I'm going to see if I can get some more Shackelton's supreme bakers flour soon. It's an extra strong bread flour and I find it very good. About €16 per 16kg bag. Anyone else want some?
I recall a thread on this recently.
Polish 550 floor is 99c/Kg
I know. But the Shackelton's is nicer. I'm getting some more anyway and I would feel bad if I didn't offer it.
Let me know if you are doing this again as I was on a basic bread making course today and it debunked some of the mystery.
Watch out Mr Brennan.
At least I know what you are all talking about in this part of the forum :)
(http://img.tapatalk.com/d/14/01/06/a5u8ety8.jpg)
Quote from: CH on January 06, 2014, 12:37:25 AM
Let me know if you are doing this again as I was on a basic bread making course today and it debunked some of the mystery.
Watch out Mr Brennan.
At least I know what you are all talking about in this part of the forum :)
(http://img.tapatalk.com/d/14/01/06/a5u8ety8.jpg)
Are those loaves you made today? The knotwork looks a little beyond basic breadmaking :)
When the world as we know it comes to an end,boy are the nerds who only learn to play Xbox going to be sorry :P
Quote from: DEMPSEY on January 06, 2014, 09:53:10 AM
When the world as we know it comes to an end,boy are the nerds who only learn to play Xbox going to be sorry :P
I'm not so sure those things are mutually exclusive, I play Playstation as good as daily......and have played some form of console since I first owned an Atari 2600 in the early 80's.
Quote from: Eoin on January 06, 2014, 10:09:56 AM
Quote from: DEMPSEY on January 06, 2014, 09:53:10 AM
When the world as we know it comes to an end,boy are the nerds who only learn to play Xbox going to be sorry :P
I'm not so sure those things are mutually exclusive, I play Playstation as good as daily......and have played some form of console since I first owned an Atari 2600 in the early 80's.
Do a bit meself but if that's all you do then its not going to help in an end of world scenario. Picture 40+ teenager types "Maa is there any'nt to eat because the phone does'nt work and I cannot contact Domino's".
Quote from: Eoin on January 06, 2014, 09:33:44 AM
Quote from: CH on January 06, 2014, 12:37:25 AM
Let me know if you are doing this again as I was on a basic bread making course today and it debunked some of the mystery.
Watch out Mr Brennan.
At least I know what you are all talking about in this part of the forum :)
(http://img.tapatalk.com/d/14/01/06/a5u8ety8.jpg)
Are those loaves you made today? The knotwork looks a little beyond basic breadmaking :)
Yep, they were very simple just three strands of dough platted and egg washed.
Quote from: CH on January 06, 2014, 11:58:44 AM
Quote from: Eoin on January 06, 2014, 09:33:44 AM
Quote from: CH on January 06, 2014, 12:37:25 AM
Let me know if you are doing this again as I was on a basic bread making course today and it debunked some of the mystery.
Watch out Mr Brennan.
At least I know what you are all talking about in this part of the forum :)
(http://img.tapatalk.com/d/14/01/06/a5u8ety8.jpg)
Are those loaves you made today? The knotwork looks a little beyond basic breadmaking :)
Yep, they were very simple just three strands of dough platted and egg washed.
Cool, nice one. Where did you do the course? I'd be well into it myself, I made fresh pizza on Saturday and they were really good.
Baking academy, palmerstown
Not the cheapest @ 125 yo yos for a days course , but I will be going back for more advanced breads.
They also sell proper yeast there, 500g for €8 which will do me 25-30 loaves depending on style.
Very impressive. I assume it's not all for yourself? I'd barely eat that much bread in a month. Must have another go at making spent grain bread.
Quote from: CH on January 06, 2014, 12:19:12 PM
They also sell proper yeast there, 500g for €8 which will do me 25-30 loaves depending on style.
They look delicious.
On the next course can you ask them where "proper" bakers yeast comes from?
I know for sour dough you make a starter and grow it up, beer starters we know about but how do they grow the massive amounts of yeast.?
Or is it from the brewing industry?
If not how do they grow it up?
Those loaves look super CH!
Id love a sack of organic strong white bread flour if there is a chance of a GB. Musgraves sell odlums stuff but there isnt any saving buying their largest bag.
Unfortunately odlums strong flour was slated as it's designed for mass production of bread and over processed for fast tracking bread production, their wholemeal is ok though.
I use Doves organic strong white flour & wholemeal flour. Its 2.60e for 1.5kg in the health food shop which is a great price considering odlums or similar is 3.09e for 2kg.
(http://www.dovesfarm.co.uk/uploads/images/large/971.jpg)
Quote from: Will_D on January 06, 2014, 12:30:11 PM
Quote from: CH on January 06, 2014, 12:19:12 PM
They also sell proper yeast there, 500g for €8 which will do me 25-30 loaves depending on style.
They look delicious.
On the next course can you ask them where "proper" bakers yeast comes from?
I know for sour dough you make a starter and grow it up, beer starters we know about but how do they grow the massive amounts of yeast.?
Or is it from the brewing industry?
If not how do they grow it up?
A guy beside Trinity used to grow his own and he used release it every Thursday, I went into him to get fresh yeast and was told to go to any Polish shop and he had stopped making it.
Sure enough my local Netpol has Lallemand fresh yeast at 50c for 100g.
Yep Doves and Allinson's are the two that were preferred brands.
Quote from: Will_D on January 06, 2014, 12:30:11 PM
On the next course can you ask them where "proper" bakers yeast comes from?
Ah Jesus, Who let the Ould Wan from the Alltech gig in?! >:D
Quote from: johnrm on January 06, 2014, 03:00:55 PM
Quote from: Will_D on January 06, 2014, 12:30:11 PM
On the next course can you ask them where "proper" bakers yeast comes from?
Ah Jesus, Who let the Ould Wan from the Alltech gig in?! >:D
If you mean me I have a key :P
Quote from: CH on January 06, 2014, 12:19:12 PM
Baking academy, palmerstown
Not the cheapest @ 125 yo yos for a days course , but I will be going back for more advanced breads.
They also sell proper yeast there, 500g for €8 which will do me 25-30 loaves depending on style.
Got the missus a place on this for Xmas:
http://www.thefirehouse.ie/bread-school.html (http://www.thefirehouse.ie/bread-school.html)
Can't beat a picture of a nice pair of baps, kids took rest for lunch (http://img.tapatalk.com/d/14/01/08/ybezehy3.jpg)
Quote from: CH on January 08, 2014, 03:24:52 PM
Can't beat a picture of a nice pair of baps, kids took rest for lunch (http://img.tapatalk.com/d/14/01/08/ybezehy3.jpg)
I can do good bread rolls, but once I make it into a full loaf it's not as successful, I've looked into a course in that place you've listed, looks like my birthday present is sorted :)
By the looks of the 'swirl' in that loaf I take it you're rolling the dough out flat, rolling it up like a carpet, turn 90 degrees, roll out flat, roll up like a carpet, turn.... about 5 or 6 times prior to leaving to prove?
Learned that by watching Paul Hollywood and have had some success with the loaves.
Loaves are difficult to do, but baps are wee buns :)
(you probably have to be from the North to appreciate that hilarious joke)
-Barry
Quote from: Bazza on January 08, 2014, 04:04:39 PM
By the looks of the 'swirl' in that loaf I take it you're rolling the dough out flat, rolling it up like a carpet, turn 90 degrees, roll out flat, roll up like a carpet, turn.... about 5 or 6 times prior to leaving to prove?
Learned that by watching Paul Hollywood and have had some success with the loaves.
Loaves are difficult to do, but baps are wee buns :)
(you probably have to be from the North to appreciate that hilarious joke)
-Barry
Ok Sherlock(New Series)
I knock back after 1st proof which involves beating it in the middle to a flat circle, then I fold all the edges into the middle and invert and shape into a loaf, my rolls are same just on a smaller scale.
That one was with walnut olive oil instead of butter and has a closer cell structure.
Quote from: CH on January 08, 2014, 04:19:59 PM
That one was with walnut olive oil instead of butter and has a closer cell structure.
Hmmm... interesting. I've just been using butter melted in milk. I like the softness that results. I mostly do finger rolls and baps (inc smaller baps for soup). They turn out pretty nice but shaping 20-30 bits of dough is a tedious pain in the arse.
Going to maybe experiment tonight by, after first knockback, proving a whole loaf in the slow cooker and just leaving it there to keep baking. It's supposed to work, but we'll see.
-Barry
Hmm that sounds interesting post a pic.
Ok so I did a successful loaf last night, very happy with it.
Used fresh yeast and a mix of 400g typ 550 flour to 200g wholemeal.
(https://scontent-b-lhr.xx.fbcdn.net/hphotos-prn1/t1/74332_10152224648590746_221328532_n.jpg)
The effect the banneton leaves on the bread is quite cool.
I just had my breakfast sandwich at work, a little mayo, swiss cheese, ham and gherkin on that bread, absolutely delicious.
I will have to continue now that my confidence is buoyed on proper loaves and not just baps.
The main issue is prooving for long enough and then baking for long enough. The loaves take considerably longer, this one took almost 45 minutes to cook through. Bread rolls take about 15 minutes in the oven, that was the major challenge to get the bread cooked through in the time and not have it burn on the outside, I think I've cracked it anyway.
I have my loaves coming out like that every time now, the main trick especially in this colder weather is a long proving time, it takes about 6-7 hours in a not so warm kitchen to make a decent loaf, it's all about the correct proving.
Use your ferm fridge if you have one. Thats what I do. I keep my starter in there too.
Quote from: Hop Bomb on February 04, 2014, 12:33:31 PM
Use your ferm fridge if you have one. Thats what I do. I keep my starter in there too.
It had occured to me, but it would mean opening it daily and it's stacked full of crap in the kitchen, which is ok on brewdays, but not daily.
We have the process more or less perfected now, so much so that I was able to let the wife get on with making it once I passed on the recipe and process
(https://lh6.googleusercontent.com/-AXQKFgs-MYQ/UvoGMUYDeZI/AAAAAAAAANI/gYoEjsZiN_Q/w803-h454-no/2014-02-11)
That recipe is the following.
200g Wheat flour wholemeal
400g Typ 550 white flour
25g yeast
100ml boiling water
200ml cold water
2TBSP muscvado sugar
2 TBSP EVOO
1.5 Tsp maldon salt, crushed fine in mortar and pestle.
I add 100ml boiling water from the kettle to a glass jug, to that I add the sugar, then I mix to dissolve.
I then add 200ml cold water from the tap to bring the temp right down, then I add the yeast and mix it in really well with a whisk, don't use a wand it appears to kill the yeast...
I let that sit for a few minutes and then add the olive oil and again whisk it in really well, the starter needs oxygen.
I add all my dry ingredients to the kichenaid with doughhook attachment and then set it to two and add the liquid and mix/knead for ten minutes.
After ten minutes I hand knead for about a minute, the dough hook is pretty good for kneading, and then I add to the banneton with the cloth liner in for the first proving and let it rise covered with a damp tea towel.
After that I hand knead to knock back thoroghly, remove the cloth liner, replace in the banneton with the smooth side down and cover again with the damp cloth.
After this has proved sufficiently the whole lot gets turned out carefully onto a baking tray which I cover with wheat grits, similar to cornmeal to stop the loaf sticking. This is allowed to prove another 30 minutes and then into the middle of the oven at gas mark 51/2 and then leave for 20 minutes, after 20 minutes I turn the loaf around so the other side faces the back of the oven, or the back will get too brown as it's gas, if you have convection the time is probably different. 20 minutes on the second side and then I turn it upside down to do the bottom completely for 5 minutes.
(http://img856.imageshack.us/img856/4753/dscf3252q.jpg)
That's what I'm baking past two years :) Very simply recipy and easy to do - I can share if You want :)
Quote from: christhebrewer on September 08, 2013, 11:46:10 PM
I'm going to see if I can get some more Shackelton's supreme bakers flour soon. It's an extra strong bread flour and I find it very good. About €16 per 16kg bag. Anyone else want some?
Is this less refined or otherwise different to your Odlums strong white? Can you just go in and get it for that price?