Bread ****

[dad_of_jon]

I should bake bread I worked in a bakery for 30 years been retired now 2 years, I rarely eat commercial bread its full of enhancers and dough conditioners most of the sour doughs in supermarkets have a chemically made liquid compound for the sour flavour, I here people say I only eat brown and I say what kind and its like well brown you know at that point I give up, and forget anything made the chorley wood way, sorry I am rambling here

Yup chorleywood bread is pants.

 

[RichardM]

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

I'm intrigued, what is 'evoo'?
[Edit]
Just googled it, Extra Virgin Olive Oil

 

[dad_of_jon]

Standard white 450g loaf mixed in the kenwood, with milk and butter.

 

[Alastair70]

First attempt at fougasse, a rustic French tear and share that is supposed to resemble a leaf.
Needs a bit of work

 

[Alastair70]

And the Epi doesn’t quite invoke the ear of corn as well as the one in the recipe book.

 

[Brewnaldo]

And the Epi doesn’t quite invoke the ear of corn as well as the one in the recipe book.
View attachment 42569

Richard Bertinet by any chance?

Heres my brioche buns. They look the part but actually, are way too heavy and dense to use to put tonights burgers on. The yeast let me down here, the dough really never rose to any great degree and although I got some over spring, it's just nowhere near how it shod be. Oh well....

 

[Alastair70]

Richard Bertinet by any chance?

Richard Bertinet indeed. Christmas present from the kids and about time I had a go at a couple of the recipes. I‘ll keep going with them, I think dough strength was the main issue with the Epi, and failing to consider second prove and oven spring when I shaped the fougasse.
Top fun to do and helped passed the time while a bottled up a batch of stout not destined for a keg.
The brioche buns look good, pity they're not destined for the table.

 

[Brewnaldo]

Richard Bertinet indeed. Christmas present from the kids and about time I had a go at a couple of the recipes. I‘ll keep going with them, I think dough strength was the main issue with the Epi, and failing to consider second prove and oven spring when I shaped the fougasse.
Top fun to do and helped passed the time while a bottled up a batch of stout not destined for a keg.
The brioche buns look good, pity they're not destined for the table.

They even taste good, but they are much more like a standard bread, even on the heavy side of that. Fine for eating as bread but not ideal for loading up with the array of artery hardening deliciousness I have planned for this evening

 

[dad_of_jon]

And the Epi doesn’t quite invoke the ear of corn as well as the one in the recipe book.
View attachment 42569

If it tastes good that's all that matters . Looking good is a bonus.

 

[Alastair70]

If it tastes good that's all that matters . Looking good is a bonus.

Must taste ok, went back into the kitchen to find the kids have went at it and then came back for more.

 

[venkman100]

My first sourdough proved in a Ba

nneton..

 

[JFB]

My first sourdough proved in a BaView attachment 42668nneton..

Oh she look good

 

[JFB]

Tried out spraying the loaf with water in the Dutch oven this morning

 

[moto748]

Just taken my sourdough out of the oven, and I often think, the richest man in the world doesn't have a better start to the next day than I have, eating the bread you made with your own hands only hours earlier for breakfast.

 

[RichardM]

Just taken my sourdough out of the oven, and I often think, the richest man in the world doesn't have a better start to the next day than I have, eating the bread you made with your own hands only hours earlier for breakfast.

If you were to make your own bacon, which is very easy, you could start the day with the best bacon butty ever.

 

[goodolpete]

I’ve started wrapping foil around my loaftin after spraying the top of the dough with water to imitate a Dutch oven. Good results so far. GOP

 

[trummy]

came across this article - may be of interest

https://abcnews.go.com/Technology/fantastic-yeasts-find-science-sourdough-starters/story?id=76836608

 

[Dutto]

I got fed up of:​

• Watching sourdough loaves "spread out" and produce almost a flatbread.
• Rising so far that I daren't leave them overnight (and no way was I going to set the alarm for 5am to check or bake bread).
• Burning my fingers lifting "flat" slices of sourdough bread out of the toaster!

So today I invested in a 4lb loaf tin as per this ...

https://www.amazon.co.uk/Grizzly-st...id=1618271365&sprefix=4lb+loaf,aps,161&sr=8-5
Plan "A" is to use the following recipe:

• 330g of levain.
• 2 x Tablespoonful of Olive Oil.
• 2 x Teaspoonful of salt.
• 450ml of tepid water.
  • All of which are whisked together before introducing ...
• 800g of Tesco Plain Flour.
  • Which is mixed to form a boule to clean the bowl.
  • The boule is removed while the bowl is greased with Olive Oil and the boule reintroduced. (*)

We now move on to the proving section:

• The bowl is covered with clingfilm and a towel (to keep out air and light); and left for two hours to prove.
• The 4lb loaf tin is greased with Olive Oil.
• The dough is removed from the bowl, re-kneaded, placed in the 4lb loaf tin, coated with Olive Oil, covered with greaseproof paper and left for +/-12 hours somewhere nice and warm to rise.

After the loaf has come to the top of the tin (more or less) it will be scored with a sharp knife and then baked at 200*C for 40 minutes. (**) The tin will be turned at 30 minutes to check that it is being baked evenly. Also, the 40 minutes time is dependent on how the top browns!

(*) This should yield a dough that weighs +/- 1,650g (3.64lbs) which should leave enough room to rise in the tin.
(**) The oven is pre-heated and (just prior to introducing the loaf tin) I will pour a quantity of boiling water into a tray at the bottom of the oven in order to generate some steam.

As usual "Here's hoping!" I will post photographs after I do the deed!

 

[goodolpete]

Hi, Dutto.
I’m looking forward to your results. Can I just say, I use a 3lb tin, whose volume is about 2850cc. Your tin volume is about 4650cc, 1.6 times greater. I use 375g flour and 250g 1:1 leavin , 500g flour total. You’re using 800g flour plus 330 levain, about 965g flour, which is 1.9 times mine.

 

[Dutto]

Hi, Dutto.
I’m looking forward to your results. Can I just say, I use a 3lb tin, whose volume is about 2850cc. Your tin volume is about 4650cc, 1.6 times greater. I use 375g flour and 250g 1:1 leavin , 500g flour total. You’re using 800g flour plus 330 levain, about 965g flour, which is 1.9 times mine.

Agreed, but the 4,650cc is the volume of the tin itself.

I'm hoping (praying would be a better description ) to have a loaf bigger than the loaf tin, as per my usual "Allinsons DriedYeast" type of bread where I use 2lb loaf tin and 500g of flour.

I will stop the proving when the top of the loaf reaches the top of the tin and then rely on baking to bring it up that bit higher.

Here's hoping!