The bakers' thread

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

  1. CarlP

    CarlP There’s no need to live in a pit of doom

    I think I’ve over cooked it, it cooling now. Smells good though.

    Edit: just sliced into it,

    Looks ok, a little over done.

    9DD691A3-7E8A-4AF6-BB5C-0603C8474DD3.jpeg
     
    Last edited: 26 Feb 2019
  2. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland

    Looks fine to me. How does it taste?
     
    CarlP likes this.
  3. CarlP

    CarlP There’s no need to live in a pit of doom

    Tasty tasty very very tasty.
     
    glasgowcyclist, Dave7 and C R like this.
  4. Dave7

    Dave7 Guru

    Location:
    Cheshire
    A keeper?
    I am no expert but I think it will eventually go mouldy.
     
    glasgowcyclist and Hugh Manatee like this.
  5. Hugh Manatee

    Hugh Manatee Veteran

    This weird looking mixture is apparently the original British Rail gingerbread recipe for first class coaches! Once cooked, it is better matured for 2 or 3 days.

    image.jpeg

    I'll update once it is baked and out of the loaf tin.
     
  6. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    125 g dark choc of choice broken into pieces
    150 ml water
    1 tsp instant coffee powder (optional - I don't tend to put any in)
    50 g granulated sugar

    Put all the ingredients into a pan. Heat gently until the chocolate has melted. Then turn the heat up, bring to the boil and then simmer for 10 minutes.

    Couldn't be easier.
     
    SteveF likes this.
  7. Hugh Manatee

    Hugh Manatee Veteran

    The gingerbread was a bit of a disaster. Has anyone got a 2lb loaf tin? When you get a moment, could you measure one and give me a rough L x W x D for me in cm? Rather a lot ended up on the oven floor. I'm sure that tin was the right size. I have used it before.

    Thanks.
     
  8. SteveF

    SteveF Veteran

    A malted, sultana and apricot loaf... Lovely!

    IMG_20190302_205947.jpg
     
  9. annedonnelly

    annedonnelly Girl from the North Country

    Mine is 21 x 11 x 6. Shame about your overflowing gingerbread :sad:
     
    Hugh Manatee likes this.
  10. SteveF

    SteveF Veteran

    A basic, simple white loaf.... Very pleased with how it's turned out..

    IMG_20190310_175000.jpg
     
  11. CarlP

    CarlP There’s no need to live in a pit of doom

    Can I have the crust?
     
    SteveF and Reynard like this.
  12. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    All that wants is a nice bit of butter @SteveF :hungry:

    Forgot to say, I made some rocky road on Friday afternoon. It is one of my favourite things to eat. :blush:
     
    CarlP and SteveF like this.
  13. benb

    benb Evidence based cyclist

    Location:
    Epsom
    So the bread I've been making tastes really good, but isn't rising as well as I think it should.

    Here's my steps:
    Stir 2 teaspoons of dried yeast and 2 teaspoons of sugar into 150ml of tepid water.
    While that's starting to froth a little, mix 450g of flour (whatever combination of white and wholemeal) and a teaspoon of salt
    When the yeast has a bit of froth going, mix in with the kneading hook on the mixer
    Add another 150ml of tepid water and let it knead for 5 minutes
    Cover with oiled clingfilm and leave in a warm place for an hour or so until roughly doubled
    Knock back for 30 seconds and shape into a loaf in a tin
    Cover with the clingfilm again and wait until it's risen a couple of cm above the top of the tin
    Bake for 30 minutes at 200

    So, it just doesn't want to rise much more when it's in the oven.
    I'm wondering if I'm knocking back too much - might try skipping that. Any other tips?

    Thinking about it, when I was using the sachets of yeast I think it was rising better, so maybe I'm not using enough yeast. I'm using Allinson Easy Bake Yeast

    81rgEWNcVvL._SY445_.jpg
     
  14. C R

    C R Über Member

    Location:
    Worcester
    I use that, and mix dry directly into the flour. Haven't had issues with raising.
     
    Hugh Manatee likes this.
  15. benb

    benb Evidence based cyclist

    Location:
    Epsom
    How much do you use?
     
  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice