Bread

Shipton Mill order slot secured for today; what to get? Is einkorn/emmer/&c. different enough from regular stoneground to make a difference? Don't think I've ever baked with them, apart from possibly spelt, years ago.

Thats exactly what we used them for. Really tasty and probably quite healthy.

I usually add 10-25% of other grains than wheat to my bread to add flavour and nutrients. Both einkorn and emmer are older more natural grains so won't have the same amount of rise as a modern wheat, but has more nutrients and flavour. Sometimes they require a bit more water, similar to rye, and a bit longer proofs.

Give them a go, I think it makes baking a lot more interesting

A 16kg sack of flour lasts me about two months. I can only buy whole sacks right now.

I mostly bake yeast raised bread and pizza but miss making my own pasta.

I don't really have room for multiple flour sacks and in any case, freshness would be lost.

Am I going to really regret buying a sack of 00 flour and using it for yeast raised loaves? Most of what I bake is brioche, bagels or sandwich loaves. I don't think I've made bread with 00 for nearly ten years. I'm sure it was OK but can't remember whether it was a compromise too far or not. Its the bagels that worry me most...not sure I'll get a good chew from 00.

Have you tried the Italian shop, near the Italian Church in Oval? Pasta making flour should be niche enough.

Can get kilo or kilo and a half bags of turkish oo pasta flour. Not sure it fits the bill. Shall I grab a bag for you to try?

Thanks for the kind offer but you've given me the idea to try the Italian Deli in Lewisham for a few smaller bags. Cheers!

Will go with a sack if bread flour and try my luck there for the 00.

Was trying to convince you to try with the turkish 00 flour. Even throw in some rosemary.

Today’s effort

Malted granary with extra seeds on top.

My lower hydration loaves (65-70%) seem to work so well. Last week I tried again to make a higher hydration bread and it didn’t hold shape - too wet to get skin tension and minimal oven spring.

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They had plenty when I was there 2 weeks ago.

The Odds in Peckham also has some.

Ta. I grew up about three quarters of a mile from the Deli on Lewis Grove. My mum used to send me off with a quid in my hand to buy some salami for our lunch in the early 90s.

I moved back to the area about four years ago and totally forgot that it even existed. It was a very nice surprise to rediscover it. It hasn't changed a bit. Proper full on nostalgia.

Anyone still after instant yeast?

Jays Budgens in Crofton Park has loads.

https://www.facebook.com/JaysBudgensOfCroftonPark/photos/a.247681115351196/3004432983009315/?type=3&theater

That is the brand I buy in france as I like the tins.

Forgot to score the dough, seems to have come out ok though.

Think I should buy a lame and banneton rather than wing it with a tea towel and mixing bowl... any recommendations?

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After a shit day in the (home) office, getting two bangers out the oven never fails to lift the spirits.

Wierd, I don't think I've ever matched one of the first loaves I posted on here, probably my 10th or so ever, for spring.

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Sourdough 1 & 2. 3/10 for aesthetic, 7/10 for eating. Banneton arrived today with loaves 3&4 in progress overnight according to flour water salt yeast recipe (which seems to be incredibly complex).

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Those ears!! Bangers indeed.

That looks awesome! How do you get to have so many seeds sticking to the dough before final proving?

Roll the shaped loaf in seeds, sprinkle a few more seeds into the banneton, put bread seed side down in banneton and leave to finish proving

Probably only 70% stay attached when tipping the bread out for baking.

Probably only 70% stay attached when tipping the bread out for baking.

That and spray on lacquer for the Instagram shots

I've started to get adverts for cardboard marble backgrounds to to 'help take my instagram content to the next level'

How long in the banneton people? I'm mixing it all in a bowl, leaving it overnight, then a shape and extra prove while the over heats up at the mo. But now I have a proving basket!

This is pre-banneton, shaped and left on a baking sheet before popping into the dutch oven...

I overnight the shaped bread in the banneton and then bake in the morning.

My photography skills are so risible no one has even bothered to suggest props to improve them.

I think they must be mistaking real building site with ex cake shop stainless steel table for a fake interesting background