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  • bakingben 12:29 pm on July 1, 2012 Permalink | Reply  

    Pane di Genzano style bread 

    Mick has inspired me to look further at Carol Field’s Italian Baking book (see my attempt at Pane Pugliese under his “Dimples” post). I had rather rejected the book initially as the recipes are written mostly in cups and use dried yeast etc but I’ve realised there are lots of interesting ideas in the recipes which can be tried out and incorporated into your regular methods of making bread. I tried the ideas in the Pane di Genzano recipe. Genzano is near Rome and the bread has IGP (protected geographical status) as it’s seen as a distinct enough product to warrant it. It’s a very wet dough which is covered in bran for the final rise and is supposed to be baked at high temperature in a wood fired oven to create a very dark crust but my oven wasn’t hot enough and the crust is still a bit pale even after 1h20 baking time. It’s a very nice bread though. I brushed off the excess bran at the end. It’s good to use up the bran which I had from sifting milled flour and it also stops the bread from sticking to the banneton. Ben

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  • bakingben 6:55 pm on June 16, 2012 Permalink | Reply
    Tags:   

    I baked enough bread today to fuel cycling to Wales and back several times I think!

    I also made Nina’s Danish Rye from her recipe on sourdough.com and used a stout from Hoxton in East London. Just have to wait before slicing it…

    What make of flour are we using for the baking weekend?

    Ben

     
    • firebeard 11:59 am on June 17, 2012 Permalink | Reply

      Hi Ben,

      That bread you have made looks great. We are just working out what to buy for the baking weekend. I am hoping to buy some flour from Felin Ganol again and the rest from a commercial mill.

      Joe

    • moonbake1 12:34 am on June 19, 2012 Permalink | Reply

      Joe, I’ll be arriving early Saturday morning and would be happy to bring Felin Ganol flour with me if that’s early enough ?
      Also do you want me to bring any other kit such as my cooling rack ?
      Rick

      • firebeard 5:33 pm on June 20, 2012 Permalink | Reply

        Hi Rick,

        It would be great if you could bring a cooling rack. I will get in touch with you about the Felin Ganol flour once I get our order sorted.

        Joe

  • bakingben 1:47 pm on May 13, 2012 Permalink | Reply
    Tags: Wholemeal Bread   

    Wholemeal Bread 

    I’ve just made some bread out of 70% freshly milled wheat grain (or at least 15 hours old) and 30% white flour and was pleased with the nice wheat flavour and a gentle fermentation flavour (naturally fermented). I did the bulk rise at 20 C and fridge final rise). Has anyone else tried home milling? I’ve got a hand cranked mill.
    Ben



     
    • Brad Prezant 9:31 pm on June 10, 2012 Permalink | Reply

      I bought a mill from the States over with me to NZ, it’s a fabulous mill and set up to be attached to a drive shaft so you don’t have to hand crank it all the time. I considered a number before settling on this one (and considered the advantages/disadvantages of stone vs. steel, deciding that steel was actually better), I’ve been grinding wheat I purchased from a local farmer that had been rejected by Wheetabix. I think it must be for protein content, because I do have some problems baking with it, but thats the fault of the wheat, not the mill, the mill is great. Plus it will do coarse bits, like wheat chops, kasha (buckwheat) and lots of other grains including rice, beans, coffee, etc, the latter with an attachment. http://www.countrylivinggrainmills.com/

      • bakingben 12:29 pm on June 11, 2012 Permalink | Reply

        Hi Brad

        I considered the country grain mill but bought one made in Europe in the end. I’ve just ordered a “flaker” for making flakes for porridge etc. I remember you had one in France.
        Ben

  • bakingben 12:39 pm on May 13, 2012 Permalink | Reply
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    This is made from wholemeal spelt with cooked spinach, goats cheese and olive oil in the naturally leavened dough and surrounded by the homegrown spinach. It is unique in that it is missing a 3rd dimension but I guess it’s supposed to be a “flat bread” and tastes good! Firebeard’s cheese bread is a wonderful design. Best wishes, Ben J

     
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