Aj33
Distinguished Member
And he is coming for you......!Looks like Pacman
And he is coming for you......!Looks like Pacman
Lame or shiv?! Hope it can't ping off. I'm considering buying one of Jack's grignettes. Sure they're pricey for what they are but look pretty idiot proof. I'd somehow manage to shred myself on your ingenuious creation.For those with a bread lame, i just made one using a metal chopstick and a DE razor blade (I use safety razors and straight razors when I shave). Does the curvature look too extreme in the pictures? This is something I should be able to adjust but wanted an idea.
Lame or shiv?! Hope it can't ping off. I'm considering buying one of Jack's grignettes. Sure they're pricey for what they are but look pretty idiot proof. I'd somehow manage to shred myself on your ingenuious creation.
Kneading for up to 25 mins sounds excessive and I cannot imagine what that's going to achieve over an 8 min knead and a couple of folds and rest.So today’s commission thrown my way is to make soft white hot dog buns for today and soft white rolls for tomorrow at the same time.
thinking of using this recipe....
Basic bread rolls recipe
This simple bread roll recipe makes 8 gorgeous crusty rolls. Top these white rolls with a generous amount of butter for a real treat.www.bbc.co.uk
Anyone got a tried and tested recipe?
Kneading for up to 25 mins sounds excessive and I cannot imagine what that's going to achieve over an 8 min knead and a couple of folds and rest.
Have you checked out Jack's video?
I find his recipes and instructions so clear and simple to follow, whereas many others seem to complicate the processes and recipes.Will stick to Jacks dough spec in that soft roll vid.
I am finding myself always screenshotting his dough spec from the videos I watch and keeping them as reference for various breads.
Coincidentally, I'm doing soft rolls today. They're just having their first prove. Had made them just as I would normal bread but the tops went a bit hard. Watched Jack's video and have upped the olive oil and will drop the oven temp and see how they turn out.
Absolutely disaster on the sourdough starter front. It would have been four days old at about 11am. But saw first thing this morning that it had mould growing in it. It had been stirred as per @prezzy's method each day prior and was looking okay until today. It smelled slightly bad, too. Guess it's down to the heat, but it wasn't really bubbling so I have no clue what the way round that is. Anyone got any ideas?
Thanks, that's really kind. And yes, it's in a sealed plastic jar, bought specifically for this purpose. It was cleaned well before this use but maybe next time I'll rinse with boiling water just before trying again. Got to go to the shop later so will see if I can pick up some organic flour of some description and try that. Determined to crack this!Shouldn't have any mold on it - are you keeping it in a covererd jar?
Cling film over the top should be ok.
Just sent you the pages from the book I originally used for this as well.
sounds good to me.Just put my dough together to realise I have a meeting at 3pm!!
so I’m thinking leave it on the side for roughly 30mins, it’s 26*c in the kitchen and the. Fridge until around 4pm when I will bring back to room temp. Divide and shape for 2nd prove.
any thoughts?
I did it. It continued to ferment in the fridge leading to it almost falling out of the bowl.sounds good to me.
I was going to say that even though Jack says to use 7g of yeast, I only use 3g and after a couple of hours it's all very well risen. I then overnight it in the fridge and warm up in the morning. 3g is ample for 375g flour for my loaves.I did it. It continued to ferment in the fridge leading to it almost falling out of the bowl.
working out well so far. Hot dogs have been pre/shaped and shaped. On their second prove and then into the oven and on to the buns!
It’s all about timeI was going to say that even though Jack says to use 7g of yeast, I only use 3g and after a couple of hours it's all very well risen. I then overnight it in the fridge and warm up in the morning. 3g is ample for 375g flour for my loaves.