OK, What's For Lunch or Tea Today?

Penne pasta with cheese & gammon sauce

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Originally Posted by Marco

When you say "shop bought" though, I presume you mean supermarket bought cheap crap? As there are plenty of artisan bakeries, etc, around, operating in "shops", which sell outstanding bread!;)

Also most supermarkets do too, if you go to the 'posh' part of their bread section...... Sainsbury's, Waitrose and M&S are particularly good for that. However, there's nothing to beat your own!:cool:

Marco.

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yeah supermarket bread..but...even instore bakeries use crap in the production of their bread and some artisans too...they use a mix of wheat flour and soy flour..instead of 100% wheat flour....

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Originally Posted by mightymonoped

As we’re on a bread run...
Ran out of bread yesterday so I knocked up a white loaf. Not everything has to be a 48 hour sourdough extravaganza [emoji4]. This is a simple white loaf I made yesterday afternoon, baked in a Dutch oven, 230c with lid on for 15 minutes, 190c with lid off for 20 minutes. Made great tozza this morning

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Now that's a nice looking loaf of bread...very nice...

Valencia orange and cranberry topped ham, mature cheddar and homemade bread.

Looks great https://uploads.tapatalk-cdn.com/202...febe097c2d.jpg

edit.. was great :eyebrows:

6 of us have just wolfed this down.

Excellent local chippy.

Curry sauce, gravy and mushy peas not caught on camera but all good.

https://uploads.tapatalk-cdn.com/202...1a3a2b914a.jpghttps://uploads.tapatalk-cdn.com/202...8e2c3273c3.jpg

Looks properly tasty.

Tom Yum with black tiger prawns and a splash of coconut milk..

https://i.imgur.com/zTzFEDK.jpg

I don't think theres an ill in the world that that meal couldn't cure. It was certainly hot enough!

That looks excellent.

Quote:

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Originally Posted by mightymonoped

As we’re on a bread run...
Ran out of bread yesterday so I knocked up a white loaf. Not everything has to be a 48 hour sourdough extravaganza [emoji4]. This is a simple white loaf I made yesterday afternoon, baked in a Dutch oven, 230c with lid on for 15 minutes, 190c with lid off for 20 minutes. Made great tozza this morning

https://uploads.tapatalk-cdn.com/202...4259ea0f.plist


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Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.

If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.

How much flour did you use? Is it a fan oven?

Genuinely curious.

Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.

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Originally Posted by User211

Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.

If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.

How much flour did you use? Is it a fan oven?

Genuinely curious.

Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.

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I just did a basic white loaf with 500g of Strong White Flour, 7g of Instant Yeast (for hand or machine), 1 Tb White Sugar, 1.5tsp of salt, 1Tbs of Olive Oil Spread and 350ml of lukewarm water.

Kneaded and left for initial proving for about an hour.

Knocked back and stretched for a bit then plonked in a floured Banneton while the Dutch Oven was coming up to heat (230c) in a fan oven.

Transferred the loaf to the DO once up to temp.
Sprayed the top of the loaf with water but didn’t cut it this time (as an experiment really) plopped the lid on. Took the lid off after 15 and turned it down to 190. Came out perfect after 20 mins.

May be my oven as is quite furiously hot anyway?


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