How much impact adhesive in this recipe? :D
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How much impact adhesive in this recipe? :D
Lol, i noticed that after i posted it Roy.. like to have some around in house in case a sticky situation comes up
I dunno what happened with your pot baking failure, Grant. I don't think it has ever failed for me.
Because the lid is on for the first 20-30 mins, you don't need to throw water in the oven. Also, the appearance of the finished loaf looks brilliant. Literally like a deli loaf. Most of the time.;)
Try it again sometime but not with a soda bread? As per earlier in this thread, even my soda came out looking good and I had never done one before.
Tips:
Use a cast iron pot if you can, but it is not necessary.
Heat the pot in the oven first. It needs to be 230 deg/c before you put the dough in and the lid on top. Be freaking careful and do not forget the lid is hot!!!
Place the pot on a baking stone if you have one. That isn't really necessary either.
Make sure the pot is big enough to handle a 20-30 minute rise without hitting the lid.
Make sure the pot isn't too big, such as the sides never giving the loaf any support.
Watch a few pot baking YouTube videos.
Or ignore all the above and carry on as you are:);)
Most of that one is gone already.. Neighbour came in and got half of it. she helps out as does her hubby. so I dont mind returning the favour
Started yesterday 11 am.
700g white flour, 2 tablespoons extra virgin olive oil, frozen baker's yeast, 410ml water, 2 tsp salt.
Couldn't be arsed to bake it, so put it in the fridge. Got home today, straight out of the fridge pic.
http://i1101.photobucket.com/albums/...psmsq28xdc.jpg
Note bubbles from what is an extremely long, cold ferment.
http://i1101.photobucket.com/albums/...psqr2a1qd9.jpg
Tip it out.
http://i1101.photobucket.com/albums/...psxpokpmz3.jpg
Fold it twice.
http://i1101.photobucket.com/albums/...psnibnmoyj.jpg
Stretch and fold twice again the other way.
http://i1101.photobucket.com/albums/...ps3pd3f59h.jpg
Slit with bread knife.
http://i1101.photobucket.com/albums/...psvf7xndob.jpg
Dump in 230 deg C pot being careful not to go to hospital.
http://i1101.photobucket.com/albums/...psi6sc2fhi.jpg
Bake lid on 30 minutes, lid off 20 minutes.
http://i1101.photobucket.com/albums/...psv7ao6n2u.jpg
Be prepared for awesomeness.
Cost of kit? About £2 for the plastic bowl from Asda (if that). Cast iron pot is 30 years old so I'd say the cost there is zero.
Nice looking loaf. be tasty with long rise and bakers yeast. you can see the stretch marks :eyebrows:... I use the same plastic bowls. great things. Ive 2. one for mixing then 1 for proving . not got a roaster at moment; brother nicked it off me lol.
What I find fascinating is that it is a process you are never really 100% in control of. You have some degree of control, but yeast behaves like it wants to, and all loaves shape differently when you lose the madness of a bread machine's awful looking consistently unattractive shaped produce.
I actually put the ferment in the fridge last night at about 11pm. It dropped slightly in the cold of the fridge - it had risen higher.
Baking such cold dough gave less rise than usual. Will have a slice in about an hour.
White loafs freeze well and make brilliant toast. Even deli/posh baker loafs have a very hard time beating bread produced as above.
part of the fun. Sourdough is worse, and can be a lot of work. I dont make it now, but still like taste. Got a bread machine too, and it makes nice bread with no effort, but I prefer to do the work, even if it causes me a lot of pain these days. Its an achievement a bit like setting up a cart is
Can't help thinking that the end of that reminds me of something....
http://i1101.photobucket.com/albums/...ps3pd3f59h.jpg
:eyebrows: :eyebrows:
Marco.
you must have a big ass and a long neck :eyebrows: or do you use a mirror :lol: