Cooking with Jonny69: baking bread. - Page 2

Jonny69 · 20-04-2010, 12:24

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 · 20-04-2010, 16:19

These look ammaaaaazing!

//Wants bread

Glaucus · 21-04-2010, 19:51

wow awesome looking.

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

Jonny69 · 22-04-2010, 12:04

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

lostkat · 23-04-2010, 09:09

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 · 23-04-2010, 12:28

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

vix · 29-04-2010, 12:10

Mmmm they all look delish!

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

20-04-2010, 12:24	#11
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	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 __________________

20-04-2010, 16:19	#12
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	These look ammaaaaazing! //Wants bread __________________

21-04-2010, 19:51	#13
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	wow awesome looking. Have you ever tried making sour dough loafs? I haven't myself but want to try. __________________

22-04-2010, 12:04	#14
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Not yet. She keeps buying more flour so it might be a while. __________________

23-04-2010, 09:09	#15
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	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. __________________ Oooooh Cecil, what have you done?

23-04-2010, 12:28	#16
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	The Alinson one is the latest one we've got. It does look very tasty. __________________

29-04-2010, 12:10	#17
vix Penelope Pitstop Join Date: Jul 2006 Posts: 4,426	Mmmm they all look delish! __________________

08-06-2010, 19:21	#18
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	#19
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	#20
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 __________________