This week was the week of the tinnies - tinned wholemeal, white & rye loaves. 0345 start; dough was mixed, bulk fermented, shaped & proofed in two batches. In between that we watched an ace programme on the beeb about Tom Herbert's search for a perfect loaf - a super big spelt sourdough - here's… Continue reading Weekly Bake No 6 Update – The Tinnies
Substitute "country" with "doughies", and "you" with "your loaf tins"! Drop us an email, or give us a ring if you have any loaf tins lurking in a cupboard - we can come and collect.
So what's it going to be guys? What blend of flour to use in next weeks bake?
Just a handful of photos from this weeks bake:-
Doughies head baker (aka abs) is off galavanting. So I'm wandering around the kitchen discovering baked goods - it's a bit like being a kid in a sweetshop. Best stop blogging and cook dinner - veggie curry with paneer cheese tonight! What are you eating?
For weekly bake no 5, we'd like to return to the sourdough technique - this time a white one. We'd like to add something to it, you decide what - vote below:- Happy voting!
This week's photo update covers our Friday baking day spent with Paul Merry at Panary, where we learnt about bread basics & fermentation.
Weekly bake number three; a white loaf made with the sponge and dough method - little video update below:-
Here's a quick re-cap on the type of loaves baked so far:- Weekly bake no 1 was a long yeasted bread Weekly bake no 2 was a sourdough bread For weekly bake no 3 we want to try a technique somewhere in the middle - called a sponge & dough method. This involves a sponge made… Continue reading Weekly Bake No 3 – Vote
Wow - weekly bake no 2 is behind us already! Here's a little photo update:- Lessons learned last night & this morning:- Flour gets absolutely everywhere - our kitchen looks like its snowed Deep slashes work best - don't be timid Kneading a six loaf dough ball is good sticky fun that builds the arms… Continue reading Weekly Bake 2 – Update