Penne pasta with cheese & gammon sauce
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Location: Romford
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I'm sorted.
Penne pasta with cheese & gammon sauce
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Location: North East
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I'm Alan.
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....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!
Marco.
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Senior Member
Location: North East
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I'm Alan.
Now that's a nice looking loaf of bread...very nice...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. 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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'ANDSOME IN THE SUMMER..'ORIBBLE IN THE WINTER. Barney Milne
Cambridge Audio CXN, Seagate nas drive, Michell Gyrodec SE, SME309, Benz M2 Ruby cantilever, Denon DL103, Primare R32, Densen D20, Densen D30, Cambridge Audio 840A V2 integrated, Pioneer SX-N30AE Network Stereo Receiver, Roksan Darius speakers, Technics speakers, Canon speakers, Bastanis Dragonfly Horns, REL Storm III sub, Target R1 speaker stands, Atacama Equinox.
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Location: W Lothian
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I'm Grant.
Valencia orange and cranberry topped ham, mature cheddar and homemade bread.
Looks great
edit.. was great
Last edited by struth; 29-08-2020 at 08:56.
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Location: Bristol
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I'm Justin.
6 of us have just wolfed this down.
Excellent local chippy.
Curry sauce, gravy and mushy peas not caught on camera but all good.
Senior Member
Location: South uk
Posts: 594
I'm Jon.
Looks properly tasty.
Senior Member
Location: South uk
Posts: 594
I'm Jon.
Tom Yum with black tiger prawns and a splash of coconut milk..
I don't think theres an ill in the world that that meal couldn't cure. It was certainly hot enough!
Senior Member
Location: Bristol
Posts: 6,843
I'm Justin.
Senior Member
Location: Bristol
Posts: 6,843
I'm Justin.
Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.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
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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.
Senior Member
Location: Manningtree, Essex
Posts: 1,722
I'm Tony.
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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