Cooking with Jonny69: baking bread.
- Thread starter Jonny69
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It doesn't look too far off. Can you get a picture of a slice?
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Hey, how did you manage that? I've tried to make a boomer style loaf and when on the baking tray it just sinks down, wouldn't sit in the middle and rise..
I would say the same, looks good, leave it longer to Prove 3hrs+ for first prove, and a good 2-3hrs for the second prove. Looking at your crust I would say its getting quite dry whilst proving, you can spray it with water to improve that (stops its forming a thick skin whilst proving). How are you proving? in a bowl covered in cling film (oil on the cling to stop it sticking)? or just on the side covered in a cloth?
Made some Granary today my first loaf in month, not had as much time lately to make anything. will post a picture shortly.
Thanks BigBoy, ill try leaving it for 3x the time to prove
. I leave to prove with a bowl covered with cling film, then knead again and for the second prove I shape and place on a flowered baking try, ready for cooking after 60mins of proving.
Would you recommend putting some ice in the bottom of the oven as well?
Thanks!!
Yeah, I think it just needs longer on the second prove really. You don't have to knead it after the first prove, just shape it into a loaf.
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Okay, well I was being adventurous and wondered what would happen if I doubled all the amounts in your recipe, just for curiosity's sake.
(Sorry about the mess).
Don't seem to have any slice shots, got some left though so..
I suppose I could have left it for hours but I had no bowls that could contain the giant thing! I suppose it's hard to make a proper decent sized loaf at home without massive bowls or trays.
(Sorry about the mess).
Don't seem to have any slice shots, got some left though so..
I suppose I could have left it for hours but I had no bowls that could contain the giant thing! I suppose it's hard to make a proper decent sized loaf at home without massive bowls or trays.
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David the Quality of your dough is looking better and better, although I would say its a little wet (just my opinion based on a picture 
). how are you shaping your loaf? See my Small guide to kneeding and shaping a good loaf. just make sure your put your seem side on the tray.
Going by the colour of your loaf (top and bottom) I would say you need to put your loaf lower down in the oven, Wack the temp up as high as it will go and get the oven really hot before you put the loaf in, once its in turn it down to 230oC ish as 250oC will burn it in 30mins.
). how are you shaping your loaf? See my Small guide to kneeding and shaping a good loaf. just make sure your put your seem side on the tray.Going by the colour of your loaf (top and bottom) I would say you need to put your loaf lower down in the oven, Wack the temp up as high as it will go and get the oven really hot before you put the loaf in, once its in turn it down to 230oC ish as 250oC will burn it in 30mins.
I have been playing with the Ice in the last few doughs and have found very little improvement with Ice so have not been using any (also my house mate keeps using it all up!!!!!)
My Granary from today
Was being lazy thats why there is a hole
could not be bothered to kneed it properly the second time before I shaped it.
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That looks great BB. I love a granary. Enough gluten to rise properly and enough extras to taste great.
Do you not think a slash or two may have helped that hole tho? Maybe expanded a bit and eased it?
Do you not think a slash or two may have helped that hole tho? Maybe expanded a bit and eased it?
na the hole is from me not working the dough properly when I shaped it as I was in a hurry! Its a shame but its also only in about three slices. the dough in its self was a little tight could have done with a little more water, as I did not measure our any of the flour or water Its going to happen occasionally
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I dont blame them for destroying the rest, they look so good. Is that a cherry we can see on the lower left one?
I'd destroy what's left now with jam
I'd destroy what's left now with jam
No not cherry, probably a raisin or sultana, also got some mixed peel in there for good measure
And here's the loaf I made, White flour with added fine Bran (gives it more texture and a better taste) and rolled oats on the outside
And here's the loaf I made, White flour with added fine Bran (gives it more texture and a better taste) and rolled oats on the outside
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David the Quality of your dough is looking better and better, although I would say its a little wet (just my opinion based on a picture
Going by the colour of your loaf (top and bottom) I would say you need to put your loaf lower down in the oven, Wack the temp up as high as it will go and get the oven really hot before you put the loaf in, once its in turn it down to 230oC ish as 250oC will burn it in 30mins.
Taken this onboard and have had your post open in a tab for nearly a week now.
I stabbed my left hand under my thumb rather badly last week and god i've missed being able to make bread or pizza dough, I must have spent nearly every day making some sort of bread based food, really missing it now.
The night I stabbed myself we looked after my cousins children and decided with my new learnt skills it would be fun to let them make pizza's.. Made 3 lots of dough and 5 pizza's! This would be my last baking
.But back in the thread because I should be back in the kitchen in the next few days!
Looking forward to being able to pound the hell out of some dough again. The granary/oaty loaf should be the first.
I discovered a cunning way to make sandwich loaves more consistent. I don't like the way they rise really high in the middle and leave you with small slices at the ends. I tried shaping the dough so it was higher at the ends than in the middle but it was a faff. Much easier is to split the dough into two, roll into two balls and plop them in the tin next to each other. The balls rise into each other and the result is this:
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I'm in.
Dragons Den for you Jonny!
Dragons Den for you Jonny!
My first attempt at Focaccia with rosemary, garlic and red onion. By Christ it's good - even if I do say so myself 
