Bread ****

[Cwrw666]

Well, this is us sorted for Christmas: Sourdough on the left, 2 x brown loaves and a fruit parkin.

 

[Rodcx500z]

Top tip - use beer instead of water gives a fantastic taste not dissimilar to sourdough - a lot of the texture is down to the amount of liquid in any case.

Hi AXW if you start with 63% water which is the low end depending on the time of year, so if your using say 3k of flour it would be 3k x 63% = 1.89k of water if its looking a bit stiff add more

 

[VW911]

In a previous life I was a ships cook on a square rigged sailing ship.
I used to love making bread - it was the best way to get the tar and tallow from the rigging from under my fingernails...

 

[BeerCat]

I like this...what's the deal with sour dough,keeping starters etc?

Once it gets going it will last for ages. Its bloody hard to kill to be honest and you can revive it by resuming feeding.

 

[foxy]

Top tip - use beer instead of water gives a fantastic taste not dissimilar to sourdough - a lot of the texture is down to the amount of liquid in any case.

I have made the 'no knead' loaves using beer and it does turn out real good.

 

[Jon75]

Here is a recent sour dough I made with my machine. I'll accept making sour dough might not be the best of ideas if I am brewing...

 

[foxy]

I still haven't made my goats cheese and tomato bread yet, made another black olive bread, gives the bread a nice flavour.

 

[Skippi]

First time baking bread, pretty happy with the results.
Will find out tomorrow for breakfast what it is like to eat.

 

[Brewnaldo]

Tiger bread

 

[Skippi]

Tiger bread

Out of interest, how do you get the pattern on the crust ?
I assume it has something to do with the type of dough used ?

 

[foxy]

What about malt loaf? My sister makes a great malt loaf using Ovaltine, before I knew much about baking I did try to make a malt loaf but burnt the top. I know now I should have covered the top.
Drawn like a magnet to malt, Ovaltine, Horlicks, Malt biscuits, Malt Loaf, Beer.

 

[Brewnaldo]

Out of interest, how do you get the pattern on the crust ?
I assume it has something to do with the type of dough used ?

You make a paste out of water, yeast, salt, sugar, rice flour and sesame oil and spread that all over the dough.

 

[goodolpete]

Here is a recent sour dough I made with my machine. I'll accept making sour dough might not be the best of ideas if I am brewing...

View attachment 22625

You used a bread machine? Have you got the recipe handy please?

 

[foxy]

The doomsday preppers have cleared the shelves of flour including strong bread flour, went down to the supermarket twice to no avail.
I go to an Indian superstore occasionally and have scored some stone ground bread flour there before.
I pay $12 for a 5 kg bag of strong bread flour got down to the Indian shop to find they have increased their flour range. Low and behold my usual bread flour is in stock in 25 kg bags for $32.60!
Thank you doomsday preppers, thankyou.

 

[Drunkula]

The doomsday preppers have cleared the shelves of flour including strong bread flour

Yep, same in Britain. urghhh. I made this last night. Dutch oven styleeee.

400 g bread flour, 70% hydration. Very light inside. All my handmade bread was awful until I started kneading for longer. It was like a crumpet inside, now it's lovely and airy like a shop loaf.

I despise brown bread and wholemeal and all that crap. I want to be able to taste the red sauce properly on my steak and kidney pie sandwich.

 

[Cwrw666]

I despise brown bread and wholemeal and all that crap. I want to be able to taste the red sauce properly on my steak and kidney pie sandwich.

Right on.

 

[Brewnaldo]

Loaf made with bog standard strong white bread flour, 100 grams of spent pilsner malt in the dough and some more, coarser milled pilsner malt

over the top.

 

[Rodcx500z]

Yep, same in Britain. urghhh. I made this last night. Dutch oven styleeee.

400 g bread flour, 70% hydration. Very light inside. All my handmade bread was awful until I started kneading for longer. It was like a crumpet inside, now it's lovely and airy like a shop loaf.

I despise brown bread and wholemeal and all that crap. I want to be able to taste the red sauce properly on my steak and kidney pie sandwich.

That's a bonny looking cob Drunkula we used to mould em 200 a time in the bakery

 

[Brewnaldo]

I have to come clean, that loaf wasnt great. The crumb just wouldnt cook properly. I fired it back in the oven after realising, but it just never came good. I am unsure if I over hydrated it but I have more ground malt so I will try it again with a drier dough.

It tasted good and the crust was crunchy, but inside, it just didnt want to come good

 

[stigman]