Bread

Posted on
Page
of 140
  • A michelin starred chef i know gave up trying to make croissants, by his own admission he couldn't get them consistent enough. He also mentioned a laminator really helps, plus he only wants to use local food and british butter has too much water content compared to french.

  • Anybody else baking with Shipton Mill Finest Bakers White Bread Flour at the moment? Having any problems?

    I've had difficulty getting perfect loaves since receiving our latest sack. The crumb is a bit dense and slightly sticky, almost as if I have put too much diastatic malt in even though i'm not adding any at all. Ratios that worked consistenly well before are resulting in denser and less fluffy loaves than previously. Air temps and yeast kept constant. I've played a little with different hydration levels but that doesn't seem to affect the outcome positively.

    First time in a long while I've had problems baking and i'm perplexed! I've used this flour on and off for years and this is the first time I have had problems with it.

  • Shipton flour isn't always that consistent tbh. Had problems at the bakery where I worked, we ended up switching from number 4 to organic ciabatta flour as the number 4 was pretty variable so the extra protein was favourable.

  • Discard crumpets


    1 Attachment

    • F125B097-0616-4295-8C4D-3B764B462AAC.jpeg
  • Well, I've just ordered a 25kg sack this week, so will report back...

  • I'm at the end of 25kg. If I compare it to the Marriages Canadian extra strong I was using I get fewer big air bubbles in the end result. I have found that the dough is a bit easier to handle and I am getting a better spring in the oven. I'm going to try the ciabatta next time

  • Shipton flour isn't always that consistent tbh. Had problems at the bakery where I worked, we ended up switching from number 4 to organic ciabatta flour as the number 4 was pretty variable so the extra protein was favourable.

    Interesting you should say that. The bakery I have an interest in uses Shipton Mill but the Candian blend rather than the UK one. Will ask whether consistency was part of the reasoning behind this.

    Its still bloody lovely flour. Incredible smell and colour. The bread tastes great too. Will try a few more things and perhaps not buy that flour again.

  • Well, I've just ordered a 25kg sack this week, so will report back...

    I doubt there's anything wrong with the flour, just that my usual ratios donj't work as well as they did. Still pretty impressed with it tbh. Works great with bagels.

  • I was using I get fewer big air bubbles in the end result.

    This is my experience too, compared to their Canadian wheat blend. Cheers for that.

  • Haven’t made a basic bitch white loaf in ages. Hadn’t realised how much the wheat germ in wholemeal flour cuts and interferes with protein length and development.

    Having been playing with more difficult doughs has really improved my shaping technique.


    1 Attachment

    • F2402171-68FC-44BB-BFBB-6F8C7CADB5E9.jpeg
  • Another sub par bake with the Shipton Mill finest blend. I'm pretty sure it's the flour and not me now. It's over malted. Ten or so loaves with a crumb that sticks to my teeth and goes mouldy in only a couple of days. Sack is pretty new and has been stored very carefully in a plastic barrel.

  • I'm using a very simple 60% water, 1.5% salt, 1% yeast, 1% fat recipe just to try to dial it in. Baffling. Have never had a sticky crumb with a simple loaf like this before.

  • That’s disappointing

    We are using French t65

  • Baguette flour is the best. Is it a lovely yellow colour?

  • It’s not explicitly baguette flour but is an organic flour. I also have a bag of the same but stone ground to use when this sack runs out.

  • My first batard went ok, even though I dropped the banneton on the floor.

    Also. Sammage.


    3 Attachments

    • IMG_20200925_102751.jpg
    • IMG_20200925_122337.jpg
    • IMG_20200925_122854.jpg
  • herb sourdough, mix of rosemary, sage and thyme


    2 Attachments

    • IMG_20200926_083401.jpg
    • IMG_20200926_082548.jpg
  • Minus points for irregular number of scores either side of wheat engraving. Urgh.

  • No kidding, what is that, a frickin' fern?
    : )

  • I don’t even know.
    Regardless, gorgeous loaf.

  • ex loaf, sacrificed to the BBQ gods and devoured by the pagan worhippers


    1 Attachment

    • PSX_20200926_124320.jpg
  • beautiful plumage

  • Having been reading up about the impact of wheat germ and bran on gluten development (it acts as lots of little sharp bits so the gluten rips when stretched) i sieved the flour 4 times during the milling process. First time 50 % of the weight was sieved out but I then milled and sieved 3 more times.

    Eventually it was about 8% of the total weight that was remaining the rest was now fine enough to sieve. It was a revelation, after 45 mins autolyse the gluten was already developing and the dough was light and elastic. The dough was easy to shape, no tearing and I then rolled the boule in the wheat germ and bran.

    The dough rose well over night and am pleased with the baked result. Am assuming given the volume it will have a more open crumb structure than the previous home milled loaves.


    3 Attachments

    • FE06573C-2613-4911-9876-5B553A50533B.jpeg
    • 65DFB450-C8E2-4B61-BBDD-12397084DE7A.jpeg
    • DDD02C5F-6F13-40A4-988F-1D9DA5008079.jpeg
  • Different from my usual sour dough; was making my favourite dish from Dishoom (Keema Pau) so baked the dinner rolls to go with.


    1 Attachment

    • 20200926_204641.jpg
  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview
About

Bread

Posted by Avatar for MessenJah @MessenJah

Actions