Bread ****

[Katherine]

I see your croissants and raise you...

Tokay (similar to muscat) infused non-denominational spiced fruit buns, decorated with plus signs. For supper at tonight's AWBCA meeting. Not too bad considering I have no kitchen bench-tops at the moment. <_<

Wow they look great, how did they taste??

The croissants I must ammit I did not bake they came out of Late's Brewery/Bakery which is a combination of myself and partner. I watch and learn. Just about to make my first sourdough starter... A Light Rye I am thinking. Llloyd my partner was just talking the other day about making hot cross buns - I mean non=denominational spiced fruit buns... Did you use flour butter and sugar for the plus signs.

 

[jonocarroll]

Wow they look great, how did they taste??

Great! :icon_drool2:

I had made a trial batch of non-infused buns last week, and they were a little firm, so I let these rise a bit longer and hoped that the tokay thinned them out - I think it worked. They are really only good the day you make them (no preservatives) and they were thoroughly enjoyed last night. None left.

Did you use flour butter and sugar for the plus signs.

Flour, tokay, and a tiny bit of water mixed up and put into a mini snap-lock bag, cut the corner off, instant piping-bag. The glaze was caster sugar, water, and tokay reduced and caramelised on the stove. I used Seppeltsfield grand tokay, which may have been a bit overkill, but now I have 85% of a bottle left to drink at my leisure.... mmmm.

 

[Katherine]

The longer you let the dough ferment/sit the fresher the bread will be... We usually bake the bread on Sunday and it's still fresh for me to take to work for my collegues to eat the following day... the great thing about sourdough is you can still toast it days later and have lashings of butter...

 

[drsmurto]

Lates first attempt at Croissants.... not bad but they will be better next time...

Didnt want to start another thread so put it here.

View attachment 26050

Top left is the money shot.

Add some chocolate to it and voila - pain au chocolate. Was my breakfast and occasional late night snack when studying drinking in France.

 

[Katherine]

Top left is the money shot.

Add some chocolate to it and voila - pain au chocolate. Was my breakfast and occasional late night snack when studying drinking in France.

yum... we did add some lemon butter to one of them... it was okay but not chocolate we didnt have any on hand. There quite hard to make and alot work... softer flour next time and more work space. Some off them were nearly perfect until you got to the middle. Not a bad first effort.

 

[Katherine]

Use a razor... if your'e baking on a stone and freeform its best so it does burst!

I just re read my reply... what I meant to say is you slash the bread so the bread burst's were you intend it to and not else were.

 

[BillyBushCook]

Hi,

Just baked a damper / bread loaf using Coopers Sparkling Ale.

Below is my picture and recipe.



Recipe:

1 1/2 Cups Self Raising Flour
1 1/2 Cups Wholemeal Flour
1 Teaspoon Salt
1 Tablespoon Sugar
375ml Coopers Sparkling Ale, Pale Ale or similar

Preheat Oven to 180 degrees
Sift and mix the dry ingredients in a bowl
Slowly pour one stubby (375ml) of coopers sparkling ale (or pale ale etc) and mix well.
Grease a loaf tin with butter and pour the dough mixture in.
Bake in moderate oven for approximately 40 minutes (dependant on oven and desired result)

Enjoy!

Has a strong aroma coming from the beeread especially when its cooking up!
Subtle taste... tasted great straight out of the oven with some butter spread on it.

Next time I'm going to experiment using some Coopers Stout instead.

Cheers!!!

Dude,
Most important thing with making Dampers is to, NOT over work the dough,
It will knock the air out of it & give you a heavy loaf.
Best to mix all dry ingredients first, then gently fold the liquid in, with a broad bladed knife or spatula!!!!

Cheers, Mick.

 

[Airgead]

Dude,
Most important thing with making Dampers is to, NOT over work the dough,
It will knock the air out of it & give you a heavy loaf.
Best to mix all dry ingredients first, then gently fold the liquid in, with a broad bladed knife or spatula!!!!

Cheers, Mick.

Spot on. A damper is like a giant scone. If you over work a scone dough they come out like rocks. You want to gently mix it just enough to incorporate all the ingredients and just lightly shape the loaf and bake. For scones I very lightly roll and cut. Never re-roll scone dough. Its not worth it. The re-rolled stuff comes out too heavy. I roll my dough into a rough square and make square scones to avoid having to re-roll the fiddly bits you get when you cut round ones.

Cheers
Dave

 

[Katherine]

My Partners Lloydies Easter Baking

Banana and Coconut Braid.... bread was fermented with my Chilli and Kaffir lime Leaf Ale....




And Rye Baguettes also fermented with my Chilli and Kaffir Lime Leaf Ale



Hungry guests gobbled the lot very quickly....

 

[jonocarroll]

Banana and Coconut Braid.... bread was fermented with my Chilli and Kaffir lime Leaf Ale....

And Rye Baguettes also fermented with my Chilli and Kaffir Lime Leaf Ale

:icon_drool2: <-- 'nuff said.

 

[Tony M]

I make a "malt" bread by replacing about 10% of the white flour with caramunich II ground to a flour in our old braun spice grinder. This gives a great malty flavour and attractive colour to boring old white bread.

 

[Katherine]

These are done with choc malt.... and our stout...

 

[LLoyd]

The re-rolled stuff comes out too heavy. I roll my dough into a rough square and make square scones to avoid having to re-roll the fiddly bits you get when you cut round ones.

I think that's what the old man used to do. His pumpkin scones were famous! Never liked them much myself... Plain ones I'd only eat with heaps of jam and cream AND butter..

 

[drsmurto]

My Partners Lloydies Easter Baking

Banana and Coconut Braid.... bread was fermented with my Chilli and Kaffir lime Leaf Ale....

View attachment 26223


And Rye Baguettes also fermented with my Chilli and Kaffir Lime Leaf Ale

View attachment 26224

Hungry guests gobbled the lot very quickly....

Baguettes! They look amazing!

Christ, what dont you 2 make?

I havent found a decent croissant/pain au chocolate or baguette after living in France. And you have teased me with 2 out of 3..... (heads off looking for cheap flights to Perth....)

 

[Katherine]

you will be making them before you know it... have you decided on what type of sourdough?


also those baguettes were fantastic.... espeacially with pate! mmmmmm

 

[RobB]

also those baguettes were fantastic.... espeacially with pate! mmmmmm

Let me guess, you also made the pate?

I'm starting to think that you watched far too many episodes of "The Good Life" as a child.

 

[Katherine]

Let me guess, you also made the pate?

I'm starting to think that you watched far too many episodes of "The Good Life" as a child.

ummm no but it's on the list of things to do... Though I remember Lloyd telling me it was the first thing he ever made as a child.... other then the cake he made on the floor as a 4 year old....

 

[johnno]

I fired up the oven last week, made some pizzas and then threw these loaves in.

Haven't got around to making a sourdough starter yet. My only attempt was unsuccessful.

 

[drsmurto]

you will be making them before you know it... have you decided on what type of sourdough?


also those baguettes were fantastic.... espeacially with pate! mmmmmm

Foie Gras smeared on a baguette? Now thats living... takes me back to my student days in rennes. :icon_drool2:

Got my sourdough starter going as per Lloydies instructions. Will belt out some Pain de Campagne Rustique (or similar) but really want to get some baguettes going. Need to find a decent bread making shop in Adelaide to source all the different flours.

 

[Katherine]

Foie Gras smeared on a baguette? Now thats living... takes me back to my student days in rennes. :icon_drool2:

Got my sourdough starter going as per Lloydies instructions. Will belt out some Pain de Campagne Rustique (or similar) but really want to get some baguettes going. Need to find a decent bread making shop in Adelaide to source all the different flours.

LLoydie was going to message you last night but we ran out of credit... Tools are great for bread making Lloydie seems to use what we have in the kitchen, you need a razor blade for slashing, also get yourself a water spray, so you spray water into the oven when putting the bread in. Also just any bowl will do to proof the bread in just flour it before hand. If you can get hold of linen to cover apparently cotten is no good as it sticks to the dough. Lloydie has experiemented with different flours and has his favourite's. One of his fav's is just Black and Gold plain flour apparently it has high amount of protein. He assumes it has a higher level of gluten in it. He also says the Anchor bread and pizza flour is good and seems to think that would be the one you would get wholesale. We are lucky to have Kakulus Sisters in Fremantle which stock sacks full of what ever so when we need Rye, Wholemeal, Polenta, etc etc we are fine.

Lloyd is not one for receipes. That's why it is hard when people ask for one he never does the same one twice.

Im doing a loaf this weekend, Im doing what is called a poolish so its another form of pre-fermentation it can also be called a sponge it usually consists of a simple mixture of flour, water and a leavening agent (typically yeast) Ill be using one of my Chilli and Kaffir Lime Leaf Ales (Im also brewing an Alt beer next weekend its being awhile) I will let it prove over night in the fridge until morning... Before adding the poolish to the rest of ingredients then before baking I will had a blue cheese and walnuts.

I hope you can get some photos of your bread up and I will put mine up on Tuesday..

katie