Cooking with Jonny69: baking bread.

[Razor-BladE]

I love muffins! And they look so good!

 

[Nightglow]

Haven't made bread in ages, this thread has got me interested again,but good bread needs good flour,
So find a good flour mill, loads around the country,I use Wessex Mill who supplies a lot of farm shops around the country.
They do some special flours as well, which I might try.

http://www.wessexmill.co.uk/acatalog/Small_Bags.html

Another mill I like is Cauldwell Mill, Matlock, they do some fine flours, always try to stop there if I'm in the area.

http://www.caudwellsmill.co.uk/caudwells-shop.html

 

[randomshenans]

I decided to do some midnight baking

 

[Scottland]

Just made a dough up for the morning. Left it in the fridge to prove overnight, will post pics in the morning

 

[Ampeg]

Afternoon all! Well, I finally got round to making another stromboli and here's the how to

That looks fantastic, might give it a go tomorrow.

 

[Scottland]

And here's the loaf, shape wasn't quite what I was looking for but it has a really nice thick crust and soft crumb.
It's a 50:50 mix of strong white flour and a mixed grain flour (country grain, harvest grain, granary etc). Just with salt, water and some sugar.
I find the 50:50 mix is a good way of making the mixed grain flour go further as it's quite expensive compared to white.

 

[Jonny69]

Not a bad looking loaf! I might try the overnight fridge trick. What sort of time do you put it in the fridge at night and bake in the morning?

 

[Scottland]

Usually about 10pm to midnight (yes I've been kneeding dough at midnight before now ). It should be well risen enough by 5am easily and it should be fine until 9/10am I think.
The books and articles I've read have explained it just slows the yeast down.

I would leave it out of the fridge for a good half hour before you knock it back though as it will be quite stiff.

 

[PixelChef]

I'm looking to make some granary type bread. I had some waitrose bread that was like a ciabatta with some seeds and wheat in, it was very nice. It was made with spelt flour and contained spelt wheat grains.

I've since got some spelt wheat flour and a mix of grains containing: pearl barley, rye, wheat gains and spelt wheat grains. I also have sunflower seeds and pumpkin seeds that I could add.

Anyone know a good recipe or have some tips to make a nice granary loaf with those kind of ingredients?

 

[aceface57]

I was busy today made my first sour dough starter today, will be feeding that for a week before I use it, can't wait!

 

[buckeejit]

some tasty looking bread in this thread (I'm a poet ). Would love to try some baking myself.

On another note...

Why did the baker have brown hands?...





















Because he kneaded a poo

 

[Scottland]

This is my first attempt at a focaccia:

 

[Jonny69]

I'm looking to make some granary type bread. I had some waitrose bread that was like a ciabatta with some seeds and wheat in, it was very nice. It was made with spelt flour and contained spelt wheat grains.

I've since got some spelt wheat flour and a mix of grains containing: pearl barley, rye, wheat gains and spelt wheat grains. I also have sunflower seeds and pumpkin seeds that I could add.

Anyone know a good recipe or have some tips to make a nice granary loaf with those kind of ingredients?

Spelt is a bit dense by itself (something to do with the gluten). I mix it 50/50 with white flour usually and it adds a nice texture and nutty/grainy flavour.

I'd mix up some dough and sling in a small handful of each of your grains. You can't really go wrong and you'll get a white granary. I know someone who puts pearl barley in their bread but I think it might be a bit too chunky for me

 

[randomshenans]

I made some lovely garlic and rosemary foccicia at the weekend for a BBQ. Was lovely! Piece of cake to make as well!

 

[buchtis]

I then rolled this up and coated in a whisked up egg (add some slots in the top to release moisture):


Whack in a pre-heated oven at 200c for half an hour:

My God, looking at that is making my snizz wet. Can you buy ready made dough or is it best to make it yourself? I'd love to try this, looks so simple yet so tasty!

 

[Putty]

My God, looking at that is making my snizz wet. Can you buy ready made dough or is it best to make it yourself? I'd love to try this, looks so simple yet so tasty!

I just made up some dough using the instructions on the side of the flour packet (strong white bread flour) - really easy. The hardest part was the rolling!

 

[buchtis]

Can you link me to the recipe you used if that's possible mate?

 

[Putty]

Can you link me to the recipe you used if that's possible mate?

Here's the bread recipe

500g strong white flour
Dried active yeast (I use Allinson's and use the instructions on there)
1 teaspoon of salt
Up to 350ml lukewarm water

Tip the flour and salt into a large bowl and stir leaving a well in the middle
Add extra water to the prepared yeast - making it up to 350ml.
Pour the liquid into the well and stir until it is mixed well and forms a ball.
Tip the dough onto a well floured surface and kneed for 10 minutes or so.
Put the dough back into the bowl and cover with a cloth - leave in a warm place for 30 minutes to an hour.
Once risen turn the dough out of the bowl and back onto the floured surface, knock it back (punch the air out of it) and kneed again for a minute or two then form into a flat rectangle.
If you follow the rest of the stromboli instructions you should be fine!

 

[PixelChef]

snip

Thanks for posting this. Had a go myself, mine had ham, cheddar, olives and parmesan inside, didn't have any mozerella

What a monster




With some homegrown lettuce and homemade ceaser dressing



It was nice although I think my "topping" was a little lacking. Mozerella would have made it nicer.

 

[Putty]

Good stuff! Cheddar can be just as good as mozarella, has more flavour. Going to make another this weekend with mature leerdammer and provolone along with an assortment of meats