Bread

My First Focaccia™

Caught a bit on one side, still yum.

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^ looks tasty!

I got thrown onto 'making sponge into dough' duty last night (Inc. 10 min of kneeding). Loaf was baked in my absence and looks ok!

(Edit: pic order has muddled)

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Bit of a dredge but I wonder if this is a shaping issue rather than over proofing?

Funnily enough, this is out on the table so I think extra care was taken this afternoon when the shaping happened...

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Brioche mk3. Less heat next time...

The sultanas tasted slightly fermented so perhaps a bit of a long proof for them.

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The sultanas tasted slightly fermented so perhaps a bit of a long proof for them.

Fuck 'em. Fuck sultanas.

Fuck 'em. Fuck sultanas.

Fine... I'll have to make a batch of chocolate chip now

Yes! And no funny stuff!

: ]

Hey what gear inches are you running on your mill bro

https://www.dezeen.com/2019/02/12/brawn-and-bread-studio-micat-new-hampshire/

OH is after a basket for the loaf to go in for the step before cooking... any ideas?

Also a groove cutter, but I reckon sharp blade will do it?

You can get pretty much anything baking related from here:

https://www.bakerybits.co.uk/bakery-equipment.html

Ta!

Ha, what a cool setup (and nice photo as well)!

Getting back on form after some seriously crap bakes recently.

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That looks on point!!!
Have you tried scoring at more of an angle to get a better ear?

Beautiful.

My sister bought me a lame for Christmas, but it's really blunt so I just went back to a razor blade between my fingers. Need to work on getting a bit more spring as I was getting a decent ear before, even with a score down the middle.

Making bagels for the first time this weekend. Before I go via Amazon, is there anywhere south (ideally) that sells barley malt syrup?

If you have a sharpening steel (for your kitchen knives) then you can sharpen the lame - or your razor blades - pretty easily.

Looking good so far; leaving them in the fridge overnight

Nice, how did you shape them? Have you heard of people boiling them in lye (caustic soda)? I'm not endorsing it btw, I've not been brave enough yet!

http://www.thefreshloaf.com/node/54197/bagels-lye-bath-method

Just shaped them into fairly taut balls, pinched in the middle and eventually rolled them. Recipe is from the Guardian, gonna boil them in water with malt extract and cook tomorrow

Sweet, you can add a tsp of baking soda to the water to up the pH level a bit if you don't wanna go full on chem hazard. Helps get the chewy crust I think (although I didn't see a huge difference when I forgot tbh).

Not bad for a first attempt. Just one with bacon, cheese and eggs, was pretttyyyy good

can confirm that the bicarb route is well worth doing. Perfect colour and flavour, and enjoyed with most of your skin still on your fingers.