Breadmaking
- Thread starter miss minnie
- Start date
UnderOpenSky
baseline neural therapy
It looks lovely, but a bit light on toppings!
4 ciabattas to be cooked in about an hour. The dough has been proving in the fridge for about 18 hours. If this batch doesn't work, I'm actually giving up on ciabatta.
More toppings can suppress rise, ime.
This banneton is too long for my baking stone. Even at a perfect diagonal, the ends droop off. Should probably stop using it, but regularly find myself think "nah, it'll be alright this time!" And it is well fit.
Edit: yeah
One end surprisingly fine. The other end right-angled.
Edit: yeah
One end surprisingly fine. The other end right-angled.
Last edited:
UnderOpenSky
baseline neural therapy
UnderOpenSky
baseline neural therapy
Going to have a go at making socca tonight. Never eaten it, so no idea what it should be like! Recipes seem to call for baking, grill and even doing it the hob. Still seems a simple process. 
Actual fuck.
I've just been back to my friendly local baker, and the 16kg sacks of Shipton Mill that they were charging £8.50 for were TWENTY FUCKING QUID. Same woman (joint owner / wife of the baker), said prices had gone up, but they're paying £12.74 on the 16kg so they clearly fucked up last time. They're also charging £18 on Yorkshire Organic, which I know I can pick up for £12 at the farm gate (and which they quoted me £10 on last time I bought @ the baker!)
That's upped my ingredients cost from about £0.56/kg to £1.25 which, ATM, is a bit fucking painful. A bit skint right now! Might have to proactively sell. Expected to walk away with 3 sacks for £25, came away with two for £40. Again, fucking ouch.
Mix water, starter, flour together loosely. Leave for a while (an hour?)
Add salt. Knead.
Place in big oiled container. Fold every half hour for 2-3hrs.
Shape on floured surface. Cover w damp cloth. Leave for 40 mins.
Reshape, put in banneton, leave in fridge overnight or prove for a couple hours.
Baking slab @ 220-230 for probably 40ish, depending on flour / risw.
I've just been back to my friendly local baker, and the 16kg sacks of Shipton Mill that they were charging £8.50 for were TWENTY FUCKING QUID. Same woman (joint owner / wife of the baker), said prices had gone up, but they're paying £12.74 on the 16kg so they clearly fucked up last time. They're also charging £18 on Yorkshire Organic, which I know I can pick up for £12 at the farm gate (and which they quoted me £10 on last time I bought @ the baker!)
That's upped my ingredients cost from about £0.56/kg to £1.25 which, ATM, is a bit fucking painful. A bit skint right now! Might have to proactively sell. Expected to walk away with 3 sacks for £25, came away with two for £40. Again, fucking ouch.
Missed this!
Mix water, starter, flour together loosely. Leave for a while (an hour?)
Add salt. Knead.
Place in big oiled container. Fold every half hour for 2-3hrs.
Shape on floured surface. Cover w damp cloth. Leave for 40 mins.
Reshape, put in banneton, leave in fridge overnight or prove for a couple hours.
Baking slab @ 220-230 for probably 40ish, depending on flour / risw.
£15.50 on Shipton Mill's website. Ffs!
UnderOpenSky
baseline neural therapy
That's a hell of a price increase. Thats also a hell of a lot of flour. Good job.
Thanks for those instructions, will try it instead of the over night sponge method in the hope of getting something easier to work with and possibly even free standing! Realise the only thing I've yet to buy is a banneton so should probably remedy that.
The proving overnight thing... Is that for more flavour? Do you cover it when it's in the fridge? If you don't put in the fridge and leave it more then a couple of hours does it still handle OK or does it need reshaping?
I obviously need to bake more to understand the stages and how I can adapt it to my day and predict what will happen. At the moment it feels a bit like guess work, which annoys me, but tbf I don't have vast amounts of of time to play with at the moment, but that will change when summer is over.
Thanks for those instructions, will try it instead of the over night sponge method in the hope of getting something easier to work with and possibly even free standing! Realise the only thing I've yet to buy is a banneton so should probably remedy that.
The proving overnight thing... Is that for more flavour? Do you cover it when it's in the fridge? If you don't put in the fridge and leave it more then a couple of hours does it still handle OK or does it need reshaping?
I obviously need to bake more to understand the stages and how I can adapt it to my day and predict what will happen. At the moment it feels a bit like guess work, which annoys me, but tbf I don't have vast amounts of of time to play with at the moment, but that will change when summer is over.
Just went back to return the 2*16kg sacks I'd bought as, tbh, baking is unsustainable at £1.25/kg.
Only for the joint-owner woman to say - as soon as she saw me - that she'd fucked up the price I should've been charged, proper apologies, etc, etc. And to say that it should be a tenner on a 16kg sack of Shipton Mill.
So I walked out with +2 sacks, for the same price (£40) I'd originally paid for the two that were still in my car.
Happy with that!
RubyToogood
RubyTwobikes
Prompted by earlier discussions I've gone back to putting a percentage of rye in my weekly sourdough loaf. It makes the best toast ever, partly because you can cut it dead thin.
In a fit of overthinking and surplus time, I've got a chilli cheese and chorizo loaf on the go. A 2kg one, at that.
I won't be able to dispose of any at work (I try to keep any work veggie, for general politeness, inclusion, and limitation of food poisoning potential), and I'll probably need to designate a "non halal" banneton for proving it in n all. (Given quite a few of my colleagues are Muslim. They clearly know my kitchen isn't halal, but. Erm. That's some way off prepping chorizo and other products in the same basket).
I have a feeling the whole thing could be a catastrophe
I won't be able to dispose of any at work (I try to keep any work veggie, for general politeness, inclusion, and limitation of food poisoning potential), and I'll probably need to designate a "non halal" banneton for proving it in n all. (Given quite a few of my colleagues are Muslim. They clearly know my kitchen isn't halal, but. Erm. That's some way off prepping chorizo and other products in the same basket).
I have a feeling the whole thing could be a catastrophe
Kind of you to say so. Fingers crossed!I doubt that mrs quoad, I strongly suspect just about anything you choose to make will come out quite 'lishous. Do update us when it's out of the oven though.
They've just been pre-shaped (the other one's bog standard mixed fruit, with a bit of spelt and kalmut):
Feels ok, but there may be a bit much Yorkshire Organic in the cheese and chorizo. Feels like it has potential to spooge
UnderOpenSky
baseline neural therapy
Listening to this at the moment
BBC World Service - The Food Chain, Upper Crust?
The Food Chain
What does your choice of loaf say about you? Is your sourdough a source of pride? Have you ever felt ashamed of your sliced white?
Flour, water, and salt - over thousands of years the basic recipe for bread has changed very little. But often there's been a dollop of judgement thrown in too.
From Plato to modern-day Cairo, in this episode we’re talking about the ever-changing relationship between bread and social class. How have certain types of loaf come to have different moral and social meanings? And, ca
BBC World Service - The Food Chain, Upper Crust?
The Food Chain
What does your choice of loaf say about you? Is your sourdough a source of pride? Have you ever felt ashamed of your sliced white?
Flour, water, and salt - over thousands of years the basic recipe for bread has changed very little. But often there's been a dollop of judgement thrown in too.
From Plato to modern-day Cairo, in this episode we’re talking about the ever-changing relationship between bread and social class. How have certain types of loaf come to have different moral and social meanings? And, ca
The short version is that it's a bog standard white loaf w/ a whole diced coop chorizo ring (200g?) and a load of vintage cheddar (¾ of a large Cathedral or sth pack? Again, 200g?) cubed and dropped in. With a bucket of Sainsbury's chipotle chilli flakes over the top, because they've got properly awesome heat / smokiness.
The loaf was 2kg, so qties of chorizo and cheese could be scaled to that. I'm quite happy w how it turned out, but it is *really* fucking rich. I felt a bit sick after two slabs of toasted cheese and ham on chorizo and cheese toast last night.
TBH, if you've got a loaf recipe that's worked, I'd recommend using that. Bring the flour, water, yeast, salt together, work it a bit, then throw the additional bits in, mix it around a bit more, and follow standard procedure. There's nothing there that should mess with a standard loaf's rise or behaviour, and your earlier bakes looked solid
Happy to describe my loaf in more detail, if useful - but the gains really are likely to be minimal if you've already got a recipe that works.
