OK, What's For Lunch or Tea Today?

[User211]

Not fancy doing it by hand mate, as Justers and Tony do? Or use a machine simply for part of the process, as Justers recommended? For me, that way you get better results

Marco.

It is so the best way. Just use the dough cycle for 2 hours 20 minutes. And leave to ferment for 8 -12 hours or more - 24 in a fridge is good as long as you let the dough warm up before you shape and bake it.

The Panasonic is one of the better makers but it is a joke compared to crafting by hand and using a Dutch oven.

It's sad bread makers can't do better but it is just a fact. And the overhead of a Dutch oven and long ferment is bugger all.

The hardest part of decent bread making is hand cutting the loaf. Really.

[Marco]

For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...

Prepped, but raw, with base sauce underneath:



Sauce applied on top:



Cooked:





Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:



Happy days!

Marco.

[User211]

It'll be good then... The one I've got was expensive in the day.. Panasonic too. Think this one can drop yeast too if your doing a timed one. I usually use inactive dried yeast so it won't be able to use that on timed so will get some active stuff that goes in dry

If you really can't be arsed it's probably hard to do better than that Panny.

[struth]

Not a case of can't be arsed tbh.. A, I don't have a cooker now. And B, I'm too immobile now to do much. This is a good compromise. I need fairly soft bread anyway.. I used to make sourdough for years but no more.

[User211]

For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...

Prepped, but raw:



Sauce applied:



Cooked:





Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:



Happy days!

Marco.

Looks A.

[struth]

For today's lunch Del made some large pasta shells stuffed with ricotta and mozzarella cheese, and fresh basil, with her homemade tomato pasta sauce, all cooked in the oven. In Italian, Conchiglioni ripieni al forno, con basilico fresco...

Prepped, but raw:



Sauce applied:



Those were YUM! And washed down in the Wrexham sunshine with a gorgeous Chianti Riserva, from Lidl:



Happy days!

Marco.

looks very nice.. nice vino too... i wont be contibuting much now, but will look in.. nice to see good food

[Marco]

looks very nice.. nice vino too... i wont be contibuting much now, but will look in.. nice to see good food

Thanks... But why?

I was looking forward to seeing the results of all that nice stuff you've bought recently, cooked...

Marco.

[Marco]

Looks A.

Cheers, Justers - still plenty left over for later!

Marco.

[InThe Sticks]

I use a Panasonic bread maker as well but only for the dough.
I knock it back by hand, let it rise for 20ish minutes in a low oven and use a loaf tin rather than baking it in the bread maker.
Start to finish in just under two hours.
Nothing special, but it’ll do for toast and sammich’s for work.
For cutting duties i use a Global. Crazy expensive, but it does the job well. Best way is to let the knife do the work and don’t press down too hard.
https://globalknives.uk/bread-knife-g9
They can be had a lot cheaper than that link i would imagine.

One i made this morning (and didn’t do a great job knocking it back).
Not the best, but it’ll do.

[User211]

I have a problem with Globals ever since I cut the end of my thumb off with one.

Home made ham & veg soup with Ossau Iraty and Keen cheddar.

And the view from the lounge last night. Which kind of looks like it was taken on another planet.