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can't sleep, bake. Hence 1Kg of 60/40 white/spelt bread. I rather like spelt, it has a lovely nutty taste, but there are still a good number of other flours I haven't tried out yet.

I are mad bread skillz innit.
12th Apr 2007, 06:24   | tags:,,

Dhamaka says:


12th Apr 2007, 06:31

jetblacknewmoblog says:

what time was this constructed if you couldn't sleep?!?

12th Apr 2007, 09:01

FilbertFox says:

i made a loaf of fruity bread this morning as requested by MiniFF for her birthday, only the dratted thing did not ping to tell me to put the fruit in. It became a dried fruit topped bread instead.

12th Apr 2007, 09:05

seaneeboy says:

Ooooh, good work. Did you use your mixer to knead it?

12th Apr 2007, 09:42

JokerXL says:

Looks very profeshnial!

12th Apr 2007, 10:23

jiva says:

Thems are some good bread skills. I cheat, I have a bread maker.

12th Apr 2007, 10:43

SaharaSB says:

oh i bet thats lush - cant beat home made bread... hmmmmmmm

12th Apr 2007, 11:18

Puddikat says:

Very impressive.

12th Apr 2007, 14:41

mat says:

JBNM - I started cooking at 3am. most of breadmaking is sitting around doing nothing.

Jiva/sean - machine does kneading. Hand-made is, for the quality of bread, far less effort than a breadmaker. I have a breadmaker, and it makes consistently mediocre bread with a bad crust and a stupid knobbly bit underneath where the stirrer was. Breadmaker is also really picky about getting quantities and proportions of everything "right". Handmade, I can just about chuck it together without even scales, let alone a recipe. Since the machine does all the hard work for me, there really isn't any excuse not to any more.

12th Apr 2007, 16:59

CrazyB says:

Please please please post your bread making instructions, it looks yummy!

12th Apr 2007, 19:16

crazyb says:

I really should post picks of my baking!

I have made 8 loafs and 3 cakes in the last 2 weeks!

12th Apr 2007, 19:17

mat says:

instructions? take flour, in this case 500g of strong white, 250g of spelt. Add 1tsp each of quick yeast, sugar and salt per 500g of flour. Work in warm 50/50 water/milk and a few tbsp of light oil or butter until dough. Knead well, I use a big bastard power mixer with a dough hook. leave to rise 1 hour. knead a little bit more, shape into loaf, dust with flour. leave to rise 1/2 hour, bake at 230°C for 25-30 min (that's fan oven time, a bit longer otherwise)

12th Apr 2007, 19:25

jiva says:

mat, the machine we have is great at dough but tends to waste bread if we cook it in the maker.
Oh and do you use vitamin C tablets, it helps the yeast activate and makes for a softer fluffier loaf.

12th Apr 2007, 19:38

crazyb says:

Thanks Mat, I've never made a white and spelt loaf.

For anyone who likes Fruit Malt loaf, this is a can't go wrong recipe...
In equal measures (1 cup),
all bran (or bran flakes)
raisins (or sultanas)
soft brown sugar
(add cinnamon, nutmeg, whatever you fancy)

cover and leave to soak over night
Add flour (same measure) and stir in.
Put in greased loaf tin
Bake at 170C for about 90mins (depending on loaf size)
Test with a knife, should come out a bit sticky.

Enjoy its yummy and fool proof!

12th Apr 2007, 21:50

seaneeboy says:

I've heard about this using VitC tablets for Ciabatta (which if anyone's got a good recipie for I would be eternally grateful)

doesn't it make the bread all orangy?

13th Apr 2007, 09:57

mat says:

I've just checked The Big Book of Cooking Science and I doubt the vit c is doing anything other than killing the yeast - yeasts don't like acids, they like sugars. However, the increased acidity will weaken the gluten network in the bread and make it lighter and softer.

I am such a bread snob.

13th Apr 2007, 10:34

seaneeboy says:

I believe you're right mat, it's listed as Ascetic Acid (i think) in some recipies...

13th Apr 2007, 10:51

mat says:

Acetic acid is vinegar, ascorbic acid is vitamin c. but yes. I've just put another one of these loaves in the over, as it goes. Along with ice, of course, for making steam during early cooking to improve Oven Spring* and crust texture.

* bread snob? uhuh. :)

13th Apr 2007, 10:57

jiva says:

you are a bread snob! You can come round ours and make ours too if you like.

13th Apr 2007, 11:08

mat says:

I have a book, y'see.

13th Apr 2007, 11:17

seaneeboy says:

ascorbic, quite right. brain not quite firing on all cynilndars this morning...

13th Apr 2007, 11:19

540air says:

Have you tried making chocolate bread?

I got a recipe from a *cough* Jamie *cough* Oliver *cough* book. The results were delicious. :)

14th Apr 2007, 00:50

Simon says:

I teach artisan baking. This loaf looks great.
But let's deal with some mistakes here. Acids form when bread is left to mature properly - this takes time and it the basic differnce betweeen supermarket bread and real bread. As the natural bacterial action takes place alongside the yeast action, acids form. At low temp, acetic acids form, at higher temps lactic acids form. Good bread is acidic - it tastes better, ;lasts longer, doesn't spoil.
Ice in oven is not so good, yes throw in some hot water to get same result. But ice will lower oven temp and take time to convert to steam, which is needed right at start, not later.
Ascorbic acid can be added to dough to stop oxidation of flour, ie it is an improver, and can give a better rise. But not required with proper traditional techniques and cool fermentation. PS I sometimes let my dough rise in the fridge - a 'warm place' as often recommended can lead to poor bread.

20th Apr 2007, 13:04

Steve says:

That is why I love Moblog

20th Apr 2007, 13:13

mat says:

I stopped using ice a while ago - too much hassle going to the freezer when the tap is right there. :)

thanks for the tips, I'm always interested to learn more about breadmaking. your site looks interesting, and if I was in your part of the world, I'd probably come along to a course.

20th Apr 2007, 13:15

Viv says:

I agree Steve - as I said earlier - there's always an expert lurking somewhwhere!

20th Apr 2007, 13:24

jiva says:

wow, super helpful! this is greatness.

20th Apr 2007, 19:47