The bakers' thread

[figbat]

I made this as a practice ahead of my annual Christmas baking bonanza. It’s a panettone dough but I made it around 60% of the normal size, as it’s a practice and only me and the wife eat it, hence I did it in a loaf tin rather than the panettone tin, which it would have struggled to fill. Booze-soaked fruit is the only ‘flavouring’ - I had intended to add some Christmassy spices but forgot, so another practice will have to happen!

 

[figbat]

Inside…

 

[bluenotebob]

Inside…

That looks stunning ! Well done !

Also good in-flight cycling food - I wonder how many more kilometres you could cycle after one slice of that ? - another 30 or 40?

 

[figbat]

That looks stunning ! Well done !

Also good in-flight cycling food - I wonder how many more kilometres you could cycle after one slice of that ? - another 30 or 40?

It also makes a great bread and butter pudding substrate (should any get left over).

 

[figbat]

More Christmas practicing. Tonight is biscotti. One almond and cherry and t’other hazelnut and chocolate chip. Proper ‘ard they are!

 

[glasgowcyclist]

More Christmas practicing. Tonight is biscotti. One almond and cherry and t’other hazelnut and chocolate chip. Proper ‘ard they are!
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Ooh, I could just go a few of those with some vin santo to dip them in!

 

[C R]

A molete today, managed to get a reasonable rise.

 

[Eziemnaik]

Quickish foccacia for breakfast

 

[Tom B]

A molete today, managed to get a reasonable rise.
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Would you mind sharing recipe / instructions for that one?

 

[figbat]

A few amaretti this morning.

 

[C R]

Would you mind sharing recipe / instructions for that one?

Of course, here goes.

Recipe
270ml warm water
3 cups strong white flour
1.5 tsp sugar
1.5 tsp salt
Squirt of olive oil, I don't measure the oil, but at a guess I would say 1tbsp
3/4 tsp yeast, you can use maybe 1/2 tsp yeast and raise for longer, which gives a bit more flavour, but I find the rise less predictable

Method
Mix and knead as per usual method, I use a breadmaker to mix, knead and rise, and pour out once the dough raises to 3/4 of the tin, to knock back and shape as a ball, then let relax for about an hour.

For baking I use a baking stone, heat the stone in the oven to 180C, place the dough on the stone and bake until the crust looks right. To avoid the shape flopping during transfer I place the dough on a baking sheet after shaping.

For the one in my post above I put a bowl with water in the oven while baking. It took longer to get to the right colour, but the crust was crispier, and the flavour seemed to develop more.

 

[figbat]

For crustiness I put a small baking tray at the bottom of the oven whilst it is preheating and then when I put the bread in to cook I pour boiling water from a kettle into the hot tray.

The science of it, as I understand it, is that sugars in the dough dissolve in the moisture on the surface and then caramelise to form the crust.

 

[C R]

For crustiness I put a small baking tray at the bottom of the oven whilst it is preheating and then when I put the bread in to cook I pour boiling water from a kettle into the hot tray.

The science of it, as I understand it, is that sugars in the dough dissolve in the moisture on the surface and then caramelise to form the crust.

Do you put the tray on the oven "floor" or on a rack near the bottom?

 

[figbat]

Do you put the tray on the oven "floor" or on a rack near the bottom?

Usually on the floor.

 

[Tom B]

Do you put the tray on the oven "floor" or on a rack near the bottom?

When I bake bread at work I throw half a mug of boiling on the bottom of the oven bottom because there is only one shelf (hey it was a £89 cooker). It doesn't seem to come to any harm