second hand as was the Bosch
So another 24 hours ferment in the fridge for the remainder of the miso and sesame sourdough.
I baked this for 30 minutes at 230 Deg C lid on, and 35 minutes lid off with the temp dropped to 180 Deg C.
No surface sesame seeds I just got pissed off with those going all over the place.
After such a long, slow ferment this dough really smelt seriously sour both before and in the oven.
Really like the looks of this one.
https://uploads.tapatalk-cdn.com/20201031/11dc61f6174194173252149dd39e13f5.jpg
mightymonoped
31-10-2020, 17:58
So another 24 hours ferment in the fridge for the remainder of the miso and sesame sourdough.
I baked this for 30 minutes at 230 Deg C lid on, and 35 minutes lid off with the temp dropped to 180 Deg C.
No surface sesame seeds I just got pissed off with those going all over the place.
After such a long, slow ferment this dough really smelt seriously sour both before and in the oven.
Really like the looks of this one.
https://uploads.tapatalk-cdn.com/20201031/11dc61f6174194173252149dd39e13f5.jpg
Ooooh! [emoji14]
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looks very good.. not keen on surface seeds either. look good but get everywhere
InThe Sticks
31-10-2020, 18:56
Looks great Justin.
Just daily sammich bread made with a tonne of butter, honey, eggs and toasted seeds..
https://i.imgur.com/Bu0DIEZ.jpg
More reference slicing Jon;)
mightymonoped
04-11-2020, 11:02
Got up early and made a white loaf...
https://uploads.tapatalk-cdn.com/20201104/880062fcc65cebe5984aa1b3f9329f3f.plist
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Got up early and made a white loaf...
https://uploads.tapatalk-cdn.com/20201104/880062fcc65cebe5984aa1b3f9329f3f.plist
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nice tony.. good use of an early morning.. i stayed in bed:eyebrows:
mightymonoped
04-11-2020, 12:03
nice tony.. good use of an early morning.. i stayed in bed:eyebrows:
Woke up early, checking on the election, then realised we had no bread in the house and went into a state of panic. [emoji23]
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Got up early and made a white loaf...
https://uploads.tapatalk-cdn.com/20201104/880062fcc65cebe5984aa1b3f9329f3f.plist
Sent from my iPhone using TapatalkBangin'.
:)
Fresh jalapenos... lots of them.
https://uploads.tapatalk-cdn.com/20201108/16f13440068d6c440b5da68f42643059.jpg
Cheese.
https://uploads.tapatalk-cdn.com/20201108/95d773cfd6934bc884f38fc60a59daba.jpg
Loaf.
https://uploads.tapatalk-cdn.com/20201109/bda11f288a53464d9303b1d676da509a.jpghttps://uploads.tapatalk-cdn.com/20201109/ecc2b6cd8005e04f098b52fea3ab153d.jpg
mightymonoped
09-11-2020, 00:46
Loaf.
https://uploads.tapatalk-cdn.com/20201109/bda11f288a53464d9303b1d676da509a.jpghttps://uploads.tapatalk-cdn.com/20201109/ecc2b6cd8005e04f098b52fea3ab153d.jpg
Oooh, that looks good! Haven’t done one of these in a while. Going to have to after seeing that.
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It's the sourdough book recipe. Almost. No cornmeal or diastatic malt as recommended. Or olive oil for that matter.
https://uploads.tapatalk-cdn.com/20201109/f36212e14321ab74a5d97c43db6690bf.jpg
looks good.. ive got diastatic malt in house, although its never been opened.. was expensive. cheese n chilli is it?
A wee boule.
Sesame seeds in this one won't go all over the place because they were mixed in with the dough.
The Jally loaf above is fabulous.
Do NOT buy the sourdough book above. Your life will get too dominated by it. It's too good.
I can hear this loaf crackle as it cools.
https://uploads.tapatalk-cdn.com/20201109/831b881bab78fb46d67e589265744b46.jpg
looks good.. ive got diastatic malt in house, although its never been opened.. was expensive. cheese n chilli is it?No. Read Grant.
That said a really seriously hot and spicy loaf must be done.
Bagels next. Maybe.
mightymonoped
10-11-2020, 08:03
Wanted some good Tozza this morning so had to do a good old White loaf done in a tin last night.
https://uploads.tapatalk-cdn.com/20201110/a33c2c42d6611d3b4e964573274c5770.jpg
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mightymonoped
10-11-2020, 19:54
nice rise tony
I gave both the loaf and the hot oven a good spray with water before putting it in, seems to help.
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mad-moon
13-11-2020, 00:11
It's the sourdough book recipe. Almost. No cornmeal or diastatic malt as recommended. Or olive oil for that matter.
https://uploads.tapatalk-cdn.com/20201109/f36212e14321ab74a5d97c43db6690bf.jpg
This looks exceptionally tasty....I'd buy that for a dollar...
Hi chaps - just transferred my latest brew (stout) to a pressure barrel and I have decided to try using the left over yeast, from the brewing bucket, in a loaf or two. Currently have the "cake" in a plastic bag in the fridge.
Any experience doing similar/advice/tips?
I've used brewing yeast for bread and it worked fine. It was dried stuff tho. As far as I can tell there is little difference in vigour
Cheers Grant - just been looking and apparently it works well (treat it a bit like sourdough, but you won't get the same sour flavours).
I will give it a go and show the result :eek:
mightymonoped
23-11-2020, 18:23
Probably needed another day of feeding to bring the starter up to proper speed as this one was a bit flat.
Next one will be an improvement hopefully.
*was still pretty tasty though.
https://uploads.tapatalk-cdn.com/20201123/995c45b03106af46a5f19ac6a1661f3b.jpg
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Cheers Grant - just been looking and apparently it works well (treat it a bit like sourdough, but you won't get the same sour flavours).
I will give it a go and show the result :eek:
if you treat it as an italian biga, you will get similar results to sourdough.
Tony this is good. I have to say do NOT follow the instructions and just use it to create a starter. I found it is better than any starter I have made from just flour.
https://www.madmillie.com/sourdough-culture.html
Pricey but as you know a starter made from it will last for ages. If the water separates in your starter and looks brown, bin it and start again. For a white sourdough starter that is. That's my current philosophy anyway. I am also using a starter to do leaven, then leaven to dough.
It makes bread that gives me no stomach troubles no matter how much I eat it would seem.
Probably needed another day of feeding to bring the starter up to proper speed as this one was a bit flat.
Next one will be an improvement hopefully.
*was still pretty tasty though.
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Always is;)
if you treat it as an italian biga, you will get similar results to sourdough.
Thanks again, looked up biga and made one - rose really well then made a ciabatta with it (four actually, a bit malformed but good enough to make me want to try again)
https://i.postimg.cc/Nf5fQ56m/IMG-0244.jpg (https://postimg.cc/WhcPnpf1)
Thanks again, looked up biga and made one - rose really well then made a ciabatta with it (four actually, a bit malformed but good enough to make me want to try again)
https://i.postimg.cc/Nf5fQ56m/IMG-0244.jpg (https://postimg.cc/WhcPnpf1)Looks very decent
mad-moon
27-11-2020, 19:14
Thanks again, looked up biga and made one - rose really well then made a ciabatta with it (four actually, a bit malformed but good enough to make me want to try again)
https://i.postimg.cc/Nf5fQ56m/IMG-0244.jpg (https://postimg.cc/WhcPnpf1)
I can give me you my address if you don't want them....:D
Russian Rye on the go.
I am not confident about this the way it is made is a first for me.
77 degC scalded rye and leaven ready for it in about 3 hours. Treacle and caraway in this.
This just won't shape I reckon. So I might bake it in a tin. We'll see.
Thank God you don't have to stretch and fold this. The wet rye is like glue.
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Screwed up already. Supposed to be a rye starter.
It'll still be good. Will have to stretch and fold a bit. At least it won't form bricks.
RTFM LOL.
it makes Amylase enzyme.. thank your stars the recipe doesnt call for keeping it boiling all day lol.. tangzhong asian bread use a similar system but for white flour and to do a different thing.. produce the Amylase enzyme but also harden the protein to stop gluten.. the bread produced is a milk bread cake
Well I think I am glad I am using a white leaven TBH. She only suggests using a rye one after all. Maybe she likes bricks!;)
it might turn out like a cake if its white :eyebrows:
You prophet of doom you!
TBH to be authentic it probably does need to be a rye leaven.
Going to end up with two big loaves here. Will bake one today and the other tomorrow.
From the description do you think you are supposed to toast the caraway seeds? Seems ambiguous. Coriander seeds then definitely.
You prophet of doom you!
TBH to be authentic it probably does need to be a rye leaven.
Going to end up with two big loaves here. Will bake one today and the other tomorrow.
From the description do you think you are supposed to toast the caraway seeds? Seems ambiguous. Coriander seeds then definitely.
would say both toasted
I was viering that way. Will do.
Crushed sea salt, toasted caraway and treacle on the ready. Will probably microwave the treacle a bit to get it out.
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smell nice toasted caraway... everything x-ed
Dough is like cake mix at the moment. Just started bulking (or full ferment in English!).
Treacle is bloody lovely.
I literally had to bake it for an eon.
Smells amazing, not really like bread, though. Virtually no rise. It is going to be dense.
Just out of the oven.
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