Cooking with Jonny69: baking bread.

[Jonny69]

Cheers for that Boobies

I had another go at brown on Sunday evening. I used a bit more water than with white and extra salt because the brown flour can take it. No sugar, again. It came out much better than before and I might add some white flour to it next time and do a sort of half and half.







I could do with finding a square tin so my loaves have bigger slices though. Otherwise I've got to slice along the length to get a man-size sandwich

[LeperousDust]

These look ammaaaaazing!

//Wants bread

[Glaucus]

wow awesome looking.

Have you ever tried making sour dough loafs? I haven't myself but want to try.

[Jonny69]

Not yet. She keeps buying more flour so it might be a while.

[lostkat]

Those loaves look beautiful Jonny!!

I really like the Allinson Seed & Grain flour as well as the Oatmill White flour. Adds a lot of texture to the loaf without making it heavy.

[Jonny69]

The Alinson one is the latest one we've got. It does look very tasty.

[vix]

Mmmm they all look delish!

[Jonny69]

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

[Jonny69]

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]

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