The Big Bread Thread ?

[Puddleduck]

I decided to try the slow cooker method. Worst loaf yet (only my 4th ) Burnt sides, soggy top. Once I managed to get the knife through it tasted ok, maybe better toasted.

I'm too ashamed to post a picture

Karen

I put my gf loaf in the slow cooker on low for 30 minutes so it would grow - and then on high until it was cooked. I think it might help if you wiped the condensation off the lid a few times during cooking.

What size slow cooker and what max power?

 

[reckless]

I put my gf loaf in the slow cooker on low for 30 minutes so it would grow - and then on high until it was cooked. I think it might help if you wiped the condensation off the lid a few times during cooking.

What size slow cooker and what max power?

I'm guessing its 3.5L and 180W. It grew to fill the pot then sank down a bit. I think you're right about the condensation. I'll be using the oven in future, can't be wasting any flour as its like gold dust.

Karen

 

[Puddleduck]

I'm guessing its 3.5L and 180W. It grew to fill the pot then sank down a bit. I think you're right about the condensation. I'll be using the oven in future, can't be wasting any flour as its like gold dust.

Karen

I wouldn't waste flour by experimenting at the moment either.

I have two 1.5 litre slow cookers (one in the house and one in the van) - one is 120W and the one in the van only 90W which is why I can use the cheap 200W inverter in the van and slow cook when we are driving. The slow cooker goes in the sink and I make sure the water pump is turned off

 

[34127]

If anyone is still looking for yeast and flour, have they tried Tesco recently. My local store is selling 3.5kg bags or bread mix - 2 choices, either plain white or 1/2 and 1/2 wholemeal and white. All you need to do is add water, knead and bake. They occasionally advertise them online but more often than not you can only buy them direct from the store.

 

[Puddleduck]

For anyone struggling to get flour

Doves Farm | Organic Flours & Foods

www.dovesfarm.co.uk

This is NOT gluten free (although the yeast is).

^{_{Subscribers  do not see these advertisements}}

 

[34127]

I get a message saying Malicious Link when I open that website, anyone else get the same.

 

[Puddleduck]

I get a message saying Malicious Link when I open that website, anyone else get the same.

No, it opens fine for me and I have had products from them.

 

[34127]

Okay than

No, it opens fine for me and I have had products from them.

Okay thanks, sometimes anti virus/spam software can be too cautious.

 

[denisejoe]

It stuck in the banneton

 

[Puddleduck]

That's proper artisan bread that is

^{_{Subscribers  do not see these advertisements}}

 

[Jimbo50]

Today’s ‘Afternoon Tea’ treat.
Puddleduck Gluten Free Chocolate Cake that genuinely tastes like a regular sponge.

 

[Oscar]

Jimbo50 - have you got the recipe - it looks tasty

Cheers
Elaine

 

[olley]

Just tried making another wholemeal loaf, I haven't much success with wholemeal it just refuses to rise properly and this effort is the worst its actually sunk back. After a bit of googling a yank site says that you need more water than for white up to an equal weight to flour with one saying his is more like soup so I will give that a try.
The failed bread is going to be rolled in to pancakes and bunged in the freezer.

 

[Landy Andy]

2nd ever attempt yesterday.

Didn’t let it prove so long this time, as they just grow too big. This one looked better, but preferred the previous loafs taste.

 

[denisejoe]

Didn’t stick today

^{_{Subscribers  do not see these advertisements}}

 

[denisejoe]

Here’s a link for gluten free flours https://www.shipton-mill.com/flour-direct-shop/flour/non-wheat-gluten-free-flours

 

[Clive and Sally]

Here is today's loaf, mixed in a Panasonic bread maker & then transferred to the AGA. 50 minutes to prove in the bottom oven & then into the top oven for 40 minutes to bake.
It's made from 60% strong white flour, 20% dark rye flour & 20% porridge oats.

 

[olley]

Just done two loaves, one with Hovis granary and one with Shipton light malthouse, you can't tell the difference.

 

[Helen Ariel]

This is my father's day sourdough, kefir focaccia experiment using Tipo 00 flour. Came out light and crisp with heaps of flavour. Dad was chuffed.

 

[RetiredPope]

Finally decided to give sour dough a try but not sure about my starter. Watched Bake with Jack and started with 50g Rye and 50g water, overnight doubled in size. Yesterday morning +25g wholewheat and 25g water, doubled in size by 2pm and stayed like that. This morning, +25g wholewheat and 25g warm water. Used warm water as I thought I might make the first batch of dough this afternoon. Jack uses 30C water. I used slightly warm water by feel. Now, 6hrs later, nothing, no change in size, 4 bubbles on surface, no bubbles visible around edges.
Have I killed my starter with to warm water? Should I leave it and feed again tomorrow and see if it recovers?

Very tempted to throw it away and start again using Jack's scrappings method and see what happens.

^{_{Subscribers  do not see these advertisements}}