- Location
- Birmingham
And I am loving these crackers more and more, these were in fact made with an excess of white starter and mixed rye flour and salt. I forgot the addition of fennel seeds, nigella seeds and cumin seeds which I usually add
Food Lockdown Loaves
- Thread starter Bryan Collins
- Start date
And I am loving these crackers more and more, these were in fact made with an excess of white starter and mixed rye flour and salt. I forgot the addition of fennel seeds, nigella seeds and cumin seeds which I usually add
- Location
- London
A challenge. My daughter foraged for flour but all she could see locally was Tiger Nut flour in some hippie emporium. What does one do with Tiger Nut flour - sounds like a cure for Dhobi Itch?
Yours
Angry of Tonbridge
Yours
Angry of Tonbridge
- Location
- London
Good idea but I added the salt when I realised my mistake towards the end of the prove. Until that point, the dough just would not come together properly. Quite amazing to see the difference it made to the consistency of the dough.
Next up will be a loaf made with Khorosan flour, a 'heritage flour beloved of the pharaohs' by Doves Farm. I'm saying nothing about this claim but hopefully it will go nicely with the pearls in vinegar I'm serving for dinner this evening.
- Location
- London
About the only flour apparently not loved by the inhabitants of Chingford as it was still left on the shelf the other day. All gone now, mind.
- Location
- London
Isn't it the sort of flour that you make into things which are then spiralised and consumed with pomegranate seeds?
- Location
- London
May not have been the prettiest, but a nice result in the end.
The strangest thing is that although the loaf is already about 72 hours old and and appears slightly dry in the photo, in actual fact it is still moist and chewy. That certain slightly sticky quality when you handle the bread I attribute to the rye starter, but it may be something else?
The strangest thing is that although the loaf is already about 72 hours old and and appears slightly dry in the photo, in actual fact it is still moist and chewy. That certain slightly sticky quality when you handle the bread I attribute to the rye starter, but it may be something else?
Last edited:
- Location
- London
Isn’t that one of those wonderfully useful zero protein flours?
- Location
- London
Fortunately it's a solid 15g. It does look rather dark and broody so I guess the real challenge will be to achieve something approaching an open crumb. Max hydration and minimal kneading is prob the way forward.
- Location
- London
It looks magnificent, Mark. Breads made with a large rye component are certainly better after two days and carry on improving for five or so, it seems to me.
- Location
- London
Looks cracking, Mark. What kind of flour are you using?
Thom - interesting idea that some loaves improve with time. The slightly dodgy loaf I made the other day is much better now. It contained approx. 18% rye flour.
- Location
- London
Pretty much as per my original recipe chaps.
400g Stoates Strong White Stoneground
100g Stoates Wholemeal Stoneground
100g Stoates Stoneground Spelt
65g Light Rye (as the only flour component of starter ie. 100% rye starter)
12g salt
412g water + 83g in starter
calculated 75% hydration
- Location
- London
So mine is approximately 10% rye. Is that a “large rye component” in your terms Tom?
- Location
- London
I must report a relatively rare complete failure this morning-proving the spelt loaf in its basket for 120 rather than 30 minutes has produced a loaf that went into the oven with a pleasing beehive shape but has spread out into a thick pancake.
- Location
- London
Enough to make a difference, I'd say.
- Location
- London
Just out the oven. Made with the same “stiff leaven” (155g of a mix of 55g dark rye flour and 105g 200% hydration dark rye starter), 500g of Allisons “country grain”, 15g light rye (just to keep proportions of dry to wet as per the recipe), 325g water, 10g salt.
Looks good and no sticking, shall see how the crumb is when I cut it later.
- Location
- London
Me: Looking at photos of other people's loaves is starting to make me feel inadequate.
Sonia: Isn't that the whole point of social media?
Sonia: Isn't that the whole point of social media?
- Location
- London
Potent stuff rye.
I think I may have mentioned before, but when people come into the house and I’ve just been baking , the comment is usually something like “lovely smell. Is that rye?”
- Location
- London
A wonderful gesture for the benefit of Phil. I hope that he really doesn’t feel inadequate after your self sacrifice.
- Location
- London, UK
This always happens to my efforts.
- Location
- Glasgow
Wholemeal flower and mixed seeds. Most delicious. Made by Ali Mitch for one of our neighbours until No 1 son sliced the end off. New one in the oven.
- Location
- South Hampshire, UK.
I always use baking parchment. Make it long enough that it hangs over the edge of the casserole and you can use it to lift the loaf out when cooked. I find I can use it 2 or 3 times before it crisps up and I need to throw it away.
- Location
- London
Nice one Jonathan. Welcome to the saddo’s gang!
Yeasted or sourdough? No judgements made, just curious!
- Location
- London
Pretty good crumb, pleased with the results on this. Just had a slice topped with Riga smoked sprats that Thom recommended on another thread and very enjoyable they were too.
Last edited:
- Location
- Potton, Beds
Wow lots of lovely looking loaves! Just need some yeast now to make a few sandwich loaves for the kids. Even harder to get than flour!
- Location
- Glasgow
Yeasted.