Bread ****

[Session]

So myself and the lad have to stay at home a while these days cos I’m working from home and he’s off school right.

So we made a couple of foccacias that turned out well, and some yoghurt flatbread things. Basically I’m pretty new to the baking thing generally, I like bread I think because I can see how it works, it’s yeast innit. And it’s good for the boy to learn this kind of magic.

Anyone got any good basic starting recipes for bread that taste great, don’t have crazy ingredients and are piss easy to make? I don’t have a bread maker.

Or good websites?

Cheers

Have a look at the recipe I posted earlier in the thread (#64). It’s really easy and the bread tastes better than any I have bought. My subsequent posts (#78, #92) show pictures of how they turned out, and ways you can customise the original recipe.

 

[HSD]

This turned out well and minimum time etc

https://www.bbc.co.uk/food/recipes/doris_grant_loaf_16985

 

[Applesnmore]

So myself and the lad have to stay at home a while these days cos I’m working from home and he’s off school right.

So we made a couple of foccacias that turned out well, and some yoghurt flatbread things. Basically I’m pretty new to the baking thing generally, I like bread I think because I can see how it works, it’s yeast innit. And it’s good for the boy to learn this kind of magic.

Anyone got any good basic starting recipes for bread that taste great, don’t have crazy ingredients and are piss easy to make? I don’t have a bread maker.

Or good websites?

Cheers

I would recommend thebreadkitchen.com which is the written form of Titlis' YouTube channel of the same name.
The clips are fairly short, follow a standard pattern, easy and informative.
Polar bread is a flat bread with fennel seeds, well closer to a stotty than a pitta. Added rye does give it some depth of flavour but can be all white. Lots of styles on the site.

 

[Mr_S_Jerusalem]

I would recommend thebreadkitchen.com which is the written form of Titlis' YouTube channel of the same name.
The clips are fairly short, follow a standard pattern, easy and informative.
Polar bread is a flat bread with fennel seeds, well closer to a stotty than a pitta. Added rye does give it some depth of flavour but can be all white. Lots of styles on the site.

Excellent, cheers guys

 

[Alastair70]

Had enough levain left over from Sundays sourdough bake to knock up 4 pizza bases. Cooked for lunch today on a borrowed Ooni Koda. What an excellent piece of kit, heats up to 500C in 20 minutes, and delivers perfect leopard spotting on the crust.

 

[Session]

I finally managed to get hold of some more flour!

It proofed a lot quicker than usual due to the hot weather, but managed to catch it before it over-proofed

 

[Mrhandsome]

Saved a bit of my bread from last week made with Hefeweizen trub yeast and some spent grains. It should be nice and sour now for making pizzas later on today.

Looks a mess at the moment but it'll taste great.

 

[Brewnaldo]

Had enough levain left over from Sundays sourdough bake to knock up 4 pizza bases. Cooked for lunch today on a borrowed Ooni Koda. What an excellent piece of kit, heats up to 500C in 20 minutes, and delivers perfect leopard spotting on the crust.

View attachment 26574

I have an Ooni Koda it is indeed fantastic. Wpuld recommend it to anyone

 

[Mrhandsome]

The end result of a week of hard work.

 

[Alastair70]

Same dough, cooked simultaneously at same temp. Left hand side Ninja Foodi on bake at full tilt, right hand side my oven at full tilt. Interesting to see the difference. I don‘t have a Le Creuset style casserole hence the Ninja bake. If anyone has shared my struggles with bread baking, give the Dutch oven method a go. I‘m going to try to borrow one for a head to head with the Ninja.

 

[Session]

Same dough, cooked simultaneously at same temp. Left hand side Ninja Foodi on bake at full tilt, right hand side my oven at full tilt. Interesting to see the difference. I don‘t have a Le Creuset style casserole hence the Ninja bake. If anyone has shared my struggles with bread baking, give the Dutch oven method a go. I‘m going to try to borrow one for a head to head with the Ninja.

View attachment 26789

Hey Alastair - what’s a ninja foodi? I agree the LeCreuset method is brilliant, it’s the only way I bake mine now.

EDIT - I realised I do, in fact, possess the power to Google. So it’s like an air-fryer? That’s really interesting. Is there any difference in the crumb?

 

[foxy]

Same dough, cooked simultaneously at same temp. Left hand side Ninja Foodi on bake at full tilt, right hand side my oven at full tilt. Interesting to see the difference. I don‘t have a Le Creuset style casserole hence the Ninja bake. If anyone has shared my struggles with bread baking, give the Dutch oven method a go. I‘m going to try to borrow one for a head to head with the Ninja.

View attachment 26789

Post 35 Drunkula has a pic of a Dutch oven loaf he did, not sure if it was no knead, I do use the no Knead method occasionally and do it in the DO.

 

[Alastair70]

Hey Alastair - what’s a ninja foodi? I agree the LeCreuset method is brilliant, it’s the only way I bake mine now.

EDIT - I realised I do, in fact, possess the power to Google. So it’s like an air-fryer? That’s really interesting. Is there any difference in the crumb?

The pot on our very old slow cooker cracked, I wanted a pressure cooker and my missus wanted an air fryer so the Ninja seemed to be the best option. It’s be used on an almost daily basis since we got it a couple of months ago, by everyone in the family.
Crumb good on bread, got a bit of over spring which I’m blaming on the ambient temperature in the kitchen. I’ve done 80+% hydration loaves in it before and they came out Instagram perfect.

 

[Leon103]

The pot on our very old slow cooker cracked, I wanted a pressure cooker and my missus wanted an air fryer so the Ninja seemed to be the best option. It’s be used on an almost daily basis since we got it a couple of months ago, by everyone in the family.
Crumb good on bread, got a bit of over spring which I’m blaming on the ambient temperature in the kitchen. I’ve done 80+% hydration loaves in it before and they came out Instagram perfect. View attachment 26805

Which type do you have?

 

[Alastair70]

Which type do you have?

I’ve got the smaller one. If you’ve got >4 in your family and plan to air fry a lot then the 7.5L might be worth considering. Ninja Foodi 6L Multi-Cooker OP300UK - Ninja Kitchen

 

[Session]

Crumb good on bread, got a bit of over spring which I’m blaming on the ambient temperature in the kitchen. I’ve done 80+% hydration loaves in it before and they came out Instagram perfect. View attachment 26805

I would agree the tunnelling you can see at the top of the loaf is most likely due to over-proofing... it’s difficult to avoid it in this heat! I think mine would have been exactly the same if I’d left it for another half hour.

 

[Session]

Same dough, cooked simultaneously at same temp. Left hand side Ninja Foodi on bake at full tilt, right hand side my oven at full tilt. Interesting to see the difference. I don‘t have a Le Creuset style casserole hence the Ninja bake. If anyone has shared my struggles with bread baking, give the Dutch oven method a go. I‘m going to try to borrow one for a head to head with the Ninja.

View attachment 26789

I’m just having another look at the two loaves side by side as I’m really interested in the difference between them! The loaf on the left looks as though it has been floured and placed in a banneton, whereas the one on the right looks more like it has had cornmeal on the base and a dusting of four on the top. Were they both proofed in the same way?

I wonder whether the difference between them has less to do with the cooking method and more to do with the proofing. It may be that, as the one cooked in the ninja looks to be on the cusp of over-proofing, the right-hand one may have gone too far which would account for less rise and a denser crumb... let me know!

 

[Alastair70]

I’m just having another look at the two loaves side by side as I’m really interested in the difference between them! The loaf on the left looks as though it has been floured and placed in a banneton, whereas the one on the right looks more like it has had cornmeal on the base and a dusting of four on the top. Were they both proofed in the same way?

I wonder whether the difference between them has less to do with the cooking method and more to do with the proofing. It may be that, as the one cooked in the ninja looks to be on the cusp of over-proofing, the right-hand one may have gone too far which would account for less rise and a denser crumb... let me know!

I’ve only got one banneton, left hand dough came from it, it got turned out into a baking tin and put in the ninja. Right hand dough was proofed in a floured bowl. I reckoned they were at the point of no return proofing wise. Rather than risk baking a pancake in the oven I baked it in the bowl.
It was 26C in our kitchen yesterday, I checked on the loaves after around 2 1/2 hours and they‘d gone off like a rocket. 3hrs is normal in the summer, and 4 to 4 1/2 in winter months.

 

[Session]

I’ve only got one banneton, left hand dough came from it, it got turned out into a baking tin and put in the ninja. Right hand dough was proofed in a floured bowl. I reckoned they were at the point of no return proofing wise. Rather than risk baking a pancake in the oven I baked it in the bowl.
It was 26C in our kitchen yesterday, I checked on the loaves after around 2 1/2 hours and they‘d gone off like a rocket. 3hrs is normal in the summer, and 4 to 4 1/2 in winter months.

Ah that’s interesting - do you think the direct heat from the bowl set the crust on the right-hand loaf too soon? I imagine the over-proofed yeast wouldn’t have had the ability to expand the loaf further once the crust was set.

I guess that would explain why the ninja loaf was able to rise more, as the steam trapped inside the pot would have delayed the setting of the crust.

 

[Applesnmore]

Fancied a bacon baguette, so