Bread

I just throw a bit of boiled water into a pre heated tray on the bottom shelf as I'm putting the dough in!

Two more successful bakes!

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This mornings effort

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Lush

Yesterday's bake (non fridge fermentation) based on Brickhouse's rye sourdough recipe.

Quite impressed considering the started had been asleep in the fridge for over a month and this is what I used to make the levain straight without any intermediate feeds.

That looks lovely - rye based? I've got the same cast iron pot and it's been a total revelation, especially in the fan oven.

Only 20% rye vs strong white. Yes I love that Lodge combo cooker, it was a game changer for me after a year of struggling with a baking stone only.

I tried the technique of letting the loaf cool down slowly in the oven after cooking this time to get a better crust. I think it worked but I find the crust too much so won't be doing that again.

Definitely going back to using the casserole dish. With on the left and without on the right.

My attempt at a 'granary' style mix. Don't have any malted wheat so soaked some wheat flakes with some malt extract and seeds and used 10% dark rye.

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Dat spring!

Does anyone have experience of using a Magimix for making bread?

I've tried 'pizza' dough in it from this recipe. https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

There was nothing wrong with it, I just didn't think it was as good as hand kneaded.

Went a bit mad this weekend.

Bit off way more than I can chew, also the muffins were a bit of a disaster . Kanelsnurrer taste OK, just shaping them that turned out a bit messy...

Croissants look superb!

If you ever want malted grain (wheat, barley, rye) I always have loads from brewing - I can never keep up with my spent grain (though if you want malted grain that isn't spent I can probably spare that as well...). I'm in NW10, but I can post if it's helpful...

Ah cheers. Not in London and I'm sure I can probably source it round here if not, or I might try making it in some form.

Found the Bacheldre malted variety at the weekend, which seemed pretty good. Crumb less open than the last batch, but probably more healthy as it's basically a whole grain with a bit of the germ sifted out.

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50/50 wholemeal and white today. My mistreated starter is still going strong thankfully.

Baked seam side up.

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I have a Magimix 5200. I forgot it even had a dough ‘attachment’. I just assumed with the speed and torque the thing has, it would either just shred a ball of dough or destroy the attachment, so I’ve never used it. But I’ve broken my dough hooks and I fancy a lazy home made loaf. I think I’ll give it a go tomorrow and see what happens.

Tried the famous no knead recipe yesterday and super happy with the outcome which will mean having bread more often considering it takes 20 mins of hands on work. Needs deeper scoring next time

Testing out the new Bread Maker. Chloe got excited and just bought one so it was there when I got home last night.
Still a bit jet-lagged from Japan, so woke up at 3am and made a normal Shokupan/Shoku Pan/ Pain de Mie as well.
Little guy is my one, big fella is the smallest! the Bread Maker (SD2511KXC).
Judging by the line at the bottom of the small one- possibly overproofed?

14.9% Flour, think it should be 12% ideally.

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Keep me updated. Imagine it could work for a wet dough like ciabatta?

Lidl have got a cast iron casserole dish in store from Thursday 20th Feb if anyone is after one for their baking. £25, no idea what it'll be like.

My partner has got the Sourdough going again via a new starter

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That looks well tasty but leave the bread be for 15-30 mins next time, looks like you cut into to it too soon. Not that I blame you for it , looks delish

I will share that info, ta. It tastes good and won't be around long as a result!

looks so good!

I just bought one of these combo cookers -- do you have a glove rec? I've just melted 2 pairs ... one of which were these.

once i've stopped melting things it's time work on getting a nice oven spring!