Cooking with Jonny69: baking bread.

randal24 said:
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)
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Looking good!

They could probably lasted for about 3 or 4 days in the fridge :D

(Sorry for the late reply, been away for a few days without much access to a PC). Hmm! I may have a go at making one with pulled pork - BBQ sauce on the base and alternate with pork and cheese, with maybe a bit of BBQ sauce mixed in with the pork!
 
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Putty said:
Looking good!

They could probably lasted for about 3 or 4 days in the fridge :D

(Sorry for the late reply, been away for a few days without much access to a PC). Hmm! I may have a go at making one with pulled pork - BBQ sauce on the base and alternate with pork and cheese, with maybe a bit of BBQ sauce mixed in with the pork!
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Cheers buddy, no worries on the late reply! Good to know it'll last, I'm still about half way through. Taking the rest into work tomorrow to finish it off. :)

The BBQ affair sounds awesome, I was thinking of doing a smaller sweet dough version with fruit bread and a jam or syrup in the centre. Dusted with coarse sugar when it's still warm.

I really need to eat some vegetables this week though lol.
 
Made a white loaf today, sans tin. Really must get a good bread tin. Random bread is tasty, but a bugger to cut good slices from!

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Peanut butter, chunky. Get in my bellah.
 
It's pretty big already (narf narf), I mean if it was any bigger I think people would accuse me of showing off. :D

Going to scoop some tins this weekend, and work on lightening my bread. The above loaf is tasty, but I'm losing too much of the rise when knocking it back sadly. Lunch was a bit of a hard slog to get through the two slices I brought in to go with my soup.
 
Going to have a bash at some bread and pizzas I think, never baked bread before but have done a few cakes. Thought I might invest in a stone & peel for doing pizzas as I love them thin and crispy - are these generic round stones for pizzas any good? I notice a few pics of pretty hefty looking stone in this thread. Suggestions much appreciated.
 
Technically not bread but this thread got me baking again so its all your fault!!
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Apple pie with sweet shortcrust pastry

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Apple and Blackberry Crumble!
 
Apple and Blackberry crumble with thick cream is one of my all time favourite deserts. Yes! :D

Tonight's rolls, left in a little too long. Only in for 15 minutes at 235, but obviously a little too much.

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500g strong white flour
1 sachet dried yeast
40g sugar
50g butter
10g salt
290ml water

The one on the left is a cheese topped experiment, next time they'll all be in for 10 minutes and all topped with cheese. :D
 
Same as a loaf really, 5 minutes to prep and mix. 10-15 minutes kneading, 1.5-2 hours proving, knock back and divide say 5 mins, then I let them rise again in the warm kitchen (or airing cupboard lol) for about 25-30 mins. Those I baked for 15 and they were a touch over done, so I reckon 10-12 at 235 degrees should see you right.

How did yours turn out Jonny?
 
Just made my first sough dough. Enough for two loafs, just rising now. Still a few hours to go though. 90mins for first rise, 30-40 for second rise and 20mins for final rise.
 
Well that's a total disaster 2 and a half days later it's baking. But it's like a really heave sponge, rather than bread. I don't understand why it's like that.
Just needs a few more minutes for the centre, so not sure it cooks like.
Certainly lacking aeration.
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Has anyone got a 100% wholemeal flour loaf recipe they used with a sourdough starter?
 
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