Bread ****

[Twostage]

but it's not much like (e.g.) the Waitrose stuff.

I watched a 'bake with Jack' last week where he said "you're not going to be able to make bread like you get in supermarkets, but then why would you want to ?'

You're ciabatta looks really good to me.

 

[Twostage]

Thought I'd contribute. My first bloomer - Didn't roll it long enough, baked either too hot or too long. But it did make that satisfying crackling noise when I took it out of the oven and it tastes nice.

 

[MashBag]

I use Dan Lepard's no knead method, so the work is minimal compared to SD. Plastic trug to keep the mess in. Sorted.

(Turn away now Rod)

Popped a few hot water pastry quiches in yesterday.

 

[Kit-brewer]

I have given up on kneading! I use the no-knead method.
But hoping for a good stand mixer so i can branch out in to some more enriched doughs.
Roll on Christmas!

 

[MashBag]

I have a stand mixer, that I never use... Ought to sell it.

You can do enriched dough "no knead" too?

 

[MashBag]

https://www.wob.com/en-gb/books/dan...on=&cq_med=pla&cq_plac=&cq_net=x#GOR002597813

 

[Kit-brewer]

I have a stand mixer, that I never use... Ought to sell it.

You can do enriched dough "no knead" too?

Ohh I'll give that a go.! I hadn't seen recipies for that, thanks for the heads up!

 

[MashBag]

That really is a good book. The onion and bay is really nice.

 

[Twostage]

Yesterday's bread buns. Look nice but they are a bit heavy which I can't understand as I used half the amount of ingredients I used to make 12 buns and they turned out smaller and lighter .

 

[MashBag]

Using spent beer grains, will give your bread a lift. Dried, ground, 2% brilliant. Also being heavy handed with the yeast.

 

[Twostage]

Using spent beer grains, will give your bread a lift. Dried, ground, 2% brilliant. Also being heavy handed with the yeast.

Yes, I must do that. Do you store them in the fridge ?

The buns are a lot lighter now. I made them with a slightly wet dough, I wonder if the heaviness was actually just water which has now evaporated.

 

[MashBag]

I wonder if the heaviness was actually just water which has now evaporated.

Hmm. Hadn't thought about it but bread does continue to expire after it comes out of the oven.

 

[MashBag]

Yes, I must do that. Do you store them in the fridge ?

I think you mean the spent grains.

I often make a batch after a brew. While it's still hot I put it in the oven to dry 100c on fan. Once dried, blitz or grind fine. Store like flour. Brilliant additive.

 

[Twostage]

Bread tin loaf.

Continuing the water loss idea I weighed it straight out of the oven 820g. Hour and a half later 795g.

 

[MashBag]

Bread does spread moisture for a while after coming out of the oven.

Of you want softer crust, pop a towel over it immediately on exit. Traps the moisture.

Can't remember now, but there is a "setting time" for loafs, once they have cooled.

 

[MashBag]

I have given up on kneading! I use the no-knead method.
But hoping for a good stand mixer so i can branch out in to some more enriched doughs.
Roll on Christmas!

Enriched doughs will no knead as well ?

https://www.bookwiseonline.co.uk/the-handmade-loaf-by-dan-lepard-13838-p.asp
Cracking book. Onion & Bay is a regular here.

 

[Kit-brewer]

Enriched doughs will no knead as well ?

https://www.bookwiseonline.co.uk/the-handmade-loaf-by-dan-lepard-13838-p.asp
Cracking book. Onion & Bay is a regular here.

Since writing g that I found a good recipe online for a brioch bread, no knead. It was very nice.
Also, just bought the book!!
Looking forward to some different beds.

 

[Kit-brewer]

First make from said Dan Leoard book, a simple mill loaf. Baked lovely

 

[MashBag]

Try the onion and bay, it's terrific.

 

[Kit-brewer]

It's on my list!!