Bread

New loaf, at 68% hydration where the previous were 63%. Baked this one in the tin I used for proofing as it was a sticky mess and I didn't think I'd get it out unscathed. Quite a challenge to work with a dough this wet, don't understand how people do 80% and over, perhaps I should flour the outside more?

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Also did rolls and baguettes with a sourdough / fresh yeast hybrid dough, not as much rise as hoped but they were okay. Didn't score the baguettes deep enough, need to dig up a scalpel or buy a lame.

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And finally I did tarongia (Sicilian flatbread) from Ben Tish' book Moorish. Loads of fresh yeast and honey made for a quick rise so a cheap win in airiness land.

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Pikelets made out of sourdough discard.
Tasted lovely, but of a sour tang..

Great with scrambled eggs and some bacon.

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Does the recipe call for bicarb or similar, or is it purely fried discard? It helps neutralise some of the acidity and provides a lift for a fluffier rise.

Yeah salt, sugar and baking soda.
You’re supposed to up the amount of baking soda, depending on how long the discard has been holding on for..

You inspired Jana to make some crumpets this morning. Think she followed the Delia recipe that uses bread flour and yeast but no baking powder. Turned out fantastically.

Give me another few weeks of lockdown to be bored enough. Never say never.

Has jana tried the jack monroe recipe for comparison?

Glad I could help just a little bit I making people’s breakfasts better.

Some of the loaves here look tremendous - a friend has just fired a bit of starter culture through the letter box for me to try, only have plain flour at home just now, anyone have a solid buffoon proof recipe I can try for starters? Have a big cast iron pot I can use & over fan can be off or on if that makes any difference, cheers!

Lol, standard self employed bob a job bloke.

Mainly work installing exhibitions for art galleries and museums, done bits of building work, and fill the gaps doing baker cover at a local bakery (I used to volunteer there when I didn’t have much work on, enough that they offered me work when they got short of bakers).

This whole shitshow is the reason I’m training as a sparky - I just want one job!

There's an Arab version of this my mum cooks occasionally. I dunno how she does it, but it's the fluffiest, moistest, absorbiest stuff ever. I miss it.

@lowbrows Now You've given me the Bagel itch.

Mix of wholemeal and white, with two generous tablespoons of honey

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Second batch; look better too hot still to try

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They look amazing .

Now You've given me the Bagel itch.

It's very contagious

I've just ordered some brisket to go with my next batch...

These were alright, good for the French toast I made later in the day.

Anyone got a good brioche burger bun recipe that doesn't require the use of a mixer? I tried The Perfect Loafs recipe earlier and while I can incorporate the butter OK and shape things fine, they were all raw and the bottoms lifted up like a dough ball. Argh.

You could try grating the butter in?

You sure have the aesthetics down, the one on the right is amazing.

Butter incorporation is fine I think; let the butter soften, cut into 1/2 inch slices, press them in one at time and just mixing with my hand, like a scooping motion. Just a very wet dough to work with, hah.

Rye sourdough loaf; a challenge. Super wet dough with 350g of starter, 500g rye and 350ml water. A ton of flour to get it shaped, but 2 hours proving before shaping then another two hours proving in a floured tea towel. Baked for 25 mins in covered Dutch oven, 25 mins uncovered. Tight structure but tasty as fuck.

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Try more hours for the first prove. I use less starter and do 12 hours; maybe you could try 8 to 10?

Did you use a plain flour starter or one only made with rye?

Am just wondering where the gluten came from to give the bread so much structure. My experience of 100% rye loaves is almost no rise at all.