Work of art that - top marks
Bread Porn
- Thread starter foxy
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Get ‘Flour Water Salt Yeast’. If you follow the methods you bake loaves that looks like the ones in pictures in the book. It’s foolproof.
Not one I've got... might have a look (I'm a self-confessed recipe book addict).
Have you got this one?
No, but oddly enough I was looking at that and The Sourdough School a couple of weeks ago. But then I bought a 7gal SS Brewtech conical fermenter instead
. I'll have to start saving up again.DOI-Also a bit of a recipe book fan
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wildbrew
Landlord.
My starter has officially died
. First job tomorrow is to get some rye flour, some RO water and a couple of raisins tucked up in sterile jar. Part of me is looking forward to starting over again.
. First job tomorrow is to get some rye flour, some RO water and a couple of raisins tucked up in sterile jar. Part of me is looking forward to starting over again.
I have a uncovered a trick to improve my bread.
I added a crushed vitamin C tablet to the last few batches of dough I put through the bread maker & it had risen much better.
I'm now at a point where I'm going to try progressively drier dough mixtures to see if I can get to a round loaf cooked on a flat tray rather than in a tin.
I added a crushed vitamin C tablet to the last few batches of dough I put through the bread maker & it had risen much better.
I'm now at a point where I'm going to try progressively drier dough mixtures to see if I can get to a round loaf cooked on a flat tray rather than in a tin.
trummy
Regular.
I have changed my starter method. Instead of using the starter as a 'bank' I nearly use the whole jar of active starter but leave a little in the bottom of the jar. Next bake I then feed that, use it, and repeat the process. It saves flour and seems to work very wellMy starter has officially died
I have been doing that for a couple of years now, it works really well. However, I had a quite a few 2 and 3 week gaps between bakes over the last number of months. I think the small volume of starter in the jar in part contributed to its ultimate demise.
Brewnaldo
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The rolls in the second last photo.... Can you talk me through how to make those?
wildbrew
Landlord.
they are white baps I did not have any wholemeal flour
Brewnaldo
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They look great thoigh, can yiu tell me your recipe/technique?
wildbrew
Landlord.
White bread 500g recipe, wholemeal Baps 500g recipe
ingredients
500g of white flour.( Note I use 200g of wholemeal flour & 300g of white flour)
1 1/2 tsp of salt.
3 tbsp of rapeseed oil.
1 7g sachet of bread yeast.
325ml of tepid boiled water.
method;
add the flour, salt, rapeseed oil and the yeast to the mixer bowl then add the tepid water fit the dough hook and mix on number 3 for 5 min then cover the bowl with a damp tea towel then stand next to a warm radiator for 90 min then knock the dough back then make 12 baps put 6 on each tray then cover with the tea towel so they rise up for 60 min then take of the tea towel and put in the oven on level 2 & 4 on gas mark 8 for 30 min after 15 min swoop the top tray with the lower tray.
SilverShadow
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Hey guys - I'm a bit of a bread blaggard, in that I use a bread machine to make mine.
However, I've found the type of oil used greatly affects the amount of rise & general airy/fluffy texture.
It seems that olive oil works the best, but wanted to know if you've discovered anything better to use?
However, I've found the type of oil used greatly affects the amount of rise & general airy/fluffy texture.
It seems that olive oil works the best, but wanted to know if you've discovered anything better to use?
Hi Jof, you need the strongest flour you can get, vit c acts like a dough conditioner similar to s500 or diamond which bakers use
A drier dough definitely works better for an unsupported round loaf.
Using vitamin C, 100g wholemeal, 500g white & 50g oats with 300ml water.
Using vitamin C, 100g wholemeal, 500g white & 50g oats with 300ml water.
Hi, I'm sure that bread tastes great but honestly a drier dough is not the answer. You must get tension on the surface of the dough by shaping it properly before the final proof then it will hold its shape just fine.
Look online youtube for tips on shaping boules. It makes a huge difference to the finished bread.
I never use a tin these days and just bake the bread directly on to a thick baking steel
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I used to use a bread machine, but for the best results including rise, I found using it just for the initial knead and prove then shaping and the secondary prove and baking it for the oven worked far better. The taste was also much better.
You can then experiment a little bit with different glazes and steam to help with the rise.
But in all honesty, the best bread I have made has been using a poolish method. Very little hands on and no kneading.
