annedonnelly
Girl from the North Country
- Location
- Canonbie
Bake with Jack always says to bake with steam. My fancy new cooker has a setting for that & a depression in the base to pour the water in.
The bakers' thread
- Thread starter glasgowcyclist
- Start date
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glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Baking with steam prevents a crust forming too early, allowing the dough to rise to its full potential without bursting Along a seam or weak point.
Reynard
Guru
- Location
- Cambridgeshire, UK
Same principle as baking in a pot.
I can't use steam cos my oven door's got vents in it.
I can't use steam cos my oven door's got vents in it.
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
And this is what slashing is also for, allowing the dough to rise and expand. I use a very sharp blade to make a decent, deep slash to allow a good rise.
Reynard
Guru
- Location
- Cambridgeshire, UK
Or, you can put your bread seam side up, and let it expand that way. Works best with a boule if you shape it in the same way you do vienna rolls.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
This pain de mie has become my favourite sandwich loaf. The focaccia is for my wife but she might let me have a bit since I baked it.
@glasgowcyclist, do you have a link for the recipe of the loaf? Looks interesting. Our children have been asking for molete for their sandwiches, so made another one today, going for the arty farty look.
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figbat
Slippery scientist
- Location
- South Oxfordshire, UK
More Christmas practicing. Still in search of a centrepiece cake that isn’t Christmas cake. I’ve done panettone and stollen before but these have limited family appeal. Today’s effort is this, a babka done in a ring tin and using mixed spice in place of cinnamon.
Very pleased with how this has turned out - it looks suitably impressive and for the final one I plan to maybe drizzle with icing and do some icing holly leaves and berries for the centre.
All assuming it cuts and eats ok and gets the family seal of approval. Update to follow…
Very pleased with how this has turned out - it looks suitably impressive and for the final one I plan to maybe drizzle with icing and do some icing holly leaves and berries for the centre.
All assuming it cuts and eats ok and gets the family seal of approval. Update to follow…
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I've had another go at a ciabatta and out came these two monsters. I used half quantities too.
Reynard
Guru
- Location
- Cambridgeshire, UK
In Poland, the centrepiece cake for Christmas is a Makowiec - which is a yeasted "swiss roll" filled with a mix of poppy seeds, fruit, nuts and honey.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
@C R The recipe is for 2 medium tin loaves but I keep it as one large 2lb loaf.
Here it is:
Ingredients -
150g full-fat milk
200g cool water
500g strong white bread flour
7g yeast
20g caster sugar
10g fine sea salt
50g unsalted butter
Mix all the ingredients in a bowl and knead on slow speed for 4 minutes, then increase to medium for 10-12 minutes until dough comes away cleanly from the sides of the bowl.
Shape into a ball and leave in a bowl to rest for 1.5 hours or until double in volume.
Divide the dough in half and shape into balls.
Heat oven to 230°C.
Put a ball of dough in each tin and cover, leaving them to prove until the dough has reached the top of the tin.
Place tins in the oven and quickly mist with water spray before closing the door.
Bake for 20-25 minutes until golden brown.
(I do my single, large loaf for ~35 minutes.)
Here it is:
Ingredients -
150g full-fat milk
200g cool water
500g strong white bread flour
7g yeast
20g caster sugar
10g fine sea salt
50g unsalted butter
Mix all the ingredients in a bowl and knead on slow speed for 4 minutes, then increase to medium for 10-12 minutes until dough comes away cleanly from the sides of the bowl.
Shape into a ball and leave in a bowl to rest for 1.5 hours or until double in volume.
Divide the dough in half and shape into balls.
Heat oven to 230°C.
Put a ball of dough in each tin and cover, leaving them to prove until the dough has reached the top of the tin.
Place tins in the oven and quickly mist with water spray before closing the door.
Bake for 20-25 minutes until golden brown.
(I do my single, large loaf for ~35 minutes.)
figbat
Slippery scientist
- Location
- South Oxfordshire, UK
I can confirm, it cuts and eats more than ok - it is delicious! I have made cinnamon versions as a loaf before but this one is every bit as good. A really light texture sponge with gooey spiced swirls through it, which caramelise to chewy and crispy bits on the outside. I think this is our centrepiece cake.
Colin Grigson
Bass guitarist - Bad News
- Location
- Slovakia
Individual apple pies … following a gift box of apples
