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Re: Baking (bread and stuff)

Posted: Wed Aug 20, 2008 19:44
by Sootyzilla
Aggi on the Mezzanine wrote:I've just finished baking some Virginia Box Bread. It's alright actually, apart from bits of it tasting like beer.
You say that like it's a bad thing.

Here is a page where a HOTT girl shows you how to make RUSTIC BAGUETTES.
http://aulevain.canalblog.com/" onclick="window.open(this.href);return false;

did i mention the HOTT girl is also FRENCH?

Re: Baking (bread and stuff)

Posted: Mon Sep 22, 2008 21:16
by Woodbine
Who ever knew that you could make butternut squash bread? Well, it turns out you can, as my colleague gave me some today. It was quite weird, but tasted a lot nicer than it sounds. Even if the recipe was apparently care of terrifying celery-wielding matriarch Gillian McKeith.

Re: Baking (bread and stuff)

Posted: Mon Sep 22, 2008 22:03
by Sootyzilla
Woodbine wrote:celery-wielding matriarch Gillian McKeith.
You misspelled "charlatan".

Re: Baking (bread and stuff)

Posted: Mon Feb 16, 2009 16:38
by obo-bobolina
Turns out grated carrot could be the secret ingredient that makes gluten free baking acceptable. I made funny lookng but absolutely scumptious flat bread type stuff over the weekend to have with tapas. Couldn't taste carrot at all but the texture was vastly better than most gluten free doughs I've tried. I shall continue to experiment, but every time I do I am more and more encouraged so that's good news.

Re: Baking (bread and stuff)

Posted: Mon Feb 16, 2009 19:40
by Sootyzilla
That's good news. What are you mixing the carrot with?

Re: Baking (bread and stuff)

Posted: Wed Feb 18, 2009 17:11
by obo-bobolina
I blended it with egg and olive oil then mixed in some gluten free flours (mixture of tapioca, rice and potato flours) along with baking powder, bicarb of soda and xantham gum. Nom!

Re: Baking (bread and stuff)

Posted: Wed Feb 18, 2009 17:25
by fourclovers
Fules be the ones who buys bread... want something good, then it is DIY that is the agendum.

standard bread, graham flour. grahamsbullar here in swedeland. They weren't indiepop enough so i added some flair... (Y)
Image

Re: Baking (bread and stuff)

Posted: Tue Aug 11, 2009 11:40
by Sylvie
I'm getting into baking my own bread at the moment. I made foccacia about a month ago with fresh yeast and topped with rosemary and olives. That was really tasty! I also made a standard white loaf last week and a wholemeal loaf yesterday.

I think I prefer the idea of baking bread in an oven rather than a machine. I find it quite relaxing... Is there any taste difference? Bread machines also seem very bulky.

Re: Baking (bread and stuff)

Posted: Thu Aug 13, 2009 15:48
by Martijn
We have had a bread machine for about two months now. I believe oven baked breads are considered better and, indeed, the ones we buy from the local farmers market are generally better than our own creations. But if you want fresh bread in the morning, you'd have to get up in the middle of the night to put the dough in the oven, so baking it in the machine is a good compromise. The bread machine we have does do kneading though, so if you want to bake bread in the oven, it still saves you a lot of work.

They do take up a lot of space, yes.

This morning I made a tomato bread, with oregano, basil and poppy seads. It is the best bread ever.

Re: Baking (bread and stuff)

Posted: Thu Aug 13, 2009 23:39
by Sootyzilla
It depends on the kind of bread you want to make. If you like crusty bread, bake it in the oven. No bread machine gets as hot as a decent oven. On the other hand, the machine will make perfectly acceptable bread otherwise, and probably uses less electricity. Or just use either as the mood takes you.

Re: Baking (bread and stuff)

Posted: Thu Aug 13, 2009 23:41
by Sootyzilla
Martijn wrote: But if you want fresh bread in the morning, you'd have to get up in the middle of the night to put the dough in the oven, so baking it in the machine is a good compromise.
I usually bake last thing at night. Next morning the bread has cooled completely and is as fresh as you could want it.

Re: Baking (bread and stuff)

Posted: Mon Feb 16, 2015 22:41
by crystalball
I am suddenly all in love with baking bread. As in, I bake nearly every day. I bake French baguettes and soft rolls and focaccia and soda and rye and wholegrain and sourdough and bagels. I think about it all the time and want to get it perfectly right. I love how you get all intense for five-ten minutes and then lazy and patient and impatient again. The slowness of it and the smells and the wonderment. How you don't even need to eat it to enjoy it.

Re: Baking (bread and stuff)

Posted: Tue Feb 17, 2015 14:11
by islandhopper
Aww, I wish I spent more time making bread. There is something lovely about it but I tend to do it in stops and starts which makes me a little too scared to attempt the likes of baguettes and bagels. I once made some terrible naans!
Well, I say that but if you stick some sort of combination of flour, water, salt and yeast in the oven then it generally comes out tasting pretty good even if the shape or texture isn't quite right!
Soda bread is great if you're in a hurry as you don't have to let it rise (also tastes amazing) but it does involve finding buttermilk from somewhere.

Re: Baking (bread and stuff)

Posted: Wed Feb 18, 2015 12:25
by crystalball
islandhopper wrote: it does involve finding buttermilk from somewhere.
I'm lazy: one cup milk mixed with one tablespoon of lemon juice and I never have to sheepishly ask where to find the buttermilk in the shop.

Here is a really easy soda bread I've made a few times and it's always great:

You need:
Mixed dried herbs
220g plain flour
1/2 tsp bicarbonate of soda
180ml buttermilk (or 180ml milk mixed with 1 tbsp of lemon juice or white wine vinegar)
30ml olive oil
roasted peppers from a jar or jalapeƱos or sundried tomatoes or all of the above, in small pieces
50g mozzarella, in pieces

Preheat the oven on high and grease and line a sandwich tin with baking paper.

Put the herbs, flour, bicarb of soda and buttermilk (or substitute) in a bowl and mix with your hands. Add the olive oil and mix to form a dough. It'll be quite wet - don't panic. Press the dough in to the tin and stud it with the peppers/jalapeƱos/sundried tomatoes. Put the mozzarella on top of the bits (so they don't burn) and bake towards the bottom of the oven for 15-20 minutes, depending on how hot the oven is (I'd keep an eye on it past the 15-minute mark).

Leave it to cool and rest for a bit (at least 15 minutes) and then top with a bit of olive oil, salt and basil, if you want.

Re: Baking (bread and stuff)

Posted: Wed Feb 18, 2015 12:44
by islandhopper
Ooh, I might even try that this afternoon (including the buttermilk substitute tip). I made a lovely bacon and spring onion soda bread before but I don't suppose that works for everyone on this board!