The bakers' thread
- Thread starter glasgowcyclist
- Start date
Page may contain affiliate links. Please see terms for details.
Reynard
Guru
- Location
- Cambridgeshire, UK
Oooooh, baklava! 
Haven't made that for a while... Keep meaning to, as I still have loads of foraged walnuts left, but the trouble is, they're just so nice to snack on.
Haven't made that for a while... Keep meaning to, as I still have loads of foraged walnuts left, but the trouble is, they're just so nice to snack on.
Always Cross
Veteran
I‘m afraid my cooking is tasty but never quite looks that pretty.
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Rosemary & garlic Focaccia just out of the oven.
To go with the baked Camembert starter for Valentines Sunday lunch
To go with the baked Camembert starter for Valentines Sunday lunch
Colin Grigson
Bass guitarist - Bad News
- Location
- Slovakia
That looks perfect
- any chance of a recipe please ?
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Thanks
I got it off an app I use
Search for Kneady on the App Store
I highly recommend this app, some fantastic recipes and every one I’ve baked has come out wonderful
I got it off an app I use
Search for Kneady on the App Store
I highly recommend this app, some fantastic recipes and every one I’ve baked has come out wonderful
Colin Grigson
Bass guitarist - Bad News
- Location
- Slovakia
Thank you Jay
Reynard
Guru
- Location
- Cambridgeshire, UK
Tłusty Czwartek (fat Thursday) here today. So, doughnuts... Filled with home made plum butter.
Tail End Charlie
Well, write it down boy ......
- Location
- In green and pleasant hills.
I've never made doughnuts, but may have to rectify that, they look delish.
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Another sourdough loaf but this time using techniques and processes learned in the recent pizza dough course.
I did maths before starting, working out how much flour, water, starter and salt to use for a 65% hydration - assuming the starter is at 100% hydration. This gave:
500g strong white flour
200g starter
290ml water
12g salt.
I mixed the flour and water to autolyse for a while before adding the starter and salt. I folded three times every 30 minutes then left overnight. This morning I gently folded again, put into a loaf tin and allowed to rise in a warm place. I then slashed and baked at 220°C with a steam bath for 25 minutes, removed from the tin and did another 15 minutes at 200°C.
It has risen more than my previous sourdough loaves and has a more open, less dense structure. Made a lovely bacon sarnie!
I did maths before starting, working out how much flour, water, starter and salt to use for a 65% hydration - assuming the starter is at 100% hydration. This gave:
500g strong white flour
200g starter
290ml water
12g salt.
I mixed the flour and water to autolyse for a while before adding the starter and salt. I folded three times every 30 minutes then left overnight. This morning I gently folded again, put into a loaf tin and allowed to rise in a warm place. I then slashed and baked at 220°C with a steam bath for 25 minutes, removed from the tin and did another 15 minutes at 200°C.
It has risen more than my previous sourdough loaves and has a more open, less dense structure. Made a lovely bacon sarnie!
Last edited:
Reynard
Guru
- Location
- Cambridgeshire, UK
They were good. There's not that many of them left...
And really, they're no more faffy than making buns.
Possibly too thick. They are a bit chewy rather than crispy even after 2nd bake but a lot tastier than riveta.
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
Another new technique learned today - Dutch oven method. It’s all a bit of a faff but it turns out a good loaf.
Always Cross
Veteran
How do you use the Dutch oven cold into a hot oven, start from cold oven, heat Dutch oven in the oven first?
