The bakers' thread

[glasgowcyclist]

And yes, contact with salt will also fubar it.

Not in the brief time they’re together before mixing, it’s a myth.

I bung the salt directly on top of the yeast I’ve just sprinkled onto the flour.
Nothing bad ever happens to my loaf as a result, and I’m baking three times a week.

 

[Reynard]

Oh. I stand corrected then.

Though it is something that popped up a lot on a bread forum I used to frequent...

 

[C R]

Oh. I stand corrected then.

Though it is something that popped up a lot on a bread forum I used to frequent...

It is true that a high salt concentration could kill the yeast due to the osmotic pressure difference, but I don't think there's enough salt in bread to have such an effect

 

[glasgowcyclist]

Though it is something that popped up a lot on a bread forum I used to frequent...

It continues because famous bakers on the telly still spout it!

I have books by Paul Hollywood and Richard Bertinet and they emphasise this practice of separating yeast and salt in the bowl at the start of each recipe. PH says explicitly that ‘salt kills yeast and the bread won’t rise’ if you don’t follow his advice.

Jack Sturgess took this to the extreme in the video below and still failed to kill the yeast.

View: https://youtu.be/7a65UPbbuZE?si=epmhpXb2b53aA9Ox

 

[Spartak]

Just used this recipe to bake a loaf this morning... 👍

https://www.instagram.com/reel/C38M9lQLOdw/?igsh=Y3oxZ3FnM2djM2dq


Here's the result...

 

[T4tomo]

Just used this recipe to bake a loaf this morning... 👍


View: https://www.instagram.com/reel/C38M9lQLOdw/?igsh=Y3oxZ3FnM2djM2dq



Here's the result...

View attachment 723475

looks very good. how does it rank vs bread you've made from other recipes?

 

[Reynard]

Made a batch of my usual bread dough last night. 1/3 got turned into a deep pan pizza in order to use up some leftover pasta sauce. Added cheddar, pepperoni and mozzarella. The rest got turned into individual garlic bread whirls.

Was in a bit of a hurry, so dumped the whole packet of instant yeast in. I did notice the difference in flavour between that and a bread that's given a long bulk ferment. Still very nice though, so not complaining.

 

[MikeG]

Here's mine from yesterday. Mostly wholemeal (80%) plus some seeded malted stuff, and a whole lot of pumpkin seeds and sunflower seeds.

 

[Julia9054]

I made crumpets using Rick Stein's recipe. Bought some chef's rings online but - like a lot of things - they looked bigger on the Internet!
So . . . teeny tiny crumpets.

 

[Spartak]

looks very good. how does it rank vs bread you've made from other recipes?

Very nice bit heavier than other ones, will try it with a white strong flour next time.
Quick and easy loaf to make... 👍

 

[Reynard]

I made crumpets using Rick Stein's recipe. Bought some chef's rings online but - like a lot of things - they looked bigger on the Internet!
So . . . teeny tiny crumpets.
View attachment 723490

Could've saved yourself the bother and simply made pikelets instead

 

[richardfm]

Could've saved yourself the bother and simply made pikelets instead

Same thing but without the rings?

 

[Reynard]

Same thing but without the rings?

Pretty well much.

 

[glasgowcyclist]

Some seasonal hot cross buns. I messaged my neighbour to let me know when they had finished their dinner and I’d pop round with some as they were still cooling anyway, and sent him this photo.

The doorbell rang thirty seconds later 😅

 

[MikeG]

It's no good making them today! To get a year of good luck, or something, they've got to be made on Good Friday.