Food Lockdown Loaves

I tried autolysing but had problems getting the yeast and salt evenly distributed. I tend to do overnight yeast ferments then bake the next morning so decided that the benefit of slow fermentation over-ruled any potential benefits of soaking then adding yeast and salt.
The next few weeks may give the opportunity to test this hypothesis.......

I was going to suggest Wessex Mill and FWP Matthew's (Cotswold Flour) might be worth a try for online orders but both have now closed their online shops. Wessex Mill state that they are concentrating on supplying their existing shop customers.
 
I looked at Matthew's earlier and saw prices of £10-12 for 1.5k kilo bags. Perhaps they've rethought and decided to suspend orders as have most other online flour retailers. Literally no-one has flour now, it's extraordinary. I imagine that until a couple of weeks ago demand was highly predictable and there was little slack in the supply line. I wonder what's happening to all the flour in the catering supply line, where demand is drastically in the other direction.
 
I tried autolysing but had problems getting the yeast and salt evenly distributed. I tend to do overnight yeast ferments then bake the next morning so decided that the benefit of slow fermentation over-ruled any potential benefits of soaking then adding yeast and salt.
The next few weeks may give the opportunity to test this hypothesis.......

I was going to suggest Wessex Mill and FWP Matthew's (Cotswold Flour) might be worth a try for online orders but both have now closed their online shops. Wessex Mill state that they are concentrating on supplying their existing shop customers.
I’m not quite sure how you might have had difficulty in getting the yeast and salt distributed unless you were unwilling to do a bit of gentle kneading?

I suspect however that both you and Tom are correct in hypothesising that the benefits of slow fermentation outweigh those of autolysis. My money is with the twenty five years of experience as I suspect I’m about to find out....

Actually I have no problem with this as it would simplify the process still further and I’m all for that. Why do “stuff” if nature will take care of it for you?

Much more fun to develop novel slashing techniques!
 
I looked at Matthew's earlier and saw prices of £10-12 for 1.5k kilo bags. Perhaps they've rethought and decided to suspend orders as have most other online flour retailers. Literally no-one has flour now, it's extraordinary. I imagine that until a couple of weeks ago demand was highly predictable and there was little slack in the supply line. I wonder what's happening to all the flour in the catering supply line, where demand is drastically in the other direction.
£12 for 1.5kg bags? I could buy a Gail’s loaf for that!
 
I’m not quite sure how you might have had difficulty in getting the yeast and salt distributed unless you were unwilling to do a bit of gentle kneading?
My bread making tends to follow a path of least effort wherever possible so additional kneading is generally avoided.

Additionally, it's more of a belief than anything purely evidence based. Achieving an even dispersal of yeast and salt in dry flour seems easier and more dependable to me than adding water first, waiting and then trying to get ~5g yeast and ~10g salt thoroughly mixed in.
 
Location
London
CB7D4D03-1770-4747-915D-5573F2CB177A.png 34AFAD58-3A07-4675-953F-527471033B41.jpeg A banana loaf today. A Dan Lepard recipe via Matt Christmas at CB.
Seems very rich and complex compared to my usual Mary Berry recipe but decidedly delicious. A third of the actual quantities given is plenty for one large loaf tin. I used half which was perfect for one large and one small which was given away to a vulnerable pal.
 
My bread making tends to follow a path of least effort wherever possible so additional kneading is generally avoided.

Additionally, it's more of a belief than anything purely evidence based. Achieving an even dispersal of yeast and salt in dry flour seems easier and more dependable to me than adding water first, waiting and then trying to get ~5g yeast and ~10g salt thoroughly mixed in.

I’m all for the lazy approach!
 
Will, Martyns in Muswell gets deliveries of bread flour from time to time - I think also doing deliveries to home, though not sure if they go so far into the swamp of N8. Maybe worth a bell to see if they can fix your jones.

Thanks Alistair. Useful for the mental index of local flour dealers I've been subconsciously compiling.

As I am in isolation due to my symptomatic children (they are fine BTW) I'll have to see if Martyn's will be prepared to hold their noses and jump on the W7.
 
Thanks Alistair. Useful for the mental index of local flour dealers I've been subconsciously compiling.

As I am in isolation due to my symptomatic children (they are fine BTW) I'll have to see if Martyn's will be prepared to hold their noses and jump on the W7.

Don't do it Will!
 
View attachment 10854 View attachment 10855 A banana loaf today. A Dan Lepard recipe via Matt Christmas at CB.
Seems very rich and complex compared to my usual Mary Berry recipe but decidedly delicious. A third of the actual quantities given is plenty for one large loaf tin. I used half which was perfect for one large and one small which was given away to a vulnerable pal.
@Jim Agar thank you for posting this - we baked one for pudding yesterday and it was delicious!
 
Location
London
Excellent!
I found an almost identical Dan Lepard banana loaf recipe from the Guardian from 2007, more useful quantities so no maths required! Easily Googleable.
 
Haven't properly baked in years but I managed to get hold of some 4 or so year old rye starter from a friend, which I converted to whole wheat last week.

Pretty happy with the results of my first loaf, 85% strong white and 15% whole wheat at 74% hydration.

Still need to work on the tension during shaping, can't quite get away from the slightly pillowy sides. But I'm very happy with the ear on this one.
 

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Haven't properly baked in years but I managed to get hold of some 4 or so year old rye starter from a friend, which I converted to whole wheat last week.

Pretty happy with the results of my first loaf, 85% strong white and 15% whole wheat at 74% hydration.

Still need to work on the tension during shaping, can't quite get away from the slightly pillowy sides. But I'm very happy with the ear on this one.
Hmmm, not bad for a comeback loaf Julian!
 
Field Blend from the weekend

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