Bread

I’ve been getting into making sourdough rye bread recently.

Not satisfied with the cracks on the top. The recipe dictates that the bread are removed from the oven after the first hours bake, to brush oil on the sesame seeds. I’m going to ignore that step next time. Can’t even tell which parts have oil and which that doesn’t.

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When I've made a 100% rye in the past I've never had much oven spring. The cracks come from topping the dough with flour (or seeds in your case) which then come apart as it rises so you should see almost the finished pattern before it goes into the oven.

Yeah, it’s entirely unnecessary. Next time, no seeds (they also make a hell of a mess) and no pause in baking.

Inside is pretty good, although affected by the collapse in the top. Such a good a healthy bread packed with seeds!

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That would make for a cracking toast!

That looks great. I will attempt something similar when I'm next baking.

Do you have a recipe?

Just came here to ask the same thing. I'm trying to cut down on bread but that looks like a good weekend project.

Bit late to the Batphone, but Grape Tree do big jars of malt extract if you want to get it on the high street.

https://www.grapetree.co.uk

And, mmmmmm, bagels....

Yes it goes like this

Day one:
1 liter of lukewarm water
200g Sourdough
500g wheat flour
500g rye flour
Mix and leave covered on the table

Day two: 8-24 hours later - the longer the more sour. I do 8 hours.

Take out a portion of sourdough for next time
Mix in:
15g salt
330g of mixed seeds (I use 110 grams of each of: pumpkin, flax and hemp plus some chia) if I’m low on one I top up with whatever like sunflower etc.
330g cut rye
1 malt beer (330ml)

Mix and pour into 2 baking trays (I use 2x3L ones). Leave for 30 minutes.

Baking:
1 hour @100 degrees then turn up the oven to 180 degrees and bake for another hour and a half.

Do you have an active sourdough culture?
On day 0 I activate mine by taking two spoonful of sourdough from last baking session, mix it with 100ml lukewarm water, 50g of rye flour and 50g of wheat and leave on the table.
After 6-24 hours it ready for use.

I'm looking to bake a standard sourdough loaf but to have the top covered with poppy seeds or oats. At what point in the process do you add the oats/seeds?

My focaccia has a tight texture - is that from being overworked or overproofed?

could be underproofed and overworked, is it a little "biscuity"?

I think I might be making it a bit dry - both times using same recipe I’ve had a similar result. Going to try with more oil next time. Tastes good at least 🙂

I do this right before plopping in the proofing basket. lightly wet the surface and press it into a plate of the seeeds

what book is this out of curiosity?

This one! By Dan Lepard

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Nursed my starter back to health over the last week. Looks like it's doing alright now!

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Based on your endorsement I am off to the Thoughtful Bakery on Saturday for their sourdough course.

Are there any things I should stock up on at home for when I return and want to start baking?

What flours do people tend to use?

That looks terrific.
Do you score the bread before leaving to prove or just before going in the oven.
I was leaving mine uncovered to prove and finding the outside was drying out and leaving a hard crust? Since covering the dough it tends to sag and look a bit flat.
Also scoring the dough after it has proved is tricky.

So long as you have something(s) to mix, prove and bake dough/bread in then you don't really need any equipment to start off. You'll have an opportunity to take some starter home, as well as some dough that's ready to shape, prove over night and bake the following morning. Plus everything you bake during the day. We got given a goodie bag with a dough scraper, razor blades and book so you'll come home with a few more bits. Better to try baking a few breads and see what you want after that rather than splashing the cash beforehand. Duncan is quite refreshing when talking about equipment - there's a lot out there that you don't need!

They'll talk about flour on the course so again, maybe wait until after before deciding what to buy?
That said I use (because they are local to me) Doves Farm organic (wheat, and rye) mostly. Both available from Sainsburys, of which there is one not far from Thoughtfuls if you need to stock up afterwards. At the bakery they use Shipton Mill, again organic.

ETA: Since the course I've bought maybe a handful of loaves of bread and make the rest for my family. All sourdough, and nearly every single one using the techniques learned from the course.

Hey guys, this thread is such a great inspiration. I love good bread and what we get in Poland is really tasty, however I'm thinking about starting my own baking adventure.

Is there some sort of online guide/website that explains basic processes and techniques of bread baking? I'd be grateful if you'd recommend some!

That’s great advice

Will probably grab some flour while I am there. Was given a banneton basket for Xmas in preparation for the course.

Installed a full steam oven in my new kitchen 10 days ago, as well as a steam assisted oven so rather excited about putting them to good use.

Duncan is quite refreshing when talking about equipment - there's a lot out there that you don't need!

Poor dj. What will he spend his money on now?

Thanks.

I score literally 5 seconds before putting it in a hot oven - with the dough coming straight from the fridge.

The method I've found that works best is to keep the dough covered at all times - it doesn't have to be an airtight seal, but a damp tea towel works perfectly.

Brioche mkIV

I think they're done, just. I was trying to keep baking time to a minimum to keep them moist, but they do brown quickly. Will see tomorrow, the house smells great. So much tempt to destroy them now.

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I tried the doves Malthouse yesterday and it smelled good and shaped well. Gave it to the neighbor so will have to do another this week.