bread

[Wic Profile]

The aluminium Dutch oven is very good, Sue. It isn’t heavy, for a start. I got mine from Sainsburys when it was on offer last year. I’m not sure, now it has become a bread oven, whether it will ever see a casserole again.

[THE MOD TEAM Profile]

I made a real-time video of the "night before prep" of my "no" knead loaf! The tune in the background is only three minutes long, so it's under three minutes, even with faffing around where I'd forgotten where I'd put my dough scraper...

I weigh my water, that's why I'm pouring water from one jug into another, and I tried to show the camera that it was 200ml, but overshot...

In the morning, it's just forming the boule, heating the casserole and the actual cooking. Or just cooking it the normal way on a baking tray or in a tin after a half hour prove.

https://www.youtube.com/watch?v=WT5imkKBQzU

[miss mouse Profile]

I weigh my water, that's why I'm pouring water from one jug into another, and I tried to show the camera that it was 200ml, but overshot...


https://www.youtube.com/watch?v=WT5imkKBQzU

The volume is on the screen so it is clear. Very good. A shame not to see the proved dough though.

[Earthmaiden Profile]

Oh wow, that's so easy compared to the usual relentless kneading. I must try it.

Rather envious of the film making skills too but that's another subject!

[THE MOD TEAM Profile]

shame not to see the proved dough

Here's the morning bits, taken last year!

5-boule-morning
6-boule-dough-worktop
7-boule-shape
8-boule-bowlover.
9-boule-silicon
10-boule-30min-prove
11-boule-in-cass-slash
12-boule-remlid-18mins
13-boule-extra-25min
14-boule-cooling.JPG
15-boule-lubbly-jubbly

EDIT: Sorry, edited, made a mistake in the links...

[Stokey Sue Profile]

i like the stainless steel canisters

I weigh water, easier with digital scales than peering at the markings on the jug, and more accurate

Might no tget a round tuit until next week as busy and hot weather but definitely going to try

[Sakkarin Profile]

Oh bum, I posted in Mod Team Mode, sorry

[PatsyMFagan Profile]

Watched it cringing at the noise of the fork scraping against the glass bowl ... it set my teeth on edge.

However, would this work if the final bake was in a loaf tin rather than a dutch (style) casserole dish do you think ?

[Sakkarin Profile]

Yep, I've done it every which way before!

This is an interesting very wet dough, produces what I'd call ciabatta texture...
May try this soon.

https://www.youtube.com/watch?v=2xk0sMXc7NQ

[miss mouse Profile]

Oh bum, I posted in Mod Team Mode, sorry :-(

I saw through your cunning disguise :-)

[Sakkarin Profile]

Ha! Sussed me, MM!

i like the stainless steel canisters

Guess which one is the turmeric one!

It's scary how quickly they empty, 24 steel ones and 8 glass ones, plus 2 drawers of herbs and spices in bags and a cupboard full of bottles and jars of herbs and spices, let alone a cupboard each of chinese/japanese and korean stuff.

And very few I'd part with

Downsizing will be hell if I ever have to do it.

[Renee Profile]

I have downsized some of my Japanese ingredients and Chinese, then a few weeks later, I needed the Chinese ones. I really don't know what the answer is! I need to check dates because I've had some of them for a very long time.

[Sakkarin Profile]

I remember posting a pic a few years back of an out-of-date clearout and there being what looked like a hundred jars and packs, Renee!

Back to bread, there's been a 27% rise in the price of the Lidl bread flour I usually use, from 59p to 75p.

I didn't notice if their plain flour had gone up too, which is marked BRITISH, so that may be behind the price if the bread flour ism imported, so it may still be cheaper. It makes very nearly as good bread as the proper stuff.

Today's casserole loaf will be made with plain flour.

[Sakkarin Profile]

And there you go! Made with Lidl PLAIN flour. I see Tesco's Plain Flour is still 55p, I wonder if Lidl's is. Bacon sarnie coming up when it's cooled down a bit. The loaf, not the day.

[scullion Profile]

my partner makes bread, for cooking in the tube, in the overnight, no knead method - same flour, same yeast as you.

[Sakkarin Profile]

"cooking in the tube"???? London Underground?

This one I used the Dan Lepard method, three short kneads, I wanted it tonight not tomorrow!

[scullion Profile]

hahaha - no, a rand tube (solar cooker) think of a much larger glass tube from the inside of an older type vacuum flask, with reflectors.

[Sakkarin Profile]

Good grief.

[ZeroCook Profile]

.
You've mentioned the solar tube bread before, Scillion - fascinating
- would love to see a pic

Vital wheat gluten is a great boost to flour if you want or need to up the gluten/protein levels. I get large sacks of general purpose/bread flour (about 12% protein) from a friendly village bakery of a 00 type flour made from winter wheat and at 12% is fine for a lot of basic breads and yeast pastries but it benefits from a bit of oomph for low knead loaves, especially for long proves. I add a level teaspoon or two per 650 - 1kg of flour. I keep the vital gluten flour double bagged in the freezer alongside the instant yeast.

[scullion Profile]

this is a link to a loaf cooked a couple of years ago -http://sakkarin.co.uk/foodforum/viewtopic.php?f=3&t=4454&p=100511&hilit=solar+bread#p100458 (if you scroll down from the photo you will see, and maybe remember, the rest of the conversation) usually it's made with conventional yeast but during first lockdown we had to go over to sourdough (- like everyone else who couldn't get yeast).
the bread he's making at the moment is with part white and part brown flour. todays loaf is part gone.