The bakers' thread

Discussion in 'CycleChat Cafe' started by glasgowcyclist, 19 Dec 2017.

  1. benb

    benb Evidence based cyclist

    Location:
    Epsom
    I just use the yeast sachets, which are one sachet per loaf.
    No idea if I'd get better results with fresh yeast, but might not be worth the effort.
     
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  2. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    I buy the tins. But most of my loaves only tend to have half a teaspoon (or less) of yeast in them, so a tin lasts me a fair old while.

    How to get more flavour into a loaf?

    1) Flour - different flours have different flavours, so maybe try a different flour. IMHO the Tesco's own brand stoneground wholemeal is one of the nicest around when it comes to wholemeal, while for white, Waitrose's Leckford Estate is really nice.

    2) Is there enough salt in the loaf? Typically you want 2% salt, so 500g flour will want 10g salt

    3) The less yeast and the longer the bulk ferment, the more flavour you will extract from the dough

    4) You could toast some flour in a frying pan and add that to your dough. Likewise rolled oats are good for this

    5) Use a soaker and/or a preferment
     
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  3. C R

    C R Über Member

    Location:
    Worcester
    Seconded

    I buy the tin as well, never had any problem keeping it in the fridge. I don't bake a lot, so it lasts for a few months.
     
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  4. C R

    C R Über Member

    Location:
    Worcester
    Concur with the salt, every time the flavour seems to be missing I've traced to not enough salt.
     
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  5. Slick

    Slick Veteran

    Show off. :whistle:
     
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  6. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    I might have a crack at that - have some bananas that really want using...
     
  7. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Did make that Mary Berry banana loaf yesterday. Ridiculously easy to make. Thanks for the heads up @glasgowcyclist :thumbsup:

    A good chunk of it was demolished for breakfast this morning. :hungry:
     
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  8. CarlP

    CarlP Boing!

    I’m baking this right now. An hour seems a long time. Is that correct?
     
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  9. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Mine only wanted about 50 mins... Guess it depends on your oven. I'd start checking it from about 45 mins on.

    Would also recommend covering with tin foil for the last bit to stop it browning too much - mine is rather darker than the one @glasgowcyclist posted the other day.
     
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  10. CarlP

    CarlP Boing!

    Ok I’ll keep an eye on it.
     
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  11. Katherine

    Katherine Guru Moderator

    Location:
    Manchester
    I'm going to try the banana loaf recipe ..
     
  12. CarlP

    CarlP Boing!

    It’s really nice, I didn’t have the correct size tin so it rose up and split on the top so it looks a bit rustic, but it tastes fab, is a light texture and is very simple to make, as @Reynard says, keep an eye on it for the last ten minutes.

    Thanks @glasgowcyclist for posting the link.

    Edit: I noticed the cake split at the top in the recipe photo.
     
  13. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    It is unless you're using a fan-assisted oven, in which case you should either reduce the temperature by 20C to 160C or reduce the time by 20 minutes. I went with the former.

    And yes, it's expected to split along the top.

    It's great fun this baking lark, isn't it?
     
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  14. CarlP

    CarlP Boing!

    I do have a fan assisted oven, but it’s not very accurate with the temperature, I did reduce the temp a little.

    Yup, it’s good fun, when it works.
     
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  15. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    The recipe's been scribbled down in my "book of bakes" for future reference.

    I might add some lemon zest and some poppy seeds to it next time. Or maybe a handful of chopped pecans...
     
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