Biddlybee
making knots with sticks
You shouldn't feed ducks bread.
What are you baking?
- Thread starter kittyP
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RubyToogood
RubyTwobikes
RubyToogood
RubyTwobikes
This morning's work. About half wholemeal rye, half white. I forgot to turn the oven down when I put it in so it's a bit overdone but it'll still be nice.
Biddlybee
making knots with sticks
RubyToogood
RubyTwobikes
Original instructions are here: BreadmakingI think you might need to pass on your knowledge (and a bit of starter)
I tend to put a bit more water in. It's really forgiving as to timings, but I find the easiest way to do it is to start it off before I go to bed, then it's ready for the next phase when I get home from work the next day. I have a cast iron pot now (oval, because I find round loaves annoying) but started off with a pyrex dish which worked well too. The lid is crucial though.
Ms T
Honey-coloured ramparts
I can give you some starter.I think you might need to pass on your knowledge (and a bit of starter
Orang Utan
Psychick Worrier Ov Geyoor
A little too dusty for my tastes, and I'll leave the top alone next time.
I was worried about shape, so it was baked in a clay pot. gonna get some loaf tins though as I prefer that size and shape slice for toast and sandwiches.
Orang Utan
Psychick Worrier Ov Geyoor
TIP: you can get most of the dust off with a pastry brush
Orang Utan
Psychick Worrier Ov Geyoor
Taste test: good, though could have risen a bit more and I should have left it in for five more minutes. Gonna get some loaf tins from Wilko for sure, as this method doesn't end up with a decent sandwich/toast shape.
Edit:
Oops it's upside down.
I think it needed to be kneaded it a bit more effectively, even though I kneaded for ten minutes, according to instructions.
Maybe I could have left it to rise a bit more. Or put more yeast in.
Edit:
Oops it's upside down.
I think it needed to be kneaded it a bit more effectively, even though I kneaded for ten minutes, according to instructions.
Maybe I could have left it to rise a bit more. Or put more yeast in.
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RubyToogood
RubyTwobikes
NB I'm happy to part with starter, but mine is recovering from a tricky patch over Xmas at the moment so you're better off with Ms T's.I think you might need to pass on your knowledge (and a bit of starter
Couldn't quite bring myself to go for 100% hydration, so stopped at 90%. (900mls water, 50 olive oil to nudge it up that bit further , 20g salt, 1kg strong white, 300g starter).
It felt like bread soup. Decided to go a bit more experimental, so have two baguettes on the go, and one ersatz cloche. (Never tried a cloche before! Suspect this one may be too low
)
The rise so far on the baguettes - five mins in - is properly tremendous. They're totally structurally fucked bc I couldn't slash em (too wet, attempts failed) but they're rising like total bastards. Can't see the cloche. Excited tho!
Edit: yeah The loaf in the cloche has basically expanded until it hit the outside of the top bowl. Oop.
, 20g salt, 1kg strong white, 300g starter).It felt like bread soup. Decided to go a bit more experimental, so have two baguettes on the go, and one ersatz cloche. (Never tried a cloche before! Suspect this one may be too low
)The rise so far on the baguettes - five mins in - is properly tremendous. They're totally structurally fucked bc I couldn't slash em (too wet, attempts failed) but they're rising like total bastards. Can't see the cloche. Excited tho!
Edit: yeah
The loaf in the cloche has basically expanded until it hit the outside of the top bowl. Oop.
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Respectably happy on all of these. Rise has been tremendous, though the texture is a bit... odd... on the baguettes. Cooked, but still unusually moist. Which leaves it feeling a bit uncooked.
Have yet to try the cloche attempt. Will be interested to see if the bubbles at the top are compressed, whichd suggest it was shoving up against the top.
E2a: and the bread board in work this morning:
Have yet to try the cloche attempt. Will be interested to see if the bubbles at the top are compressed, whichd suggest it was shoving up against the top.
E2a: and the bread board in work this morning:
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QOTH
Well-Known Member
I made chocolate beetroot muffins at the weekend. I don't like beetroot and had some from a veg box so was trying to think of ways to use it up without having to knowingly put beetroot in my mouth.
They're lovely - you can't taste the beetroot and the flavour and texture is really good. And it means I have a stack of chocolate muffins that are technically vegetables.
They're lovely - you can't taste the beetroot and the flavour and texture is really good. And it means I have a stack of chocolate muffins that are technically vegetables.
Artaxerxes
Look out, he's got a gnu!
Legitimately a bit scared of the way the starter looks so far, coming up to day 3 of feeding it.
ITS ALIVE.
I think tonights top up needs a little less water in it, there's a visible band a little way down the mix I'm not sure about. I'm also concerned the jar isn't big enough based on how much its grown.
ITS ALIVE.
I think tonights top up needs a little less water in it, there's a visible band a little way down the mix I'm not sure about. I'm also concerned the jar isn't big enough based on how much its grown.
What do you think it is?
Ime, bacteria and mould don't stand much of a chance, if yeast are having a go at em
And yeast is a pretty good swimmer. Sounds like you're doing a sterling job, reckon it'll come up fine
Artaxerxes
Look out, he's got a gnu!
What do you think it is?
Ime, bacteria and mould don't stand much of a chance, if yeast are having a go at em
Sounds like you're doing a sterling job, reckon it'll come up fine
I don't know what it is
But yeah its all bubbling away, I'm sure it'll be fine
Ersatz bread cloches, £3 ea @ Sainsburys (Each one is on top of a bowl of equal diameter, which we already owned.)
Edit: totally fucked it. Only realised after everything else was in the bowl that I'd forgotten to feed the starter yesterday, so the loaves - both 90% again - were made with half usual qties of 2 day old starter.
Not a good rise (!)
(Each one is on top of a bowl of equal diameter, which we already owned.)Edit: totally fucked it. Only realised after everything else was in the bowl that I'd forgotten to feed the starter yesterday, so the loaves - both 90% again - were made with half usual qties of 2 day old starter.
Not a good rise (!)
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Had a eureka moment on the way in.
Forgot to add salt (!) After the autolyse, I just battered it a bit then left it to prove. Forgot the salt (!)
Which - in conjunction w the lack of starter (suspect I nearly blagged that) - is why the end result is weirdly stodgy, looks terrible, and tastes of nothing but flour.
Facepalm.
Forgot to add salt (!) After the autolyse, I just battered it a bit then left it to prove. Forgot the salt (!)
Which - in conjunction w the lack of starter (suspect I nearly blagged that) - is why the end result is weirdly stodgy, looks terrible, and tastes of nothing but flour.
Facepalm.
polly
Well-Known Member
That sounds yum
I've never added almonds to banana bread but will definitely try that now. Those crusts look delicious though mrs quoad Thanks for the tip re dumping most of the starter. It seems to have pleased mine
Trying out a white rye/white bread flour loaf in my old method and a straight up white one with Ms T's method. If anything interesting occurs I will report back...The crusts are shite - they didn't form properly bc of the lack of salt, which is why they look crackled. They're not nice. They're a bit spoogy, dense and pointless. They just look semi acceptable in the photo! Ty, though!Those crusts look delicious though mrs quoad Thanks for the tip re dumping most of the starter. It seems to have pleased mine
Wrt starter - got googling last night, and realised that I'm effectively using my starter as a perpetual sponge. Bc it's constantly / daily in use, and at room temperature, there's not much difference between that and a specifically made sponge whose purpose (going by wiki) is basically to ensure your yeast is up to speed, and active.
Proper glad yours is looking healthy, tho! Good luck w it! I'll be attempting another high hydration loaf tonight, this time w salt :lol:
Rye tends to need more water.So, what the fuck happened here thenSame starter, same method, same amount of flour etc. White is fine, white/rye mix is like a biscuit. Any ideas?
View attachment 98780
Did they have the same cooking time?
polly
Well-Known Member
I was just about to edit and say i know rye needs more water, but the dough seemed wetter than the white
Yes, same cooking time. Everything exactly the same, except the type of flour. (Thank you for the sourdough surgery!)
Almost invariably will feel wetter - not sure if it's the lack of gluten or the general stodge, but ime it's a more claggy dough. Gotta be honest, I have no idea what happenedI was just about to edit and say i know rye needs more water, but the dough seemed wetter than the white
(Thank you for the sourdough surgery!)
But more water, a fatter loaf, or a hotter / shorter oven might help? Cookies this morning!
This is one of those proper zero effort recipe finding jobbies
I found it bc it was the top google hit for "cookie recipe."
I now begin typing "Millie..." in my browser, and it brings up the relevant page.
If all else fails, it's the BBC good food "Millie's Cookie Recipe." Takes about 10 mins to get everything mixed, if you have both a blender and a toddler. Another ten to cook a batch. (This lot was four trayfuls, hmmmm!)
Cloo
Banana for scale
White chocolate, ricotta and apricot traybake for son's class event today. First time I've made with apricot instead of plum as per recipe. First cake to be baked in our new kitchen 
I had to adjust the recipe baking times before as it tended to get burned around the edges, but now we have a decent oven where the temperature is more accurate I'll have to see if that changes.
I had to adjust the recipe baking times before as it tended to get burned around the edges, but now we have a decent oven where the temperature is more accurate I'll have to see if that changes.
