Bread ****

[Kit-brewer]

Just finished eating dinner...olive and Bay loaf with a cauliflower, brocoli and leek cheese. It was wonderful!
Thanks for the heads-up on the book and recipie.

 

[MashBag]

It's on my list!!

Don't worry about how big the onion is.. It seems to disappear. There with be hints of sausage in the loaf.

 

[MashBag]

Just finished eating dinner...olive and Bay loaf with a cauliflower, brocoli and leek cheese. It was wonderful!
Thanks for the heads-up on the book and recipie.

The role of good bread, as part of a meal had been lost. When you discover it again it's is fantastic.

Many modern supermarket breads are not really "bread", its flour, water and additives pumped full of air.

Have you tried adding your salt after 15 mins?

 

[Twostage]

The role of good bread, as part of a meal had been lost. When you discover it again it's is fantastic.

Many modern supermarket breads are not really "bread", its flour, water and additives pumped full of air.

Have you tried adding your salt after 15 mins?

To allow the gluten structure to start forming ?

 

[Kit-brewer]

I read that and then promptly forgot in the excitement of trying the first two recipes!!
I wil do that on my next bake day.
Also, SWMBO has started to shout again about only making one loaf at a time...too costly to run the oven lol
So, more preparedness, and 2 loaves next week.
Thanks all for the inspiration on the thread!

 

[MashBag]

I read that and then promptly forgot in the excitement of trying the first two recipes!!
I wil do that on my next bake day.
Also, SWMBO has started to shout again about only making one loaf at a time...too costly to run the oven lol
So, more preparedness, and 2 loaves next week.
Thanks all for the inspiration on the thread!

I am with her I do an oven full (2 loafs or 2 trays) and then freeze

 

[MashBag]

To allow the gluten structure to start forming ?

It's a method called autolysis, which let's the grain adsorb water better because the salt isn't impeding it.

 

[MashBag]

Here's a good article... Quicker than me leafing through calvel's book.

https://www.kingarthurbaking.com/bl...at is an autolyse?,occur in your bread dough.
So. Yes gluten development, but that's more of a secondary effect. Really helps "no knead" and "oven spring" ime.

 

[Kit-brewer]

I was doing that, but new book new recipies and just wanted to check I was getting things OK. Buy SWMBO is unhappy. Back to 2 loaves at a time.
But on the plus side, so happy with the results so onwards and upwards

 

[Flying_Fox]

I’ve not baked any bread in ages. Love to Bake Cakes though, going to make a Yule Log Cake on Wednesday hopefully

 

[RichardM]

This is the pita bread recipe from The Athenian: Eat Like A Greek

The amounts are obviously wrong. I would guess it should be 600g of flour, given the amount of salt, sugar and yeast.
What do you think.


Also, the recipe just says mix the dough and then let it rest for an hour and a half. It doesn't mention kneading, but unless you are going to leave it for much longer it will have to be kneaded.

 

[RichardM]

Just finished eating dinner...olive and Bay loaf with a cauliflower, brocoli and leek cheese. It was wonderful!
Thanks for the heads-up on the book and recipie.

This is another good book https://uk.bookshop.org/p/books/flo...ookbook-ken-forkish/1237580?ean=9781607742739

He has done a pizza one as well that is equally good.

 

[MashBag]

This is the pita bread recipe from The Athenian: Eat Like A Greek
View attachment 91728

The amounts are obviously wrong. I would guess it should be 600g of flour, given the amount of salt, sugar and yeast.
What do you think.


Also, the recipe just says mix the dough and then let it rest for an hour and a half. It doesn't mention kneading, but unless you are going to leave it for much longer it will have to be kneaded.

The metric conversion is bolleux. Using cups measurements the hydration is about 66% which will be about right.

This is a rustic recipe for a flat bread. Kneading probably isn't required.

Could you do me a full page pic please (so I can read the instructions) and I will give it a go.

 

[MashBag]

@RichardM This prolly could do with an update. But this is what I do weekly.

 

[RichardM]

This is the full recipe. I think it needs the two shorts kneads that are in stage 4 of what you posted @MashBag

 

[SMP Brewery]

Thanks to the Dan Lepard book recommendation, I was bought Paul Hollywood’s book in lockdown but didn’t have much success, especially with my starter. This is by far my best sourdough bake, need to sort out my cutting.

 

[SMP Brewery]

Made butternut squash pasta and ended up having some bread with it. Can’t believe how good it was, previously mine were flat, dense and bubble free.

 

[MashBag]

Tbh I was disappointed with Paul Holywoods book. It is a very rare event that I send non fiction to the charity shop but Paul managed it.

Tbh I thought it was me. I have read (amongst others) calvel & apprentice (and that was American )

 

[Twostage]

Finally some actual ****. I made too much pizza dough so I stuck some in the fridge and baked it the next day. Turned out quite reminiscent of a ****.

 

[MashBag]

Oh no. Don't need this on my head when I am doing baps tomorrow