Bread

I had a bunch of flour to use up so handmade free bread in UCL today:

Granary tin, Granary plait or Spelt cob...

Let me know and you can collect from UCL until about 7ish.

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Looks good, hope it didn't go to waste.

Yesterday's effort, made a leaven using just 1 tbsp of the starter with 200g of 50/50 flour and 200g of 80°f water left overnight then made the loaves during the day without a lengthy second prove in the fridge. Happy with the results.

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look damn good!

That looks amazing!

And don't worry. My own efforts got dealt with ☺

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New Dutch oven skillet on chapati duty, took about an hour to cool down.

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wet day, made a standard large loaf

Good bump Mr Rive, made me get off my arse today and make a wholemeal loaf, no leaven but used fresh yeast for the first time. Baked with the seam up for random pattern.

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your bread always looks amazing, IP, inspiration indeed!

Dutch oven makes all the difference, allows the crust to form by trapping the steam which is always a problem with a conventional fan oven + bread tin combo. Apparently.

Just watched the British Bake Off bread episode, who's made quick bread then? Some of their recipies looked quite decent.

Manchego, prosciutto and balsamic onion soda bread... http://www.bbc.co.uk/food/recipes/prosciutto_manchego_and_15148

Yesterday's wholemeal, turns out you can keep fresh yeast in the freezer.

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nice, you 80%+ wet to dry ingredients?

Made a banging focaccia on Sunday. Such oil. Very salt.

Spot on! Off the top of me noggin, 375g wholemeal, 125g White, 3g fresh yeast, 11g salt & 400g water. A bit under proved because I needed the oven back for dinner.

Made a banging focaccia on Sunday. Such oil. Very salt.

Never made focaccia, did you use a poolish?

Nah, just a memorised recipe which I think is a paul bollywood...

500g white flour
2 sachets (14 grams) yeast
14 grams salt
some olive oil (approx. 2 tbs)
400g water

It's like porridge at first but persist with violent kneading and it should become semi-manageable. Spread it out on a baking tray for the second prove and poke it with your fingers, before drizzling with yet moar oil and salt/rosemary/crystal meth to make tasty craters before baking for 20 ish mins.

It usually gets finished not long after leaving the oven...

Foccacia is my go-to bake

pics or it never hapended

jamie.com stock photo - must try harder!

(okay, looks salivatingly good)

Holy fuck.

Whoa that's a lot of yeast, can't argue with the result. #mouthwatering

Olive tapenade breads FTW

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Beautiful, what's the technique to get the 'filling' to pop out like that?

You guys need to give me a photography lesson too...

@inchpincher make a rectangle of dough, fill the middle third with tapenade, then fold the other two thirds over the middle (as if you are folding a letter). Shape it into the baton, then slash down the middle where there is only one layer of dough. If that makes any sense.