Bread ****

[The-Engineer-That-Brews]

Had an impulse to have steak sandwiches for lunch tomorrow so I have just made some rolls with a ready mix flour and yeast mix from Ocado.

It's got all sorts in it, malted flour, oats, rye, barley, linseed and poppy seeds. I made 4 and already had one straight from the oven as a midnight snack, bloody lovely and the kitchen smells like a brew day

Only mistake was I forgot to score then with a lame but they're fine

View attachment 87486

View attachment 87487

Yes those look very nice

 

[RichardM]

The remains of a Japanese Hokkaido milk bread that I made the other day. As you can see, I forgot the egg wash and I can't slice bread properly, but I'm still pleased with it.

 

[The-Engineer-That-Brews]

Paul Hollywood Ciabatta (from his "Bread" book).

Well, it's ciabatta shaped and it's a pleasant enough soft white bread with fairly big 'oles in it - but it's not much like (e.g.) the Waitrose stuff. No idea which is the more 'authentic' indeed I seem to recall reading that ciabatta was only developed in the 1980's so it's hardly a "traditional" Italian bread.

Anyone got a preferred recipe for it?

 

[Rodcx500z]

i was a baker for 30 years and met Paul several times and his dad before he was a tv star. the only thing i can see is it needs to be a little flatter, the crumb is good nice and open as it should be. did you use 00 flour

 

[MashBag]

I am using a smashing flour mix at the moment. 78% Canadian springs white 18% Wholemeal 2% gram 3% milled spent grain (maris otter pale)

Makes a lovely loaf. I do 8 a week. New oven this week. Grrr

 

[The-Engineer-That-Brews]

i was a baker for 30 years and met Paul several times and his dad before he was a tv star. the only thing i can see is it needs to be a little flatter, the crumb is good nice and open as it should be. did you use 00 flour

Never knew you were a 'proper' baker Rod - hats off to you for that. Blimey... 30 yrs is quite a stretch

Decent loaf and at least it's got some flavour (uses a 6hr sponge) but I agree it should be a little flatter. Funnily enough it was when it went in but it got quite an oven spring. I used the Dutchy 'strong white organic' flour - only ever used the 00 for pasta; is it a little weaker?

What I'd really like is for the crumb to have got a darker colour and a bit more of a gloss, like I do with the SD loaves. Might try putting a bit of SD in with the mix next time.

 

[The-Engineer-That-Brews]

I am using a smashing flour mix at the moment. 78% Canadian springs white 18% Wholemeal 2% gram 3% milled spent grain (maris otter pale)

Makes a lovely loaf. I do 8 a week. New oven this week. Grrr

That's a good mix: I really like the idea of putting a bit of spent grain in there.
Eight loaves a week is going some!

 

[Twostage]

That's a good mix: I really like the idea of putting a bit of spent grain in there.
Eight loaves a week is going some!

Yes, I like the idea of using spent grains too. They currently end up in the chickens or a friend's cattle.

Apologies if it has been mentioned in previous posts but my bread making has been transformed by watching bake with Jack on YT. He can be a bit annoying but the content is good. I even made some peels using 9mm ply.

 

[MashBag]

When I first saw this thread, this is what appeared in my head.

 

[Chippy_Tea]

When I first saw this thread, this is what appeared in my head.

View attachment 90070

I was expecting to see more of this -

 

[Brewnaldo]

Paul Hollywood Ciabatta (from his "Bread" book).

View attachment 90061

Well, it's ciabatta shaped and it's a pleasant enough soft white bread with fairly big 'oles in it - but it's not much like (e.g.) the Waitrose stuff. No idea which is the more 'authentic' indeed I seem to recall reading that ciabatta was only developed in the 1980's so it's hardly a "traditional" Italian bread.

Anyone got a preferred recipe for it?

You using an overnight Biga for it? I have Richard Bertinets book and I'm sure that's what he recommends for Ciabatta

 

[MashBag]

Do share. I haven't mastered cuabatta.

 

[Twostage]

Do share. I haven't mastered cuabatta.

I haven't either. I've made a pseudo one by having a very wet dough and leaving it to rise until its in danger of collapsing. Had reasonable but not big bubbles. I think a pre-ferment is a requirement.

 

[The-Engineer-That-Brews]

You using an overnight Biga for it? I have Richard Bertinets book and I'm sure that's what he recommends for Ciabatta

Hi mate
I did an earlier one without the Biga, but the loaf in the pic was with a 6hr Biga - and had a heck of a lot more flavour.
So yes, I'd certainly agree it's a good idea

 

[The-Engineer-That-Brews]

Do share. I haven't mastered cuabatta.

Maybe worth a look: Sourdough Biga for Italian Bread Recipe - Food.com
My 'everyday' bread is a 1.5kg white SD tin but haven't tried using starter in the Ciabatta yet.

 

[MashBag]

I will be honest and go on record and say I thing SD is overrated. I make our everyday loafs which has loads of flavour. Starts about 6:30 and is done by 10.00 with no unnecessary fudgery.

 

[The-Engineer-That-Brews]

I will be honest and go on record and say I thing SD is overrated. I make an everyday loaf which had loads of flavour. Starts about 6:30 and is fine by 10.00 with no unnecessary fudgery.

Each to their own, and my wife’s no big fan either.
I’ll be equally honest too though and say I’ve never tasted anything else that comes close - not because it’s sour (mine isn’t) but because of the depth of flavour.
Vive la difference :-)

 

[RichardM]

Each to their own, and my wife’s no big fan either.
I’ll be equally honest too though and say I’ve never tasted anything else that comes close - not because it’s sour (mine isn’t) but because of the depth of flavour.
Vive la difference :-)

I'm not a great fan of sour dough, too much faff and I don't like the texture though.
What I do like though is a loaf made with 50% overnight biga

 

[Rodcx500z]

These may help, basic baking ratios

Baked Good	Baking Ratio
Pie Dough	3 parts flour: 2 parts fat: 1 part water
Muffins	2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
Quick Breads	2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
Biscuits	3 parts flour: 2 parts liquid: 1 part fat
Pound Cake	1 part flour: 1 part butter: 1 part sugar: 1 part egg
Pancakes	2 parts flour: 2 parts liquid: 1 part egg: ½ part fat bear in mind if you add other ingredients the ratio will alter

 

[Alastair70]

Interesting to hear from those who don’t like SD.
I’m a fan. I like the way the dough makes itself with minimal input from me, I find yeasted breads more hassle personally, and I’m not great at baking them.
Fortunately, my friends and family all love SD. so I get to bake a lot of it.