The bakers' thread

[annedonnelly]

what is your scone recipe? do you have one that uses wholemeal flour at all?
i tried some with wholemeal and plain flour but they were pretty dense. i find my dough going very sticky too, is that normal?
just trying to be healthy with the wholemeal

I just use a Mary Berry recipe and add flavourings based on guesswork/Google.

I've never tried wholemeal flour. The Mary Berry recipe says that the dough should be sticky - that helps to make them rise.

I did try a recipe that replaced some of the flour with oats but it wasn't a success. I should try that again sometime as I do like oaty things.

 

[figbat]

I find that I have to cut back on the wet ingredients a bit when using wholemeal or other similar flours - I guess that the water absorption of the flour is decreased due to the presence of the bran and germ. Either that or allow plenty of time for the flour to hydrate, so a decent rest period.

 

[glasgowcyclist]

I find that I have to cut back on the wet ingredients a bit when using wholemeal or other similar flours - I guess that the water absorption of the flour is decreased due to the presence of the bran and germ. Either that or allow plenty of time for the flour to hydrate, so a decent rest period.

That’s odd.

All my bread recipes stipulate extra water with wholemeal flour because it absorbs more.

 

[bluenotebob]

That’s odd.

All my bread recipes stipulate extra water with wholemeal flour because it absorbs more.

Agreed - the fibres in wholemeal flour swell more so loaves made with wholemeal need more water than otherwise.

 

[bluenotebob]

I did try a recipe that replaced some of the flour with oats but it wasn't a success. I should try that again sometime as I do like oaty things.

My mother used to make scones with oatmeal - I imagine a mix of normal scone flour plus oatmeal, ie fine oatmeal - not pinhead.

Not sure what you meant above by "oats" .. but I doubt if oat flakes, for example, would work.

I've no idea what proportion of oatmeal she used in the mix .. but if you can't find a recipe, let me know and I'll see if my sister knows (she has my mother's - and my grandmother's - recipe books).

 

[simongt]

I have wild garlic in the garden and it's a cold, wet afternoon so I might as well make some scones.

Minds me of the occasion when, many years ago, my ex made a courgette cake; same as a carrot cake, but using courgettes. Tasted fine, but when my younger son; about ten at the time looked at it, he said 'Mum, did you sneeze when you were making this - ?'
Didn't go down too well - !

 

[annedonnelly]

My mother used to make scones with oatmeal - I imagine a mix of normal scone flour plus oatmeal, ie fine oatmeal - not pinhead.

Not sure what you meant above by "oats" .. but I doubt if oat flakes, for example, would work.

I've no idea what proportion of oatmeal she used in the mix .. but if you can't find a recipe, let me know and I'll see if my sister knows (she has my mother's - and my grandmother's - recipe books).

It was rolled oats - I think it might have been this recipe. If I remember rightly I thought the oven temperature was a bit low.

 

[glasgowcyclist]

Anyone trying new recipes?

I found this Jack Sturgess recipe for apple and cinnamon buns…



I’ve made them three times now!

 

[glasgowcyclist]

Cheese bread, made with Somerset Crunch.

 

[Reynard]

All that needs is a pot of tea, some butter and a pack of really good smoked ham.

 

[grldtnr]

I find that I have to cut back on the wet ingredients a bit when using wholemeal or other similar flours - I guess that the water absorption of the flour is decreased due to the presence of the bran and germ. Either that or allow plenty of time for the flour to hydrate, so a decent rest period.

There's probably a bit of truth about that, a firmer dough would help Wholemeal scone ride a bit, plus extra bi- carb and using buttermilk,
Wholemeal products are always going to be denser

 

[Julia9054]

Alehouse rolls. The liquid in the dough is stout plus a little melted butter and honey. Mmmm . . . malty!

 

[Reynard]

Now those look good too. Cheese & chutney time!

 

[grldtnr]

Alehouse rolls. The liquid in the dough is stout plus a little melted butter and honey. Mmmm . . . malty!

View attachment 751395

Yummy

 

[glasgowcyclist]

This is the same dough as my cheese bread from a few days ago but I decided to make a single boule with it.

Now I have to wait until it cools and it's taking forever! (or so it seems) 😋