The bakers' thread

[C R]

That's not cheating, that's resource management. I'm sometimes doing four different breads in one day and I'll be doing two with the stand mixer, one by hand and, like you, using the bread machine to knead and prove the fourth.

And as my wife says, "If you want it to look as if it came from M&S you might as well just buy it from them."
She'd also describe your lovely rolls as artisanal.

Thanks @glasgowcyclist for your kind words. I would settle for all approximately the same size and shape.

The family didn't seem to mind though, none left!

 

[Reynard]

The family didn't seem to mind though, none left!

*THAT* is the hallmark of a good bake.

 

[SteveF]

Sun-dried tomato, gouda and parmisan sourdough.. .have a boule about to go in the oven.. .. May have over doughed a tad....

 

[C R]

Looks good @SteveF, that's what I mean with professional presentation!

 

[SteveF]

Looks good @SteveF, that's what I mean with professional presentation!

Thanks, however it's a bit more "rustic" close up....

 

[Dave7]

Pizza base question............................(in my previous related post someone mentioned "the bakers thread" so I thought I would post this specific question.
My bread make has a recipe for pizza base but it simple tells me to form the dough into balls then press and leave to rise for 15 minutes.
I like thin bases...........once it has risen can I roll it to make it thin ?
If so how thin (approx) without ruining it?
Thanks

 

[C R]

Pizza base question............................(in my previous related post someone mentioned "the bakers thread" so I thought I would post this specific question.
My bread make has a recipe for pizza base but it simple tells me to form the dough into balls then press and leave to rise for 15 minutes.
I like thin bases...........once it has risen can I roll it to make it thin ?
If so how thin (approx) without ruining it?
Thanks

At home we just spread the base by hand, no rolling pin, because we like the base thick. I don't see any reason not to use a rolling pin, though, just play with the thickness until you get it the way you like it. Experimentation is part of the fun.

 

[Dave7]

my latest wholemeal bread attempt. About to tuck in with smoked peppered mackerel.....yum

 

[Dave7]

View attachment 407381
my latest wholemeal bread attempt. About to tuck in with smoked peppered mackerel.....yum

 

[Reynard]

Cracked open my latest bake at lunchtime - a ukrainian style sourdough.

50% wholegrain: half rye, half wholemeal and some rolled oats (because I'd goofed up a bit on hydration and oats are a good soaker-upper of too much liquid). Half of the flour pre-fermented with the levain for a day, then the dough bulk fermented for a day (including overnight stay in the fridge). Plus 1/4 of the moisture in the form of live natural yoghurt. Also added my usual 2tbsp of oil for 600g of flour.

Not much oven spring, but a dark, firm, flavourful loaf with a nice sour tang to it. Reminds me of the bread I used to be able to buy that was supplied by the Kolos bakery in Bradford.

Will be fabby sliced thinly, buttered and served alongside some pickled herrings in cream sauce.

 

[Dave7]

Well......my first ever home made pizza. Thanks to all CCrs for the advice.
Topping was various cheeses, onion mushroom and pepper. Sausage. Sauce was a mix of tomato, chili and garlic pure.

 

[Reynard]

Far cheaper and almost certainly far tastier than what you had at Pizza Express.

Looks pretty good to me.

 

[Dave7]

Far cheaper and almost certainly far tastier than what you had at Pizza Express.

Looks pretty good to me.

Not like me to boast but .
Mrs Dave reckons it was far tastier.

 

[glasgowcyclist]

Today was a bit of a rush so it was a sundried tomato & black olive loaf together with some sourdough pancakes made with leftover starter (@CharlesF )

 

[SteveF]

Finally figured out how to get that holey texture.....