Sourdough/bread making

busterbenny2001

Distinguished Member
It’s all part of the learning curve personally I’d of called the overprooofed one the mother in law special ,
on another note I’ve been in my Bakery all day and my fav product I made today whilst not bread was these vienesse whirls one of my all time favourites
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Flashy

Well-known Member
Oh no... I can feel a ‘Biscuit/cake-making’ thread coming, can’t I?! I don’t need another hobby. However tasty it might be...
 

Flashy

Well-known Member
I don’t need any more encouragement to turn my waistline into a coastline. :blush:
I‘be definitely developed what I’m calling a ‘lockdown tummy’. Working from home has been fine but there’s no need to even walk to the shop for lunch. My exercise at the moment is pretty much walking around Tesco once a week to, err, buy food.

Desperately hoping nobody posts that rumoured croissant recipe...
 

crashcris

Member
I‘be definitely developed what I’m calling a ‘lockdown tummy’. Working from home has been fine but there’s no need to even walk to the shop for lunch. My exercise at the moment is pretty much walking around Tesco once a week to, err, buy food.

Desperately hoping nobody posts that rumoured croissant recipe...
I bought 3 at Lidl’s yesterday (as well as 3 pasties de nata) their bakery is just too delicious. I do not need to know how to replicate!
 

crashcris

Member
This morning’s walnut and pumpkin seed loaf with a couple of tablespoons of milk powder (full disclosure- I panic bought at the start of the lockdown, I drink tea and I wasn’t going to go without milk, I’m not a savage).
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Great bounce, chewy texture, fab taste! 80% hydration, so not a particularly pleasant knead but I have to say I love the folding and shaping process, it just feels so good when the dough is full of structure and holds its shape, you just know that the slashes are going to burst up and out.
 

busterbenny2001

Distinguished Member
Looks lovely, I have a pumpkin seed sourdough proving, and for some reason I want to make a cherry and chocolate sourdough, probably because I’m on a diet.
 

IronGiant

Moderator
And after getting fed up with no oven bounce recently I pop in some rolls to have with burgers and get balloons :laugh:

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captainarchive

Distinguished Member
I made this focaccia on Monday. It stuck to the sides of the tin because I didn't oil it enough but otherwise came out easily from the base. It had a tremendous rise and tasted georgous.
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Flashy

Well-known Member
Tesco had organic white rye flour today so I’m having a last attempt at a starter. It’s like a very thick paste at the moment so I’m not holding out much hope but we’ll see.

Also got some spelt flour so will give that a go at some point.
 

busterbenny2001

Distinguished Member
Persevere mate it’s worth it mine is hardy as it comes I neglect it sometimes for 2 weeks it comes back fighting!
 

busterbenny2001

Distinguished Member
Rye can absorb about 2 times the amount of water as white flour I rarely use it an my business partner is allergic to it !
 

busterbenny2001

Distinguished Member
Mad this one yesterday Fridged for 28 hours baking it right now

2A419561-DB0F-43DE-BAD8-818FCFB0E445.jpeg

Big slash pre Dutch oven
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after 25 mins lid off
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Flashy

Well-known Member
Rye can absorb about 2 times the amount of water as white flour I rarely use it an my business partner is allergic to it !
That explains it! Any idea whether I stick with 50/50 flour/water (or grapefruit juice, as it was) ratio or up the liquid?
 

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