The bakers' thread

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

  1. C R

    C R Über Member

    Location:
    Worcester
    An accidental sourdough today. I wad meant to make some barbari (Iranian flatbread) on Saturday. Did my usual lazy step of using the bread maker for mixing and raising. It wasn't until I went to get the dough out for the second kneading that I realised I hadn't added any yeast. Rather than wasting the dough, I left it in the tin, and by this afternoon it had risen quite a bit, so started the bake program and this is what came out
    IMG_20190520_205634547.jpg

    I was surprised how well it rose.

    Of course, I should have done two things

    * Keep some of the dough as a starter for next time

    * Instead of being lazy and just hit bake in the bread maker, I should have taken it out and make a proper "molete" in the oven

    Next time.
     
    Reynard likes this.
  2. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    I treated myself to a new baking tool last week; a pullman pan for making pain de mie.

    I fancied getting back to nice square(ish) sandwiches and toast so I bought this tin with a lid on. I followed a standard pain de mie recipe but substituted about 90g of the white flour with wholemeal to give me that extra bit of bite that I like.

    pan loaf.jpg
     
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  3. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    That looks fabby @glasgowcyclist :hungry:

    Is the bread the size of a typical small sliced loaf?
     
  4. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland

    Yes, I'd say so. It's approximately 4.5 inches square and 8 inches long.

    The blurb suggests that it's for 450g of dough but I found it needed all of the ~690g that I made from this King Arthur recipe, designed for a tin just 1 inch longer than mine.
     
    Reynard likes this.
  5. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Thanks for the heads up.

    My usual quantity of dough will need to be cut back by about 1/3 then.
     
  6. Dave 123

    Dave 123 Guru

    I’ve moved on from pizza dough today
    CAA379D3-9032-44BC-A814-73F6D1214C9A.jpeg
     
  7. Electric_Andy

    Electric_Andy Heavy Metal Fan

    Location:
    Plymouth
    I've never really baked before, but I can now make some very good drop scones (or scotch pancakes?).

    I used 190g gluten free flour
    40 grams sugar
    1tsp baking powder
    2tsp honey
    pinch of salt
    some milk

    Being gluten-free flour it doesn't thicken up as much as normal flour, so I put in about 30ml less milk than the recipe called for.
     
  8. Dave 123

    Dave 123 Guru

    First picture is my brothers sourdough loaf. He gave me some starter at the weekend...
    4507FADD-79E3-4FA0-8374-73E03A5E62C7.jpeg
    A069B789-DC3E-4E09-9C75-E79ED35522D1.jpeg
    9C4B9A7C-5D9C-4C5D-8F2B-E76AE3E91F24.jpeg

    The second is a loaf I made yesterday. I made a bit of a cock up by scoring it, and I forgot the dough was being flipped onto the pizza stone in the oven from the chopping board, so it came out a funny shape.

    Rosemary rolls is the next one. She’s a nice girl!
     
  9. benb

    benb Evidence based cyclist

    Location:
    Epsom
    I like the concentric flour rings!
     
    Dave 123 likes this.
  10. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    That's from the banneton that's used to prove the loaf once it's been shaped.

    I bake batards rather than boules, so my loaves have stripes on them :smile:
     
    Dave 123 likes this.
  11. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Baked a lovely batard as part of a friend's birthday gift (she prefers bread to cake!) to go with the cheese I'd also got her:

    600g flour: 350g white, 200g atta (chapatti) and 50g porridge oats
    375g tepid water
    12g salt
    2 tbsp rape seed oil
    4g yeast.

    Bulk ferment done in fridge overnight.

    Sorry, no pics, but I hear it went down rather well.
     
    SteveF likes this.
  12. Tail End Charlie

    Tail End Charlie Guru

    Location:
    Altrincham

    A really good drop scone is excellent, far better than normal pancakes IMO. Must try your version with the honey, seems a good idea. :okay:
     
  13. Electric_Andy

    Electric_Andy Heavy Metal Fan

    Location:
    Plymouth
    Yes, and probably even better with maple syrup if you can afford it!
     
  14. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    I had some buttermilk to use up at the weekend so I tried another soda bread, apparently called Limerick soda bread, using fennel seeds and raisins or sultanas. It made a fairly sticky batter and looked nothing like any other dough I've made for soda bread in the past. The resulting bread is not the normal texture either; not quite bread and not quite a cake but enjoyable enough.

    Limerick soda bread.jpg


    For sandwiches I found this recipe, also on King Arthur's Flour, for a classic white. I always add a bit of wholemeal for a coarser texture but since I'd run out of my usual wholemeal, I used dark rye to substitute and it made a fantastic loaf. (The recipe called for 482g of all purpose flour, I switched that to 400g strong white bread flour and 82g dark rye. I might experiment with gradual increases in the rye.)

    The dough is very easy to handle using the folding & resting technique and makes a wonderfully soft sandwich with a tasty crust.

    Classic white with rye.jpg
     
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