Bread

Make your own - desem ftw

Late to the sourdough party. My first attempt yesterday, thanks to Mrs Fix's dad sending some of his starter (half white / half rye, I think).

I used it to make the half wholemeal / half white loaf that I'd previously been doing with quick yeast. Also has a bunch of sunflower seeds in it.

It's so tasty. Came out OK, with a nice crispy crust and chewy crumb. Sort of feeling my way with the new set of timings, and waiting to see how the starter will react to it's new non-rye feeding regime…

The best thing was the reaction from my son. I was half expecting him to spit it out, complaining about this new sour tasting variant; but he chewed it with a very considered expression and then gave the nod and make the kind of enthusiastic noises you can't fake (particularly when you're 6).

^ Laterally stiff and vertically compliant?

Ha! Yes. It's all in the dough lay-up.

First loaf today, came out pretty well!

http://i209.photobucket.com/albums/bb166/mk1mark/BC42298A-3B87-47B2-B3D9-342384E7C9A2-10908-000008C66104A9F1_zps3afe1e43.jpg

I have been making bread and fresh pizza for years but started using the method supported by Bertinet in the book Dough. Impressed so far. So a +1 to what was discussed way back upthread.

^^ and ^^^^^
I'm hungry now, and I just ate.

Anyone know how/tried to ever make corn bread?

Guinness bread, and Guinness and Treacle bread from Sunday night

Anyone know how/tried to ever make corn bread?

Tons of variations but they are pretty much all simple and all good. The biggest variable is how much corn meal to flour ratio IME. Since most use baking powder not yeast they are pretty fail-proof, and make more of a cake-like batter than bread dough. At least that has been my experience.

I came late to the party too. I am hooked now :)
Cisco loves this bread too Scarlett , he didn't eat much bread before and now he is asking for it - proud mamma!

I started with a starter that my friend gave me and then used the Dan Lepard method. adapting it to my timings a bit.

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I made some baguettes this weekend when friends came around. They were pefect, especially when slathered in Norman butter with sea salt and Confiture de Lait we brought back from France. Need to work on shaping, but the taste, crumb and texture were spot on. Dangerously close to burnt but not so.

I've been baking our bread lately. It's nice routine and very satisfying. Much tastier too.

My finished loaves look a little, ahem, "amateur" compared to the neat showroom loaves posted up by others.

I've been baking our bread lately. It's nice routine and very satisfying. Much tastier too.

My finished loaves look a little, ahem, "amateur" compared to the neat showroom loaves posted up by others.

I think you mean 'artisan'...

I started out with "rustic", but looking at some of the pics again, folks've got rustic nailed too!

Ratbread!
Publoaves!
Frankenbuns!

^ lol

Latest loaf.

I'm quite lazy when it comes to the shape and the "scored" marks on top.

Like a kid on Xmas eve each time I bake a loaf I can't wait for morning and the chance to try it out for taste.

I'll be by around 8 am

Happy with this loaf...

Fat challah.

It looks lovely.

Mrs. Sanders and I were making felafel and hummous and other nice things, so I figured I should make some pitta bread to accompany, rather than pay the Co-Op for their rubbbery offering. It's about the same as a pizza dough recipe, dead simple. Puffed up nicely. Would make again.
http://www.kingarthurflour.com/recipes/golden-pita-bread-recipe

Just made a Prune and Pecan loaf.
Gonna try making this over the weekend.
http://www.theguardian.com/lifeandstyle/2013/aug/23/pumpkin-whey-bread-recipe-dan-lepard

Prune and pecan sounds ace, got a recipe?

Err...
I used a mix of wholemeal and strong white (didn't measure amount), mixed in some olive oil, and rubbed that through.
Handful of brown sugar added and mixed well through.
Added 2 7g sachets of the fast acting yeast stuff.
And then warm water. Kneaded for a long long time from a relatively wet dough using a minimal amount of Plain AP flour.
Shoved in warm (covered, floured bowl) oven for 1st prove for 30mins or so- could do this longer but I wanted to get out for a ride (oven set to 50 whilst kneading, then turned off).
120g Pecans sort of broken up, 100g of prunes halved/ chopped etc.
Folded the above in.
Proved in the still warm oven in the shape of the bread you desire for a further 30.
Bake at 180 for 40-45 mins till hollow sounding, and a glorious brown.
Let cool as long as you can, and devour.

It probably works out at about 500g of flour, 3-4 Tbsp olive oil, and about 200-250ml (maybe slightly more) water but my mum taught me to bake/cook and she never really uses measurements, so I tend to go with how the dough feels.