Cooking with Jonny69: baking bread.

I made some cracked pepper rolls from a michel roux book last weekend they were very good. Also did his chelsea buns the weekend before.
 
AcidHell2 said:
Omg it's inedible, sourdough is the right name for it. Super sour and slightly odd tasting.

Is my sour dough starter gone wrong?
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The only times I've made sourdough bread, I followed the instructions from here - linky dink. Their starter recipe is linked in that guide as well.


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I stopped making sourdough bread out of my starter, partly because I could never get it to be the same every time and partly because I tried sourdough pancakes. Night before you want to eat them, mix 1 cup of sourdough starter with 1½ cups of warm water, 2½ cups of flour. Cover, and leave to stand for the night. In the morning, mix in an egg, ½ a cup of milk, 2 tbspn veg oil, 2 tbsp brown sugar, 1tsp baking soda, and 1tsp salt. Whisk it all together, rest it for a few mins, then make pancakes with the batter. Serve with maple syrup and some sliced fruit or berries (blueberries would be my favourite).
 
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Most of my brown loaves have come out very very dense. I've not been successful with them at all. The only brown flour I get good results with is Hovis Granary, because it seems to have a lot more gluten in it and holds its shape when it has risen. All the other brown loaves I've made have collapsed when I've moved them and made very dense bread.
 
Someone please make some melon bread i wana see if its any good visually and taste wise because i keep hearing melon bread in my anime all the time so must be worth doing but last time i made bread it didnt come out like my fav warburtons toastie. :( Brown and too firm without softness.

How do ppl get bread white and really squishy soft?
 
Don't know what his recipe is, but from what I could see on The Great British Bake Off it looked like it had WAY too much water in the dough. Focaccia does need a wetter dough than normal, but not as wet as it was depicted. You'll never be able to work it like that.

I've based my focaccia recipe on the one I saw in Dough. 300g flour, 200ml warm water, teaspoon salt, teaspoon yeast, 2 tablespoon olive oil. Mix all that lot together and knead as normal. Instead of shaping into a loaf, put it onto an oiled baking tray, pour olive oil all over it and press your fingers right into the bottom of it so you get a flat bread full of finger holes. Cover with cling film and leave to rise. repeat the finger thing, cover with clingflim and let it rise again. Repeat, making sure each time it's got lots of oil on it. Bake it quickly because it's thin, and sprinkle it with crunchy grains of salt just before you put it in.
 
Guess what I made? :)
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What headless said - I have a small en-suite which gets pretty warm and I left it in there to get established. If the starter goes bad maybe something else colonised your flour with the yeast? Use a clean jar and whisk fairly hard to incorporate lots of air whenever you feed it. Tbh, it seems like starters are very hit or miss so try again and see :) right next to a radiator might be too warm though
 
whisk it up well, for at least 6-7 minutes to incorporate lots of air, use more flour. It should have the consistency of very thick batter (roughly 50:50 mix of flour and water)
 
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