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Post by Calaf on Mar 5, 2012 16:45:51 GMT
My bread repertoire is rather limited to Focaccia, Ciabatta and generally botty clogging white bread. I quite like the Sainsbury's nutty brown seedy loaf but when attempting anything with seeds or wholemeal it is never a success. Can any of the bakers here share a good recipe and method?
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matt
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Posts: 74
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Post by matt on Mar 5, 2012 19:51:02 GMT
My bread repertoire is rather limited to Focaccia, Ciabatta and generally botty clogging white bread. I quite like the Sainsbury's nutty brown seedy loaf but when attempting anything with seeds or wholemeal it is never a success. Can any of the bakers here share a good recipe and method? I know the one you mean - the really nutty brown one, that's one of their best loaves imho. Its so light I suspect it is a white loaf coloured with black treacle, but I'd head for a formula something like this: 400g very strong white 100g wholemeal flour 300g water 5g easy blend yeast 35g each poppy seeds, sunflower seeds and sesame seeds 75ml black treacle 10g salt Plus extra seeds for coating. Mix, knead for 10 mins, put in a clean bowl and cover in clingfilm. Take out and knead gently for 3 mins every quarter hour, for an hour. Stretch out to a rectangle and roll up, gently dunk in a bowl of water and roll in your mix of extra seeds. Place in your tin seam down and allow to proof for 45 mins to 1 hr (until it has doubled - the treacle may speed this up). Slash along the length and bake with steam @ 230°C for 10 mins, turn loaf and turn oven down to 180°C and bake for a further 35-40 mins. N.B. It will be difficult to get quite as light a crumb as the Satansburys loaf as theirs is the product of high speed machine mixing. Matt
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 5, 2012 20:07:28 GMT
Mark I have been using spelt flour recently and have had some good results with it. I used an overnight culture - 100g of spelt flour, an eighth of a tsp of dried yeast, and enough warm water / milk mix (half and half) to make a thick batter. Leave overnight in a draught free place at room temperature. You should find an active culture the next day. For the bread:- 1/2 teaspoon dried active baking yeast 2 tablespoons warm milk (45 C) 150ml (5 fl oz) warm water 1 tablespoon olive oil 275g (10 oz) spelt bread flour 1 1/2 teaspoons salt
2. To make the bread: In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with a dough hook, blend together milk mixture, starter, warm water, olive oil and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes(or do it by hand - my preferred method) Scrape dough into an oiled bowl and cover with cling film. 3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface. Transfer to a sheet of baking parchment and form loaf shape as you like it. Cover loaf with a clean, damp tea towel. Let loaf rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. 4. At least 45 minutes before baking, put a baking stone on the lowest oven shelf and preheat oven to 230 C / Gas mark 8. 5. Transfer loaf on its parchment to a baking stone. Bake loaf for 10 minutes, turn down heat to 180C and bake for a further 30 minutes. Cool loaf on a wire rack. Gives you a lovely nutty flavoured loaf.
Enjoy....
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Post by scottme on Mar 5, 2012 20:16:08 GMT
Here's my granary bread recipe which I have used for years in a Panasonic bread machine, and I've also successfully baked it in a fan oven -- which won first prize at our village show last year! -- and in my wood oven. Ingredients for one loaf: - 1 tsp active dried yeast - I use the Doves Farm stuff that comes in 125g orange packs.
- 250g granary flour - I usually use Waitrose Organic Malted Grain Bread flour. Dove's Farm Malthouse flour is also excellent, and Hovis Granary is OK but I find it rather too crunchy.
- 150g strong wholemeal flour. I like the Waitrose Canadian, but pretty much any strong wholemeal is OK.
- 1/2 tbsp sugar
- 1 tsp sea salt
- 1 tbsp oil - I usually use olive oil
- 315ml water.
In the machine, I just add all the ingredients in that order and set a timer to get it ready the next morning. To hand make, I would add all the water and the yeast to half the flour, mix well to a batter-like consistency and leave for a few hours to start fermenting at room temperature. Then when it's good and active, add the remaining ingredients and knead well. Leave to prove until doubled in size, then knock back, shape and once risen, bake in 220° oven for about 30 minutes. A splash of water into the oven when putting the loaf in helps the crust.
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Post by Happy Baker on Mar 5, 2012 23:05:31 GMT
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Post by Calaf on Mar 7, 2012 15:21:04 GMT
Thanks people! I am going to try each one and will report back.
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Post by Calaf on May 3, 2012 12:48:05 GMT
Brown bread scares me, so I've been putting this off for a while. But today I attempted the first recipe, Matt's Satansburys style seedy loaf. I used Matt's recipe exactly only adding some pumpkin seeds and splitting the dough into a small tin plus 4 rolls (and reducing cooking temp/time to account for that). What an incredible recipe. The crumb was just as light as the Sainsbury's version and far more satisfying having made it yerself. I owe Matt a beer for that one. Next week will be Tom's spelt flour culture.
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Post by cannyfradock on May 3, 2012 18:39:37 GMT
Great recipe's coming out of this thread. I'm always playing catch-up in my bakery skills, but Calaf's photo gives me that little bit more inspiration in that long road of progressing up that learning curve.....It's still lots of fun getting there.
Terry
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matt
valid member
Posts: 74
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Post by matt on May 4, 2012 9:47:21 GMT
Looking good Calaf, and that's a nifty idea with the pull-apart rolls - I never think to make rolls for some reason. Might give this a spin myself tomorrow.
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Post by turkey on May 4, 2012 15:41:55 GMT
I think the bank holiday means there is no excuse for not doing a bit of bread baking. I dont think I have had the original, but I must say as rolls thoes look very tasty. top stuff, and I think its great so many people had their own take and shared their recipies
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Post by Breadandwine on May 4, 2012 23:48:39 GMT
Nice thread, Calaf! Here's my take on wholemeal rolls. I used to use a ratio of 6:1 wholemeal to white (600g w/m - 100g white) but I've reduced it to 5.5:1.5 (550g w/m to 150g white). I also add about 70g ground flaxseeds. IME, a loaf made purely with wholemeal is very heavy, hence the inclusion of white flour. But it all comes down to personal preference, of course. I also use the undercover method, which helps the bread to rise much better: nobreadisanisland.blogspot.co.uk/2010/04/cloche-method-undercover-bread.htmlMy son-in-law likes me to make him the rolls using Malthouse flour, made by Doves. It's the equivalent of Granary flour, but as was pointed out, that's a Hovis trademark. I prefer it to Granary, myself. Congratulations on your prize, Scott! Cheers, Paul
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Post by Breadandwine on May 4, 2012 23:52:56 GMT
I meant to say, you're never going to get a home-made loaf as light as a loaf made with the Chorleywood method. There are ingredients in there that artificially pump up the loaf, but, because they disappear in the baking, don't have to be declared on the packet!
So it's not a fair comparison. Better to compare one homemade loaf with another, IMO.
If anyone reading this has never used wholemeal before, I'd start off with a third wholemeal flour to begin with, then go up to 50:50. Then increase it until you find the mix that suits you.
Cheers, Paul
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Post by rivergirl on May 20, 2012 9:41:27 GMT
I add a third of brioche flour to my wholemeal which does make for a lighter loaf. Am going to try matts seeded loaf instead of my nutty one...... Just caught this thread thanks for the recipes Tom my house am looking forward to trying your spelt and it will be my first time using overnight batter
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Post by rivergirl on May 20, 2012 15:39:14 GMT
Just pulled Matt's loaves out of the oven, really crusty loaf,light texture, I added pumpkin seeds as I prefer them to sesame. def one to try again! And it gets rid of that tin of treacle that has been lurking foe years. only to be pulled out for Christmas cooking.
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Post by rivergirl on Jul 22, 2012 19:05:04 GMT
I roughly followed Matt's recipe again( it has become a favorite) Today I made it with a biga plus I used Half malt extract half treacle and I subsituted beer for water . What a loaf!! It was very light but with bags of taste !!
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