Bread - What are you baking today…..
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looks delicious Reuben , specially the one with olives and spratt [emoji39]
Thanks gents. I was fully prepared for the spratt to be excellent and it was. Can’t go wrong with chilli flakes and oily fish. But the courgette one was really great too. Very light, and tasty and a good contrast to the spicier, heavier one.
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Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..
@Alex I use this recipe weekly for rye bread:
Day 1 - mix:
2 tablespoons of sourdough
1,5 tablespoon salt
750 g water
200 g stout (or whatever beer)
300 g wheat-flour (spelt or regular)
150 g rye-flour
120 g rye-kernels
30 g lin-seedsLeave it "raising" for 12 - 24 hrs with a lid on (it wont raise but after 12 hours start to bubble)
Day 2 - pour into the bowl:
250 g water
225 g rye-flour
50 g cia-seeds, sunflower-seeds or whatever seeds you like
300 g rye-kernelsMix it for 15 min
Use two tablespoons of dough for refreshing your sourdough
Pour the rest of the dough into a bakingform (one big ryebread-form or two small ones)
Leave it raising for 4 - 6 hrs with a lid on (this time it will raise half an inch to an inch)
Bake it for 3 hrs at 150 degrees (put the forms at lowest level in the oven)
Get the bread out of the form - and let it cool off before slicingThats it
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Been doing three poolish mixes at a time again. One for pizza/focaccia, one for boules and the last one for bread tins. The tins are used because my smallest boys are fussy in the way that small boys can be. They “believe” they don’t like my bread, when in actual fact they are put off by the boule shape. If I bake it in a tin so it looks like shop bought they love it. Go figure.
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My wife got me an insert for my charcoal cooker that is basically a wedge with a hinged opening on the front, and a pizza stone.
Together, they turn it into a wood-burning oven that you access without opening the lid, but by opening the hinged door downwards.
So, I will be starting my baking adventure with pizza, doing a 4-ingredient VPN-style dough since that is my favorite style. I will also get into sourdough crusts in the future.
I am really excited about all this.
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I am really excited about all this.
I love baking adventures. Looking forward to seeding how this develops.
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https://www.kickassgrills.com/primo-pizza-oven-insert-for-round-charcoal-grill.html
this one has a picture of it in the grill–their Primo website for some reason does not.
Is it strictly necessary? How much, if any, would it improve results? These questions and more to be answered in the coming weeks.
I can't wait to have pizza parties with Hattie now that it's her favorite food.
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Looking forward to feed back on this. I’ve had great results just using pizza stones on the grill, but this is enticing.
Any kid who would rather eat pizza (especially homemade) over that vile McDonald’s place has a special spot in my heart. If you haven’t taken her don’t. We made that mistake and for years anytime we were out and drove by one the “Can we go to McDonald’s?” phrase has been uttered. We’re finally to the age and point that it’s not in the top five of the kids choices…
