Bread Porn

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What a great name for pizza oven. Other half made one of the youtube one of those gym ball mould ones. Best DIY projects he has done!
 
We cleaned out the 21 year old (possibly older) bread machine yesterday, and put a loaf on... Takes nearly 3 hours... lol Got another on now. Cheating, sure, but whatever, it tastes good. :tongue: Going to buy a more modern machine this week.

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Oh yeah, and a 15k sack of strong white flour, and another 60 litre blue food barrel for it to go on (making 3 in total....).
 
The new machine came yesterday.

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Baked last night using standard setting, 2lb loaf, medium crust setting. Took 3 hours.

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Baked just now using fastbake 2 setting, 2lb loaf, medium crust setting. Took 58 minutes but looked a bit pale, so we gave it 5 more minutes. We'll use the dark crust setting next time like the instructions advise.
 
@Drunkula Haha, now this sounds like a fun (read ‘dangerous’) experiment.

Apparently “Baking soda’s chemical makeup is NaHCO3 (1 sodium, 1 hydrogen, 1 carbon, and 3 oxygen molecules). Washing soda’s chemical makeup is Na2CO3 (2 sodium, 1 carbon, and 3 oxygen molecules). When baking soda is heated up to high temperatures, it breaks down to become washing soda, water steam, and carbon dioxide.

”The process is really simple. Just heat your oven to 400 F (or 200 C), sprinkle some baking soda on a shallow pan, and bake it for about half hour, until it changes composition. You should also stir it up occasionally, just so that it bakes more evenly.”

It certainly looks more pH-ey (definitely the correct term) at 11 so I suspect I will need less of it!

<edit> It seems the advice is to rinse the boiled bagels in clean water before baking, less chance of consuming something caustic!

Apparently bagels are usually steamed/boiled before baking, pretzels are cold soaked in lye, rinsed and baked. Might have to do a split batch next time!
 
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Here’s one of my sourdough boules
OK - got ale and bread... now I need to work out how to make cheese 🧀
That looks good. Soft cheeses are easy to make, there is plenty of information in the interweb, or books if you prefer.
When you have got the cheese sorted you can then move on to sausages, bacon and pork pies.
 
After many disasters and some OK efforts, finally pulled off a worthy sourdough. Added a couple of laminations into the dough prep and its seemed to pay off. Have another one on the go for tomorrow to see if I can reproduce the loaf.
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This place feels like my spiritual home. One thing lockdown has done for me is getting my baking mojo going again!

Just need to get my sourdough starter going again...

Erm, why can't I attach a pic? It seems to ask for a URL rather than just attaching from my computer.
 
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