Bread ****

[SMP Brewery]

This is a take on Walnut Bread but using Pecan and Hazelnuts.

 

[RichardM]

I saw a bread recipe the other day the included a bit of DME, 30 or 50g I think.
Has anyone tried this?

 

[Twostage]

I saw a bread recipe the other day the included a bit of DME, 30 or 50g I think.
Has anyone tried this?

No, but I have made bread with a malted flour. Nice.

 

[RichardM]

No, but I have made bread with a malted flour. Nice.

I thought it sounded a good idea, but wondered if the small amount of DME would be enough.

 

[SMP Brewery]

I’ve grounded Maris otter and used that sparingly but not dme

 

[starseeker]

I have ground a bit of crystal and put that in the dough

 

[Twostage]

I thought it sounded a good idea, but wondered if the small amount of DME would be enough.

Looked on the ingredients and it contains malted wheat flakes.

 

[Twostage]

Buns. They spent some their proofing time in the fridge and I think they liked it. I wish I could upload what they smell like.

 

[foxy]

No, but I have made bread with a malted flour. Nice.

After going to the Czech Republic fell in love with their malted loaves, all their bread is excellent.

 

[foxy]

A couple of plain whole-meal loaves with Kalonji seeds.

 

[Twostage]

A couple of plain whole-meal loaves with Kalonji seeds.
View attachment 97952

I bet they crackled when they were cooling

 

[DocAnna]

My second ever sourdough batch, much happier with this one having a more open texture, crisp on the outside and tastes fairly good too . I made the starter up in Kirkwall and brought it back down with me last week. Now all I need to do is be able to do this reliably.

 

[Twostage]

My second ever sourdough batch, much happier with this one having a more open texture, crisp on the outside and tastes fairly good too . I made the starter up in Kirkwall and brought it back down with me last week. Now all I need to do is be able to do this reliably.
View attachment 98262
View attachment 98263

Nice ear.

 

[foxy]

My wife is the only one who likes sourdough in our household. But at 2 slices of bread a week it isn't worth keeping a starter, I have been thinking of making a fake sourdough using lactic acid in the mix and making a small loaf I will have to experiment with hitting the right amount to add to the bread. I do add vinegar to all my bread for pH to help the yeast so I think the lactic acid will do the trick and give it that sour tang. Does anyone have a recipe using lactic acid?

 

[Twostage]

Nice ear.

I know it sounded like a joke but 'ear' is the name for the side of the score that folds back . Not easy to get.

How confident are you doing the cut ? I'm at the 'pretending to be confident so the bread doesn't know' stage .

 

[MashBag]

Do pies count?

 

[RichardM]

Do pies count?

View attachment 98284

Not as bread, but they look good. What's in them?

 

[MashBag]

Do they count as they went in the oven after the bread?

Local venison with a blackberry & chilli jam gravy.

 

[Twostage]

My wife is the only one who likes sourdough in our household. But at 2 slices of bread a week it isn't worth keeping a starter, I have been thinking of making a fake sourdough using lactic acid in the mix and making a small loaf I will have to experiment with hitting the right amount to add to the bread. I do add vinegar to all my bread for pH to help the yeast so I think the lactic acid will do the trick and give it that sour tang. Does anyone have a recipe using lactic acid?

I’ve heard there is a ‘cheat’ method where you mix some starter into a dough. Maybe you could have a starter ticking away in the fridge and dip into that. A kind of compromise.

 

[MashBag]

My wife is the only one who likes sourdough in our household. But at 2 slices of bread a week it isn't worth keeping a starter, I have been thinking of making a fake sourdough using lactic acid in the mix and making a small loaf I will have to experiment with hitting the right amount to add to the bread. I do add vinegar to all my bread for pH to help the yeast so I think the lactic acid will do the trick and give it that sour tang. Does anyone have a recipe using lactic acid?

Vinegar or pickle juice. Lovely.