- Location
- London
Congrats Jim on getting Mrs A to agree!
Food Lockdown Loaves
- Thread starter Bryan Collins
- Start date
- Location
- London
It occurs to me that it must be a bit chilly in your kitchen, Jim!
- Location
- London
Apparently it’s a lot warmer when Mrs A leaves....
- Location
- Aldeburgh
Loaf No. 2. 350g Strong white (coop flower £1.25 bag versus Marriages £2 ( which incidentally which are related to through the Quaker in laws)) and 150g of wholemeal. Took almost two hours to rise (is that normal?) , knocked back, not as sticky and hard to form , went for a bun rather than a tied knot that was stretching the surface of the dough. For bacon sandwiches tomorrow , will report back on the crumb, hopes strong.
which was tearing the surface of the dough)
Did a cross in the hope of an ear, which didn’t materialise. Made for bacon sandwiches tomorrow so will report back on crumb. Good hight, hopes strong.
which was tearing the surface of the dough)Did a cross in the hope of an ear, which didn’t materialise. Made for bacon sandwiches tomorrow so will report back on crumb. Good hight, hopes strong.
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- Location
- Northampton
Gosh,
That really does look good Jim.
- Location
- London
But fair. If I didn’t know you better, I’d swear that was a bought in commercial loaf. Great tekkers Jim!
- Location
- Aldeburgh
Loaf number 3. Granary per BBC good food. Incredibly sticky dough. Read afterwards , using oil to knead is recommended. Took 3 hours to rise. Opted for first use of tin. Satisfactory result. 
- Location
- Aldeburgh
Apologies, not sure how images uploaded multiple times.
- Location
- Northampton
I was pleased with this result from Wessex Mill Cobber flour, which I believe Jim reports as similar to one of Marriage’s varieties.
Panasonic Breadmaker regular rather than Granary setting with dark crust, but removed 3 minutes into the extra 5.
Panasonic Breadmaker regular rather than Granary setting with dark crust, but removed 3 minutes into the extra 5.
- Location
- Colchester
I forgot to report on our sourdough. Well I can report that two very useful discus arrived. Useful if you're practicing for the Olympic Games that is, might be our only chance of travel to Japan this year.
The rise was poor and probably not long enough. Give me proper yeast any day.
- Location
- London
im starting to get the hang of this, although still having a few problems with the rise, this was one of the better looking loaves, 15% wholemeal, 30% strong white and 55% Canadian strong, 80% hydration with a rye starter
- Location
- Aldeburgh
Loaf number 4 was Granary with plenty of seeds. Warmed yeast a lot earlier and made for success. Warm water and a Bain Marie- yeast was really active and dough Rose in an hour !
loaf 5 sticky Malt loaf very enjoyable warm with butter!
loaf 5 sticky Malt loaf very enjoyable warm with butter!
Attachments
- Location
- London
Fascinating to see the effect of even a small amount of rye added to the mix. In this case 50g in a flour weight of 700g. Much denser bread with smaller bubbles (except for the two big ones which I put in just to disturb Ray).
- Location
- Cookham
some interesting things here, a study of 500 sourdough starters from across the world :
"Lots of bakers felt sure that specific factors were responsible for variation between types of sourdough," McKenney says. "But what we found is that, while there could be tremendous variation between the microbial ecosystems of different sourdoughs, we could not find any single variable that was responsible for much of that variation."
"Lots of bakers felt sure that specific factors were responsible for variation between types of sourdough," McKenney says. "But what we found is that, while there could be tremendous variation between the microbial ecosystems of different sourdoughs, we could not find any single variable that was responsible for much of that variation."
- Location
- London
I've concluded that type of flour is the thing that has the greatest effect on the final loaf, which seems logical given that I doubt many of us would argue against type of grape playing the same role in wine.
Surprised that they were surprised about acetic acid in sourdough starter.
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- Location
- Cookham
I agree, i always presumed that was where the 'sour' came from 
- Location
- London
Yep and the fact that it was only in about 30% of starters concords with the idea that some people report making loaves that are actively sour and yet others don’t seem to have that sourness. I don’t usually have much sourness in mine for instance (though it’s probably there but being drowned out by all that brown flour).I agree, i always presumed that was where the 'sour' came from
I thought the most interesting parallel with wine was the concept that it wasn’t one particular thing in the starters that made up the total result, it was more likely an accumulation of the various elements. So many possibilities for voodoo too. Which I like.
- Location
- London
Ooh. Quick question. Anybody using a steam oven for their loaves?
- Location
- London
I think it depends on the rye, Mark, it tends not to have that effect for me at that level though it can do.
- Location
- London
Maybe. But it was the only variable changed (other than a slight uplift in hydration to balance a bit more ”brown” in the mix).
Hmm. Did I say 50g? It was 100g.....
- Location
- London
Yes I have been recently. More experience of using normal oven. What would you like to know Mark?
- Location
- London
Everything Jonathon!