Today’s Bake? (1 Viewer)

[Chockswahay]

Still trying to work out if this flour suitable for bread but it is only 11gm protein per 100gm.
View attachment 374034

Don’t see why not, it will require a little more kneeding and shaping to give it structure perhaps. Will be fine for sourdough and certainly very good for Sodabread?

 

[rich g]

Soda bread made with plain flour,bicarb,salt,approx plain coconut yoghurt.

 

[Jenben]

Nice! I keep meaning to make a ryebread, but I’m a little low on rye flour right now and prefer to keep it for my sourdough starter. At least ryebread does not require kneeding!

It was nice although the sandwich was quite an odd shape , we were using our last bit of rye flour and it took a lot of yeast . Now concerned about yeast supplies as we have just started our last tin.

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[Puddleduck]

Now concerned about yeast supplies as we have just started our last tin.

Gluten free yeast has been in short supply for a while (one of the reasons I stopped making bread). Martin said there was some gluten containing yeast in Sainsbury yesterday. I had yeast on the shopping list but there was nothing suitable.

There appears to be plenty of "Fermipan" yeast on ebay (not suitable for people who are wheat / gluten intolerant)

 

[Chockswahay]

Banana loaf with Cinnamon and Ginger and 100% Wholemeal flour. I can’t claim this one as Kate made it ? but I’m gonna help eat it! ?

 

[Pete5996]

I'm never beyond experimentation, so I've tried a 'gateau aux pommes' found on a French FB link last evening.
Just out of the oven and the knife test makes me think it might be a bit dense. Mashed with custard will sort that....

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[Graydo]

Today's Blake....

I may have misread this post....

Graydo

 

[Puddleduck]

Yesterday was baking day here at Puddle Manor ......... we had an excess of eggs (or is that an eggess?). Our 6 hens have produced 4 or 5 eggs each day for a week or more. Some have gone to neighbours but I was still left with 15 eggs.

So creme brulee, sausage and onion quiche, custard tart and a few biscuits were made yesterday. Sorry no photos

 

[denisejoe]

My offering today had 2.5 kg of rye delivered today

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[Masman]

Chris's Coconut Tarts.

 

[Pete5996]

I'm never beyond experimentation, so I've tried a 'gateau aux pommes' found on a French FB link last evening.
Just out of the oven and the knife test makes me think it might be a bit dense. Mashed with custard will sort that....

Update: As suspected, custard accompaniment is on the menu this evening. I think Chinese flour has been used - it tastes rubbery....

I'll try again next week and use Mary Berry's sponge recipe for the base

 

[Taran_Las]

Bara Brith.

Slight difference to normal Bara Brith - this one doesn't just have mixed spice. It has a small amount of Chinese five spice too. Plus walnuts ​

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[DBK]

C'mon DBK let's have a 'crumb' shot!

It wasn't a great success, despite three types of flour it lacks flavour and didn't rise well. But it did make nice toast for my poached eggs this morning.

But she has made a ginger cake this afternoon. It was made from a kit she bought in Tesco. Not something she would do normally but they had no self-raising flour although they did have cake kits. Of course you can make your own self-raising flour by adding baking powder to plain flour and she might try that for any other cakes.

The white loaf she made will have to wait as it has gone into the freezer.

 

[Chockswahay]

It wasn't a great success, despite three types of flour it lacks flavour and didn't rise well. But it did make nice toast for my poached eggs this morning.

View attachment 374153

I'd say it looks great! I don't like too many holes in SD as the butter tends to fall through! You say 3 types of flour......... what percentage of each? How much starter to flour did she use and was it white or rye starter? Also did she retard it over night as that helps flavour to mature.

I like to use dark rye for my starter and usually add 20% starter to flour and sometimes like to include an extra 10% rye to the dry flour.....this gives a total of 20% rye which is good for taste but still allows you to use other flour with higher gluten levels

 

[DBK]

I'd say it looks great! I don't like too many holes in SD as the butter tends to fall through! You say 3 types of flour......... what percentage of each? How much starter to flour did she use and was it white or rye starter? Also did she retard it over night as that helps flavour to mature.

I like to use dark rye for my starter and usually add 20% starter to flour and sometimes like to include an extra 10% rye to the dry flour.....this gives a total of 20% rye which is good for taste but still allows you to use other flour with higher gluten levels

It was about half white, perhaps a third wholemeal then the remainder rye. The starter was her normal white one.

Not sure about any other details and she will get suspicious if I ask but it wasn't kept overnight. I did suggest putting it in the fridge but she didn't try this. I've made a good pizza dough this way, using only a tiny amount of yeast and proving in the fridge for up to 4 days.

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[Taran_Las]

DBK What I've witnessed while shopping is that plain flour is harder to find than self raising.

 

[Pete5996]

It wasn't a great success, despite three types of flour it lacks flavour and didn't rise well. But it did make nice toast for my poached eggs this morning

I normally make my bread at home here as a drive to the boulanger each day wouldn't be very green at all. From time to time, I get an inexplicable failure with my regular loaf. I use a breadmaker and have found that the wholemeal program gives me a nice, airy, well-risen 500g loaf most of the time, using a mix of 2/3 multi-cereal and 1/3 type 55 bread flour. That's enough for me for a couple of days or so. I never vary the ingredients or method but just occasionally, it turns out looking like a housebrick (complete with frog) as if it's collapsed in on itself. This might happen a couple of times on the trot. Trying a different sachet of yeast or even bottled water makes no difference, so I'm never sure of the cause. A third loaf, and all is back to normal. Strange...

The failures are no good for cucumber sarnies but makes smashing, chewy toast!

 

[DBK]

DBK What I've witnessed while shopping is that plain flour is harder to find than self raising.

It must vary, our eldest son managed to buy some bread flour - which he has donated to his Mum.

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[Taran_Las]

It must vary, our eldest son managed to buy some bread flour - which he has donated to his Mum.

He certainly knows how to gain browny points

 

[Chockswahay]

Oh this one was a lovely surprise! I decided to mix things up a little this morning...... so this Sodabread is a bit of Wholemeal Spelt, a bit of extra course Wholemeal and a bit of white Spelt........ and then the liquid was half water half milk and a couple of teaspoons of cider vinegar. To ‘bake’ it I still used the fry pan on the hob but used a glass lid to keep more heat and moisture in.......the result was less cooking time (8 mins a side) and a really light and fluffy crumb with a super sold crust........result???

With butter n Fig jam ......mmmmmm ?

 

[DBK]

Oh this one was a lovely surprise! I decided to mix things up a little this morning...... so this Sodabread is a bit of Wholemeal Spelt, a bit of extra course Wholemeal and a bit of white Spelt........ and then the liquid was half water half milk and a couple of teaspoons of cider vinegar. To ‘bake’ it I still used the fry pan on the hob but used a glass lid to keep more heat and moisture in.......the result was less cooking time (8 mins a side) and a really light and fluffy crumb with a super sold crust........result???

View attachment 374350View attachment 374351View attachment 374353

With butter n Fig jam ......mmmmmm ?

A MH friendly recipe too for those without an oven.

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[Chockswahay]

A MH friendly recipe too for those without an oven.

Oh yes! That is one of the reasons I experimented with it. It lacks the ‘looks’ of oven bake but hey, small price to pay.....?

 

[Chockswahay]

A jar full of Golden Ginger Flapjack loveliness ? ......... made by K8 ?

Crunchy yet chewy..... we’re both happy ??

 

[Raul]

Plain 00 white flower and home grown yeast. Best bit, baked on electric oven, solely on solar power.

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[oozzie]

Parmesan biscuits waiting for me when I got home from work.
Delicious.View attachment 373587

If anyone wants to try these I’ve included the recipe.
They were very tasty. We got 14 out of this recipe.

Oozzie

 

[Smudger55]

Great Family Bake Off (GFBO)
We have done a GFBO within the family using messenger video call, contestants etc as follows:
Granddaughter(11yrs) /grandson (8yrs)-Yorkshire Cheesecake
Daughter-Cheshire - Banana loaf
Sister in law -Derbyshire - Rainbow cake
My wife - Devon - Jam sponge
Mother (88yrs)-Lancashire - Victoria sponge

Paul Hollywood, alright then my son judged the final offerings and we expected some favouritism toward grandchildren before the verdict. However Star Baker was sister in law with Rainbow cake, quite apt as she is a nurse in a hospital.

Offerings below..... ha.. ha, my mum could not quite get hang of taking photo and sending to us all, so we have a baked IPad case!!!!

Next week we are doing a CoronaVision, songs now being considered. Waiting to live the dream again. SMUDGER55

 

[denisejoe]

?Do you have to use cream of Tartar in soda bread or will self-raising flour do

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[The Dobbsters]

Lovely baked goods on here to drool over! Heres Mr Dobbster's coffee and walnut cake.


Note: probably best to dissolve coffee granules before adding to buttercream as takes a long time to sieve them out.........
#stillyummythough

 

[Chockswahay]

?Do you have to use cream of Tartar in soda bread or will self-raising flour do

No, see my answer in the Big Bread Thread?

 

[AnnK]

Here's my effort, they are oat, banana, chocolate chip & peanut butter muffins

Don't know what they taste like yet

Edit: just tried one & they were actually yummy.

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