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’m in the process of baking a Lemon Drizzle cake. Standby.
     
    Hugh Manatee and Reynard like this.
  2. Hugh Manatee

    Hugh Manatee Veteran

    Ready for the oven. Sausage (vegetarian), potato and lentil pie(s). As usual, it was meant to be one big one but, too much was prepared.

    Also going in are some chocolate chip biscuits.

    image.jpeg
     
  3. benb

    benb Evidence based cyclist

    Location:
    Epsom
    I made some double chocolate cookies. Unfortunately they all got eaten before I could take a photo. Sorry.
     
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  4. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    This cheered me up after a down weekend; porage loaf. It's from one of my wife's magazines so if anyone wants the recipe I'll type it up. (By the way it's a no-knead loaf.)

    porage bread.jpg
     
  5. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Katherine likes this.
  6. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    You'll have to wait until my wife gets home from work as she's tidied the magazine away and I don't know which one it was in (she has dozens of them).
     
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  7. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    No worries, there's enough bread here chez Casa Reynard for the moment. I shan't go hungry :laugh:
     
    glasgowcyclist likes this.
  8. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Looks great. Can you take a pic of the inside please?
     
  9. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland

    Tighter crumb, very soft texture that still springs back when pressed. Great for holding any filling and great toasted (esp with Brussels pate, as I had for lunch).

    porage bread inside.jpg
     

    Attached Files:

  10. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    A good all-round sandwich loaf.

    I prefer a tighter crumb as stuff does have a tendency to fall through the holes otherwise :laugh:
     
  11. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Yum. I'll definitely try that when you dig the recipe out
     
  12. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland

    Thankfully the recipe is from one of her Sainsbury's magazines so I don't have to type it out, just give you the link https://www.sainsburysmagazine.co.uk/recipes/bread/no-knead-porridge-bread

    I used less yeast, put 8g of salt into the mixture instead of in the porage, and I used a 350g white and 50g wholemeal mix of flour.
     
  13. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    That's easy enough. I'll definitely have a crack at that. :okay:

    It'll probably end up fairly similar to my "sneakily healthy loaf" where I replace part of the flour with porridge oats.
     
  14. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Mini cheese and chorizo rolls.
    Orgasmic.
    IMG_20190327_203955.jpg

    IMG_20190327_204547.jpg
     
    Hugh Manatee, theclaud, C R and 6 others like this.
  15. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Best loaf yet.
    I got a tip from someone to let the dough rise in a cold oven with a mug of just boiled water on the bottom shelf. Since I did that I've had dough that rises much better. It takes on a bit more moisture though, so is stickier than usual when you take it out and shape it for the tin.

    IMG_20190405_160806.jpg
     
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