Bread ****

[bonj]

Go to the supermarket and try to get the 10kg calico sack of Laucke flour..Will cost you $20 best value you can get without having to haggle with a bread shop..

Its a standard white breadmaking flour....and its damn good....

http://www.laucke.com.au/

If you search thru their site, they make a heap of speciality flours like rye etc

No supermarkets in my area stock the 10kg bags, but they do carry 5kg bags in a number of brands. I've tried them all, including the Laucke brand and can't tell the difference between them, so I usually buy whichever is cheaper at the time.

 

[Tony]

I usually get the 5kg bags of good bakers flour with 12% protein or higher. Cant remember the brand now.

much better than the old white wings with 9 or 10%

Best flour i ever got was the stuff at the starch plant i worked at. Min 14% protein!

 

[Fourstar]

na mate..... just got down low, set the camera to 1600 ISO, opened the aperture right up and focused on the middle.
Easy!
I will also use more tomato next time!
cheers

****, pretty sharp photo for 1600ISO.

Im still gobsmacked at how tilt shift it is, usually you will have a center point focus and shallow DOF with blurring around all edges. Make it look like this and i will wet myself :icon_cheers:

 

[Tony]

Make it look like this and i will wet myself :icon_cheers:

Na.... i dont like plastic toys on my focattia bread.

 

[Ducatiboy stu]

No supermarkets in my area stock the 10kg bags, but they do carry 5kg bags in a number of brands. I've tried them all, including the Laucke brand and can't tell the difference between them, so I usually buy whichever is cheaper at the time.

I got some from Woolworth at Beaudesert....

 

[Katherine]

Looks pretty good Tony.... how did it taste?

 

[Airgead]

****, pretty sharp photo for 1600ISO.

Im still gobsmacked at how tilt shift it is, usually you will have a center point focus and shallow DOF with blurring around all edges. Make it look like this and i will wet myself :icon_cheers:

:icon_offtopic:
Nahhh.. that's just shallow depth of field. Tilt/shift is used to get an off parallel focal plane. Particularly for architectural photography or tricky product shots where the focal plane needs to be not parallel with the film plane.

For shallow DOF all you need is a fast lens and open the aperture right up. You can put the focal point anywhere you like if you switch it to manual.

Actually, looking at that city shot full size there may be a tiny bit if tilt in there. The focal plan still runs straight across the frame but tilts back towards the camera a little. Could just be the angle the shot was taken at but could also be a little tilt.
:icon_offtopic:

So.. hey.. anyone baked any nice bread lately? I did fruit bread (cranberry, apricot, currant, sultana). I'll post photos as soon as I get them off the camera.

Cheers
Dave

 

[brettprevans]

cooking up nibbles yesterday to go over to the folks house for a peiking duck dinner :icon_drool2:

made up a batch up olive and pecorino bread sticks (the pics only show about 1/2batch) . I used 1/2 pecorino and 1/2 aged parmasan. they were about 2cm wide and only in the oven for about 13min so they were nice and crisp on the outside but soft and chewy on the inside. sprinkling them with some dry polenta before baking also makes a nice flavour/texture highlight.




they got eaten pretty quickly including by my wife who dislikes olives.

 

[Katherine]

cooking up nibbles yesterday to go over to the folks house for a peiking duck dinner :icon_drool2:

made up a batch up olive and pecorino bread sticks (the pics only show about 1/2batch) . I used 1/2 pecorino and 1/2 aged parmasan. they were about 2cm wide and only in the oven for about 13min so they were nice and crisp on the outside but soft and chewy on the inside. sprinkling them with some dry polenta before baking also makes a nice flavour/texture highlight.

View attachment 36244
View attachment 36245

they got eaten pretty quickly including by my wife who dislikes olives.

They look yummy! But how was the peking duck?

 

[brettprevans]

They look yummy! But how was the peking duck?

was awsome. 3 ducks marinated for 3 days, then spit roasted. i forgot to take pics for the 'whats on the table' thread
oh and we had bombe alaska for desert. another pic i forgot to take.
all washed down with drank 4 longnecks of caseswap beers and a lovely red.

 

[Katherine]

was awsome. 3 ducks marinated for 3 days, then spit roasted. i forgot to take pics for the 'whats on the table' thread
oh and we had bombe alaska for desert. another pic i forgot to take.
all washed down with drank 4 longnecks of caseswap beers and a lovely red.

Yum.... no photo no proof! Ive never done a bombe alaska.... mmmmm

 

[Airgead]

was awsome. 3 ducks marinated for 3 days, then spit roasted. i forgot to take pics for the 'whats on the table' thread
oh and we had bombe alaska for desert. another pic i forgot to take.
all washed down with drank 4 longnecks of caseswap beers and a lovely red.

That's pretty slack...

Mind you, I have a bunch of photos for both threads and have been too slack to pull them off the camera...

 

[Airgead]

Finally I got the pictures off the camera...

Apricot and cranberry fruit bread. Toasted with lashings of butter...



Very yummy for breakfast.

Cheers
Dave

 

[drsmurto]

Finally nailing the sourdough.

The thing that finally allowed me to get a loaf that wasn't as dense as me was a tip my mother gave me and something I recall her doing when i was a kid.

Proving the bread in the car.

That and finally understanding what consistency the dough should be.

Its very satisfying to slice into the loaf, through a perfect crust to find the texture i have been working at for nearly a year.

Post proving - the top is almost crusty

Post baking

Had some for lunch with home-made guacamole and hummus.

 

[Duff]

Wow.

So I don't have to spend a year getting to that point ( ), please PM me your receipe.

Cheers.

Dr D.

 

[Airgead]

Made a heap of bread last weekend. Used the 2 day fermented method from Crust. Make a ferment the day before and leave in the fridge overnight. Add the fermented sponge into the main dough the next day. Absolutely beautiful results.

Spelt Loaves -






White with a dash of rye baguettes and manwich rolls (good man sized lunches - loaded with meat, mustard and salad) -





Cheers
Dave

 

[pdilley]

Ok Dave you must share the method


Love the bread. Picked up some Panini di Casa small square individual bread roles for sandwiches from the store and they are lovely and full of holes. I'd love to give a go at making them if you have any clue for a recipe or technique?


Cheers,
Brewer Pete

 

[Siborg]

Ok, so I just discovered this thread... wow!

I mess around in the kitchen a bit, and haven't really given baking a go or even thought about it until I saw baking yeast at the supermarket the other day. I know you shouldn't use bakers yeast for brewing, but how do brewing strains go for baking? I'm assuming you guys use your brewing yeast? How do you go about culturing/using the yeast in your dough to make a loaf of bread?

And how to you get those awesome looking slits in the crust?

I'd love to have a go at this... I love my bread, and would love some fresh home made stuff better.

 

[Duff]

My bread falls apart when trying to butter it, etc. Solid crust on the outside but won't hold together. Any tips? Knead longer?

Cheers.

 

[Airgead]

My bread falls apart when trying to butter it, etc. Solid crust on the outside but won't hold together. Any tips? Knead longer?

Cheers.

Sounds like the glutens haven't developed enough so its still 'cakey'. I'm guessing it is also pretty dense?

Knead longer or maybe you need to use a higher gluten flour. If you use a soft cake flour it won't have enough gluten to work properly. You need a strong baker's flour.

Ok, so I just discovered this thread... wow!

I mess around in the kitchen a bit, and haven't really given baking a go or even thought about it until I saw baking yeast at the supermarket the other day. I know you shouldn't use bakers yeast for brewing, but how do brewing strains go for baking? I'm assuming you guys use your brewing yeast? How do you go about culturing/using the yeast in your dough to make a loaf of bread?

And how to you get those awesome looking slits in the crust?

I'd love to have a go at this... I love my bread, and would love some fresh home made stuff better.

I use plain old baker's yeast for baking. My supply of brewer's yeast tends to be a bit irregular so I keep a big jar of baker's yeast in the fridge so its always available.

The slits are done by slitting the tops of the loaves with a very sharp knife before they go in the oven. The bread expands in the hot oven and the slits open up. I also dust the tops of the loaves with flour before slitting to get a nice contrast.

Ok Dave you must share the method


Love the bread. Picked up some Panini di Casa small square individual bread roles for sandwiches from the store and they are lovely and full of holes. I'd love to give a go at making them if you have any clue for a recipe or technique?

Will do. I'll post the method tonight.

Never done Panne di Cassa but I'm guessing its an olive oil enriched dough (most Italian bread seems to be). For the light texture, try the 2 day ferment but raise the percentage of ferment in the final dough. You also want to handle it as little as possible in the shaping. Chibbata you just fold the dough in thirds and stretch a little. No pressing or anything that will close up the gas bubbles. I'm still working on my chibbata technique. Still too heavy handed.

Cheers
Dave