g.b. on bread flour?

[Hop Bomb]

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. 

[Eoin]

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.

[Ciderhead]

Yep Doves and Allinson's are the two that were preferred brands.

[johnrm]

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?! 

[Will_D]

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?! 

If you mean me I have a key

[Danny(00833827)]

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

[Ciderhead]

Can't beat a picture of a nice pair of baps, kids took rest for lunch

[Eoin]

Can't beat a picture of a nice pair of baps, kids took rest for lunch

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

[Bazza]

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

[Ciderhead]

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.

[Bazza]

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

[Ciderhead]

Hmm that sounds interesting post a pic.

[Eoin]

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.



The effect the banneton leaves on the bread is quite cool.

[Eoin]

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.

[Eoin]

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.