Bairnardo Posted September 10, 2019 Share Posted September 10, 2019 -1 Quote Link to comment Share on other sites More sharing options...
Cerberus Posted September 10, 2019 Share Posted September 10, 2019 Why have you kept the spare potatoes on the chopping board they will get all soggy. There’s no room on his plate beside the 3 servings of cabbage. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 10, 2019 Share Posted September 10, 2019 22 minutes ago, MixuFixit said: Looks bloody good to me! Nice crumb, what flour are you using? That was made with Allinson strong white bread flour but my starter was probably more wholemeal strong flour than white so the result is a wee bit of a mixture. I am just pleased to get some activity in the loaf out of the starter so I know its alive and from here on just need to get the timings down with feeding/using it. -3 Quote Link to comment Share on other sites More sharing options...
Trackdaybob Posted September 10, 2019 Share Posted September 10, 2019 Haggis Supper from the anstruther fish bar this evening was bloody great. 2 Quote Link to comment Share on other sites More sharing options...
Jumbo Muir Posted September 10, 2019 Share Posted September 10, 2019 That looks lovely and needs to be dipped in good quality extra virgin olive oil with a good quality balsamic mixed in. Coupled with an ice cold beer of your choice, it makes a great weekend lunch. 1 Quote Link to comment Share on other sites More sharing options...
eddiemunster Posted September 11, 2019 Share Posted September 11, 2019 Bread and beer for lunch, is rationing still on the go where you live? 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 11, 2019 Share Posted September 11, 2019 10 hours ago, Jumbo Muir said: That looks lovely and needs to be dipped in good quality extra virgin olive oil with a good quality balsamic mixed in. Coupled with an ice cold beer of your choice, it makes a great weekend lunch. Lastnight it got turned into a bruschetta for me and Mrs Bs dinner. It was magic. -4 Quote Link to comment Share on other sites More sharing options...
Rugster Posted September 11, 2019 Share Posted September 11, 2019 16 hours ago, Bairnardo said: That looks magnificent. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted September 11, 2019 Share Posted September 11, 2019 3 hours ago, MixuFixit said: Proper bread is a meal in itself m9 If it's good enough for Jesus then it's good enough for me. 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted September 11, 2019 Share Posted September 11, 2019 If it's good enough for Jesus then it's good enough for me.^^^ nailed to a cross. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 14, 2019 Share Posted September 14, 2019 Back to basic loafs, braiding looks pretty but it is a bit of a faff to slice. Need to bake another one soon but its a c**t for timing. The proves take so long that you are baking it late in the day. Might go for an overnight rise in the fridge effort next time so I can bake it early on. -4 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 15, 2019 Share Posted September 15, 2019 11 minutes ago, MixuFixit said: I usually do something like: Feed starter AM Day 1, Make Dough PM Day 1, Bake Loaf AM Day 2. Do you knock the air out after first prive and do it again or just rise it overnight then bake? As I said before I felt my one died a death after I knocked the air out and there didnt seem to be much of a rise second time. On the plus side my starter is becoming much more predictable and smells much more pleasant than before, if a little acetoney sometimes so maybe can expect better next time out. -4 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 15, 2019 Share Posted September 15, 2019 12 minutes ago, MixuFixit said: The acetoney smell means something other than lactobacillus is the dominant bacteria, it doesn't necessarily mean the bread won't taste nice but it won't have the tang. Like you say it's only sometimes and usually coincides with low points in the feeding cycle. If I make a few loaves on the trot it seems to balance itself back out. I don't bother with a 2nd prove, I just bake on the first rise - actually that's a bit of a lie. I take it out of the proving bowl with minimal deflation and then leave it in its pot on top of the oven as it warms up so it probably gets about 45 minutes or so sitting there before it gets baked, so it might do a wee 2nd prove but nothing major. I have been lax with the feeding, its not in the fridge yet as I am getting a new fridge next week. I should be feeding it every day as it seems to be that when its well fed and really active it smells more yeasty/beery. Not arsed though as long as its alive. I might feed it today then make dough later and prove it overnight. See how we get on. Also going to try making a standard loaf with yeast, Brexit prep. -4 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted September 15, 2019 Share Posted September 15, 2019 4 minutes ago, Bairnardo said: I have been lax with the feeding, its not in the fridge yet as I am getting a new fridge next week. I should be feeding it every day as it seems to be that when its well fed and really active it smells more yeasty/beery. Not arsed though as long as its alive. I might feed it today then make dough later and prove it overnight. See how we get on. Also going to try making a standard loaf with yeast, Brexit prep. Maybe you could take it for a walk later. 2 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 15, 2019 Share Posted September 15, 2019 11 minutes ago, Sergeant Wilson said: Maybe you could take it for a walk later. It's a better friend to me than you have been lately. -4 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted September 15, 2019 Share Posted September 15, 2019 45 minutes ago, Bairnardo said: It's a better friend to me than you have been lately. I'll resist the temptation to make a joke about you and your microscopic pals. 0 Quote Link to comment Share on other sites More sharing options...
NJ2 Posted September 15, 2019 Share Posted September 15, 2019 I'll resist the temptation to make a joke about you and your microscopic pals.Pick on someone your own size, Wilson. Or at least someone closer in s size, a tall child perhaps. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted September 15, 2019 Share Posted September 15, 2019 14 minutes ago, NJ2 said: Pick on someone your own size, Wilson. Or at least someone closer in s size, a tall child perhaps. Throbber? 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 15, 2019 Share Posted September 15, 2019 Wee bit funny shape going on at the top as I didnt manage to shape it into a perfect ball (time constraints) so baked some creases into it. Standard white loaf made with yeast.... Review once it cools down enough to try..... -4 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 15, 2019 Share Posted September 15, 2019 Delighted with that. Middle is fluffy and soft, crust is mega crispy. Crumbs fucking everywhere slicing it [emoji23] -2 Quote Link to comment Share on other sites More sharing options...
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