Cooking with Jonny69: baking bread. - Page 3

Jonny69 · 08-06-2010, 19:21

Here's a nice semi-granary from a few weeks ago:

Jonny69 · 12-07-2010, 13:27

Home baked brown bread is a bit heavy, I've found, so what I've been doing is using mainly white flour and adding 1/5 brown. Last night's effort:

Lovely dark crust on it but it keeps the lightness of white bread. It's not as singed as it looks in the picture. I had an outside white balance set on the camera and GIMP overly corrected it

Jonny69 · 15-07-2010, 17:57

I bought some (rather expensive) spelt flour earlier in the week and baked a bigger loaf than normal. It's odd stuff, rough to the touch, holds a lot of water and very stretchy. I made the loaf with 1/5 spelt and the rest normal flour. Baked for a bit longer so it had a nice thick crust. It was nice but I couldn't "tell" it was spelt, if that makes sense. Going to make the next one with a higher quantity of spelt and see how it comes out. No pictures unfortunately, it got eated up very quickly

Lozza · 15-07-2010, 20:34

I find using 100% brown flour is too much too so usual do a 50/50 (in the bread maker)

What's special about spelt flour?

Jonny69 · 15-07-2010, 22:18

Spelt is an ancient relative of wheat. I haven't read up on it properly but it makes a pretty hefty rustic loaf. Something you can get in your hands and go RARRGH about

Comes in white and brown and I got the white.

Jonny69 · 14-11-2010, 21:17

I had a go at a plait tonight. Normal dough but rolled into 3 long sausages, then plaited together. Let it re-rise under a damp tea towel and bake as usual...

I already started it even though it was too hot to hold when I cut it

Jonny69 · 18-05-2011, 23:00

I've baked quite a lot of bread now and I know when a loaf is going to be good or not. I can tell by how much it has risen, how fast, how much it popped up in the oven and the weight when it's baked. Tonight is a good one and I couldn't resist a picture:

First pic next to half a glass of home brewed blackberry wine. Happy days

SidewinderINC · 19-05-2011, 12:19

You can combine this with homebrewing... Once you've started a big brew, about 3 days later carefully (with a sterilised jug) remove the amount of liquid you need for your bread.

This will have yeast in suspension that will do their job and you'll end up with a sweet (insert beverage name) bread

Knipples · 19-05-2011, 18:45

Marry me Jonny, or at the very least send me some bread!

Jonny69 · 20-05-2011, 11:21

Quote:

Originally Posted by Knipples

Marry me Jonny, or at the very least send me some bread!

Loaves in the post. Will have to spoil the surprise though, there's a ring hidden in one of them so don't swallow it

08-06-2010, 19:21	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Here's a nice semi-granary from a few weeks ago: __________________

12-07-2010, 13:27	#2
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Home baked brown bread is a bit heavy, I've found, so what I've been doing is using mainly white flour and adding 1/5 brown. Last night's effort: Lovely dark crust on it but it keeps the lightness of white bread. It's not as singed as it looks in the picture. I had an outside white balance set on the camera and GIMP overly corrected it __________________

15-07-2010, 17:57	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I bought some (rather expensive) spelt flour earlier in the week and baked a bigger loaf than normal. It's odd stuff, rough to the touch, holds a lot of water and very stretchy. I made the loaf with 1/5 spelt and the rest normal flour. Baked for a bit longer so it had a nice thick crust. It was nice but I couldn't "tell" it was spelt, if that makes sense. Going to make the next one with a higher quantity of spelt and see how it comes out. No pictures unfortunately, it got eated up very quickly __________________

15-07-2010, 22:18	#5
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Spelt is an ancient relative of wheat. I haven't read up on it properly but it makes a pretty hefty rustic loaf. Something you can get in your hands and go RARRGH about Comes in white and brown and I got the white. __________________

14-11-2010, 21:17	#6
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I had a go at a plait tonight. Normal dough but rolled into 3 long sausages, then plaited together. Let it re-rise under a damp tea towel and bake as usual... I already started it even though it was too hot to hold when I cut it __________________

15-07-2010, 20:34	#4
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	I find using 100% brown flour is too much too so usual do a 50/50 (in the bread maker) What's special about spelt flour?

18-05-2011, 23:00	#7
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I've baked quite a lot of bread now and I know when a loaf is going to be good or not. I can tell by how much it has risen, how fast, how much it popped up in the oven and the weight when it's baked. Tonight is a good one and I couldn't resist a picture: First pic next to half a glass of home brewed blackberry wine. Happy days __________________

19-05-2011, 12:19	#8
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	You can combine this with homebrewing... Once you've started a big brew, about 3 days later carefully (with a sterilised jug) remove the amount of liquid you need for your bread. This will have yeast in suspension that will do their job and you'll end up with a sweet (insert beverage name) bread __________________ No Sig.

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