Bread

Posted on
Page
of 151
  • Another batch of day of the dead bread. Used orange zest instead of tangerine zest, a milder taste.


    1 Attachment

    • D06EF077-1E9D-4A74-BBC7-CD69D800D8FA.jpeg
  • Does the zest thing work?

  • Yeah, very nicely. I zested 2 oranges for 500g flour, would add another half next time. For the tangerines I used 2 but they were particularly large (edit- and I used 300g flour, no wonder they tasted stronger...). An aunt recommended using orange blossom extract but I haven’t tried it.

  • What’s the purpose of the orange?

    The main problem with homemade bread is that I baked this an hour ago. We’ve eaten half already.


    1 Attachment

    • C1DCE084-D7C5-408D-A94F-7C0B2A6A1419.jpeg
  • Latest loaf, in pot and out of pot.
    Really happy with the tear in this one.
    Just out of the oven so haven’t had a chance to slice it yet..


    2 Attachments

    • 00A43AE1-05DD-4B50-AF50-B8A3F86E9247.jpeg
    • 756EDC9C-F1C5-4117-9224-26C74CE4CF8C.jpeg
  • At that stage where I'm missing sourdough; have my starter here, but my girlfriends flat is just too cold to do anything and I don't have either my proofing oven or Lodge combo cooker. Sad!

  • Is the problem with home made bread that it doesn't last very long or that it doesn't last very long?

  • Nice. I missed the obvious long discussion somewhere up thread about how to slash dough. What are you using?

    I changed to a pair of scissors, works way better than a knife (which had me sawing the dough and frequently bottoming out in the pot, bleargh).

  • Longer prove?

    Alternatively put the oven on the lowest setting for 10 mins to warm up a bit, turn oven off (important step here), and prove bread in warm-ish oven.

    Obviously this method is not without some risk if you get it wrong.

  • Gives it a characteristic slightly citrusy/floral/sweet note in the nose. If anyone’s had Three Kings’ Bread, it has a similar note, but TKB tastes more toasted and is denser than Day of the Dead bread, which should be light and sweet.

    Not affiliated with company below.


    1 Attachment

    • AC891A7C-94B5-4815-A148-58B3F7F611C4.jpeg
  • Tried oven with the light on to try and create some kind of ambient heat, but mixed results.

  • Brought a lame off amazon to use to score.
    This is the second of about 10 loaves where I’ve actually liked the tear and felt I scored deeply and cleanly enough to get a good result. Have started scoring on an angle after hearing someone talk about it as well.

  • Googled ‘lame’ and nope!

    However, scoring at an angle is a new one on me, will give it a go, cheers.

  • Agree. Slabs of french butter and the loaf is gone in a day.

  • I've got a bag of light spelt flour, haven't started on it yet, as been going 25-40% rye, mixed with bread flour, recently, such a good flavour, especially for toast.

    Any tips for spelt? I was hoping to make a couple of smaller loaves, maybe one with cheddar and jalapeno, unsure how that would work with the spelt though.

  • Have you tried proofing in the oven with just the light on?

    Edit: sorry I just read literally the next post that you have

  • Tend to find spelt is more flavoursome than wheat flour but behaves similarly to wheat. It’s no as wildly different in the way rye is a completely different thing to handle.

  • Cheers.

    I hate working with rye but find the pay off is worth it.

  • Missus says this loaf tastes really good. About to make bacon sarnies with it.
    Loving the holes in it.


    1 Attachment

    • F7C9D514-1097-474D-AEF0-E20B0D2A0053.jpeg
  • With the changing temps I'm struggling to get my proofing times right. So I've ordered a terrarium heating mat with a temp sensor and controller plus I will be pestering the local delivery joints for a big styrofoam box. That should make a decent proofing box for about a tenth of what the Brod & Taylor proofing oven costs.

  • Saw a recipe for beetroot and feta bread in the Sourdough School book. It involves roasting beetroot and then making a purée to use instead of water in the dough. I had neither beetroot or feta.

    Thankfully the recipe suggested using a roasted squash instead and I had a 4 or 5 kg one in my veg patch so used some of it to make the purée. Not having the feta I folded Philadelphia cheese into the loaf instead. It smells pretty fucking awesome but now having to wait for it to cool.


    3 Attachments

    • 4625DDFA-80E6-423D-A974-85D94C5354B7.jpeg
    • A920D8D9-AE80-4B8C-A23E-BD5744DFF065.jpeg
    • 5EB9FC84-E6F7-408D-A26D-0A67CC7988F0.jpeg
  • Suitably yellow inside


    1 Attachment

    • 6C5A41FC-5982-4474-9F56-D1FBEE1F33B7.jpeg
  • That looks fucking banging. I'd demolish that pretty rapid.

  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview
About

Bread

Posted by Avatar for MessenJah @MessenJah

Actions