Bread Porn

[SMP Brewery]

The presentation sums up my style in the kitchen pretty well

Looks like a femur

 

[The-Engineer-That-Brews]

Just a simple white bloomer :-)

 

[Jim Brewster]

Happened to find some m&s humus on offer in a BP Garage late at night so decided to do a second batch of baguettes to eat it with
I need a better lame to score them clean

 

[RoomWithABrew]

I need a better lame to score them clean

View attachment 80776

Try a good pair of kitchen scissors they work so well. No stress or dragging slashes.

 

[foxy]

Happened to find some m&s humus on offer in a BP Garage late at night so decided to do a second batch of baguettes to eat it with
I need a better lame to score them clean

View attachment 80776

Something I didn't discover until recently, score the loaves at an acute angle of 15 to 20 degrees for best results.

 

[RoomWithABrew]

15 to 20 degrees not a very acute angle.
But isn't obtuse.

 

[Rodcx500z]

i used one of these for 30 years in my job

 

[Rodcx500z]

Cut right a baggy should be able to cut your mouth, also getting the amount of steam right helps

 

[RoomWithABrew]

i used one of these for 30 years in my job View attachment 80795

I use something similar for taking skin grafts.

 

[RichardM]

Today's bread, White Bread with 80% biga from Ken Forkish's Flour Water Salt Yeast

 

[Alastair70]

I had a go a focaccia today. Not the best bake, but it’s a start. Nice crumb and it tastes ok. I’ll keep trying.

 

[Brewnaldo]

Oven a bit hot there maybe Alistair?

 

[Alastair70]

Oven a bit hot there maybe Alistair?

The sun was a bit hot, I was sitting out the back enjoying some beer and vinyl, then I had an ‘Oh ****’ moment

 

[RoomWithABrew]

Spelt and wholemeal sourdough

 

[Chippy_Tea]

A green loaf of bread flavoured with matcha, white chocolate and fruit has been crowned the best loaf in Britain.

The bread, called Brioche Japonais, was baked in Derbyshire by a woman who started baking as a hobby.
Miyo Aoetsu now runs Kuma-San Bakehouse professionally from her home in Matlock, supplying local businesses and baking loaves for customers to collect.
Her award-winning loaf was inspired by her Japanese heritage and also her time living in France.
"In my country it's quite common to use matcha for sweets, cakes, cookies and things like that," she said.
"There's the bitterness of the matcha and the sweetness of the chocolate and white fruit, so the balance of the taste is quite exciting."

The bread won top spot in the Britain's Best Loaf competition, run by trade magazine British Baker, and also won the Innovation category.
Craft Bakers Association president Neil Woods said: "In all the years I've been judging, I haven't seen anything like this before."
The loaf was praised by the judges for its "outstanding use of ingredients, wonderful texture, and decadent white chocolate inclusions", which they said remained "almost gooey to deliver a wonderful eating experience".

Miyo first moved to the UK to study at the University of Manchester, where she met her husband.
The couple later lived in Luxembourg and France, where Miyo got a taste for French bread. She then started baking her own bread after moving back to England.
"I missed French bread a lot because it was very different from the bread here," she said.
"I started making my own bread as a hobby. However, when I baked for friends and family they really, really loved it, and they encouraged me to be a professional baker."
She said she was "very excited" to win awards for her Brioche Japanois because it reflected her Japanese culture and identity.

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[RichardM]

Today's bread, White Bread with 80% biga from Ken Forkish's Flour Water Salt Yeast
View attachment 85413

Same recipe but one loaf and one focaccia today

 

[The-Engineer-That-Brews]

Same recipe but one loaf and one focaccia today
View attachment 87123

Nice!
I make bread loaves with sourdough, but use packet yeast in my foccacia just because of the amount of salt and olive oil I put in there (lots!). How well does the ’sour’ taste work in a foccacia?

 

[RichardM]

Nice!
I make bread loaves with sourdough, but use packet yeast in my foccacia just because of the amount of salt and olive oil I put in there (lots!). How well does the ’sour’ taste work in a foccacia?

This isn't a sour dough. It uses packet dried yeast, but very little with a long ferment.
We are sitting in the garden, round the fire with the neighbours, drinking and eating the bread. They appreciate it.

 

[MashBag]

Thanks chaps. I haven't done a focaccia for ages. Next up I think.

I normally just make our subs, using spent grain flour.

 

[Jim Brewster]

Had an impulse to have steak sandwiches for lunch tomorrow so I have just made some rolls with a ready mix flour and yeast mix from Ocado.

It's got all sorts in it, malted flour, oats, rye, barley, linseed and poppy seeds. I made 4 and already had one straight from the oven as a midnight snack, bloody lovely and the kitchen smells like a brew day

Only mistake was I forgot to score then with a lame but they're fine