Food Lockdown Loaves

Discussion in 'UK Wine Forum' started by Bryan Collins, Mar 20, 2020.

  1. Based on the availability of flour, at least anywhere near us, I guess a lot of people must have suddenly become huge fans of the GBBO. Sadly when the current small container is empty I'll be out of wholemeal rye, which is a shame for the starter, although I'll keep it going on straight bread flour (got one-and-a-bit 16kg sacks of that left...)

    First lockdown loaf. Perfectly acceptable without being the absolute best-looking loaf ever.

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  2. Looks jolly good to me. I meant to make a 100% wholemeal loaf yesterday but confused my 'razowa' with 'orkiszowa' so ended up with spelt. It was surprisingly successful, though, 200g starter, 470g water, 650g spelt and 15 g salt, all mixed together, left to rise at room temperature overnight-about 15 hours at room temperature-with a couple of opportunistic stretch and folds, shaped then proved for half an hour in a banneton, turned into a cold iron casserole, slashed, covered then put into a cold oven, the oven turned to 250C, the lid removed after half an hour at temperature and the baking continued for another 40 minutes or so. Bread is such good tempered stuff, it turns out, this was really very good and not at all challenging to eat in the way that wholemeal spelt can sometimes be. In a household of two, however, one loaf goes quite a long way.
    I'm trying to get good at chinese dumplings at the moment and made 72 jiaotse between 6 and 8 this morning in between doing my exercises but I mean to move on to some of the fancier dimsum items. The simple problem with many of them is that my galumphing western hands are just too large.
     
  3. I have a loaf currently developing on the counter - light rye and wheat with wholemeal rye starter. Will stretch and fold over the afternoon then shape and fridge overnight before baking. Intrigued to try from a cold start in the oven (especially with the reduced chance of burns from the casserole) but might stick to preheating this time.


    Would love to see the results Tom, if you can put any pictures up. I must say the “potsticker” dumplings you made last year were very good indeed as far as I was concerned - although I know shockingly little about the cuisine.
     
  4. Looks great Bryan. Due to availability of flour around these parts would have to good for wood shavings / dust etc which may give a slightly closer texture.
     
  5. As I’ve ranted elsewhere - I am pretty certain most people are overestimating the amount of baking they are going to do, and underestimating the amount of coffee they are going to drink.
     
    Adrian Wood and Nick Amis like this.
  6. I'm feeling lazy and lucky. My children have taken to baking sourdough bread, so I can just sit back and relax.
     
    Stephen Pickles likes this.
  7. I sense a new TV series in the offing where you take turns with a Chinese chef each week making various Chinese delicacies and alternately playing the Piano. At the end the public must judge if the chef is a more accomplished pianist than the Pianist is a chef.

    PS nice loaf Bryan!
     
    Oliver Coleman-Green likes this.
  8. If the chef started off already half as good a pianist as Tom is at shaking the pans, we would be in for culinary and acoustic treat!
     
  9. If this were a Jeffrey Steingarten essay, he'd have added that his exercise consisted of eating them.
     
    Jasper Morris likes this.
  10. My exercise, in sharp contradistinction to the astonishing feats of derring-do engaged in by our runners, cyclists and skiers, consists of vigorous stepping up and down on a piece of orange and black apparatus while watching youtube videos of people cooking what I am about to cook. There is lots of wheat among the chaff.
     
  11. I see that you still haven’t got the technophobia under control....

    Photos please!
     
  12. It's crazy, I feel lucky that I managed to 'score' 2kg of Allison's Canadian bread flour the other day. I've not seen anything since. Anyway at least I should get a few good loaves, especially now I use bottled water due to the chloramine (thanks for that tip) although that 1st picture is a very high bar for the thread!
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  13. Latest loaf (as yet unopened). Nothing special about it, other than an experimental slashing technique which wasn’t entirely successful. Pretty unflattering photo, but hey ho. 54FFF08E-5D0A-484B-B0F3-218D18E99449.jpeg
     
  14. Just popped my loaf into a cold gas oven turned to max. I usually do 25 mins lid on then 15 or so lid off when oven and casserole pot start hot - trying 40 mins lid on and see what it needs after that.
     
  15. My usual supplier of Marriage’s strong Canadian flour only had their strong French bread flour this morning. The proprietor looked quizzical when I asked if it only worked for baguettes!
    What are the differences though?
     
  16. FB8D56C6-4B44-41BA-9A0A-825561267F6A.jpeg
    Well, it is my best looking loaf so far but it is well and truly stuck to the pan...
     
    Alex Lake and Jim Agar like this.
  17. Ah. Was it sufficiently floured on the underside? it may be that the best way to free it is to repeatedly and vigorously shake from side to side.
     
  18. No, unfortunately I floured the pan rather than the loaf, obviously insufficiently! I’ll let it cool and see if it shakes free, else we will be cutting a hold in the top and accessing it that way!
     
  19. Nice looking loaf. Should come out when it cools. I use baking paper, which also makes it easier to get the dough into the pot.
     
  20. Well I prised it out and very nice it has been too. Some damage to the base but not too bad. Will flour properly in future and may try baking paper, but starting in a cold oven definitely seems a go-er.

    Large holes at the bottom of the crumb mainly due to the prising.

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    Thom Blach and Bryan Collins like this.
  21. 15848268823934456767015570504131.jpg
    Today's efforts - a full 30m of kneading by hand. 70% hydration. Will see what the inside is like tomorrow...
     
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    My first lockdown loaf was frankly a mediocre effort. Fortunately I can report a good crust and reasonable flavour but an overly dense and doughy texture really relegates this loaf to second division status and provides further evidence, if any were required, that I am still some way off attaining the hallowed but entirely fictional MF postnominals. That's Master of Flour, by the way.

    I must be brutally honest and admit that the inadequacy of this loaf was entirely of my own making. First, a schoolboy error in forgetting the salt, then a significant work-based distraction which derailed my otherwise Swiss-train like kneading schedule, then, just when I'd quietly convinced myself that things were back on track, I absent-mindedly made a beef rendang in my preferred Dutch oven, forcing me to squeeze things into a titchy Le Creuset that's usually called into service only when a maximum of two eggs need boiling.

    The result is an awkward looking thing, pinched and squinty like a badly judged Croydon face-lift. In more buoyant times I might even consider using this for a bread soup, but given the attendant flour shortages, I will probably just force myself to eat it.
     
  23. If it's saltless you have an ideal base for more or less the whole of the Tuscan repertoire, I would deliberately slice it and dry it out and it will be just as nutritious as it would have been.
    What flour, Oliver?
     
  24. A mix of light rye (129g) and white canadian (386g) with the leaven being dark rye (155g of starter at 80% hydration).

    Local bakery seems happy to sell me some flour so may pop down there to get some supplies in. I’m ok on light rye but v low on all else.
     
    Thom Blach likes this.
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    Unlike Bryan I am nearly out of white flour, but do have 2/3 of a sack of light rye and a similar amount of dark rye. Borodinsky it is then
     

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