Bread

I may make some bread, probably a multi seed as I'm in that mood, and I have a tin of yeast with a two year from now sell by date.

Interior of loaf number five.
Looks good, more holes, softer interior.
Think losing the rye flour has made it less dense.
With the next loaf think I’ll introduce some wholemeal flour back into the mix, and see how that goes

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So, mine tasted nice, but was very dense. Had to use atta chappati flour so probably not ideal. And definitely not hydrated enough.
Will have another go later wit ha different recipe.

Wow, that looks spot on.

I've ordered 15kg of bread flour so I'll need to keep doing this now. Will be two weeks before it arrives though, so some more more practicing with the pastry flour and all purpose flour I can get my hands on the in the supermarkets.

I’m addicted!!

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They look Amazing!

Fucking nailed it!

Thanks, pretty happy with them. All the salty goodness!
Just about to mix a no knead so fingers crossed for equal results.

White with raisins, sunflower and pumpkin seeds.

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The morning bake;
Real life vs Insta

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Cut a little early but pretty happy with the structure

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This morning's efforts:
Top is w mashed potatoes and bottom is w oat porridge.

Couldn't shape the potato dough so had to bake it of in a pan. Pretty happy with the spring in the porridge one

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Pretty vanilla, compared with a lotnofnthe revent amazing loaves, but happier with the result of this one.

80 white (as it's all i had left - no more.bread from here on in), 20 wholemeal, 15 leven, 60% hydration.

If i get more flour, and my starter survives, I'll try upping the hydration a bit, in the quest for more bounce.

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Minor improvements. Right hand had a prove in the oven with a bowl of boiled water, left was just taken out the fridge for an hour before baking.
Think the right over-proved as a result. Last one about to go in.

Schedule for these ended up being a bit funny. Mixed in the afternoon, had a few folds, then into the fridge to stop it going over as it wasn’t ready to shape. About 20 hours in the fridge then taken out to pre-shape and final shape, and then back in the fridge for another 16 hours or so.
Mainly just didn’t want it to go majorly over and it seems to have worked. They look alright anyway, and with all that fridge time they should taste ok too!

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I'm currently in the early stages retard experiment.
Identical 73% hydration dough, ones going to retard 12hrs and one 24hrs.
Also making a pair honey, walnut and cranberry sourdoughs.

With my split starter made banana bread with some super ripe bananas, walnuts and cinnamon/cardamom/nutmeg.
Highly recommended.

Crumb and flavour are decent. Happy with that.

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Cross post from food thread

Stand mixers - are the kitchenaid ones any good? Probably don’t want a 6.9l monster but are any of the 4.8l ones worth it? Quite like the idea I could also buy things like the pasta roller, grain mill, sausage stuffer, meat grinder etc. Or will the attachments really need the more powerful dc motors of the bigger units?

The 4.8l models max out at 2kg of dough, which to be honest isn’t a great deal, however many accounts suggest the bigger models struggle working on smaller volumes of things like whisking eggs or whipping cream.

Which kitchenaid do you have?

The least golf club one, the Classic. Hasn't struggled with anything so far, but the most I've had in it was ~1.2 kg of dough. We've also made ice this morning and it was completely fine with running for 30 minutes straight.

Most recent attempt, bit of a shaping cock-up and dropped it before sliding it into the oven to top it off so a bit of a flat mess but nice and airy nonetheless. 30% whole wheat 70% all purpose at 73% hydration.

Have a new one in the fridge with 80% bread flour and 73% hydration up for baking tonight and currently bulk fermenting one with 80% bread flour and 80% hydration. 73% was fine, but 80% is an absolute mess to work with, not confident it'll shape up nicely.

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Not baked bread in years but inspired by this thread I tried a Lahey no knead loaf. Came out quite well I think!

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With note of my above post- I managed to screw up the final fold/ banneton scoop of one of the breads, so may be flawed experiment.

Made soda bread, but used a mix of french bread flour and T45...

It is quite cakey.

I've managed pretty but solid and ugly but tasty, but not pretty and tasty together. Have been freewheeling between recipes though. Starter is good so will see what happens next.