Bread ****

[Katherine]

My first solo bread.... done with an ale poolish (using my chilli and kaffir lime ale)

It has caramelised walnuts and gorgonzola... My work mates are enjoying it with Maggie Beer's Fig and fennel paste. very tasty and quite proud of myself. Thanks Lloydie for the lesson.

 

[Bongchitis]

Katie,

Yours(and your mans) bread pics are something to behold, never seen bread that looks so nice let alone what it tastes like.

I think you have motivated a few to make sourdough now. myself included.

Great work with your beer and your bread... Fantastic.

 

[Katherine]

Katie,

Yours(and your mans) bread pics are something to behold, never seen bread that looks so nice let alone what it tastes like.

I think you have motivated a few to make sourdough now. myself included.

Great work with your beer and your bread... Fantastic.

Thank you very much, nice to hear...

Katie

 

[drsmurto]

2nd batch of Pain de Campagne du Rustique. This time it i watched it like a hawk!

Followed Lloydies solid beer thread for the starter and then mixed in required flour/water etc to get the loaf. Allowed it to rise (twice) in front of the fire while i was brewing.

Not too shabby - Cheers Llloydie for all the PMs, you're a legend!. :super:

 

[Katherine]

Looks awesome.... Dr...

you do know that the solid beer thread was an experiment but we also found it created good bread.

Let us know what it tastes like?

 

[drsmurto]

Taste = :icon_drool2:

Smeared some vampire repellent^TM over it and felt weak at the knees......

 

[LLoyd]

:super: Bloody nicely baked bread by the look of it Doctor!!
I'd love to know how it tasted and how the crumb looked.
Are you using a stone in your oven?

 

[drsmurto]

Pizza stone was used.

Had a tin of water in the oven as well.

Oven set to 230C.

Nice chewy crust that wasnt overly crunchy. Was very dense but partner agreed, great sourdough character.

Toasted with peanut butter (cheers katie) or vegemite was tops.

Even smeared with oil from home roasted & marinated capsicums was fantastic.

 

[Tim F]

Need to find a decent bread making shop in Adelaide to source all the different flours.

Check out Gaganis brothers for bulk flours - they have 10kg sacks for around $12. The Gaganis special white is awesome for pizzas, and I've had good results with the Allied Mills superb bakers flour for white loaves.

 

[bonj]

These breads look great!

I made some yeast raised Choc-hazelnut Cinnamon scrolls for dessert tonight. I was very pleased with my first (non packet mix) bread effort.

 

[drsmurto]

Check out Gaganis brothers for bulk flours - they have 10kg sacks for around $12. The Gaganis special white is awesome for pizzas, and I've had good results with the Allied Mills superb bakers flour for white loaves.

Anything a tad closer to us?

Was thinking of dropping in on Bake and Brew at Gawler but i suspect its more packet mix based?

 

[LLoyd]

Black and gold all purpose tops even the strong baker's from allied

 

[King Brown]

These breads look great!

I made some yeast raised Choc-hazelnut Cinnamon scrolls for dessert tonight. I was very pleased with my first (non packet mix) bread effort.

:icon_drool2:

 

[Tim F]

Anything a tad closer to us?

Was thinking of dropping in on Bake and Brew at Gawler but i suspect its more packet mix based?

I have seen sacks of Lauckes wallaby which is an organic bakers flour (I think) at the fruit and veg near woolies in mt barker - other than that, you can find some of the gaganis flours at foodland on glen osmond rd or the parade!

 

[Yeastie Beastie]

Also keen for any recipes anyone has.

I did this one yesterday, pretty simple, extremely tasty.
I'm yet to give this baking game a fair dinkim go so I keep it pretty simple for now.
I got the recipe off the net.

Ingredients

450g cooked pureed pumpkin

1 cup (250ml) vegetable oil

4 eggs

3 cups (430g) plain flour

3 cups white sugar

1 teaspoons baking soda

1 teaspoons salt

1 teaspoons ground allspice

1 teaspoons ground nutmeg

2 teaspoons ground cinnamon

cup (60g) chopped walnuts

1 teaspoon baking powder

Preparation method

Preheat oven to 150 degrees C.

Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.

Pour into 2 greased 22x13cm loaf pans and bake for 1 hour.

 

[yyeessno]

I once made a few loaves of with a sourdough culture I started with the lees of an IPA brew. The started kicked off really well and was pumping for about a month. It had slowed down a bit to normal starter levels but it still smelled beery and beautiful.

I tried some rye breads, some plain organic white sourdough, a few wholegrain mixes and quite simply every one of them was terrible.

The flavour was ordinary, the crumb was grey and soggy, the crust was thick and also grey and soft and not once did anyone enjoy eating it.

A very dissapointing thing. I tried everything I could to make it good but in the end I threw out the starter (after, of course adding a little bit to my normal white starter)

 

[hairyson]

Also keen for any recipes anyone has.

I've been making bread by that no-knead method the New York Times wrote about. Latest efforts involve spent grain because we have so much of it.

The recipe is:
600g flour (up to 50% wholewheat, or up to 20% rye)
150-200g spent grain
2 teaspoons salt
400ml water
some bread improver (supposedly Australian flours need it?)
1/4 to 1/2 teaspoon dried yeast (i.e. bugger all)

The method revolves around a really long first ferment -- maybe it's like the poolish Katie mentioned above. I mix it all together, including the yeast, don't play with it too much, then leave it covered in a bowl for up to a day (24 hours). Looks like first and second photo below at this point.
Then I punch it down, and mix in more flour if needed. Roll it in cornmeal or polenta or oats or just more flour to stop it sticking to everything, and let it rise again for 2-3 hours.
Bake in a covered, heavy pot for 30 minutes at 230C, and uncovered for another 15 minutes or so. The really wet dough steams itself, forming a crunchy crust, in place of putting a bowl of water in the oven or spraying with a mister. I haven't actually got a good heavy pot myself, so just use my bread pan with a baking sheet over the top as a lid.

I'm still working on the numbers, as I've been trying to get it to work in my breadmachine (just the baking bit) so I can set a timer for fresh bread in the morning. The breadmachine only gets up to 150C so it's been a bit tricky getting the moisture content right.




and here's some photos of the bread:



ben

 

[hairyson]

And here's the latest loaf from yesterday:



ben.

 

[jdonly1]

I've been making bread by that no-knead method the New York Times wrote about. Latest efforts involve spent grain because we have so much of it.

The recipe is:
600g flour (up to 50% wholewheat, or up to 20% rye)
150-200g spent grain
2 teaspoons salt
400ml water
some bread improver (supposedly Australian flours need it?)
1/4 to 1/2 teaspoon dried yeast (i.e. bugger all)

The method revolves around a really long first ferment -- maybe it's like the poolish Katie mentioned above. I mix it all together, including the yeast, don't play with it too much, then leave it covered in a bowl for up to a day (24 hours). Looks like first and second photo below at this point.
Then I punch it down, and mix in more flour if needed. Roll it in cornmeal or polenta or oats or just more flour to stop it sticking to everything, and let it rise again for 2-3 hours.
Bake in a covered, heavy pot for 30 minutes at 230C, and uncovered for another 15 minutes or so. The really wet dough steams itself, forming a crunchy crust, in place of putting a bowl of water in the oven or spraying with a mister. I haven't actually got a good heavy pot myself, so just use my bread pan with a baking sheet over the top as a lid.

I'm still working on the numbers, as I've been trying to get it to work in my breadmachine (just the baking bit) so I can set a timer for fresh bread in the morning. The breadmachine only gets up to 150C so it's been a bit tricky getting the moisture content right.

View attachment 28991
View attachment 28992

and here's some photos of the bread:
View attachment 28993
View attachment 28994

ben

And here's the latest loaf from yesterday:

View attachment 29024

ben.

Bread improver is a good move.Also try a little oil,it helps with volume and freshness
Also a bit of gluten will help,try 1 to 2%

 

[bonj]

Bread improver is a good move.Also try a little oil,it helps with volume and freshness
Also a bit of gluten will help,try 1 to 2%

What is bread improver exactly? What's in it?