The bakers' thread
- Thread starter glasgowcyclist
- Start date
Page may contain affiliate links. Please see terms for details.
Tom B
Guru
The dough I can do. What I cant seem to get is the tomato pizza base sauce..... Its either too harsh or over complicated...
What's yours?
My Effort
figbat
Slippery scientist
Mine was a tin of Mutti tomato polpa, a pinch of salt, a sprinkle of dried basil (I had no fresh) and a small splash of olive oil. Pizza sauce doesn’t need to be much more than just crushed tomatoes.
Reynard
Guru
I just make a classic Sicilian-style* marinara, whereby I simmer chopped tinned tomatoes with a finely chopped onion, about half a bulb of garlic, a bay leaf, some finely chopped fresh rosemary, salt, pepper and glugette of olive oil. The long simmer drives off some of the moisture, intensifying the flavour.
This is really good to do if you've an excess of cherry or vine-ripened tomatoes.
Great for pizza, pasta, meatballs and the like.
* Got taught this at uni by a chap I shared some lectures with (I was Mech Eng, he was Materials Science) who was half Sicilian, half Irish. He was a bit odd, but bloody hell, he could cook...
This is really good to do if you've an excess of cherry or vine-ripened tomatoes.
Great for pizza, pasta, meatballs and the like.
* Got taught this at uni by a chap I shared some lectures with (I was Mech Eng, he was Materials Science) who was half Sicilian, half Irish. He was a bit odd, but bloody hell, he could cook...
OP
OP
glasgowcyclist
Charming but somewhat feckless
I use a few tablespoons of passata, 55p for a carton from Aldi/Lidl.
It’s fine as it is but you could add basil etc to suit your taste.
Always Cross
Veteran
My sour dough likes this warm weather 3 sourdough loaves and 1 normal loaf to fill the oven up
OP
OP
glasgowcyclist
Charming but somewhat feckless
I made butter the other day from some expired cream I had. I thought it would be a good idea to use it in a garlic bread so I made this (from Jack Sturgess’s book) and it’s a belter!
This is two loaves and I had intended on giving one to our neighbour. It didn’t make it.
This is two loaves and I had intended on giving one to our neighbour. It didn’t make it.
Always Cross
Veteran
I’ve not had a bad bake from Bake with Jack, some of them are bit of a faff though.
Reynard
Guru
I made butter the other day from some expired cream I had. I thought it would be a good idea to use it in a garlic bread so I made this (from Jack Sturgess’s book) and it’s a belter!
This is two loaves and I had intended on giving one to our neighbour. It didn’t make it.
View attachment 700040
Ah. Quality control.
OP
OP
glasgowcyclist
Charming but somewhat feckless
I made a Japanese milk loaf yesterday. I’ve used the tangzhong method before and had forgotten how easy it is and what a difference it makes to the bread.
Once again, I used a Jack Sturgess recipe and got a perfect result. (Scroll down to the second recipe.)
It’s so soft, with a crumb and flavour that’s a little bit like brioche. I’m going to make it again, as rolls, for burgers this weekend. 😋
Once again, I used a Jack Sturgess recipe and got a perfect result. (Scroll down to the second recipe.)
It’s so soft, with a crumb and flavour that’s a little bit like brioche. I’m going to make it again, as rolls, for burgers this weekend. 😋
T4tomo
Legendary Member
half a bulb or half a clove? one seems a lot one seems too little?
Reynard
Guru
The former. The latter's not worth bothering with...
Having said that, I'm talking about the "Redmere Farms" branded garlic from Tesco, the ones that come in a pack of 4. They're not the biggest, so I'd guess it translates into about five cloves or so. Thing with garlic though, is the longer you cook it, the sweeter it gets.
OP
OP
glasgowcyclist
Charming but somewhat feckless
We had burgers in the roll version of the Japanese milk bread yesterday. They were excellent; big and fluffy, with an exterior that held together despite how much we stuffed into them.
Recommended!
Recommended!
