Cooking with Jonny69: baking bread.

My Bread!



Seeded;

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My sourdough starter;

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And a sourdough loaf (with drop of marmalade :p)

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Love home baking, would never go back to pappy shop bought stuff unless caught short!

I also make focaccia, pizza sough, flatbreads, flour tortillas, pittas, olive bread etc etc
 
Jonny69 said:
Cost:
Flour: 25p
Other ingredients: negligible.
Power: 250W mixing for 10 mins = 0.5p, 3000W oven for 2 hrs = 75p approx.
Total cost: max £1.
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Probably less as the oven will be coming on and off to maintain temperature.

I just bung the ingredients in a bread maker.
 
WillyNelson said:
Cheers. I was put onto the book by my father-in-law, he's done a few of Bertinet's courses & says they're well worth the money. Have you tried the kneading technique? It's odd but it really does work well - quite therapeutic as well!
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I tried it but it I didn't get the hang of it. It's something I'm going to revisit when I've had a play with ingredients. I've got it 'right' with the dough hooks at the moment and I want to change one thing at a time, if that makes sense.

WillyNelson said:
[about rising on a tray]

An ever so slightly damp tea towel perhaps?
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Would the dough not stick to it though?

Telescopi said:
Probably less as the oven will be coming on and off to maintain temperature.
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Indeed. Worst case scenario it costs about the same as packet bread I reckon.
 
Hmmm... I'd like to try this out one day, if only for the heck of it!

I'm really not a great cook, but seeing Jonny and other's various experiments in the kitchen really does motivate me to give it a shot.

Jonny, off topic but I can't get used to your new signature! :(
 
Haven't made any loaves like this but I like making ciabatta for all the lovely flavours you can add. This thread has made me want to bake.:)
 
We've not bought bread from the shop in a little while due to a breadmaker. Once you've got the knack of it it churns out really tasty bread.


*When I say you, I mean my GF, hehe :D
 
Jonny69 said:
I tried it but it I didn't get the hang of it. It's something I'm going to revisit when I've had a play with ingredients. I've got it 'right' with the dough hooks at the moment and I want to change one thing at a time, if that makes sense.
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If I had dough hooks I'd probably use them too. Would quite like a Kenwood Chef jobbie to take all the hassle out of it... That said I use a bread maker for everyday bread and it's no hassle at all.

Jonny69 said:
Would the dough not stick to it though?
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Dunno. It's fine with a dry one so I'd think that one which is only very slightly damp would be fine. Water would evaporate from it not the dough... you're the boffin, you tell me;)
 
first batch is prooving downstairs, got some crushed almonds as well to try some almond bread, some seed and batch bread flour, should be an interesting couple of days. Also grabbed some raisins for some scones as well, mmm tasty!


Will report back in a couple of hours with pics and taste test.
 
fretted said:
Headless, what is in your sourdough starter and did you make it from scratch?
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Just flour and water :)

Yup, made it from scratch. used 1/2 white and 1/2 wholegrain bread flour, and enough water to make a nice batter consistency.

Leave somewhere warm. When see first signs of bubbles, pour way half, then top back up with flour and water to make same consistency. Can be left at room temp from then on. Do this for about a week, and it should pretty much be ready to rock and roll.

I only used wholemeal to get it going, and always top up with just white now, so it has slowly just become white completely (you can still use whatever flour you like for the loaf).

I make 1 -2 loaves of soughdough a week (alternate between sourdough and non), so leave the container in the fridge, it can go about 5 days to a week without feeding in the fridge, so works well. The flavour took quite a while to develop, taking about 4 months to fully mature and keep level.

Sourdough is bloomin amazing though, by far my favourite loaf. Nothing quite like munching into some bread you have made yourself from only 3 ingredients :D
 
Oh and if anyone is serious about taking up bread baking, I can thoroughly recommend this book:

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It talks you through what happens and why at each stage. It seems long winded, but I am yet to have a naff loaf since (apart from not turning the oven down from 260 after 10 mins :( ).

Also has some great recipes.
 
WillyNelson said:
An ever so slightly damp tea towel perhaps?
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That does the trick.

The way my mother does it is using a damp tea towel over the bowl for it to rise in and then again in the tins, sat on top or next to the AGA. :D

Although leaving it over an exposed loaf/stick may well weigh it down a bit and stop it rising again the second time.
 
ASDA have just stopped making a 7-seed rye bread which I couldn't get enough of. I think I mihgt try an make something along those lines. I shall call it: "7 seeds of rye". :D

Anyone know hoe to identify what the seeds might have been?
 
BigglesPiP said:
ASDA have just stopped making a 7-seed rye bread which I couldn't get enough of. I think I mihgt try an make something along those lines. I shall call it: "7 seeds of rye". :D

Anyone know hoe to identify what the seeds might have been?
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Hmmm. Sesame, pumpkin, pine nut, rye, poppy, er, argh there must be loads of them and I can't think of any of them :D

Trip to Holland and Barratt is in order, they do loads of bags of grains and stuff.
 
I never thought I see myself posting this but does any one know any forums which the majority of posts are similar to jonny's and that jerky thread?
 
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