The bakers' thread

[C R]

Thanks
I shall certainly give this a try.

I use the same yeast.
I must pick up some Allinson so an excuse to go out in this miserable weather..
Thanks for the inspiration...

You're welcome. Let us know how it goes.

 

[Bobby Mhor]

You're welcome. Let us know how it goes.

If it looks anything like your photos above, absolutely no chance

 

[C R]

If it looks anything like your photos above, absolutely no chance

?

 

[Bobby Mhor]

?

Sorry, worded that kinda wrongly
It should read, no chance for any photos as if what I make looks as delicious as your bread, it will be gone before I got the camera out.
My family love home made bread....

 

[C R]

Sorry, worded that kinda wrongly
It should read, no chance for any photos as if what I make looks as delicious as your bread, it will be gone before I got the camera out.
My family love home made bread....

Ah, yep, I take the photos as the bread comes out of the oven. We have to embargo the bread before dinner, otherwise by the time we get dinner on the table the monkeys will have filled themselves with the warm bread.

 

[Motobecane]

@Bobby Mhor

This is my baking from a couple of days ago.

The recipe takes:

300ml of water
Heaped teaspoon of salt
Heaped teaspoon of sugar
Squirt of olive oil
Three cups of flour, I use the Alinson strong white
Half to three quarters of a teaspoon of yeast. I use the Alinson fast acting that comes in the green can.

Put the water, salt sugar and oil in the bread maker pan, then the flour and then the yeast. Select the dough program which will mix, knead and prove. I leave the dough in until it almost fills the pan, takes about three hours. Then pour out the dough onto a floured surface and knead lightly, you don't want to knock it back too much. Now shape as you like, this is what I do
View attachment 432709
Let stand for another hour.

I use a baking stone, so start the oven and warm up the stone for about twenty minutes before the bread goes in. Start at 210C, bake for about ten minutes and then reduce to 180C and bake for a further 25 minutes or so. This is the result
View attachment 432713
View attachment 432714
You can control how fluffy it gets by changing the duration of the second kneading.
It seems a faff, but as the bread maker does the hard work, it is actually quite easy.

This does look good. I never use a bread maker but results like this could change my mind.

 

[Motobecane]

My last loaves - twisty buckwheat and white grain bread:

 

[Bobby Mhor]

Ah, yep, I take the photos as the bread comes out of the oven. We have to embargo the bread before dinner, otherwise by the time we get dinner on the table the monkeys will have filled themselves with the warm bread.

First attempt, not as fluffy inside as yours..
I think maybe a touch too much oil TBH..
crust a bit harder than it should be..needs less baking time?
but half one loaf disappeared..
it still won't last past lunchtime(or breakfast) tomorrow
I'll rattle up a soup for tomorrow's lunch...

 

[Bobby Mhor]

My last loaves - twisty buckwheat and white grain bread:

View attachment 432913

Hiya
I'm learning this..
the breadmaker has always been too easy

 

[Motobecane]

I've also been experimenting with focaccia - anyone else make that? This is with red onion topping:

 

[C R]

First attempt, not as fluffy inside as yours..
I think maybe a touch too much oil TBH..
crust a bit harder than it should be..needs less baking time?
but half one loaf disappeared..
it still won't last past lunchtime(or breakfast) tomorrow
I'll rattle up a soup for tomorrow's lunch...
View attachment 432912

View attachment 432914

It looks beautiful. For the fluffiness, did you knock the dough back a lot? Just play with the process to see the effect of each change.

I personally prefer a crunchy crust, which takes longer cooking time, but the monkeys prefer the softer crust, just a matter of personal taste.

 

[Bobby Mhor]

It looks beautiful. For the fluffiness, did you knock the dough back a lot? Just play with the process to see the effect of each change.

I personally prefer a crunchy crust, which takes longer cooking time, but the monkeys prefer the softer crust, just a matter of personal taste.

I never gave the dough a hard time....
requests are in for more.
One left for tomorrow...
Thank you

 

[glasgowcyclist]

I've also been experimenting with focaccia - anyone else make that? This is with red onion topping:

View attachment 432916

Thanks a bunch, that's given me the midnight munchies.

 

[SteveF]

First attempt at some cinnamon buns, am rather pleased with them....

 

[jayonabike]

So the Christmas baking has started. 1st batch of mince pies and mince meat baklava are just out of the oven. The mincemeat is homemade also, I made it back in October where it’s been maturing in the back of the cupboard till today