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Post by cannyfradock on Apr 9, 2013 16:47:11 GMT
Made a couple of loaves today... Caramalised onion, olives and slices of green bell pepper white loaf and a stoneground wholemeal loaf with seed and grain. Onion loaf...... 500gms strong white flour 330gms water 1 sachet (7gms) easy action dried yeast 1/2 tsp salt ...after first rise knocked back and added 1 red onion caramalised along with half a green bell pepper in the same pan.....when cold added 12 pitted green olives and mixed all in with the dough after being knocked back. Wholemeal loaf.... 450gms wholemeal flour 50gms wholemeal seed and grain flour 1 tsp active dried yeast....mixed with a little warm water and 1 tsp of honey. 360gms water (including the dried yeast mixture) 1/2 tsp salt glug of OO The onion's etc were caramalised using a little basil infused OO and a sprinkling of sugar (in case the pepper turned bitter) so didn't add any OO or sugar to the basic white onion bread. My method.....mix.....5 minute knead....10 minute rest...another 5 minute knead...prove for 1 hour. Knock back hard.....don't worry about losing any air...it will make the second proofing much better Prove again for 1 hour and bake for 20 minutes at "top wack"...with some boiling water in a tray at the bottom. After 20 mins...lower the oven to 180c ....open door to allow steam to escape and bake for a further 20 mins. This is a quick same day loaf (loaves) so don't expect to see big air holes within the finished loaf. It does however produce a beautiful tasting loaf. I haven't tried the wholemeal loaf yet but I'm a quarter way through the onion loaf... Terry
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Post by rivergirl on Apr 9, 2013 16:56:17 GMT
For such a stunning looking loaf you could have had butter LOL.
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Post by h12rpo on Apr 9, 2013 17:00:02 GMT
Stork ?? Heathen!
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Post by cannyfradock on Apr 9, 2013 17:03:56 GMT
OK, OK....so I ran out of butter and the only thing in the fridge was a tub of stork I use for cooking........I promise to replenish my butter stock soon...
...actually....the onion loaf was quite moist, so I shoud've waited for the butter.
Terry
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Post by umhloti on Apr 9, 2013 17:29:26 GMT
Lovely looking Terry thanx . Man they mis nothing do they you might have gotten away with it if the tub wasnt in the background . But yes i do agree with them butter or Olive oil would have been nice onthat bread . Well it looks so nice and fresh might just have eaten it like that with nothing on it with the olives in the bread for moistness yum yum ;D.
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Post by cannyfradock on Apr 9, 2013 18:21:59 GMT
Umhloti
I could have kicked myself when i saw that tub of bloody "Stork".....thought of deleting the last image, but "that's not it at all"....we're an open forum so posting the good, bad and ugly is par for the course.
Terry
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Post by h12rpo on Apr 9, 2013 18:47:37 GMT
:-)
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Post by rivergirl on Apr 9, 2013 19:40:28 GMT
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Post by turkey on Apr 9, 2013 20:40:34 GMT
looks dam fine, I also notice an industrial size mixer in the first shot in the second pic what is the flour on the far left ? It looks Indian / Thai by the lettering unrelated bar snooping into the photos, how do you get along with the shove top coffee pot? I have one but always fail to get a layer of crema that others seem to manage. Any tips for that perfect coffee?
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Post by mikeywills on Apr 9, 2013 20:48:15 GMT
Those loaves of your proving above the oven, how does steam cooking a loaf get such a good crust?
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Post by h12rpo on Apr 9, 2013 20:51:09 GMT
Industrial sized mixer = :-)
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Post by cannyfradock on Apr 10, 2013 9:40:14 GMT
Mikey The loaves were proved in a warm place in my living room?......most commercial bakers use steam ovens, using steam in the first part of the bake. People who bake in WFO's like Rick Coleman...... www.mairsbakehouse.co.uk/ .......wet the floor of the hearth which evaporates quickly, but enough to glaze the crust. Mine also had a nice crust which wasn't hard (he (Rick) baked over 200 sourdough loaves in that oven on Saturday) looks dam fine, I also notice an industrial size mixer in the first shot in the second pic what is the flour on the far left ? It looks Indian / Thai by the lettering unrelated bar snooping into the photos, how do you get along with the shove top coffee pot? I have one but always fail to get a layer of crema that others seem to manage. Any tips for that perfect coffee? Turkey The flour is "Gram flour" or chick pea flour. It was going cheap one day in my local asian outlet so I bought a couple of bags to experiment with flatbreads using baking powder as a raising agent.....still haven't got round to it yet. The coffee pot gets used often when the in-laws visit from Germany. I sometimes use it when I need "quick fix" in the morning......also don't get that layer of crema. Perhaps it's just the indusrial espresso machines that can produce this? Terry
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Post by rivergirl on Apr 10, 2013 10:07:34 GMT
Mix gram flour with spices ( your choice) or curry powder. Salt , garlic, Chopped onions, peas ( any small veg it's up to you) drop dessertspoon size blobs into hot fat and cook . Serve with salad and slices of lemon ...plus ...... A nice tomato , onion and garlic dip.....
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Post by turkey on Apr 10, 2013 12:05:42 GMT
ahh Gram flour, I have also tried to make flatbread but was very dry for me, more like tortilla chips, will have to revisit, but as rivergirl says makes great Bhaji's
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Post by umhloti on Apr 10, 2013 13:31:40 GMT
I know Terry this bunch on here can be good fun they miss nothing . And i have learned also by some of the slagging of fotos that i took . Its brilliant that people pay so much attention thats a good sign . They even notice the type of coffee pot you use . Well to get back to bread It looks bloody nice and would have loved to have tucked into some of it with you . I dont mind i would have had the bread dry or with the flora .
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