The bakers' thread

[glasgowcyclist]

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.

 

[Reynard]

That looks fabby @glasgowcyclist

Is the bread the size of a typical small sliced loaf?

 

[glasgowcyclist]

That looks fabby @glasgowcyclist

Is the bread the size of a typical small sliced loaf?

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]

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.

Thanks for the heads up.

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

 

[Dave 123]

I’ve moved on from pizza dough today

 

[Electric_Andy]

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.

 

[Dave 123]

First picture is my brothers sourdough loaf. He gave me some starter at the weekend...

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!

 

[benb]

I like the concentric flour rings!

 

[Reynard]

I like the concentric flour rings!

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

 

[Reynard]

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.

 

[Tail End Charlie]

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.

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

 

[Electric_Andy]

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

Yes, and probably even better with maple syrup if you can afford it!

 

[glasgowcyclist]

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.




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.

 

[Dave 123]

Today’s effort
Sea salt and rosemary crust

 

[C R]

Empanadas with daughter 1, she did most of it, I did the washing up.