glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Do you feed the whole street every weekend?
The bakers' thread
- Thread starter glasgowcyclist
- Start date
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Do you feed the whole street every weekend?
Dave 123
Legendary Member
- Location
- Cambridgeshire alps
Actually today I did. Pam next door had a baguette for lunch, the focaccia was shared with Pam and Julie next door but one, they also got some mackerel pate and crackers . The rest will freeze for the week.
Hugh Manatee
Veteran
We have a street party tomorrow. Everyone has to stay in their own driveway/front garden. I have done a baking session for it:
We have a loaf for sandwiches. I forgot to cross the top with a sharp knife.
Mini potato, garlic and cheese pies.
Irish potato bread for breakfast.
A ginger cake. Should have done the cake yesterday so it could have had an extra day in the fridge.
That is blackcurrant gin in the background. When ready it tastes worryingly like Ribena.
We have a loaf for sandwiches. I forgot to cross the top with a sharp knife.
Mini potato, garlic and cheese pies.
Irish potato bread for breakfast.
A ginger cake. Should have done the cake yesterday so it could have had an extra day in the fridge.
That is blackcurrant gin in the background. When ready it tastes worryingly like Ribena.
Reynard
Guru
- Location
- Cambridgeshire, UK
Managed to get my little mitts on 20kg of Elephant Atta previous week as mentioned upthread. Happy Reynard 
It's actually one of my go-to bread flours anyways. But it does make a banging bread. So those of you who have some in (or 80% extraction brown flour, as that's what it is) then try this...
100g wholemeal rye
250g atta
250g white
12g salt
2 tbsp oil
5g DA yeast
400g tepid water.
Put the rye flour with 150g of the water in a bowl and leave for 24 hours. Then make up a dough with the soaker and the rest of the ingredients. Bulk ferment, knock back, shape and prove etc as per usual. You can use more or less yeast depending on how much time you have.
This is quite a soft and tacky dough with the rye and the 67% hydration, but trust me, it makes a lovely loaf.
For my oven, this wants 45 mins; 25 mins at 230C fan in my clay pot with the lid on, then a further 20 mins at 190 with the lid off.
I've managed to demolish a third of a loaf for lunch.
It's actually one of my go-to bread flours anyways. But it does make a banging bread. So those of you who have some in (or 80% extraction brown flour, as that's what it is) then try this...
100g wholemeal rye
250g atta
250g white
12g salt
2 tbsp oil
5g DA yeast
400g tepid water.
Put the rye flour with 150g of the water in a bowl and leave for 24 hours. Then make up a dough with the soaker and the rest of the ingredients. Bulk ferment, knock back, shape and prove etc as per usual. You can use more or less yeast depending on how much time you have.
This is quite a soft and tacky dough with the rye and the 67% hydration, but trust me, it makes a lovely loaf.
For my oven, this wants 45 mins; 25 mins at 230C fan in my clay pot with the lid on, then a further 20 mins at 190 with the lid off.
I've managed to demolish a third of a loaf for lunch.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Just out of the oven
First time I’ve made a loaf with granary flour, it smells lovely. Can’t wait to try it!
First time I’ve made a loaf with granary flour, it smells lovely. Can’t wait to try it!
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Really pleased with the way it turned out
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Nice one! If you can get it may I recommend the Wessex Cobber flour from Wessex Mill? It's a malted granary flour and makes an awesome loaf.
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Used the rest of that Granary flour l had left to make a couple of baguettes
annedonnelly
Girl from the North Country
- Location
- Canonbie
I know some of you buy flour in bulk. How do you store it?
I've placed an order with Shipton Mill and they say to store the sack either in a crock or a clean metal bin. Well I can easily find a metal bin but it's not the most attractive solution. Does anyone have a source for a crock?
Now I can be a bit more relaxed about using the flour I have - I've ordered enough to last me for the rest of the year!
I've placed an order with Shipton Mill and they say to store the sack either in a crock or a clean metal bin. Well I can easily find a metal bin but it's not the most attractive solution. Does anyone have a source for a crock?
Now I can be a bit more relaxed about using the flour I have - I've ordered enough to last me for the rest of the year!
Reynard
Guru
- Location
- Cambridgeshire, UK
Vintage metal kitchenware?
The enameled stuff, that is. I have and use such for sugar and flour.
The enameled stuff, that is. I have and use such for sugar and flour.
annedonnelly
Girl from the North Country
- Location
- Canonbie
Vintage metal kitchenware?
The enameled stuff, that is. I have and use such for sugar and flour.
I thought that, but haven't seen anything that looks big enough. It's the sort of thing that'll turn up at a flea market or antique shop but there's not much happening in that line at the minute...
Reynard
Guru
- Location
- Cambridgeshire, UK
Bay of E?
Otherwise good quality plastic storage bins - wilkos should have them.
Otherwise good quality plastic storage bins - wilkos should have them.
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Just out of the oven
