The Bread and Baking Thread

MickTWorcester

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4
I've always enjoyed cooking (it's the closest I get to physics, chemistry and biochemistry these days) and have recently got into bread making. So far I've been focusing on sourdough bread and this is my latest loaf with pumpkin and sunflower seeds:

View attachment 52044

I got a taste for sourdough bread pretty much as the Berlin wall was breached and I spent many years travelling to and from and living in the former GDR. Frankly the 'sourdough' bread sold in supermarkets here isn't the real deal - it generally has conventional baker's yeast in it so that the all-important slow rise is by-passed and costs are cut. Sourdough bread made in Germany (and, of course, by artisan British bakers) is still made in the traditional way and, in my view, is well worth the extra cost.
My next adventure will be into Aussie Damper. Like soda bread it doesn't use yeast but depends on bicarbonate of soda for the rise. I'll be experimenting with self raising flour initially. I reckon this will make it a quick and easy loaf to make in the Moho. Australians often make this kind of bread when cooking on a campfire.
Then it'll be a foray into Irish-style soda bread, which again uses bicarbonate of soda instead of yeast but also an acid to generate carbon dioxide and so cause the loaf to rise.
Any other bread fans out there in our community?

Colin 🙂🙂🙂
Tried beer bread during Lockdown #1
Not bad
 

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Tried beer bread during Lockdown #1
Not bad

That sounds interesting, Mick.
Any chance of your recipe and a photo of the loaf? If you haven't got a photo, perhaps next time you bake a loaf?

Colin 🙂🙂🙂
 

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I've just baked another seeded sourdough loaf for the first day or two of the Moho potter starting tomorrow:

IMG_20210423_090611.jpg

This one is 50% white flour, 50% wholemeal flour plus pumpkin, sunflower and golden linseeds.
And it's had quite a high bake to generate a 'toasted' taste on the crust.
Homemade bread and a trip in the Moho.
What could be better?

Colin 🙂🙂🙂
 

silverweed

Full Member

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196
I haven’t made sourdough bread for a few years as too difficult to make in the van and oven just doesn’t get hot enough. I started a starter but I was seriously getting worried I’d lost my touch as it just sat there for over two weeks but at last we had blast off and today I finally made my first loaf. Goodness it’s come out well and the taste is fabulous

7D30D21C-F418-4533-B944-A37B7997A11E.jpegA35B1E20-FA13-4322-B887-B1490DA28211.jpeg43488889-0249-4F14-88E9-DC0D974A3201.jpeg5DC0097C-A99C-42A9-8C49-58F20168ADF3.jpeg
 

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I haven’t made sourdough bread for a few years as too difficult to make in the van and oven just doesn’t get hot enough. I started a starter but I was seriously getting worried I’d lost my touch as it just sat there for over two weeks but at last we had blast off and today I finally made my first loaf. Goodness it’s come out well and the taste is fabulous

View attachment 59173View attachment 59174View attachment 59175View attachment 59176

Wow! That looks absolutely brilliant, silverweed.
I hope you've saved a pot of your starter - it may have taken a while to kick into gear but it certainly does a good job.
I started my culture about 2 years ago now and I reckon that it's gradually evolved and improved over the months to suit the conditions in my kitchen.
I hope that you continue baking now that you've restarted - and please post more information and photos. It's always good to benefit from the knowledge of a more experienced baker.

Colin 🙂🙂🙂
 

silverweed

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196
Thank you Full Member. That starter now it’s working will be looked after with more care than anyone else in the house. I can only think it took so long to get going because the kitchen was a little cool. I have to say I even surprised myself how well it came out, better than any I’ve made before. I watched a few YouTube videos to find out how to make it hold it’s shape while cooking as before they were always a little flatter
 

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On a bike foray into Bristol we came across the newly-opened 'Bakehouse' outlet. It has a very wide range of bread products fresh from the oven and the products are simply amazing.
I had a long chat with John, the guy the Directors have brought in to develop the bread baking side of the well- established 'Cakesmith' company. We ate a small olive bread for lunch on the spot (they do cakes, rolls and coffee) and came away with a very generously seeded sourdough loaf made with a starter that John started some years ago.
The bakery and outlet is in an industrial unit and well worth a visit if you're in the area.
Bakehouse could well be a good reason for me to move to the area!

IMG_20210501_125901.jpg

The address is:

6 Kingsland Trading Estate
St Philips Road
Bristol BS2 0JZ

Tel: 0117 941 3065

I have no financial or other interest in this business ........ but am a very satisfied customer.

Colin 🙂🙂🙂
 
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silverweed

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196
Loaf number 2. I left it to prove in the basket over night but went up too well so gave it a few folds and put it back in the basket again. It was ready in a couple of hours. Again came out better than I hope for as I thought the dough may have been too wet but it’s fine although I think the next one I will give a little longer in the oven. Personally I love a real chewy crust that you have to tear with your teeth rather that a crisp crust but when the chips are down I’ll take what’s going

35D42A7E-BB23-4348-8F04-450B8FDFF6B1.jpeg
 

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Sourdough crumpets, need a couple more tries to get the timing right as they are cooked in a frying pan

They look really good, Silverweed - and something I'd really like to try in the Moho.
Any chance of your recipe?

Colin 🙂🙂🙂
 

silverweed

Full Member

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196
Crumpet recipe
150g sourdough starter
90g flour (can use plain or bread)
1 1/2 tsp baking powder
1/4 tsp salt
150 -180 ml tepid water
Crumpet rings (at least two)

Makes 6
Mix all together until consistency of double cream. Use within 30 minutes of mixing
Heat pan.
Grease rings.
Pour in batter until rings half full.
Mid level heat, cook until dry on top but not burned underneath.
Take off ring when able to do so to start the next two if your pan is big enough.
Can be flipped over to cook other side.
Toast when wanted

If you have lots of starter then you can use
250g, no added flour and use just enough water to get that same consistency of cream

The tricky thing is to cook long enough so not too dough inside but toasting helps sort this part out. I had just toasted mine in photo above
 
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