Bread

Closest to BB beigels yet, I reckon.

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Cheating with a fresh yeast brioche, hoping to resume rustic sourdough service in the new year.

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Only just cottoned on yesterday about using discard for Yorkshire puddings. Works pretty well, no discernable difference with regards to taste

That looks great! Is it this recipe?

Yes. I need to get the temperature of the water right. The next batch I made went mental As I think the water was too warm.

Made pretzels tonight.

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For the beigels, I ordered some diastatic malt powder off eBay, worked a million times better than any substitute I tried before.

sunflower seed sourdough

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Did you use lye?

Greetings breadryn
I was gifted with a lidded cast iron casserole dish for Christmas and after a successful stew and dumplings, I'm keen to put its versatility to the test.
I am new to bread making. Would someone be kind enough to ease me in with a simple recipe to get me on a roll, so to speak?

No, bicarb

Just plain old bicarb? Or did you bake the bicarb first?

simple recipe [for a casserole bake]

I find Dan Lepard’s recipes to be excellent. This might be worth a go: https://principiagastronomica.com/post/59

Another brioche. The novelty of yeast is beginning to wane, it seems sourdough really is worth the trouble.

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I'd check out the NYT no knead recipe, easy and very reliable.

Anyone got a great method for Nann? Sourdough or otherwise

I think this is pretty good, from the dishoom cookbook.

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Good to be back, I wondered if sourdough was worth the hassle a while ago but the answer is 100% yes.

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Maybe my best one yet.

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Feeling a bit stupid to be posting this among the top level efforts in this thread,but anyways - made some sunday-funday little white bread with about 1/4 corn flour earlier today; turned out nicely considering I haven't been baking in a while, it was enjoyed with indian style pickled aubergines and old cheese 🙂

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Yeah, there's some top level producers on this thread. My own baking game has remained rather static. I tend to do that - get to a basic level of competence and then don't really bother to get any better.

Anyway, haven't made bread for a while, knocked these out today:

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Another easy, failsafe 'No Knead' loaf. All of 3 minutes effort.

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That looks great; care to share the recipe? And a crumb shot please 😁

Moved house before Xmas and still don't have an oven so have been baking bread on the stovetop. It basically gives a steamed loaf with a crispy bottom and is, once you get past the anaemic-look, damn tasty!

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Yes, those are cork tiles on the walls.

The recipe is super easy.

In the evening mix:
600g Flour
15g Salt
7g Yeast
450ml water

Combine the ingredients so that they are all mixed together, cover in airtight container and leave overnight.

Following morning:

Shape the dough and leave to prove in a banneton. Put a cast iron pan in the oven on max temp for 40 mins (whilst bread is proving), remove the pan and then place bread inside and put the lid back on. Bake on max for 30 mins.

It genuinely takes about 2 mins to mix it all up on the evening and a minute or so to shape in the morning.

No crumb shot I'm afraid as it's all gone.