Give it a year and you'll be on GBBO
Cooking with Jonny69: baking bread.
- Thread starter Jonny69
- Start date
Associate
Just to make you aware, think I already mentioned this but the Joint Set beariing (A Bush) wears out. If I recall it ovalled and began to spin. You will know when you look at the belt as it pulls it to one side on the pully. Uneven squeeky and slower mixing etc....
did some analysis on problem with lateral play on the Panasonic pan shaft, maybe 0.2mm, so it is squeeking, haven't dismantled it yet , because it is still usable
not sure if I need to replace full unit https://www.espares.co.uk/product/es147030 (top left)
or whether seal on its own could be responsible, bottom right,
I tend to think the brass bearing sleeve must have worn, but that seems unlikely.
aliexpress has kits top right, but that would be 50% of the complete unit, and not a guaranteed fit, can buy the bearng sleeve, alone, too
not sure if I need to replace full unit https://www.espares.co.uk/product/es147030 (top left)
or whether seal on its own could be responsible, bottom right,
I tend to think the brass bearing sleeve must have worn, but that seems unlikely.
aliexpress has kits top right, but that would be 50% of the complete unit, and not a guaranteed fit, can buy the bearng sleeve, alone, too
Associate
Baking bread has become my new obsession of late. I cook almost everyday and know my way around a kitchen pretty well, but the saying 'failure is the key to success' was tailor made for bread baking.
Assessing proofs, the feel of good gluten structure, proper bulk fermentation etc. You can watch all the youtube videos you want before your first bake, but they wont prepare you for practically assessing each of the variables. It really is a process of failing, understanding what you may have done wrong, then trying again.
Assessing proofs, the feel of good gluten structure, proper bulk fermentation etc. You can watch all the youtube videos you want before your first bake, but they wont prepare you for practically assessing each of the variables. It really is a process of failing, understanding what you may have done wrong, then trying again.
Soldato
I'm debating trying to start a sourdough starter again. I gave it a go ages ago but gave up as didn't bake enough, however now with a pizza oven we eat pizza quite often and so it'd be good to start again.
Is there any real benefit to buying an old starter batch vs just making your own?
Is there any real benefit to buying an old starter batch vs just making your own?
Commissario
If you start your own, you get to name it and nurture it like a newly born child. All sourdough starters should have a name and after you name it, you'll start to love it.
Soldato
What's yours called?
Commissario
Sadly mine suffered from SIDS and I'm not really over it yet *sob*
A good friend of mine has one called Bread Sheeran and he's thriving.
Associate
The joint set bush wore out on mine https://www.espares.co.uk/product/es1665789/breadmaker-joint-set
In-fact I have pretty much a re-built machine apart from the casing which got a little toasted and brittle, I even did a cap mod on it. I should part it out really because sadly I don't use either bread machine any more. Both items would be a great starter kit for a budding new baker that likes to fix when broken.
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Associate
I did start a couple when I was baking bread a lot but when you have to feed it and not use, it gets to be an expensive game unless you buy flour in bulk.
I mainly use a Poolish now If I want to get a sour tasting bread or pizza, like a 48 ferment for example, saves on the waste.
Soldato
Ooh, will try and look into that
Associate
Yeah some people cheat and stick beer in their flour for the Sour taste, it's all subjective I guess!
it would be interesting to buy a starter to see if it perform better than in-house - mines, at least, a teenager and bi-lingual, and is sometimes un-co-operative.
At this time of year and cooler ambients definitely need to let the poolish develop for a longer time - 18-20 hours versus 12.
I exclusively use a pan bread-machine for the final rised/needing/cooking, pouring poolish into bread pan, at start;
turning on the oven exclusively for bread is a bit decadent, will it
yesterdays bread-machine 500g using overnight sourdough poolish + sultanas.
I can't get the flavour to come out like hot cross buns ? does anyone have recommendations of what spices to add.
this had 1 level tsp of each of (true) cinnamon, and ground mixed spice, and also had some mollasses for sweetness - which seems to be tradition hotx recipe
but flavour is a bit overpowering, even bitter, iike the mixed spice (corriander/cinnamon/fennel/ginger/caraway/cloves/nutmeg/pimento) has too much coriander,
but have tried several brands.
e: maybe it needs a tonne of sugar , mollasses is just a level tbsp
I can't get the flavour to come out like hot cross buns ? does anyone have recommendations of what spices to add.
this had 1 level tsp of each of (true) cinnamon, and ground mixed spice, and also had some mollasses for sweetness - which seems to be tradition hotx recipe
but flavour is a bit overpowering, even bitter, iike the mixed spice (corriander/cinnamon/fennel/ginger/caraway/cloves/nutmeg/pimento) has too much coriander,
but have tried several brands.
e: maybe it needs a tonne of sugar , mollasses is just a level tbsp
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Associate
Which yeast to use?
With all of the varieties of yeast out there (let alone brand names), how do you know which yeast to use?
Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement
Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among...
www.mdpi.com
Soldato
Good effort, i always struggle with Ciabatta as i always want to add too much flour to stop it being so wet, so never turns out right.
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Yeah it was a very wet dough, something like 85% hydration. Some recipes call for 100%+, but probably need longer to proof.