Griffster77
Active Member
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But when I press that button, all I get is a box to enter a URL. How do I drag a picture into thaT?
Oh well doesn't matter
Oh well doesn't matter
Bread Porn
- Thread starter foxy
- Start date
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Griffster77
Active Member
- Joined
- Sep 7, 2020
- Messages
- 44
- Reaction score
- 18
Griffster77
Active Member
- Joined
- Sep 7, 2020
- Messages
- 44
- Reaction score
- 18
Well I had to use Imageshack to get a URL but here you go
Yum!! 
Nice - made some a few years ago, using the microwave to heat it up for shaping... it gets pretty flipping hot IIRC; rubber gloves help
New toy, a wood fired oven. Starting to get the hang of temperature contol, the first effort got burned to a crisp.
That looks tasty, nothing like hot bread out of the oven, cool to warm the spread the butter and watch it melt mmmmmmm.
Veeeeery nice! I’m jealous... did you make the oven yourself?
eyuptm
Regular.
- Joined
- Jan 21, 2019
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This is my recently finished pizza oven. Haven't sparked it up yet, but I put a 60watt bulb in it overnight, to cure the fire cement, and closed the door. Next morning it was at 38.8°C! Turned the bulb off, and 3 hours later it was still 36! Think there's plenty of thermal mass there!!!
Attachments
No, it’s an Alfa 5 Minuti. I recycled my holiday refund into something the family could enjoy instead!
TheOsprey
Brewing Bad
Jealous!
I looked into building one of these, but I need far more garden first!
Strange this topic came up. I made my first sourdough loaves with additions today.
Left is chilli and cheese, right is olive.
Brewnaldo
Landlord.
- Joined
- Nov 21, 2019
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Just googled this. An absolutely beautiful thing.
This has just come out of the oven
- Joined
- Nov 13, 2013
- Messages
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I have been putting Kalonji seeds into my bread for a change from caraway seeds. Gives them a distinctive flavour, same as Turkish bread. Only 1 level teaspoon per loaf otherwise it is too much. This is a Rye loaf, baked on a stone in the Webber.
Made two Malt Loaves today using the following recipe for each one:
400g strong flour
100g raisin/sultana mix
10g olive oil
2 dessertspoonful of Malt Extract (Holland & Barret)
2 teaspoonful of Allspice
1 teaspoonful of salt
1 teaspoonful of Allisons Dried Yeast
Add warm water (+/-125ml) to form a stiff dough. (Too "slack" and the raisin/sultana mix will all fall to the bottom.)
I stick the dough into bread tins straight from the Kenwood, level them out using some olive oil on my fingers and then allow them to rise for at least an hour covered with a sheet of kitchen paper.
Bake at 200*C for +/-60 minutes. (They are "ready" when the top starts to go dark brown.)
Enjoy!
400g strong flour
100g raisin/sultana mix
10g olive oil
2 dessertspoonful of Malt Extract (Holland & Barret)
2 teaspoonful of Allspice
1 teaspoonful of salt
1 teaspoonful of Allisons Dried Yeast
Add warm water (+/-125ml) to form a stiff dough. (Too "slack" and the raisin/sultana mix will all fall to the bottom.)
I stick the dough into bread tins straight from the Kenwood, level them out using some olive oil on my fingers and then allow them to rise for at least an hour covered with a sheet of kitchen paper.
Bake at 200*C for +/-60 minutes. (They are "ready" when the top starts to go dark brown.)
Enjoy!
First go a straight Spelt loaf. I’ve made a very tasty frisbee that looks a lot like some of my early sourdoughs. I was using instant dried bread yeast, bought on eBay last April from a Chinese supermarket in Burnley. First step will be chucking the last of it and getting some new stuff tomorrow.
- Joined
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Made 2 loaves using the finely milled malted rye and the wort kept for a yeast starter as the liquid.
The sugar from the wort made a real crispy crust.
The sugar from the wort made a real crispy crust.
