Bread ****
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Dutto
Landlord.
Today was the day I tried out the new 4lb loaf tin for sourdough bread - with mixed results!
I stuck to the original recipe and methodology more or less. (I had to add 100g of self-raising flour to make up the 800g of flour. Not the end of the world but annoyed at running out of plain flour!)
Here's a few photographs to show progress.
1. Dough into loaf-tin after spending 2 hours in the mixing bowl and then being knocked back.
2. After 2, 4 and 6 hours of proving in the loaf tin.
3. As can be seen, the loaf didn't rise above the lip of the loaf-tin after it was put in the oven.
4. But it made a very tasty loaf with tight cavities.
What will I do differently for future loaves?
I stuck to the original recipe and methodology more or less. (I had to add 100g of self-raising flour to make up the 800g of flour. Not the end of the world but annoyed at running out of plain flour!)
Here's a few photographs to show progress.
1. Dough into loaf-tin after spending 2 hours in the mixing bowl and then being knocked back.
2. After 2, 4 and 6 hours of proving in the loaf tin.
3. As can be seen, the loaf didn't rise above the lip of the loaf-tin after it was put in the oven.
4. But it made a very tasty loaf with tight cavities.
What will I do differently for future loaves?
- Let it prove for another couple of hours OR put it somewhere greater than the 22*C that was in the kitchen.
- Drop the baking temperature slightly to 185*C to 190*C to get a more even baking.
- Not bother with the tray of boiling water beneath the loaf tin. (I don't think that steam is necessary when baking in a loaf-tin.)
Wow so much bread ****. Wasn't expecting to see bread on this site 
Bread has long been a passion of mine and was even more welcome through all the lockdowns
I can't seem to post images but this is one of mine sd
I bake on a baking steel and use an inverted gastronorm pan over the bread for the first 15 min for steam
Bread has long been a passion of mine and was even more welcome through all the lockdowns
I can't seem to post images but this is one of mine sd
I bake on a baking steel and use an inverted gastronorm pan over the bread for the first 15 min for steam
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Two loaves today one a cheese loaf with vintage Cheddar the other an onion loaf with two medium onions in it. I have a feeling the cheese loaf didn't get any cracking was the cheese was holding it together.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Nice job - those look fantastic
Just done third set of stretch & fold on today's sourdough ...
(it's bigger than it looks, that's 1.5kg)
(it's bigger than it looks, that's 1.5kg)
Oh poo - I've just realised that I forgot to hold a bit of starter back for next time #facepalm
A neighbour popped round this morning with a loaf for me to try. I think he said it was a Russian recipe. Anyway it’s the bread equivalent of Doppelbock - dark, full-bodied, and really malty. The coriander seeds add a fragrant spicy pop that goes really well with a nice orange marmalade. I think I’ll just cut one more slice...
Brewnaldo
Landlord.
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Lurpak on there mate. Spread thicker than a Sun reader. Delightful.
Worf
Well-Known Member
@Hazelwood , have you considered a career in advertising? You got my mouth watering.... And I'm all out of marmalade.
Having to re-create my SD starter from scratch after having put all of it into the last loaf
It's still at the smelling-like-puke stage ...
It's still at the smelling-like-puke stage ...
Exactly what I did, a slice of Lurpak. Seriously, what else would do?
A whole meal spelt sour dough loaf that I made today. The addition of honey and me forgetting to turn the oven down from 250 when I put the loaf in contributed to the Maillard reaction, or is it just a bit burnt? Tastes good anyhow.
Having realised I'd stupidly used ALL my starter in the last loaf, I thought I'd be able to get some back from someone I'd shared it with... but the answer came back:
Nothing for it but to make a new starter from scratch - not too bad, only ten days end-to-end... and this time I acidulated the water (with a few drops of Lactic from my brewing supplies) to inhibit the growth of the foul-smelling leuconostoc bacteria.
I yesterday it seemed healthy and active enough to bake with, so I built a leaven overnight and did a 1.5kg loaf today :-) PHEW !
"I’m so sorry but my mum threw mine away 
. We was on holiday and she thought it was something going off in our fridge!! Sorry. Clearly she is not a baker"
. We was on holiday and she thought it was something going off in our fridge!! Sorry. Clearly she is not a baker"
Noooooooo !!! Nothing for it but to make a new starter from scratch - not too bad, only ten days end-to-end... and this time I acidulated the water (with a few drops of Lactic from my brewing supplies) to inhibit the growth of the foul-smelling leuconostoc bacteria.
I yesterday it seemed healthy and active enough to bake with, so I built a leaven overnight and did a 1.5kg loaf today :-) PHEW !
trummy
Regular.
For the idle or over busy!
3 minute sourdough bread
- No kneading, folding or stretching.
Method
Mix WELL 900 grms of flour (I used 600 strong white 300 wholemeal
with 900 grms of water (boiled and cooled)
2 rounded desert spoons of salt
around 100grms of well preped leaven
Leave until fermentation reaches max peak (I mark inside of bowl with a water colour marker at dough height until it stops rising) (takes 5 hours at least)
Then carefully fill greased loaf tins 2/3 full and cover with alu foil. (Try to form a bit of a dome to allow for bread rise)
Place in cold oven and then set temperature to about 190C for 20 minutes, then set at about 230C, check bread temperature after 45 min. When it reaches 85C remove from tin and leave on oven tray to brown. When bread reaches 95C its cooked. Easy peasy.
Oven timings will obviously vary - my loaf tins are not that big
3 minute sourdough bread
- No kneading, folding or stretching.
Method
Mix WELL 900 grms of flour (I used 600 strong white 300 wholemeal
with 900 grms of water (boiled and cooled)
2 rounded desert spoons of salt
around 100grms of well preped leaven
Leave until fermentation reaches max peak (I mark inside of bowl with a water colour marker at dough height until it stops rising) (takes 5 hours at least)
Then carefully fill greased loaf tins 2/3 full and cover with alu foil. (Try to form a bit of a dome to allow for bread rise)
Place in cold oven and then set temperature to about 190C for 20 minutes, then set at about 230C, check bread temperature after 45 min. When it reaches 85C remove from tin and leave on oven tray to brown. When bread reaches 95C its cooked. Easy peasy.
Oven timings will obviously vary - my loaf tins are not that big
Last edited:
Same p0rn, different bread 
Well, one good thing about this hot weather ... 
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Onion bread, one medium sized onion sauteed, drained and added to bread.
