Cooking with Jonny69: baking bread. - Page 4

Glaucus · 02-09-2011, 15:56

I thought I would finally join you Johnny, all your stuff looks so good.

Just got the sough dough starter on

Ingredients
125g organic wholemeal wheat flour (preferably stoneground)
190g slightly warm water

Day 1
Mix the ingredients well, cover with a cotton tea-towel and place in a draught-free, “not cold” spot in your kitchen. Leave undisturbed until the next morning.

Day 2
In the morning, give the mix a good stir and replace the tea-towel.

Tip - Choose a time which is convenient for you and try attend to your starter at the same time each morning.

Day 3 - 6
Each morning check you starter. When you see a little bubbly activity, things are moving.

If you have bubbles, a slightly sour or acid smell and a pleasant yeasty even “grassy” aroma, your starter is “on the way” and you are ready to move on to the next stage, Growth. This is an important stage and as soon as activity is observed as bubbling or slight froth, move to the growth stage.

If your starter is not “on the way”, stir and walk away until the next day.

Tip - Activity is more likely to be evident in summer, but in cold climates be patient. If no activity has happened by day 5, it’s a concern; persevere for another day, but you may have to start again.

Growth
Day 1
Celebrate the arrival of your new life partner!
Add the original Ingredients (125g organic wholemeal wheat flour and 190g slightly warm water) to your starter and stir them in.

Day 2
Next morning, pour off half of your starter. You do not need this half.

Take the remaining half, and refresh it. To refresh your starter add the original* ingredients and stir them in.

Day 3 - 9
Every day for a week, pour off half of you starter and refresh it.

By this time, which may be as long as 2 weeks after you began, your starter will be nicely active and ready to make the first loaf.

Jonny69 · 12-09-2011, 13:40

Sour dough is next on my list of to-do's with bread. Keep meaning to stick on a starter.

Stan_Lite · 29-11-2011, 16:21

Made myself some bread rolls today - first time I've ever made my own bread.

I thought I'd start off simple so i got some Waitrose strong white bread flour and some quick yeast. I basically followed the recipe on the yeast packet and they seem to have turned out quite well.

They're a little denser and heavier than I would like but are tasty and certainly edible - I've had two already

A couple of lessons learned. At first, the place I was proving them wasn't warm enough and the dough didn't rise properly. Once I'd got it a bit warmer, they increased in size as they should. Secondly, I'll do them in more batches as they squished together - I'd rather they were completely separate.

On the whole, I'm pretty happy with how they turned out for a first attempt. I think I'll make a loaf tomorrow and then, when i get back from work in January, I'll start trying new things like different flours and yeasts etc.

It's quite fun and very satisfying making your own bread.

Stan_Lite · 30-11-2011, 18:38

Made some wholemeal bread today.

Made it with half wholemeal and half white flour as I read that pure wholemeal can tend to be a bit heavy. Pretty much the same recipe as for the rolls yesterday.
It turned out really nice. Quite light - not much heavier than shop bought. Tastes really nice too. I'm really enjoying making my own stuff. I have to go to work on Monday and won't be back until the beginning of January. I'm looking forward to making more stuff and trying new things when I get back

Jonny69 · 01-12-2011, 14:15

Great results Stan!

Stan_Lite · 08-01-2012, 13:35

Did you ever have any luck finding a square loaf tin Jonny? I've been searching around but can't seem to find one. I've found plenty of square cake tins but they're all too shallow for making bread.

Jonny69 · 08-01-2012, 19:21

No, I have a shorter wider one that I inherited, but I haven't seen one in the shops.

LeperousDust · 08-01-2012, 20:40

What about amazon Stan?

Stan_Lite · 08-01-2012, 21:07

Quote:

Originally Posted by LeperousDust

What about amazon Stan?

First place I looked

Jonny69 · 18-07-2012, 13:19

I thought I'd update this thread with last night's loaf which is proving popular on the blue site.

I'm still using a hand mixer to knead the dough with dough hooks, which takes about 5 minutes. I'm doing most of my loaves on a floured tray at the moment, rising once in the bowl, shaping into a loaf, dust with flour, allow to rise again on a floured baking tray uncovered, slash the top a few times and bake at top temperature (250 degrees) for 30-35 minutes. No water or ice added to the oven, just full whack

Ingredients are 450g flour, 300ml warm water, 1.5 tsp salt, 1.5 tsp instant yeast.

02-09-2011, 15:56	#31
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	I thought I would finally join you Johnny, all your stuff looks so good. Just got the sough dough starter on Ingredients 125g organic wholemeal wheat flour (preferably stoneground) 190g slightly warm water Day 1 Mix the ingredients well, cover with a cotton tea-towel and place in a draught-free, “not cold” spot in your kitchen. Leave undisturbed until the next morning. Day 2 In the morning, give the mix a good stir and replace the tea-towel. Tip - Choose a time which is convenient for you and try attend to your starter at the same time each morning. Day 3 - 6 Each morning check you starter. When you see a little bubbly activity, things are moving. If you have bubbles, a slightly sour or acid smell and a pleasant yeasty even “grassy” aroma, your starter is “on the way” and you are ready to move on to the next stage, Growth. This is an important stage and as soon as activity is observed as bubbling or slight froth, move to the growth stage. If your starter is not “on the way”, stir and walk away until the next day. Tip - Activity is more likely to be evident in summer, but in cold climates be patient. If no activity has happened by day 5, it’s a concern; persevere for another day, but you may have to start again. Growth Day 1 Celebrate the arrival of your new life partner! Add the original Ingredients (125g organic wholemeal wheat flour and 190g slightly warm water) to your starter and stir them in. Day 2 Next morning, pour off half of your starter. You do not need this half. Take the remaining half, and refresh it. To refresh your starter add the original* ingredients and stir them in. Day 3 - 9 Every day for a week, pour off half of you starter and refresh it. By this time, which may be as long as 2 weeks after you began, your starter will be nicely active and ready to make the first loaf. __________________

12-09-2011, 13:40	#32
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Sour dough is next on my list of to-do's with bread. Keep meaning to stick on a starter. __________________

29-11-2011, 16:21	#33
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Made myself some bread rolls today - first time I've ever made my own bread. I thought I'd start off simple so i got some Waitrose strong white bread flour and some quick yeast. I basically followed the recipe on the yeast packet and they seem to have turned out quite well. They're a little denser and heavier than I would like but are tasty and certainly edible - I've had two already A couple of lessons learned. At first, the place I was proving them wasn't warm enough and the dough didn't rise properly. Once I'd got it a bit warmer, they increased in size as they should. Secondly, I'll do them in more batches as they squished together - I'd rather they were completely separate. On the whole, I'm pretty happy with how they turned out for a first attempt. I think I'll make a loaf tomorrow and then, when i get back from work in January, I'll start trying new things like different flours and yeasts etc. It's quite fun and very satisfying making your own bread. __________________ Just because I have a short attention span doesn't mean I...

30-11-2011, 18:38	#34
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Made some wholemeal bread today. Made it with half wholemeal and half white flour as I read that pure wholemeal can tend to be a bit heavy. Pretty much the same recipe as for the rolls yesterday. It turned out really nice. Quite light - not much heavier than shop bought. Tastes really nice too. I'm really enjoying making my own stuff. I have to go to work on Monday and won't be back until the beginning of January. I'm looking forward to making more stuff and trying new things when I get back __________________ Just because I have a short attention span doesn't mean I...

01-12-2011, 14:15	#35
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Great results Stan! __________________

08-01-2012, 13:35	#36
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Did you ever have any luck finding a square loaf tin Jonny? I've been searching around but can't seem to find one. I've found plenty of square cake tins but they're all too shallow for making bread. __________________ Just because I have a short attention span doesn't mean I...

08-01-2012, 19:21	#37
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	No, I have a shorter wider one that I inherited, but I haven't seen one in the shops. __________________

08-01-2012, 20:40	#38
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	What about amazon Stan? __________________

18-07-2012, 13:19	#40
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I thought I'd update this thread with last night's loaf which is proving popular on the blue site. I'm still using a hand mixer to knead the dough with dough hooks, which takes about 5 minutes. I'm doing most of my loaves on a floured tray at the moment, rising once in the bowl, shaping into a loaf, dust with flour, allow to rise again on a floured baking tray uncovered, slash the top a few times and bake at top temperature (250 degrees) for 30-35 minutes. No water or ice added to the oven, just full whack Ingredients are 450g flour, 300ml warm water, 1.5 tsp salt, 1.5 tsp instant yeast. __________________