Bread ****

[Alastair70]

Having decided that she's gained a mastery of pizza dough, my 13 yr old daughter is doing her first sourdough yesterday/today/tomorrow. The starter got a feed last night and the levain was made this morning. She has been enjoying the gentle process and seeing it come together from the autolyse at 6 o'clock this evening with just 2 or 3 sets of stretching and folding over the last hour. It'll get a couple more sets before preshaping around 10pm and left to prove overnight.
Makes a change from beating the absolute s***e out of a pizza dough. (Her words, not mine).

 

[Alastair70]

Top job from Kate, and no help from me, I just provided the recipe and timings. Looking forward to tucking in later.

 

[Dutto]

Ordered my "Stone" today! The one below will fit the Dancook BBQ (40cm diameter) and the smaller top oven!

https://www.amazon.co.uk/Hans-Grill...1613785525&sprefix=pizza+stone,aps,220&sr=8-5
I'm ashamed to say that I "wondered" if SWMBO would like a Rail Card for her birthday on Monday and she replied "Of course. There's no need to order it before I can use it in May though; anyway, I'll just buy it myself." and then the killer question "What made you think of that?"

I explained that I was getting myself a present but didn't tell her what or that it would arrive on her Birthday! I'm just hoping that the first loaf that I cook on it surpasses everything I've baked so far!

PS Well done Kate! @Alastair70

 

[Brewnaldo]

Pizza with custard base, banana and nutella, dusted in icing sugar and cooked in the pizza oven

 

[Dutto]

Pizza with custard base, banana and nutella, dusted in icing sugar and cooked in the pizza oven
......

WOW! That brought back a raft of memories!

Back in 1964 I was a Policeman in Scunthorpe and signed up for a holiday in Cologne with a load of Lincolnshire Policemen. Money was tight (from a monthly wage of £38 I had to find £20 for "approved lodgings") and therefore didn't have much of anything to take on holiday with me.

After about five days in Cologne, drinking loads of German beer and doing things that would make many people blush, all of us were treated to a day-time trip on a Rhine Cruiser. This meant that I had to find enough money for lunch on the boat, or go without.

I was starving, but determined to find something to eat from a Menu that seemed to contain nothing but food that was way beyond what I could afford. In the end my eyes lighted on the fact that, in different parts of the menu (written in German of course), the restaurant did "omelette" and "chips".

The waiter approached me and asked if I was ready to order so I ordered "Omelette and Chips" in German, reading from the menu. He looks a bit surprised at my order, asked me if I really wanted what I had ordered and like a pillock, I replied "Yes."

He went away and came back with a plate on which an icing-sugar dusted, blackberry filled, omelette was surrounded by a circle of chips. I thanked him, asked for the salt and vinegar and commenced eating the concoction as if it was my normal lunch!

In the last 56 years, I have never encountered another fruit-filled, icing-sugar dusted omelette or equivalent until today when I read about your "Pizza"!

I consider both the omelette and your pizza to be crimes against nature ...

... and would I eat either of them with chips? Of course I would!

Enjoy!

 

[Dutto]

The "Stone" arrived today (two days before it was due). It just fits into both ovens and it has now been up to temperature and back to normal ready for it's christening! Which will probably be an ordinary loaf or two.

I've also done a lot of reading and listening on "How to Make Sourdough Bread" over the last 24 hours and decided that (just like beer brewing) the scientists are trying to make what is basically a simple process into something to put the fear of God up people just entering the hobby!

If making sourdough bread wasn't a simple process the settlers moving across the plains of America, who relied on sourdough bread to provide most of their sustenance, would have starved to death!

Looking forward to the next batch!

 

[foxy]

WOW! That brought back a raft of memories!

Back in 1964 I was a Policeman in Scunthorpe and signed up for a holiday in Cologne with a load of Lincolnshire Policemen. Money was tight (from a monthly wage of £38 I had to find £20 for "approved lodgings") and therefore didn't have much of anything to take on holiday with me.

After about five days in Cologne, drinking loads of German beer and doing things that would make many people blush, all of us were treated to a day-time trip on a Rhine Cruiser. This meant that I had to find enough money for lunch on the boat, or go without.

I was starving, but determined to find something to eat from a Menu that seemed to contain nothing but food that was way beyond what I could afford. In the end my eyes lighted on the fact that, in different parts of the menu (written in German of course), the restaurant did "omelette" and "chips".

The waiter approached me and asked if I was ready to order so I ordered "Omelette and Chips" in German, reading from the menu. He looks a bit surprised at my order, asked me if I really wanted what I had ordered and like a pillock, I replied "Yes."

He went away and came back with a plate on which an icing-sugar dusted, blackberry filled, omelette was surrounded by a circle of chips. I thanked him, asked for the salt and vinegar and commenced eating the concoction as if it was my normal lunch!

In the last 56 years, I have never encountered another fruit-filled, icing-sugar dusted omelette or equivalent until today when I read about your "Pizza"!

I consider both the omelette and your pizza to be crimes against nature ...

... and would I eat either of them with chips? Of course I would!

Enjoy!

Lucky you didn't ask for a bobby's helmet.

 

[Dutto]

Ovaltine or no, she makes a wicked malt loaf, and Bakewell tart. When she did domestic science at school, I was the taste tester, my mother used to claim she was good at baking because she had cold hands. I believe she was good at baking because if a recipe asked for two eggs that is what she used, not like my frugal Yorkshire mother who thought one egg would suffice.

@foxy I'm a great believer in "Don't knock it until you've tried it." so I now have some "Original Ovaltine" due for delivery from Tesco next Monday!

I've run out of Holland & Barrat Malt Extract and the only thing I will be short of next Monday (Inshallah) is a recipe to use the Ovaltine; so if you could persuade your sister to relinquish her recipe for Malt Loaf I will give it a try.

Many thanks!

 

[foxy]

@foxy I'm a great believer in "Don't knock it until you've tried it." so I now have some "Original Ovaltine" due for delivery from Tesco next Monday!

I've run out of Holland & Barrat Malt Extract and the only thing I will be short of next Monday (Inshallah) is a recipe to use the Ovaltine; so if you could persuade your sister to relinquish her recipe for Malt Loaf I will give it a try.

Many thanks!

No worries Dutto will email her tonight.

@foxy I'm a great believer in "Don't knock it until you've tried it." so I now have some "Original Ovaltine" due for delivery from Tesco next Monday!

I've run out of Holland & Barrat Malt Extract and the only thing I will be short of next Monday (Inshallah) is a recipe to use the Ovaltine; so if you could persuade your sister to relinquish her recipe for Malt Loaf I will give it a try.

Many thanks!

Here you go Dutto.
Malted Bread
8oz. Self Raising Flour
4oz. dried Fruit
2oz Sugar
2oz Malted Milk Drink
2 Table Spoons Golden Syrup
1/4 Pint Milk & Water Mixed
Line Loaf Tin
Cook 1hr 320 to 350

 

[Fireside Ales Homebrewery]

Working with a new oven some ups and downs over the last few bakes.
Just pulled this from the oven though.
Quite happy with it. Smelled so good that I had to break out the home made chutney and dive right in

 

[JFB]

I've tried a few sourdough flatbread recipes in the past and not been that happy.
So decided to work it out for myself.
250g bread flour
200g water
100g starter
Salt
Very high hydration. Worked a treat.
Putting a lid on the pan when dry frying definitely helped big time.

 

[Dutto]

Both previous attempts finished up like this ...



... and I wish I was that 'ard! They've now been sawn up and frozen to be eaten with soup!

BUT I finally made a sourdough loaf that got SWMBO and my own approval. YAY!

I got a bit heavy on the flour (the first batch stuck to the cloth) so I received the inevitable "There's flour everywhere in the kitchen!" but at least it came after "The taste and dough is perfect." so a resounding success!

Now for the Ovaltine Malt Loaf ...

... and then the Naan Bread from @JFB - which I really like the look of as well. (Will try it chucked on to the pizza stone rather than trying it any other way.)

BTW, I very seldom drink commercial brews but this selection came for my birthday! They arrived yesterday (hence two crumpled in the photo) way, way early and already another two have evaporated today. I very much liked the flavour of grapefruit with Cascade, Amarillo and Aurora hops in the Bright Eyes GPA!

Definitely time I started brewing again!

 

[JFB]

First time baking sourdough croissant.
Look the picture but crumb wasn't quite right.
I look forward to trying again..

 

[Dutto]

I tried the @foxy Malted Loaf (Post #249 above) today and my best comment would be "It has possibilities!" Sorry!

The two loaves turned out like the photograph below ...

They stoically failed to rise, tasted mainly of "Chocolate Ovaltine" and produced a crust that made the bread knife blanche with fear!

I will try again, but next time I will use twice as much Plain Flour, twice as much milk/water mixture, 2 x teaspoonful of dried yeast and only half of the Ovaltine; the rest of the recipe will stay the same but the dough will be left to rise for at least an hour before baking.

PS
It may be some time before I make these Malt Loaves, because I have to eat the two above before I can start baking more! This being a rule of SWMBO, who is a prominent Leader of the "Waste Not - Want Not Brigade"!

 

[Hanglow]

Some focaccia barese

 

[trummy]

Just as soon as I think I am getting somewhere certain individuals stick posts and pictures on here that raises the bar, and just like Duttos malt loaf I fall flat. I have reached a point where my Sourdough loaves are uniformly produced with good centres, but I have yet to get the surface tension of the dough quite right to be able to cut a 'beard'. Then sourdough croissant pictures appear! I only hope they taste as good as they look! That focaccia barese looks pretty good too!

 

[Dutto]

Some focaccia bareseView attachment 42513

Don't be shy, give us a recipe please!

 

[Hanglow]

Don't be shy, give us a recipe please!

Here it is in bakers percentage. About 400g flour went into that one

50% caputo remilled semolina
50% strong bread flour
62% water
35% mashed potatoes
0.5% instant yeast or 35% sourdough
2% sugar
3% salt
6% evoo


Mix, ball, let rise warm till doubled, 3 to 4 hours. Stetch dough in pan, cover let rise till doubled 1.5hr. add extra evoo, toppings etc, traditionally has crushed tomatoes and black olives. Bake 220c 20mins

 

[Brewnaldo]

Having a go at brioche burger buns today. Pics later.

 

[dad_of_jon]

WHERES THE ****

you gotta give us da 'dough' before we let you have the **** (say in mafia style accent)