Cooking with Jonny69: baking bread.
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Hehe, I buy flour at 16kg a time too 
The missus thinks I am nuts, but its sooo much cheaper, and really do get through it.
Sourdough captures natural yeasts, so each one is individual
The missus thinks I am nuts, but its sooo much cheaper, and really do get through it.Sourdough captures natural yeasts, so each one is individual
Hehe, I buy flour at 16kg a time too
Sourdough captures natural yeasts, so each one is individual
It just seemed to make sense, I have no idea how fast I'll get through it.
you can use organic apple juice in your starter for a slightly quicker start
Yeah I had read that, but going for as least ingredients as possible.
Edit - woot only one day in and it's already smelling sour and a few bubbles in it.
And here's the reason behind it
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The fresh yeast they get in comes in a stack of what I guess is 20kg bricks wrapped in brown paper. Ditto the flour except that's in sacks.
Sure some of the bread they do is delivered to them half-done and frozen but in a supermarket sized store they do bake a lot from scratch.
If you don't have a charming girlfriend handy I believe you can buy it, I'm sure I've seen people getting fresh yeast from the bakery section.
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Now on day 3 of growth it says 9-14 days. It's looking pretty active to me.
Once I scraped back the flat top layer you can see how it's doing. What do you sour dough bakers think. Does it need the other 6+ days
Looks good. It's worth the wait so the taste mellows a little, otherwise it can be a bit sharp. A good smell will also let you know when ready. It almost smells like nice emulsion
Where do you get your loaf tins from? Looking to invest in some decent ones. I have read about using a small spray bottle of water to add moisture when in the oven but not tried the ice cube trick. Which is better?
Tins came direct from a supplier (Bakery machinery) about 9years ago, cannot remember who though.
Either method works for moisture but what you want is steam, so ice is the best way in a home oven to get that.
Had my first go at tiger bread today, it went well and came out alright. Need a few more attempts to get it spot on.
Its a simple white bread mix for the loaf but you swap olive oil for sesame oil.
the topping is made from either rice flour or semolina.
The loaf
500g strong white bread flour
10g salt
10g sugar
25g sesame oil (about 2 tbsp)
7g sachet of yeast
300ml warm water (1 part boiling to 2 parts cold)
Add all your dry ingredients to a large bowl and mix, then add your sesame oil. while mixing the doug slowly add all your water.
Once the doug is well mixed turn it out onto a well floured surface and knead very well for 10mins. Its quite a wet dough so flour your hands and not the doug to make it a bit easier.
once well kneaded place the dough back in the bowl and cover with clingfilm. if your going to bake it the same day leave it to prove for a couple of hours. if your making it in advance put it in the fridge over night. Some people say you get a better loaf by letting it prove over night in the fridge, make your own mind up on that one.
after a couple of hours your doug wil have doubled in size, empty it out of the bowl and knead for a few minutes. make the doug into what ever shape you what and place it on a tray, cover the doug with clingfilm. I went for a bloomer.
Topping
1 tsp fast action yeast
60ml warm water
1 tsp sugar
1 1/2 tsp sesame oil
60g semolina or rice flour
the topping should work with either semolia or rice flour, I went with semolina as I couldn't find any rice flour. I'm going to get hold of some and see how it differs from semolina.
Mix all the dry ingredients in a bolw then add your sesame oil. slowly start to add the water untill you get a runny paste.
Add some more semolina if the paste is tooo runny.
take the clingfilm off your doug and spread the paste evenly over the top. once covered with paste cover the loaf with clingfilm and leave to rise for 30 mins. turn your ovan onto its hottest setting and place a heavy dish on the bottom of the ovan.
after 30mins take the clingfilm off your loaf the clingfilm will give it lots of little peaks. put the loaf onto the middle shlef of the ovan.
chuck a load of ice cubes into the heavy dish and quickly shut the ovan door.
the ice cubes will produce steam which will help harden the crust and keep the loaf moist.
leave to bake for 10 mins at 240c, then turn your ovan down to 200c and bake for another 10 mins.
done!
The topping didnt come out as "crackeled" as I had hoped, I think I made the topping paste a little to thick, It maybe needs to be more runny, i'll experiment with this.
The taste and texture are good but go easy with the sesame oil, its got a very strong flavour 25g should be more than enough maybe even 20g, unless you really like it then add as much as you want
like I say it needs a few more attepmts but the taste was good and the topping was nice and crunchy so im fairly happy for a first try.
Its a simple white bread mix for the loaf but you swap olive oil for sesame oil.
the topping is made from either rice flour or semolina.
The loaf
500g strong white bread flour
10g salt
10g sugar
25g sesame oil (about 2 tbsp)
7g sachet of yeast
300ml warm water (1 part boiling to 2 parts cold)
Add all your dry ingredients to a large bowl and mix, then add your sesame oil. while mixing the doug slowly add all your water.
Once the doug is well mixed turn it out onto a well floured surface and knead very well for 10mins. Its quite a wet dough so flour your hands and not the doug to make it a bit easier.
once well kneaded place the dough back in the bowl and cover with clingfilm. if your going to bake it the same day leave it to prove for a couple of hours. if your making it in advance put it in the fridge over night. Some people say you get a better loaf by letting it prove over night in the fridge, make your own mind up on that one.
after a couple of hours your doug wil have doubled in size, empty it out of the bowl and knead for a few minutes. make the doug into what ever shape you what and place it on a tray, cover the doug with clingfilm. I went for a bloomer.
Topping
1 tsp fast action yeast
60ml warm water
1 tsp sugar
1 1/2 tsp sesame oil
60g semolina or rice flour
the topping should work with either semolia or rice flour, I went with semolina as I couldn't find any rice flour. I'm going to get hold of some and see how it differs from semolina.
Mix all the dry ingredients in a bolw then add your sesame oil. slowly start to add the water untill you get a runny paste.
Add some more semolina if the paste is tooo runny.
take the clingfilm off your doug and spread the paste evenly over the top. once covered with paste cover the loaf with clingfilm and leave to rise for 30 mins. turn your ovan onto its hottest setting and place a heavy dish on the bottom of the ovan.
after 30mins take the clingfilm off your loaf the clingfilm will give it lots of little peaks. put the loaf onto the middle shlef of the ovan.
chuck a load of ice cubes into the heavy dish and quickly shut the ovan door.
the ice cubes will produce steam which will help harden the crust and keep the loaf moist.
leave to bake for 10 mins at 240c, then turn your ovan down to 200c and bake for another 10 mins.
done!
The topping didnt come out as "crackeled" as I had hoped, I think I made the topping paste a little to thick, It maybe needs to be more runny, i'll experiment with this.
The taste and texture are good but go easy with the sesame oil, its got a very strong flavour 25g should be more than enough maybe even 20g, unless you really like it then add as much as you want
like I say it needs a few more attepmts but the taste was good and the topping was nice and crunchy so im fairly happy for a first try.
That looks like a nice loaf, would made sarnie made with centre cuts, imagine the size.
How long will sour dough keep in the fridge without being fed? It's finally ready but I'm away for 5 days with work. Will it survive 5days in the fridge? Or any other way of keeping it alive.
How long will sour dough keep in the fridge without being fed? It's finally ready but I'm away for 5 days with work. Will it survive 5days in the fridge? Or any other way of keeping it alive.
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Make it really thick (i.e use more flour than water), to make it more like a dough ready to knead. Then fridge it. Should be fine.
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If you want to be sure. 1/2 it as normal. Freeze on half in case the fridge batch goes off. Do as above with the other half.
TBH I have forgotten to feed mine for 3 - 5 days before. I keep a really stiff dough for my starter, and it's been fine. Given the fridge too it should make it no probs (mine is just on work surface).
TBH I have forgotten to feed mine for 3 - 5 days before. I keep a really stiff dough for my starter, and it's been fine. Given the fridge too it should make it no probs (mine is just on work surface).
Soldato
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Strong flour, yeast and all the good stuff needed to make one of Putty's stromboli's in the cupboard/fridge ready for some effort this week. Lunch sorted for a bit.
Putty - how long does your stromboli last? (ravenous eating withstanding)
Putty - how long does your stromboli last? (ravenous eating withstanding)
Soldato
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Dough on the rise, tomato sauce made. Stromboli imminent.
Bah, I'm not going to get much time this week to make bread. I might even have to resort to supermarket bread for a few days. Hmm, on second thoughts maybe I'll switch to pasta 
Soldato
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Ha, that's what I'm eating now. Loads of tomato sauce made, too much for the stromboli so having a pre-baking snack whilst I wait for the knock back wait. Can't wait. Om nom nom.
Om nom nom.
Soldato
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Obligatory iPhone photo apology.
Lessons learned:
Knead longer
Less filling
Don't got right to the edge with said filling
Made with HeadlessChicken's white loaf recipe, my own tomato sauce recipe and Putty's instructions. It's not the prettiest thing in the world but damn it's tasty.
Lessons learned:
Knead longer
Less filling
Don't got right to the edge with said filling
Made with HeadlessChicken's white loaf recipe, my own tomato sauce recipe and Putty's instructions. It's not the prettiest thing in the world but damn it's tasty.