That’s the one! Sorry
Bread Porn
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Brewnaldo
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Downloaded it but don't have time to read through atm. Is it all sourdough based?
I’ve only looked at the index for the rest of it, but there seems to be plenty of other stuff in there, including jam
Brewnaldo
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Sound cheers.I’ve only looked at the index for the rest of it, but there seems to be plenty of other stuff in there, including jam
Il get a look tomorrow probably, I know it's maybe sacrilege on here but I simply CBA with sourdough.
I freely admit that any attempts I have made have never met a reasonable quality/time/effort balance.
I find sourdough easier and with a no-kneed technique the bread makes itself. I admit there was a learning curve and I’m **** at straight doughs.
So with that in mind, I’ve decided I’m going to climb the learning curve for yeasted bread. I did Richard Bertinet’s basic white dough today and made a wonky baguette, an epi and a rather small fougasse.
I need to add more instant dry yeast next time or warm up the kitchen. I’ll be doing a focaccia for Friday night, I’m on safer ground here as it’s basically an 80% hydration pizza dough.
Look tasty.
For Focaccia may I recommend a recipe from Gina, (on youtube
)
an expat Sicilian in the USA. Of an age.
225g mashed potato
6 cups bread flour
2 ½ tsp salt
3 cups tepid water
3 tbsp olive oil
2 tspn dried yeast
Oil to grease pan 18x13x1"
Bake 180C for 40 mins.
Topping
3-4 tbsp dried oregano
60ml olive oil
½ cup sun dried tomatoes
1 cup olives in oil (rosemary blitzed in oil is nice)
For Focaccia may I recommend a recipe from Gina, (on youtube
)
an expat Sicilian in the USA. Of an age.
225g mashed potato
6 cups bread flour
2 ½ tsp salt
3 cups tepid water
3 tbsp olive oil
2 tspn dried yeast
Oil to grease pan 18x13x1"
Bake 180C for 40 mins.
Topping
3-4 tbsp dried oregano
60ml olive oil
½ cup sun dried tomatoes
1 cup olives in oil (rosemary blitzed in oil is nice)
I’ve only made Foccacia once before, many years ago. I used a recipe from Mastering Pizza-Marc Vetri. Found a photo of the final bread. Beginners luck 
.
.
That looks fantastic, this was my effort following the potato addition, liked how it softened the bread and with plenty of olive oil in the baking sheet it gave it a crispy, almost fried bread like flavour to the base. Freezes well.
. I already had a load of bread books, and Tartine arrived today to add to the collection. The foccacia in it is made with their basic country dough and has potato added. I'll add it to the to-do list as well.
Goodness me, why has it been so long since I‘ve made foccacia? I love the stuff… I think i used to follow the recipe from Paul Hollywood ‘100 greatest breads’, but that was back before I started doing SD. Hmmm… SD foccacia?
Got hooked on SD as a less strenuous pastime than brewing.
As others have said a steep learning curve and (in my case) loads of failures!
On the positive side, my Starter has now been on the go since before Christmas 2021, I have learned the importance of waiting for the dough to rise and I have managed to bake some superb bread.
However, I can’t seem to achieve the consistency that I get with ordinary bread!
As others have said a steep learning curve and (in my case) loads of failures!
On the positive side, my Starter has now been on the go since before Christmas 2021, I have learned the importance of waiting for the dough to rise and I have managed to bake some superb bread.
However, I can’t seem to achieve the consistency that I get with ordinary bread!
Had a busy day today getting ready for relatives visiting over Easter so decided to bake a SD loaf. Here’s the result and quite proud of my effort!
Today's bake:
- 66g old starter + 67g water + 66g flour = 200g refreshed starter
- 200g refreshed starter + 202g water + 202g flour = 604g levain
- 604g levain - 22g reserve + 326g water + 591g flour + 12g salt = 1,500g production dough
- 22g reserve + 22g water + 22g flour = 66g old starter
Well the oven works,!Today's bake:
No sugar, but the crust seems to be OK...
- 66g old starter + 67g water + 66g flour = 200g refreshed starter
- 200g refreshed starter + 202g water + 202g flour = 604g levain
- 604g levain - 22g reserve + 326g water + 591g flour + 12g salt = 1,500g production dough
- 22g reserve + 22g water + 22g flour = 66g old starter
View attachment 66962
Eskdale
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My father and brother have asked me to make a stout, so I am going to make the stout and I am going to add potatoes. When I make the stout I will make some potato bread at the same time, while I am not a big beer drinker I do love my bread.
Emma
I made the semolina loaf from Tartine Bread today. Looks the part, I’ll be tucking into it later tonight.
Not a big fan of potatoes in beer but I’d be obliged if you could let us have the Bread Recipe …
… cos my last was black on the outside, soggy in the middle and fell apart as I tried to get it out of the tin!
Not my best attempt at doing something different!
:hat:
Best thing about making bread is that it's (almost) impossible to make something completely inedible - even if that just means blitzing it up for breadcrumbsNot a big fan of potatoes in beer but I’d be obliged if you could let us have the Bread Recipe …
… cos my last was black on the outside, soggy in the middle and fell apart as I tried to get it out of the tin!
Not my best attempt at doing something different!
:hat:
Robin54
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Thats because you are not making "Artisan" bread!Not a big fan of potatoes in beer but I’d be obliged if you could let us have the Bread Recipe …
… cos my last was black on the outside, soggy in the middle and fell apart as I tried to get it out of the tin!
Not my best attempt at doing something different!
:hat:
