miss minnie
Well-Known Member
Where?
eta: or was that an explanation? 'Mines in south london which is why Waitrose won't build there to avoid blowing up the staff'?
Breadmaking
- Thread starter miss minnie
- Start date
eta: or was that an explanation? 'Mines in south london which is why Waitrose won't build there to avoid blowing up the staff'?
"Waitrose don't do South London."
Yes they do - There's one in Balham, where the big Safeway used to be, and there's one in St Johns Rd (where Woolworths was), near Clapham Junction.
Okay, it's extra bus fare to get there & back, and the 37 from there is hellishly packed but... if you're going to Marron, Waitrose isn't out of your way.
Yes they do - There's one in Balham, where the big Safeway used to be, and there's one in St Johns Rd (where Woolworths was), near Clapham Junction.
Okay, it's extra bus fare to get there & back, and the 37 from there is hellishly packed but... if you're going to Marron, Waitrose isn't out of your way.
miss minnie
Well-Known Member
But I'm not going to Marron! Thats the point of making my own bread, to not spend bus fare!
So, Waitrose are sneaking in but not letting us know about it on the store locator, perhaps they just don't like Brixton or Stockwell!
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
Croydon.
There are also branches in Clapham, Balham, Beckenham bromley, wandworth, putney, new maldon. Probably more.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
I found those branches by putting sw9 into the store locator.
miss minnie
Well-Known Member
Ok, well I'm obviously too fucking thick to use it then.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
Maybe you just have a poorly internet.
Miss Caphat
I want it that way
Atomic Suplex, I think you're missing the point. Some people really get into the whole process.
This thread has really made me want to try it myself.
This thread has really made me want to try it myself.
Ms T
Honey-coloured ramparts
I've never heard of a bakery using a pot though.
The pot acts as a sort of mini bread oven. It's hard to get the kind of temperatures you get in a commercial bakery in a domestic oven.
vauxhallmum
had to scrap the cheap car
I make shit bread. I've tried many different ways and have produced a variety of shit loaves 
miss minnie
Well-Known Member
Ah, I see. Temperature doesn't seem to be a problem in my oven. I couldn't even lift a 'le creuset' anyway
miss minnie
Well-Known Member
I make shit bread. I've tried many different ways and have produced a variety of shit loaves
I'm amazed that my recent efforts are even edible given my previous efforts. Could always make pizza dough and cakes but bread baking was beyond me. Must have finally found my recipe.
Herbsman.
Nah Lotion, Pet, Nor Powder.
The temperature in your pot is going to be no higher than that in the rest of your oven. so it makes no difference temperaturewise
miss minnie
Well-Known Member
Ooh, the first recipe I'm seeing there mentions 'retarding' the dough for 12 hours, i.e. overnight in the fridge, and then baking from cold. Hmm, definitely going to try that one.
http://www.thefreshloaf.com/node/13525/my-imitation-chad-robertson039s-country-sourdough
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
\
No I get the point. I do make my own bread and cakes and stuff.
ymu
Niall Ferguson's deep-cover sock-puppet
I think the flat loaves you're getting are due to over-prooving. Massive air bubbles joining up and forming channels in the dough so the loaf collapses as soon as it's out of the oven. Your first loaf has that line of very close texture at the bottom, which is, I think, a sign of under-proving.
I'm not much of a baker, but perhaps go for a long first prove and then a shorter second one?
I'm not much of a baker, but perhaps go for a long first prove and then a shorter second one?
miss minnie
Well-Known Member
The loaf is not collapsing when it comes out of the oven, the dough was deflating when it is tipped onto the baking tray, although the last one didn't collapse so badly so I might be getting closer.
The first one was insufficiently hydrated, too much flour but it proved very fast (the weather was a fair bit warmer then). For the last one I halved the proving time from the one before, used a bit more flour - the dough defalated a little bit but I think the main issue was the proving basket being round and a bit too wide. Am looking at procuring a narrow basket to replace the round ones I have and hope that might help. The idea of cooling the dough after the second proving is interesting and I wonder if that might help.
Miss Caphat
I want it that way
oh, sorry. It seemed like there was an argument between you and miss minnie about why she would want to even take the time to bake her own sourdough bread when she could just buy it. I wasn't meaning to be rude either...but I have always liked the idea of growing the starter, as complicated as it sounds. It's a cool science experiment. And then you get to have yummy warm bread and be all proud of it.
miss minnie
Well-Known Member
Didn't make any last week but I've got a first proving going on in the kitchen now.
Serious eats are creating a starter from scratch and keeping a diary, day 4 today
Serious eats are creating a starter from scratch and keeping a diary, day 4 today
fractionMan
Custom Title
I've been making nan like flatbreads on top of my woodburner. 
Once you've got the knack of getting the dough right it's easy. I'm using chappati flour.
Once you've got the knack of getting the dough right it's easy. I'm using chappati flour.
ymu
Niall Ferguson's deep-cover sock-puppet
I've been making nan like flatbreads on top of my woodburner.
Once you've got the knack of getting the dough right it's easy. I'm using chappati flour.
Ooh, that's a good idea!
Have you tried doing baked potatoes inside it yet? I wonder if you could do a loaf the same way - in a sturdy tin wrapped up in tin foil, I guess. What effect would that have on the crust?
fractionMan
Custom Title
Yeah, I do spuds in the bottom all the time
No way could I fit a loaf in there though, it's not a big stove. Also, it does cook a bit 'top down' so the crust would probably be black!
No way could I fit a loaf in there though, it's not a big stove. Also, it does cook a bit 'top down' so the crust would probably be black!
miss minnie
Well-Known Member
Yum! Most of my sourdough attempts so far have verged on 'flatbread'I've been making nan like flatbreads on top of my woodburner.
Once you've got the knack of getting the dough right it's easy. I'm using chappati flour.
The last one was baked in a tin and wasn't too bad. Would prefer the natural loaf shape though. Got another sponge on the go, have promised to provide bread for a pre-xmas lunch in 2 weeks!
Ms T
Honey-coloured ramparts
Yum! Most of my sourdough attempts so far have verged on 'flatbread'
The last one was baked in a tin and wasn't too bad. Would prefer the natural loaf shape though. Got another sponge on the go, have promised to provide bread for a pre-xmas lunch in 2 weeks!
Are you over-proving your dough perhaps.
miss minnie
Well-Known Member
At first, yes, not any more though.
Herbsman.
Nah Lotion, Pet, Nor Powder.
Try less hydration as well.
To a certain point, more hydration = stretchier dough and more, larger air bubbles = lighter texture. But also weaker dough.
What percentage hydration are you using? I think my last sourdough was between 68 and 72% (i.e. total 720ml water per kg flour - including the starter), and it was extremely sticky, difficult to handle, pain in the arse but very aerated and light-texture. I reduced it to about 60% on my last dough and it was still light, but it rose higher due to the increased strength...
To a certain point, more hydration = stretchier dough and more, larger air bubbles = lighter texture. But also weaker dough.
What percentage hydration are you using? I think my last sourdough was between 68 and 72% (i.e. total 720ml water per kg flour - including the starter), and it was extremely sticky, difficult to handle, pain in the arse but very aerated and light-texture. I reduced it to about 60% on my last dough and it was still light, but it rose higher due to the increased strength...
miss minnie
Well-Known Member
Rising is not the problem, all of my doughs have risen beautifully. But none of them will retain that height when tipped onto the baking tray. It is at this point that they deflate, no matter how quick and skilfully I turn them out.
Now that I skip that step, proving in a loaf tin and then just pop it in the oven it keeps it's height.
Now that I skip that step, proving in a loaf tin and then just pop it in the oven it keeps it's height.
Herbsman.
Nah Lotion, Pet, Nor Powder.
Er, yes, that's why I suggested reducing the dough hydration, because it will make stronger dough that will retain its shape better when full of air bubbles.
edit: was not just referring to the initial rise, i.e. that caused by the initial CO2 production by the yeast - i'm talking about rising in the oven too, i.e. heat causing expansion of air bubbles during baking...
