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Posts Tagged ‘Food’

A tip for stopping dough getting chilled by cold worktops is posted on my main blog. Sorry for the necessity of doing that, but it’s an unfortunate fact that it will get far more attention there than if I posted it here.

And yes, I really have (more…)

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Loaf tins (pans), have just one function – they hold the dough in a specific shape while it proves and bakes. It follows, then, that they don’t have to be massively robust, though a degree of robustness is desirable for durability. They should not, for example, flex in use.

I have a pair of 2lb tins which are very robust, but not quite deep enough, so I ordered another two. They’re slightly shorter, but wider and deeper, which will give me a slightly larger loaf for the same amount of dough (currently, it’s in the oven way before it’s finished rising, so a bigger loaf is achievable), and a decent-sized slice.

They arrived today and what struck me first was (more…)

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Today I have a batch of organic, 100% extraction wholemeal flour, from Shipton Mill, so wholemeal bread is on the agenda. Here, as a teaser, is the finished product:-

Click pic for full size image, Back button to return. (The uneven bottom edge is just one of those things. An amorphous lump of dough will either conform to a right-angled tin as it expands, or it won’t. These didn’t, and it matters not at all.)

I like wholemeal bread, but my experience with it has been rather less than inspiring. The first time I ever made bread, from a position of almost total ignorance, was during the bakers’ strike of 1979. I sought a little advice from the staff restaurant manager where I worked but, beyond that, I was on my own.

I opted for wholemeal, probably a tad over-ambitiously, with hindsight. The result was certainly very tasty but – let’s be honest – a brick. Much like the Crank’s loaf you can buy in Sainsbury’s today, in fact. Still, at a time when it was hard to come by, I, at least, had bread.

So, this time, I’m (more…)

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This bread is made using the frozen sourdough culture that I described in this post. Despite the 9 weeks or so it’s spent in the freezer, the culture isn’t just viable, it’s remarkably vigorous. Unlike my first attempt, which took far too long, I’ve used two portions of culture, and I’m confident I’m not going to be waiting until 10 o’clock tonight to bake this time!  I’m also using 25% light rye this time, for a lighter loaf (last time I used dark rye which gave a crust that could have served as a wood rasp!).

All flours are Shipton Mill organic.

Monday

Midday: Make the starter; remove (more…)

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A few days ago, I ordered some more flour. As I’d got the hang of the slightly problematic Shipton Mill type 701 strong white flour (or so I thought), I decided I’d go with that again, because it does make very nice, very light, bread even, as with my current loaf, with a hefty freight of oat bran. And then a loaf I was just about to put in the oven collapsed as I slashed it. Bugger, I thought – or something…

I’d talked to Shipton Mill about the apparently low gluten content of the 701, and they said (more…)

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The Hovis Hearty Oats loaf is being touted as the first ever loaf to be made with 50% wholegrain oats and 50% white bread flour. Claiming something as the “first ever” is always reckless and often, as in this instance, totally wrong.

I made my first 50% oats, 50% white bread flour about (more…)

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Emmer (Triticum dicoccum), is a seriously ancient form of wheat, its first recorded cultivation dating back to around  9,000 BC, in south-east Turkey. These days, it’s the grain known as farro in Italy, though it’s also grown in other countries. Wikipedia will tell you more than you ever wanted to know about it.

The references to spelt in the Bible are now known to be a mistranslation, and emmer is what was meant, as spelt was, geographically at least, very unlikely, while emmer was widely known throughout the historical Middle East and Mediterranean. Spelt, on the other hand, from its origins 5,000 years BC in Transcaucasia, moved westwards, and has always been primarily a European grain, before being carried to the Americas. (Pedant’s note – this is a simplification.)

Wikipedia also says, somewhat sniffily (more…)

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