^^^that.
A one-day birthday present bread course at a small, somewhat obsessive, deeply lovely, and very good bakery. Learnt a worrying amount, given how regularly I'd been making sourdough!
What are you baking?
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A one-day birthday present bread course at a small, somewhat obsessive, deeply lovely, and very good bakery. Learnt a worrying amount, given how regularly I'd been making sourdough!
trabuquera
Modesty Bag
A bit sadly (IMO) those are just eight bog standard yeasted white baps, proved in a banneton together.
If there's one other thing I would've possibly liked from the day, it'd be a bit more dough variety. Though, tbf, we did have four kinds. I think it feels like less because most of the doughs (except rye) went into two or three different loaf types. (Still bloody hard to remember everything though! Having my first post-Sunday crack at sourdough tonight, and totally forgot the autolyse
)Tbh, the last week has been a bit excessive. Here's a small proportion of what's been baked, starting with a 2kg rye and 2kg mostly-White sourdough 
And our bread board at the mo:
Wife still refuses to eat sourdough, lol.
Or the bog standard yeasted loaf I made last night (!)
Which is making this lot quite difficult to get through.
Only a couple of loaf ends have hit the bin so far, but I seriously need to find new avenues for giving this away!
And our bread board at the mo:
Wife still refuses to eat sourdough, lol.
Or the bog standard yeasted loaf I made last night (!)
Which is making this lot quite difficult to get through.
Only a couple of loaf ends have hit the bin so far, but I seriously need to find new avenues for giving this away!
That's just delaying the problem!
Output is unlikely to diminish. Today's another baking day
During the week, I can offload it on colleagues. The weekend is more problematic!
Could you start selling it? I was baking for a community bakery for a while and it's a very efficient way of dealing with the urge to bake.That's just delaying the problem!
Output is unlikely to diminish. Today's another baking day
During the week, I can offload it on colleagues. The weekend is more problematic!
What holds me back there is the legal side. In part.
I've got one enthusiastic German who has recently ended a friendship with a baker, and who proactively hunts (and overpays for!) surplus loaves.
I'm somewhat concerned that actually and purposefully selling loaves puts me on a bit of a sticky wicket, given I'm working out of our home kitchen. Not at all sure I could do it on a remotely commercial basis. And I'm not even sure how legit flogging a few surplus loaves would be
If something went wrong. Which I can't imagine would / could happen. But if it did...(My sister was put off low level cake baking by the sheer volume & expense of work that would've needed to be done to her decent home kitchen, in order to get it up to standard.)
It depends on your local authority regulations. Where I live, the requirement to be registered as making stuff in a domestic kitchen only kicked in if I was baking more than a specific amount a week, (twice, I 'think'). I was only baking 12 loaves once a week so didn't have to register. I did get a food hygiene certificate though which was took just a days training.What holds me back there is the legal side. In part.
I've got one enthusiastic German who has recently ended a friendship with a baker, and who proactively hunts (and overpays for!) surplus loaves.
I'm somewhat concerned that actually and purposefully selling loaves puts me on a bit of a sticky wicket, given I'm working out of our home kitchen. Not at all sure I could do it on a remotely commercial basis. And I'm not even sure how legit flogging a few surplus loaves would be
(My sister was put off low level cake baking by the sheer volume & expense of work that would've needed to be done to her decent home kitchen, in order to get it up to standard.)
Depending on your area, you might be able to make enough to cover costs by flogging them to neighbours and at work. There's no way you will ever make a profit cooking out of a domestic kitchen on a part time basis but if you are doing it because you enjoy it, then I'd suggest giving it a go.
On the risk side,the food hygiene cert will help reassure you about that - it's fairly hard to kill people with bread by accident (unless you throw a hard loaf at their heads)
Yesterday I bought a 750g cane banneton at York's Yorkshire food fair. It was exactly what I was looking for. I have (too many) whoppers; Lakeland only sell tiddlers. This was perfect.
God only knows why, but I then began to obsess about fennel and raisin. And (slightly compulsively) began knocking together a couple of kg of fennel and raisin dough.
I was proper edging it with the fennel. Kept on looking at it as I was weighing it out, and thinking... "Nah. That's going to totally fuck this loaf. But what the heck!"
And, to my amazement, it turned out to be just about the finest bread I've ever made. Took a kg loaf into work this morning, and it was gone by lunchtime. Kept the smaller (finer!) loaf for myself. Here are the last remnants:
It's very hard not to eat it all.
As a result, here are two pre-shaped 1kg doughballs, proofing on my counter atm:
I fully intend to structure the fuck outta them. Pushed the fennel even further tonight. Will be curious to see how they turn out!
God only knows why, but I then began to obsess about fennel and raisin. And (slightly compulsively) began knocking together a couple of kg of fennel and raisin dough.
I was proper edging it with the fennel. Kept on looking at it as I was weighing it out, and thinking... "Nah. That's going to totally fuck this loaf. But what the heck!"
And, to my amazement, it turned out to be just about the finest bread I've ever made. Took a kg loaf into work this morning, and it was gone by lunchtime. Kept the smaller (finer!) loaf for myself. Here are the last remnants:
It's very hard not to eat it all.
As a result, here are two pre-shaped 1kg doughballs, proofing on my counter atm:
I fully intend to structure the fuck outta them. Pushed the fennel even further tonight. Will be curious to see how they turn out!
Biddlybee
making knots with sticks
trabuquera
Modesty Bag
mrs quoad : as well as relying on the freezer - I think you can start building up a gigantic stock of croutons, "melba toasts" (just old bread sliced v v thin and then re-dried in the oven on a very low heat for a bit) or rusks (just chunks of old bread redried in the oven) or breadcrumbs (really good and useful for all sorts of stuff and I'm sure your flavoured loaves would be great in stuffings for poultry or veg; plain white crumbs useful for any number of cakes and sweet tarts). Also learn how to make Spanish dish called 'migas' which is basically a mixed fry of any veg you have and rough chunks of old bread, sauted with loads of chorizo (the fat from this crisps up the bread) and a bit of garlic/chili/onion/vinegar.
Ta. Much of this has been done!
Croutons a staple; I've also had eight consecutive meals from a sausage casserole topped with about half a kg of ciabatta croutons.
And vast amounts of bread have been dispensed through work, thumbs. About 1.5kg today!
Edit: highly commended Higgidy sausage pie recipe attached. Frankly phenomenal (so long as you don't mind eating the same thing for 8 consecutive meals and / or freezing in.)
Attachments
cuppa tee
Well-Known Member
Porridge Bread.......
Recipe - 360g oats, 1 egg, 500g natural yoghurt, 2 tbsp bicarbonate soda, 30mls milk (coconut/almond/cows etc).
Preheat oven to 180 degrees/gas mark 4 and line a loaf tin with baking paper. Mix soda with the yoghurt, add the oats and stir well. Mix the milk with the egg and add to the mixture. The mixture should be quite stiff. Put in loaf tin and cook for 50 minutes, remove tin and cook for another 10, remove, let cool and slice into 10 slices.
Per slice = 176kcal, 4g fat (1.8 saturates), 29g carbs, 17g fiber.
Recipe - 360g oats, 1 egg, 500g natural yoghurt, 2 tbsp bicarbonate soda, 30mls milk (coconut/almond/cows etc).
Preheat oven to 180 degrees/gas mark 4 and line a loaf tin with baking paper. Mix soda with the yoghurt, add the oats and stir well. Mix the milk with the egg and add to the mixture. The mixture should be quite stiff. Put in loaf tin and cook for 50 minutes, remove tin and cook for another 10, remove, let cool and slice into 10 slices.
Per slice = 176kcal, 4g fat (1.8 saturates), 29g carbs, 17g fiber.
danny la rouge
More like *fanny* la rouge!
We picked some brambles (blackberries to you) today, so Apple and bramble cobbler tonight. Woo hoo. 
sheothebudworths
Up the bum - no babies!!!
Look here, Bee!
How to cook perfect tarte tatin
Seems to be that in any case the best/easiest method for caramelised apples AND non-soggy pastry is to do the apples first then completely cool them before adding the pastry - so I'd do that on the hob, transfer straight into a cake tin (or any other ovenproof dish with reasonably low sides - it's only got to turn out easily) and once that was cool add the pastry, tuck it down into the sides of the tin and bake
