No bread threads for a while?

[Phil Pascoe]

Today's offerings - 50 - 50 Brown and white, added rye flakes and sunflower seeds.

 

[Kalimna]

Looks very nice - good rise, crust and interest 'dimples' on the top. But just like a plane thread without a shaving, a bread thread doesnt count without a piccy of the crumb

I've been on a sourdough roll lately, but a couple of batches over the weekend were rubbish, think it might be too much added rye flour....

Cheers,
Adam

 

[Phil Pascoe]

 

[Kalimna]

Very nice

 

[Steve Maskery]

I made this one yesterday.
25% granary, 25% wholemeal, 50% white. Ish.

 

[Phil Pascoe]

I knew you'd get here ...

 

[Steve Maskery]

How did you get those nice even dimples across the top, Phil?

 

[Paul200]

How did you get those nice even dimples across the top, Phil?

Me too?

 

[Phil Pascoe]

Get a large metal spoon, wet the dough before it's risen in the tin or else the spoon every few digs, and push it hard into the dough making a sort of herring bone design in the top. As it rises it evens up. You can still seed the top but you lose the definition to an extent. These were herring bone patterns - you can also do two rows of crescents, one down each side, and one up the middle in the opposite direction. I'll post a pic. next time I bake.

 

[BearTricks]

I tried making some bread but got an overpowering yeasty taste. I believe I didn't let it prove enough to let the flavours develop.

I tried to make a sourdough starter and ended up making something that smelled like a cross between vinegar and beer.

Sent from my LG-H815 using Tapatalk

 

[John Brown]

Vinegar and beer's not too far away from what you're after, IMO. I have a starter I took out of the fridge to "revive" that's doubling in size in about 3 hours. I need to catch it at the right time and pop it back in the fridge, or else I might precipitate a world-wide flour shortage.

 

[Phil Pascoe]

One done each way.

 

[Phil Pascoe]

Some doughs hold up better than others, this had a lot of stoneground wholemeal in it so flattens out a bit. You get the idea, though.

 

[Kalimna]

Very nice. I've got some more sourdough on the go today. I'll post up later if it works out ok - frequently an unknown when I'm doing sourdough!

Adam

 

[BearTricks]

Looks like I'll have a go at the sourdough starter again now that the weather is nice enough to not kill the yeast if I dare turn the heating off. The main problem is that the girlfriend downright hates having a festering jar of bacteria in the house.

 

[Kalimna]

Sourdough starter can be kept in the fridge, so nothing festering

Todays effort seems to have worked. Piccies when i can work out phone camera-to-forum issues.

Adam

 

[Phil Pascoe]

Today's offering - one third white, one stoneground wholemeal and one dark rye. Fried onions and garlic. Poppy seed top.

 

[Phil Pascoe]

Baking's gone quite lately. My latest, this morning. 65% very strong white, 25% dark rye and 10% wholemeal.

 

[Claymore]

That looks tasty!

oh well back to my rice cakes and Humous

Brian

 

[Benchwayze]

I use the bread machine/maker. But only because the Missus wants her bread.
I have given it up since I became type 2 diabetic, and realised that bread is the most glycaemic foodstuff out there.
A slice of whole meal spikes blood sugar and triggers insulin spikes more than two teaspoons of sugar. Wish I could convince the Missus.
Bread? The staff of Obesity! :evil: