bread making

[AndyS40]

So here is tonight's light loaf session
It's a sundried Tomato and parmesan cheese loaf with extra parmesan added and some sundried tomatoes as well, it's made the hole house smell of fresh cooked pizza
Really happy with how its risen
The packet was Wrights Baking 500g mix just add water and away you go

 

[lakaelo]

lol a parmesan bread?!? andy you are ....special lol

shit, i have done 2 breads yesterday also. forgot to make pics for our breadporn thread.

 

[glenwilson]

Nice loaf Andy. Making your own gives you the flexibility to experiment. Worth weighing extra ingredients so you know how much to use next time or what to adjust if it is not quite what you want. Make bread making a habit then it doesn't become a chore. Bread freezes reasonably well too should you get too enthusiastic. We still have some German loaves from April in the freezer and they are still pretty good when used.

As long as you've not missed something out like flour or yeast most of the results are still edible.

 

[lakaelo]

of course i put them in the freezer everytime. yesterday i have done a whitebread and a holegrain with sesam. both around 1KG. i cut them all with the slicer and but 6-8 slices into a freeze-bag. so we can take out our daily amount to unfreeze in the evening and we have "fresh" bread in the morning.

 

[Lady_Musketeer_GER]

So here is tonight's light loaf session
It's a sundried Tomato and parmesan cheese loaf with extra parmesan added and some sundried tomatoes as well, it's made the hole house smell of fresh cooked pizza
Really happy with how its risen
The packet was Wrights Baking 500g mix just add water and away you go

View attachment 2684
View attachment 2685

I think it’s a good idea to use parmesan, Andy.

This reminds me of a special type of Italian bread called ‘Focaccia’.
A flour, water, salt, olive oil and yeast-raised dough is commonly seasoned to taste with different spices and also parmesan.
Apart from its crisp crust it’s light, soft and airy inside and hence a tasty alternative to pizza or any other bread with a heavy, dense texture.

 

[glenwilson]

My latest loaf, 20% wholemeal. Have got a rye sourdough starter on the go which should mean a loaf can be started in a day or so. And yes, that is some Christmas cake in the background. There is enough brandy in that to preserve it for quite a while!

 

[glenwilson]

It is alive - rye based sourdough starter!

 

[lakaelo]

today i made some "simple" whitebread for my wife. but also tastes nice. next weekend i need some more wholegrain for me. will try it with some onions too.

i think we need a new forum area for all our "food porn" ))

 

[glenwilson]

Looks like a nice loaf. Wife was just suggesting we fly to Düsseldorf with a couple of cases and come back with loads of bread. I want a carry-on full of sausages though.

The sourdough I've been making is a disaster. No sign of it rising at all. Tell a lie, it has just got up and walked off. Sourdough is proving to be my nemesis.

 

[lakaelo]

lol they would have a strange look at your luggage lmao

i read about that general problem with sourdough into breadmaking maschines because there is to less time to let the sourdough work like it should.

or have you a problem to make your own? than use some of the finished ones. i will have my first one also in some time but actually i only use yeast.

this is the organic sourdough you can buy here:
Seitenbacher Natur-sauerteig, flÃ?ssig, 10er Pack (10 x 150 g Packung): Amazon.de: Lebensmittel & GetrÃ?nke

 

[glenwilson]

I don't use yeast or the machine for sourdough breads. Tried a sourdough starters using organic grapes and apples as they have the right stuff on them. chop the grapes/apples up and add them to 120g flour and enough water to make a sloppy dough. After a couple of days throw away half and add another 120g flour and some more water. After a further couple of days use half to make the bread and add more flour to the remaining half. You need to feed the starter every couple of days to keep it alive. Basically you need to think of it as a pet!

Bread is made in the same way as normal except the starter provides the yeast. It isn't as active as normal yeast so proving takes longer (or in my case usually doesn't). Tried different flours generally with the same negative result.

 

[lakaelo]

its too hard for me. thats why i don´t start my own sourdough. i know i will fuck this up lol

 

[AndyS40]

I cannot be bothered to look at previous threads so has anybody made soda bread yet this intrigues me.

 

[glenwilson]

Soda bread is easy. Get bread, get soda syphon, poke soda syphon in bread, press button = soda bread.

Or you could use this recipe BBC - Food - Recipes : Irish soda bread

 

[AndyS40]

Ive made lots of white loaves plus wholegrain/fruit bread/tomato n cheese
Today im cooking brown for the first time then im gonna try some jam recipe's maybe just a basic strawberry to start of with but I love blueberries

Cheers Glen ill look on BBC thanks
PMSL Ill tell me kids about the soda bread using a syphon they are young and gullible they will believe it but knowing my kids they would try it and like it

 

[glenwilson]

Not tried making jam. My mum used to make it and I remember enjoying the foam you can get on the top when on the stove. I know not everyone has the time to make stuff but it can be relaxing (except see below), satisfying and really enjoyable and would encourage anyone to have a go at making something they like. My mum genuinely thought the sweets I had made were really good and that we had bought them. To a lot to convince her I had made them.

Sourdough "loaf" / doorstop / brick is still in the oven. This thing is so bad it will just not cook! Cut it to check after it had been in for the length the recipe said and it was so raw that if it had been meat it would still been able to get up, and walk!

If Sourdough was playing BF it would be banned for cheating. I wouldn't mind buying the stuff if I could get some decent loaves locally but none we have tried have been any good.

 

[lakaelo]

oh we made some jam last years. its just so tasty and delicious. mostly with strawberries from out own garden but also from raspberries. tried it with cherries but the were faster eaten than i finished my preparations. lol

i will buy some sourdough online near time to try how it works. you get really decent ones here in germany so not need to do the hard work to make your own.

 

[BruceWillii]

i know glen is making bread too so possible it is interesting for other guys also.

today i made a Dinkel / spelt bread. also used some sunflower, sesame and pumpkin seeds.

so this is basically the recept. i don´t use a breadmaker just a 30cm bread making dish and my oven.

1000g spelt flour
750ml warm water
200g butter
40g hefe/yeast
2 teaspoon honey
2 teaspoon salt
1 teaspoon bread spice (light milled fennel, coriander and caraway )
1-2 handfull sunsflower, sesame and pumpkin seeds

first dissolve the hefe into the warm water. after that you can put all successively together. i use a mixer with kneading hook for making the dough. 3-5 minutes with throwing in some handsfull of sunflower, sesam and pumpkin seeds into.

30min rest for the dough, than again 2-3 minutes with the kneading hook.

in that time i smear the bread dish with margarine and sprinkle some of the sunflower, sesame and pumpkin seed on it.

after that, the dough can into the dish and into the oven.

first 20 minutes into 220-230°C. than 40-50 minutes with 200°C. last 5-10 minutes i use 250°C upperhead to get some nice krust. but i think i will need to increase this into 10-15 minutes and only with 220°C to get a even brown krust.

hi all,

i am back from the dead, still not willing to battlefield at the moment, but i will subscribe why later on.

Laka, this "Rezept" sounds pretty good good and the result looks delicous. even better than the packs we use to buy from LIDL or ALDI.

 

[glenwilson]

Might try a variation of the recipe as, Bruce says it does look really good.

 

[lakaelo]

even better than the packs we use to buy from LIDL or ALDI.

that was the reason i use my own ingredients. in this "ready to use boxes" you never know if there is the same shit insite as always. so i also use BIO ( organic ) flour and mostly other ingredients as bio.

just found this site at the weekend and i guess there are a lot of recepts i have to try lol
Brot Rezepte - Mamas Rezepte