Bread Porn

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Acetone is not a great sign (suspect it's more likely to be ethyl acetate (nail polish remover) you are smelling). It suggests to me you have more acetobacter than lactobacillus in your starter. Lacto is what you want for the sour tang. Aceto is what turns wine into vinegar (which i also do :D )
I think you are right about the nail polish smell. It lasted for 4-5 days then smelt fruity, but that was 18 months ago. I would not say no to a bit of your starter. I'll pm you.
 
rossemary and olive oil foccacia. using an olive oil dough recipe. :icon_drool2:
IMG_21471.jpg

personally i would have liked more rosemary but it was perfect amount for the kids. had it with homemade pumpkin soup. everything (except stock) was from the garden

edit: just noticed the packet in the beackground. nfi what whitewings rubbish the missus has been making. slack of her using packaged stuff! :ph34r:
 
Made some sourdough for breakfast this morning with @ 100g spent grain ( maris otter and a little heritage Xtal). Started it Friday arvo, super tasty and sour. Added the spent grain at the sponge stage.


IMG_1666_1.jpg


Cooked some devilled kidneys , mushies and spinach plus some eggs ( from our chooks who love the spent grain ).

Lunch time had some with some goat cheese my partner made and also some with fig jam I made a fortnight ago. Pretty happy with how it turned out.
 
This recipe has been changed to be made at home instead of a commercial bakery. The measurement of 18 grams of yeast was just forconvenience. I used a digital scale to weigh it. Using instant active yeast is very fast compared to compress fresh yeast. This recipe would otherwise take 2 days before you could bake. The original recipe called for 8 cups of Rye Flour and 4 cups of All- Purpose Flour.


Ingredients

18g Instant Active Yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour

6 cups white rye flour
6 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
8 tsp Vital Wheat Gluten

Directions

First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 2 hours at room temperature.
After 2 hours, stir well, cover, and let stand one more hour. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

Footnotes from Bob


Instead of 2 big round hearth loaves I formed these into 4 loafs and used breadpans. Also I placed a pyrex dish of water in the oven on a lower rack.


picture later
 
After wanting to make sourdough for years, I've just got a starter up and running.

Sourdough.JPG
 
2013-05-08 10.31.36.jpg
Here are my efforts. From top left, sourdough multigrain and two white crusty loaves up front. All pretty plain recipes. But getting better everytime I do it. To do list is some plaited loaves and I am going to start using the spent grains.
 
This was my humble go at the no-knead New York Times classic. My mind really boggled when it came out like that from the cast iron dutch oven with a lid. Great crust and nice chewy mouthfeel.

IMG_2006_zps791b6fa6.jpg


IMG_2007_zpsfbee7886.jpg
 
Was going to give making a bread a try on the weekend, heard stout makes a really "interesting" bread.

Was being the key word, no siv so no sifting of flour ect would have make it pretty below average
 
Not at all. Its soda bread. No yeast either. Under five mins prep
I use to make it all the time when travelling through Africa for 12 months. Made it with baking soda, Fanta, Sprite, Coke (yuk) and best of all Beer. The best was Nigerian Guinness (the world's largest Guinness brewery).

3 cups self raising flour
3 tablespoons caster sugar or two of table sugar
330 ml Beer (not chilled)

Mix flour and sugar in a bowl, add beer. Mix with a wooden spoon until it starts to come together then use your hands. It is a sticky mixture, dont over work it, just a few minutes will do. put it in a loaf pan (greased) or be more rustic and loosely pull it into a round loaf and place on grease proof paper on a cookie sheet (pizza stone would be ideal - we used a dutch oven) and bake 180-200c for 45 - 60 mins.

The bread can be pimped out with chilli, chesse, sundried tomatoes, apple, pear etc.... just mix in with your hands
 
seamad said:
Made some sourdough for breakfast this morning with @ 100g spent grain ( maris otter and a little heritage Xtal). Started it Friday arvo, super tasty and sour. Added the spent grain at the sponge stage.


attachicon.gif
IMG_1666_1.jpg


Cooked some devilled kidneys , mushies and spinach plus some eggs ( from our chooks who love the spent grain ).

Lunch time had some with some goat cheese my partner made and also some with fig jam I made a fortnight ago. Pretty happy with how it turned out.

Wish there was a reverse of Like! on this site..............................hate you, hate you. Dirty rotten lucky bugger :lol:

Screwy
 
If you make it without SR flour it can be dense so add some yeast or baking soda
 
tricache said:
Was going to give making a bread a try on the weekend, heard stout makes a really "interesting" bread.

Was being the key word, no siv so no sifting of flour ect would have make it pretty below average
No need to sieve flour for breadmaking. Never have and never read of that other than for cake making. Bread gets proved, kneaded etc so flour is well mixed.

Stout goes very well in bread, I used it recently in some sourdough baguettes.
 
Made this last night with NewtownClown's recipe and just used a blonde that I made a while back and it worked a treat!!!

As you said a bit dense, more like a damper but freaking loved it, looking forward to having some with my soup for lunch :icon_drool2:
971765_10151653753879400_878723059_n.jpg
 
tricache said:
Made this last night with NewtownClown's recipe and just used a blonde that I made a while back and it worked a treat!!!

As you said a bit dense, more like a damper but freaking loved it, looking forward to having some with my soup for lunch :icon_drool2:

Nice, I think I saw that on xxxbread.com :) :) :)
 
Screwtop said:
Wish there was a reverse of Like! on this site..............................hate you, hate you. Dirty rotten lucky bugger :lol:

Screwy
I was a little too smug (as usual) and now my chickens have come home to roost.
After getting sick of hunting @ the yard for hidden nests I locked up the chooks in their run. In revenge they escaped and got into the vegie patch eating all the spinach and silverbeet, Have also uncovered evidence that there is an egg eater amongst them, so time for a chilli egg.
After being put on a gruesome gluten free diet for 8 weeks went to make a sour dough and was greeted with the sight and smell of a very ripe blue cheese, good in a cheese but not so for a starter. An intensive feed/half discard program brought the starter back to life thankfully.
The intensive rain buggered the fig crop this year so only got 1.5kg of figs for jam (holes in the bird net didn't help much either), no fig jam for the kids or rellies this year.
On the smug side of the coin I've been roasting my own coffee beans, difference is like comparing vb to a good homebrew.
 
Well here's my crack at the no-knead bread. Haven't cut it yet as its fresh out of the oven.
All of my previous bread attempts have fallen short of the mark - not this by the looks of it. Anyone out there who had previously sucked at bread, I encourage you to give this a go!

image.jpg
 

Latest posts

Back
Top