Tuesday, September 22. 2009
Today was a day to turn to the drink! Following a request from the Fisherman's Rest pub to bake Guinness bread to help them celebrate the 250th anniversary, I have developed a Guinness sourdough with oats and rye.
I baked it today for the first time and was very pleased with the result.
I will be baking it every day this week, so make sure you call in some time to give it a try!
This isn't where my beery adventure ended however...I was also inspired to try Dan Lepard's recipe for Barm bread. You can find a discussion about it on Dan's forum.
This involves heating a bottle conditioned ale and then whisking flour in to the hot beer then adding some sourdough starter. The next day this 'barm' is mixed into a dough to make a very interesting white bread.
Here are my loaves as they went into the oven:
Just after coming out:
And what they are like inside:
Though not markedly a 'beery' taste, it is definitely a delicious loaf.
Wednesday, June 24. 2009
Well today I tried the German rye recipe without the yeast making it 100% sourdough...
On the peel going for a dimpled finish:
Just out of the oven and alongside some other sourdoughs and a soda bread:
How the crumb looks - guess what happened to the missing piece!
Monday, June 22. 2009
We recently introduced a new sourdough to our Saturday range which we have called 'Spelt and Seed'. It is about 20% spelt flour with the remaining flour being strong white. There is a mix of 5 different seeds in the loaves: poppy, sesame, pumpkin, sunflower and linseeds.
We were very kindly sent the recipe by Mick Hartley of Bethesda as a good luck present when we opened last October.
Some pictures of the resultant loaves:
Monday, June 22. 2009
I have managed to get a picture of the crumb on one of the larger loaves after all. (see detmolder entry)
It is still moist and soft so the keeping qualities look excellent as billed by the recipe comments. I have decided to make it on Wednesdays and Saturdays for the time being.
Thursday, June 18. 2009
Baked a new loaf today. A 90% rye loaf using the Detmolder 3 stage process. I used the recipe and technique as described in the excellent Bread by Jeffrey Hamelman. The basic principle is that the sourdough is built over about 30 hours in 3 stages resulting in a complex balance of acids and yeast. This gives a great flavour and excellent keeping qualities to the bread.
This is how the loaves turned out:
and the crumb of the small sample loaf (shouldn't really have sliced it today but I needed to give samples to customers):
It is moist and tastes delicious. Not too sour and very flavoursome. Unfortunately I can't show you the crumb or the large loaves as they have all sold! I have already had some good feedback!
Wednesday, March 25. 2009
Keith and I have been working on a 100 percent rye recipe and I thought I would share our progress. Using a recipe suggested by someone on Dan Lepard's forum, we set to and produced a couple of loaves this morning.
This was what the mix looked like:
Probably a little less moist than the absolute recipe as our rye leaven is 50:50 flour water.
Here's how they baked - 500 grammes in the small tin and 800 grammes in the large tin. We think we will go for 900 grammes when we go into production.
This is the smaller loaf - more pumpkin seed needed on the outside.
Finally, this is how the crumb looks. Moist, chewy, complex flavour with some sour and lots of orange! Will probably cut the zest slightly and also try it without. Though I do like the orange flavour with the rye.
We will get some on sale in the next few days...
Sunday, March 8. 2009
I made madeleines this morning, inspired by this thread in the baking forum I use quite a lot. They turned out quite well, though I need to bake them a bit hotter to get the scorched edges and the characteristic 'nipple'!
They also inspired a bit of Rog humour which went down well with Jo:
Jo: "What are those Andrew?"
Andrew: "They're madeleines"
Rog: "What will we sell in the shop if those are Madeleine's?"
Tuesday, March 3. 2009
Made a new orange cake recipe today from breadhead's recipe. It turned out like this:
and went down very well with customers.
Tuesday, September 30. 2008
Thought I would show you what one of our signature products will look like.
Crich sour dough is a completely additive-free bread which uses wild yeasts and no flour improvers. This recipe will form the basis of a range of long fermentation breads, some taking up to 24 hours to make. We will add other interesting ingredients like olives, sun-dried tomatoes, cheese and seeds and will hand mould every loaf into a variety of attractive shapes.
Unlike in mass-produced breads, the time in production allows the flour to develop character and flavour. The natural fermentation process makes the bread slightly acidic - hence ‘sour’ - and makes for better keeping qualities.
We will do a version like this one with a small percentage of wholemeal flour in addition to the white wheat flour and another version with rye flour replacing the wholemeal.
The loaf is quite crusty and the distinctive markings come from the basket that the loaf proves in. The slashes in the surface of the crust allow the bread to rise in the oven but are also decorative.
Sunday, September 21. 2008
I was tempted to try a recipe for New York Rye as published by a fellow baker on this thread on Dan Lepard's forum that I use a lot.
Here's how mine turned out...