Bread ****

[Dutto]

…. Funny story about this, some years ago I was approached by the Victorian government to open up a market for hemp. …..

I thought “WOW! This member is older than my Nana: and she died in the 1960’s!” …

… quickly followed by “The ‘Victorian government’ he refers to won’t be Queen Victoria; it must be in Canada you pratt!”

Maybe it’s the hemp seed I used to nibble as a youngster! Bought in the local fishing tackle shop and kept in warm water until it produced a small shoot it was a magnet for fish: and small boys!

It’s probably not available now but, as far as I know, there used to be no restrictions in the UK in the 1950’s!

Enjoy the bread!
:hat:

PS
Unshelled (?) Hemp Seed is still available in the UK at £1.77 for 200g.

I only had 2p pocket money a week in the 1950’s so !!!!

 

[foxy]

I thought “WOW! This member is older than my Nana: and she died in the 1960’s!” …

… quickly followed by “The ‘Victorian government’ he refers to won’t be Queen Victoria; it must be in Canada you pratt!”

Maybe it’s the hemp seed I used to nibble as a youngster! Bought in the local fishing tackle shop and kept in warm water until it produced a small shoot it was a magnet for fish: and small boys!

It’s probably not available now but, as far as I know, there used to be no restrictions in the UK in the 1950’s!

Enjoy the bread!
:hat:

PS
Unshelled (?) Hemp Seed is still available in the UK at £1.77 for 200g.

I only had 2p pocket money a week in the 1950’s so !!!!

Victoria Australia. The government was very apprehensive at the time about hemp seed even low THC, which is what I was given. The licence gave me the right to transport hemp around Victoria. I sold it to pigeon fanciers, bird keepers with aviaries, and fishermen, who picked it up from the door. I broke the law and so did they for transporting it.It was a business venture which at the time was so restrictive it wasn't worth getting into.

 

[Dutto]

Victoria Australia.

Mea Culpa!

Geography was never my strong subject! Sorry!

Scrabbling for a reason I had assumed Canada, I found this:

Victoria
City in Canada
https://en.m.wikipedia.org/wiki/Victoria,_British_Columbia
… but I was woefully ignorant!
:hat:

 

[RoomWithABrew]

500g flour, 100g sourdough starter, 350ml water, 10g salt mixer and proved rectangular basket. Dutch oven.

 

[jof]

Finger rolls for tomorrow
Not bake-off perfect, but good enough

 

[Alastair70]

The 20C plus temperatures in my kitchen made for a rather rapid ferment, and massive oven spring. I was expecting to see a lot of tunnelling in the loaf but it appears I’ve got away with it. Just about!

 

[Dutto]

The 20C plus temperatures in my kitchen made for a rather rapid ferment, and massive oven spring. I was expecting to see a lot of tunnelling in the loaf but it appears I’ve got away with it. Just about!

View attachment 71814View attachment 71815

I’ve held off baking ‘cos of the 22+ temperatures but tomorrow looks like I will give it a go!

Thanks!
:hat:

 

[Alastair70]

I’ve held off baking ‘cos of the 22+ temperatures but tomorrow looks like I will give it a go!

Thanks!
:hat:

Get ‘er baked!

 

[foxy]

The 20C plus temperatures in my kitchen made for a rather rapid ferment, and massive oven spring. I was expecting to see a lot of tunnelling in the loaf but it appears I’ve got away with it. Just about!

View attachment 71814View attachment 71815

Reminds me of Basil Fawlty, lady, Is the room airy, Basil, Well there's air in it!

 

[soupdragon]

Might not be fancy dancy but a simple white loaf does the job. The pan on the right has transformed my bread baking by the way, one of the best purchases I've made for a long time

Cheers Tom

 

[RichardM]

View attachment 72041
Might not be fancy dancy but a simple white loaf does the job. The pan on the right has transformed my bread baking by the way, one of the best purchases I've made for a long time

Cheers Tom

What pan is it? How much flour for that loaf?

 

[soupdragon]

What pan is it? How much flour for that loaf?

Hey Richard

Bread pan

I got mine direct from Netherton Foundry but couldn't find a link. Seems a few retailers are out stock. The above link do have stock but it was the first Google result I found so you may find it cheaper elsewhere.
That loaf was 450g flour to 290g of water. As long as I remember to keep an eye on it they turn out a charm every time. Love my cast iron pan

Cheers Tom

 

[RichardM]

Hey Richard

Bread pan

I got mine direct from Atherton Foundry but couldn't find a link. Seems a few retailers are out stock. The above link do have stock but it was the first Google result I found so you may find it cheaper elsewhere.
That loaf was 450g flour to 290g of water. As long as I remember to keep an eye on it they turn out a charm every time. Love my cast iron pan

Cheers Tom

Thank you. The Netherton website only has the smaller one pound tin. I found another website with the 2lb tin but it was more expensive than the one you found. I have put my order in. The family appreciate the occasional sandwich loaf and with that tin it will come out the right shape.

 

[soupdragon]

Thank you. The Netherton website only has the smaller one pound tin. I found another website with the 2lb tin but it was more expensive than the one you found. I have put my order in. The family appreciate the occasional sandwich loaf and with that tin it will come out the right shape.

Be aware that the seasoning on the pan will wear off over the weeks/months depending how often you use it. I bought some of the flax oil at the same time. It's supposed to be the best, most effective oil to re season the pan. I don't know if I was using the pan more often that expected but I found I needed to re season it every month or so. I've recently used common vegetable oil and it seems to last longer.
You should get instructions for seasoning with the pan but.....

Big warning now!!!!

Whichever oil you use, don't use too much or you risk it going sticky as the oil hasn't fully polymerized (turned into a non stick surface that's bonded to the metal, or something like that). So apply a small amount then wipe it off with a tissue. It won't all come off and you'll be left with a very thin coating of oil. Don't be tempted to leave a thicker coating.
If you wash your pan try not to use detergents, "they" say that it degrades the seasoning. By all means wash it but dry in the oven afterwards. The oven will still be warm enough after you've baked your loaf to dry the pan.

Best of luck.

Cheers Tom

 

[RichardM]

Be aware that the seasoning on the pan will wear off over the weeks/months depending how often you use it. I bought some of the flax oil at the same time. It's supposed to be the best, most effective oil to re season the pan. I don't know if I was using the pan more often that expected but I found I needed to re season it every month or so. I've recently used common vegetable oil and it seems to last longer.
You should get instructions for seasoning with the pan but.....

Big warning now!!!!

Whichever oil you use, don't use too much or you risk it going sticky as the oil hasn't fully polymerized (turned into a non stick surface that's bonded to the metal, or something like that). So apply a small amount then wipe it off with a tissue. It won't all come off and you'll be left with a very thin coating of oil. Don't be tempted to leave a thicker coating.
If you wash your pan try not to use detergents, "they" say that it degrades the seasoning. By all means wash it but dry in the oven afterwards. The oven will still be warm enough after you've baked your loaf to dry the pan.

Best of luck.

Cheers Tom

Thanks Tom. I've used a thin smear of lard to season other pans and it seems to work.

 

[soupdragon]

Ah, preaching to someone who knows the score then

Cheers Tom

 

[foxy]

Hey Richard

Bread pan

I got mine direct from Netherton Foundry but couldn't find a link. Seems a few retailers are out stock. The above link do have stock but it was the first Google result I found so you may find it cheaper elsewhere.
That loaf was 450g flour to 290g of water. As long as I remember to keep an eye on it they turn out a charm every time. Love my cast iron pan

Cheers Tom

Do you heat the bread pan up before adding the dough, or has anyone tried that? I know it is supposed to prove a second time but just wonder what would happen. Cast iron would be ideal.

 

[soupdragon]

Do you heat the bread pan up before adding the dough, or has anyone tried that? I know it is supposed to prove a second time but just wonder what would happen. Cast iron would be ideal.

I do the second prove in the pan. Cold pan, dough in and prove (proof?).

Just remembered something else.

The loaves sometimes used to stick in the pan, that was when I didn't preheat the oven before baking. When I started to preheat they popped out every time. Mind you that was when I was still learning and using olive oil to line the pan. I now use butter and haven't had a stuck loaf in well over a year.
Was it the preheated oven or the butter in the pan? I don't know really bit I'm not changing anything now

Cheers Tom

 

[RichardM]

Do you heat the bread pan up before adding the dough, or has anyone tried that? I know it is supposed to prove a second time but just wonder what would happen. Cast iron would be ideal.

I usually do the second proofing in a banneton while the cast iron casserole is heating in the oven. Once the oven is up to temperature I take casserole out of the oven and carefully transfer the dough to it. I then cook it with the lid on for about half hour then remove the lid to finish it. I don't use any fats on the casserole and the bread never sticks.

 

[Crappyfish]

Anyone tried baking bread in the oven from cold. I was a bit sceptical at first but had some amazing results without pre heating the oven.