Bread

I’m out. Why in the world would I want to do something that doesn’t encourage me to spend money. Who do you think I am, @dr_frankenbike ?

Old frankenbike is dead, new frankenbike will be seeking #buyer certification. Assuming that I ever get a job anyway. I'll be back here for nice kitchen mixer recommendations actually

(Interview in a couple of hours 🤞, shitting myself that I don't really know anything)

Buy a Thermomix and a Bamix

One day you will emerge from your chrysalis as dr_franken-amey

In the spirit of just recommending what you have: Kenwood Chef. But there are various iterations with various features and power.

P.s, good luck!

Brioche looked ok inside, quite doughy at the base in places probably a touch over proofed.

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Yo should try giving them an egg wash for that extra shine. Also, if you divide each loaf into 3 balls of dough, and put them in the tin it will come out in a nice shape.

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I'd guess underbaked if it's doughy at the bottom, it might have been underproofed at the base if the tin was cold too.

Hmm probably the former actually. Recipe called for a 210 oven but I think I'll go a bit lower next time and keep the baking more consistent as it was a bit in/out when I realised it wasn't baked. Good shout on the shaping, did eggwash but I need one of those silicone brushes to get it on properly.

Yeah, judging by colour alone I reckon it could go a bit further. Easy to burn though as well so I understand your caution!

Would love your recipe for that! And can you use any normal tin?

That’s just an image nicked off work’s website. Could get the formula, but it’d be a touch disingenuous as it’s not a home bake!

This is the one I used

https://sourdough.com/recipes/brioche

My first home baked sourdough

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That looks top dorrah.

Crumb shot, please?

Done in domestic electric oven?

Was just coming to post

Neff domestic steam oven

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Very nice!

Neff domestic steam oven

Mr Fancy Pants! Joking (and oven envy) aside, looks banging. Fantastic spring.

Course went well then dj?

It was fantastic. Feel like it has opened up a new area of nerdy niche knowledge for me. Have a feeling i will become one of those people who turns up with loaves of bread as a gift for people. Shipton Mill which Duncan uses for flour is local to me which is convenient.

Have a feeling i will become one of those people who turns up with loaves of bread as a gift for people

I do this occasionally, surely it can only be a good thing? Glad to hear you enjoyed the course. I'd recommend getting into the swing of things with one method/recipe before trying to experiment too much. Means you always have a fall back "safe" loaf when you just need bread and are having no luck with the heritage grain, high hydration, week long prove sourdough you've seen on youtube.

Good tips

For extra nerdiness I can wholeheartedly recommend a grain mill:

We have the Havos Easy which is great so far. It takes a few minutes to get about 500 grams of milled flour. Apart from the geek points, the nutritional value of the bread is much higher with freshly milled flour, and the taste is very different too (better and more complex if you ask me). We use it for making pancakes and waffles too

That looks awesome.

Where do you get your grains from?

We're in Sweden so found a great lo-fi online shop with one of the weirdest url's I've seen for a commercial site: http://sem.e0.se/

A quick google for the UK showed me this: https://www.buywholefoodsonline.co.uk/cereal-grains I'm sure there's plenty more around though

That's great, thanks!

Will be getting a new kitchen within the next 9 months so will have a to have a look at steam ovens (and proofing drawers). Grain mill on top would be next level shit.

A steam oven for bread seems ottp for me, get a nice cast iron pot instead. I have an oval one that can bake both round and square loafs in a tin. I've read it's good for cooking fish though? Then again get a good thermometer and all fish will come out bang on

Is a proofing drawer good? My 3 modes are

• in sunny window for a faster proof (can be substituted with inside oven on lowest heat)
  
• out of sun, for 'normal paced' proof
  
• in fridge, for slow proof (ie when I start a bread and forget to bake it in the evening...)
  

If you get a decent steam oven it can also be used for cooking sous vide.

On the baking course I was told 45-55 mins in an oven at 250 C. My loaf at home was on the baking function, steam set to max and was cooked in 35mins.