Breadmaker

[threebikesmcginty]

What have the Romans ever done for us?

Spelt with honey, really tasty, the dough is so wet you can't really need it you just mix it and bung it in the tin.

Made by hand as the good lord intended.

 

[CharlesF]

This is my first spelt loaf, 100% spelt flour to get the full taste. Waiting the required 20 min for a taste

 

[JtB]

Currently sat here waiting for the obligatory 20 minute cooling period to elapse before cutting into this morning's freshly baked loaf.

 

[JtB]

[QUOTE 4572531, member: 259"]Fact of the day - the word "lord" comes from the old English "hlaf weard" meaning "warden of the loaf".

I'll go and take some more medication now...[/QUOTE]
Maybe that explains why most of the Wardens of the Loaf who sit in the House of the Wardens of the Loaf are a sandwich short of a picnic. ;-)

 

[glasgowcyclist]

[QUOTE 4572531, member: 259"]Fact of the day - the word "lord" comes from the old English "hlaf weard" meaning "warden of the loaf".[/QUOTE]

Ooh, that's interesting and I love etymology so thank for the lesson.

Looking a bit further, I learned that lady comes from hlǣfdīge meaning bread-kneader. That means in our house I'm both a lady and a lord. Ooh err!
I wonder if Halfords is a derivative of hlāford (which half weard later became)?

 

[CharlesF]

I doubt if I have risen beyond Scullion

(Middle English sculyon, probably from Old French escouvillon, dishcloth, diminutive of escouve, broom, from Latin scōpa, branches, broom)

for most of my time in the kitchen

 

[glasgowcyclist]

I doubt if I have risen beyond Scullion

(Middle English sculyon, probably from Old French escouvillon, dishcloth, diminutive of escouve, broom, from Latin scōpa, branches, broom)

for most of my time in the kitchen

Ah, you've just triggered another word-related memory for me; when I was growing up we used to call the kitchen the scullery. Never hear that term nowadays.

 

[summerdays]

Ah, you've just triggered another word-related memory for me; when I was growing up we used to call the kitchen the scullery. Never hear that term nowadays.

At my grandparents there was a kitchen and a scullery.... the kitchen was a room with the aga and dining table, chairs, tiled floor etc, whereas the scullery had an earth floor.

 

[glasgowcyclist]

It's all gone a bit quiet in here, has everyone stopped making bread?

 

[numbnuts]

It's all gone a bit quiet in here, has everyone stopped making bread?

I thought about bread making as soon as I got into bed last night, but couldn't be arsed to get up so no fresh bread this morning

 

[growingvegetables]

It's all gone a bit quiet in here, has everyone stopped making bread?

Oh lordy - another porn thread! Missed this first time round --- and no, I haven't stopped making bread . Finally getting rid of the breadmaker though - it started me off, dunno, six or seven years ago, but has sat unused for at least five. It's going to a good home - to start daughter #1 off on her bread-making .

As good a time as any to ask - anybody got a good recipe for malt loaf? Eeeh - I'd not dream of replicating Soreen. But I'd like to get somewhere close!

 

[glasgowcyclist]

I love my Panasonic but there's something therapeutic about doing it by hand. It's nice too, to be able to vary the shape and size of the loaf.

Here's yesterday's work:

Jalapeño, Red Leicester and Cheddar and bread

and


Sundried tomato & black olive

 

[CharlesF]

I was given the book "One Dough, Ten Breads" by Sarah Black. It is a step by step guide to bread making, starting with baguettes. I'm currently practising make chiabbata. It is a very clear, easy book to follow and the results are very tasty.

What is very interesting is that you do not knead the dough; mix the ingredients with your fingers in the bowl. Toss the dough onto the worktop form a rectangle, fold the short edges in and then the sides. That's all. Amazing.

 

[glasgowcyclist]

I was given the book "One Dough, Ten Breads" by Sarah Black. It is a step by step guide to bread making, starting with baguettes. I'm currently practising make chiabbata. It is a very Cleland easy book to follow and the results are very tasty.

What is very interesting is that you do not knead the dough; mix the ingredients with your fingers in the bowl. Toss the dough onto the worktop form a rectangle, fold the short edges in and then the sides. That's all. Amazing.

I take it that it has a fairly long resting time then?

 

[Low Gear Guy]

It's all gone a bit quiet in here, has everyone stopped making bread?

I'm too busy baking bread to reply