Author Topic: The Bread Thread  (Read 30449 times)

Re: The Bread Thread
« Reply #350 on: May 15, 2020, 03:06:17 pm »
I did have The kitchen cabinet on but as always people keep interrupting me at work when I'm trying to listen to interesting things

Wowbagger

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Re: The Bread Thread
« Reply #351 on: May 15, 2020, 03:41:45 pm »
No the Panasonic has a dedicated rye bread mode (and dedicated rye paddle) and recipes for rye.  It did have more water than the standard white loaf.

Can you put my mind at rest, please? We are onto our 3rd Panasonic (got the first one about 16 years ago) and I'm convinced that the rye paddle came with it as standard. But I can't find it! My dear wife tells me she thinks it didn't and she's never seen it.

I've only every used rye flour as an additive - up to 50g in a 400g loaf, so there's never been  need to use the rye-specific paddle.

Incidenally, it looks as though Marriages are catching up with their stock again. Most of their lines are online now.
Eating's a serious business. Don't bollocks around wagging your tail.

Re: The Bread Thread
« Reply #352 on: May 15, 2020, 03:46:48 pm »
My Panasonic came with a rye paddle as standard. Used it once without much success.

Re: The Bread Thread
« Reply #353 on: May 15, 2020, 04:07:21 pm »
Yup Rye paddle came with it. Has some cut outs in it compared to the standard one. I'm amazed I found it as it got chucked in a draw two years ago when I got the bread maker and this week was the first time I needed it.
I think you'll find it's a bit more complicated than that.

Re: The Bread Thread
« Reply #354 on: May 16, 2020, 11:35:35 pm »
I've just tried a dark rye recipie. That was a bit sticky, and hasn't come out very loaf like - despite rising better than most dough during the day.

Wowbagger

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Re: The Bread Thread
« Reply #355 on: May 18, 2020, 02:16:43 pm »
I bought some of this: https://flour.co.uk/view/country-malt-16kg-sack.

I made the first loaf with it this morning. Absolutely outstanding!
Eating's a serious business. Don't bollocks around wagging your tail.

Re: The Bread Thread
« Reply #356 on: May 18, 2020, 07:28:19 pm »
Try this:

200g sourdough starter.
250ml of water @ 28°C (ish) (1/3 boiling 2/3 cold).
400g Canadian Very Strong white flour.

Chuck it all in bowl. Mix with a spatula, leave for 25 mins to ‘autolyse’ (soak up the water properly).
Add 10g salt.
Knead on low speed in mixer for about  10mins.
Cling film over mixing bowl and leave to bulk prove at normal room temp for about 3-4hrs or until the dough has about doubled in size.  Should look like meringue.

Turn out. Shape. Bench rest 15 min.

Fold and shape.
Place into proving basket. 3-4hrs for final rise.

Pre-set cloche or cast iron casserole in oven

Bake in cloche at 240°C for 42min. (Take lid off at 25-30 min).

So we scaled that down to our banaton/dutch oven and got this:-

Tim Hall

  • I want to eat the fleeting shade of your lashes
Re: The Bread Thread
« Reply #357 on: May 18, 2020, 07:34:32 pm »
That looks very good. I had a go using "strong bread flour" from the local farm shop and going for a boule loaf (see previous discussions on proving basket size).  The basket was fine but I obviously need to work on my dough shaping as it collapsed when I tipped it out from the basket. An upturned stainless casserole did the job of the cloche.

Taste and structure is fine, a marked improvement on the original recipe. 
There are two ways you can get exercise out of a bicycle: you can
"overhaul" it, or you can ride it.  (Jerome K Jerome)

Re: The Bread Thread
« Reply #358 on: May 18, 2020, 08:04:20 pm »
Try this:

200g sourdough starter.
250ml of water @ 28°C (ish) (1/3 boiling 2/3 cold).
400g Canadian Very Strong white flour.

Chuck it all in bowl. Mix with a spatula, leave for 25 mins to ‘autolyse’ (soak up the water properly).
Add 10g salt.
Knead on low speed in mixer for about  10mins.
Cling film over mixing bowl and leave to bulk prove at normal room temp for about 3-4hrs or until the dough has about doubled in size.  Should look like meringue.

Turn out. Shape. Bench rest 15 min.

Fold and shape.
Place into proving basket. 3-4hrs for final rise.

Pre-set cloche or cast iron casserole in oven

Bake in cloche at 240°C for 42min. (Take lid off at 25-30 min).

So we scaled that down to our banaton/dutch oven and got this:-

Stunning work.

Bet that crust is like fresh baguette in France  :P

Re: The Bread Thread
« Reply #359 on: May 18, 2020, 08:06:38 pm »


Last night's effort

citoyen

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Re: The Bread Thread
« Reply #360 on: May 18, 2020, 08:48:05 pm »
So we scaled that down to our banaton/dutch oven and got this:-

Strong work on the baker’s signature. :thumbsup:

Mrs Pingu

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Re: The Bread Thread
« Reply #361 on: May 18, 2020, 09:22:08 pm »
Quim!
Do not clench. It only makes it worse.

Re: The Bread Thread
« Reply #362 on: May 18, 2020, 09:44:55 pm »
Does it smell yeasty?

Re: The Bread Thread
« Reply #363 on: May 21, 2020, 04:30:25 pm »
Tales from the baguette bakery, Part III

Rocking the T55. Using a 70% hydration dough, I tried making baking utensils from foil. Crunched up, rolled flat and smeared with oil then rolled into half pipes, I would call this a qualified success

Here's the part baked ones  (only one bellied out)



here's the fully baked one



And an action shot



Cooked @ 220 on circotherm intensive, with a full width pan of water, crust is perfect. Consistency needs a little work still, but that's not too shabby at all.

Tim Hall

  • I want to eat the fleeting shade of your lashes
Re: The Bread Thread
« Reply #364 on: Yesterday at 07:10:56 pm »
Latest attempt, using Flatus' recipe, although I had to substitute 70g wholemeal flour as I didn't quite have enough white.
Kneaded by hand, shaped, rested and shaped again. The "drawing towards you" bit of the shaping seems tpo be the key.

Fan oven 230C, dish of water in when I put the oven on, baked on a pizza stone.



Good points: nice rising in the oven, didn't spread out all over the shop. Bad: cuts didn't open up.
There are two ways you can get exercise out of a bicycle: you can
"overhaul" it, or you can ride it.  (Jerome K Jerome)

Re: The Bread Thread
« Reply #365 on: Yesterday at 07:57:33 pm »
Bread V2 of the Flatus recipe, very happy with the results!
Pizza steel on order, using it for both bread and pizza (obv) - anyone got a reliable sourdough pizza base recipe.

https://i.ibb.co/VVyVVNM/Bread-2.jpg[/img]]