- Location
- London
Food Lockdown Loaves
- Thread starter Bryan Collins
- Start date
- Location
- Warwickshire
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.
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.
- Location
- London
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.
- Location
- London
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!
- Location
- London
£12 for 1.5kg bags? I could buy a Gail’s loaf for that!
- Location
- London
Perhaps a 400g one...
- Location
- Potton, Beds
You lot have far too much time on your hands. Don't think I haven't noticed everyone stealing my "Alien's Egg" asterisk-like technique. That's my intellectual property donchaknow.
- Location
- Potton, Beds
Damnit, this one was lined up to be ace, until I got distracted just as it was due to come out of the oven. I expect it’ll be fine internally though.
- Location
- London
Ooooohhh a six pointed star slash technique! My word, I think I’m going to try that next time. Where do I send the royalty cheque?
Must have taken you ages to paint all those stripes around it.....
Must have taken you ages to paint all those stripes around it.....
- Location
- Warwickshire
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.
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.
- Location
- London
I’m all for the lazy approach!
- Location
- Southern England
- Location
- London
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.
- Location
- Birmingham
Caraway seed and raisin rye bread
- Location
- Potton, Beds
If anyone is desperate for some wholemeal rye flour, I can post a kilo out at no charge. Probably of limited use unless you need some for starter feeding.
- Location
- London
Don't do it Will!
- Location
- Southern England
@Jim Agar thank you for posting this - we baked one for pudding yesterday and it was delicious!
- Location
- London
Please sir!
- Location
- West Sussex
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.
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.
Attachments
- Location
- London
Hmmm, not bad for a comeback loaf Julian!
- Location
- London
Field Blend from the weekend
- Location
- Potton, Beds
Very chuffed with this one, just out of the oven.
- Location
- London
I'm starting to get jealous of all these magnificent loaves, which I suppose shows that our current confinement has a small silver lining!