Updates from June, 2012 Toggle Comment Threads | Keyboard Shortcuts

  • firebeard 4:41 pm on June 23, 2012 Permalink | Reply  

    The Baker at work 

    I called in to see Gareth the other day to get his advice about buying flour for the event. He was busy baking and shaping loaves to go in the fridge to bake the next day.



     
  • bethesdabakers 9:42 am on June 19, 2012 Permalink | Reply  

    Dimples 


    Or, anyone fancy Pane Pugliese, the bread that breaks the rules – dimpled and baked upside down.

    Mick

     
    • bakingben 2:52 pm on June 19, 2012 Permalink | Reply

      Hi Mick

      I’d like to try the Pugliese: yours looks great. Are the main features the rolling up instead of folding during bulk fermentation and free-form proving and dimpling and baking upside down?

      Ben

      • bethesdabakers 8:03 pm on June 19, 2012 Permalink | Reply

        More or less. The formula is here http://thepartisanbaker.com/2011/10/01/pane-pugliese/

        Lately I’ve just been stretching and folding during bulk, roughly shaping and proving on the bench them flipping it over onto the baking sheet (so it’s seam side up) and dimpling fairly comprehensively before baking.

        Jay’s getting the piano tuner in so we can see if you are as good as you reckon

        • bakingben 10:35 am on June 20, 2012 Permalink

          I’ve retired from public performance: the nerves got to me…

        • bethesdabakers 11:37 am on June 20, 2012 Permalink

          Trust me Ben. A couple of pints of Jays Mad Scratter and you’ll be leading “Knees up Muvva Braaan”

      • firebeard 6:38 pm on June 23, 2012 Permalink | Reply

        Hey Mick,

        Thats beautiful looking bread, I love the open structure of the crumb.

    • chocveg 10:06 pm on June 25, 2012 Permalink | Reply

      Yes, I’d like to have a go at that!

      • bethesdabakers 6:36 am on June 26, 2012 Permalink | Reply

        Righty-ho

        • bakingben 9:13 pm on June 27, 2012 Permalink

          I made an attempt at Pane Pugliese today. I proved it on a floured bread board. It flowed out quite a lot but I managed to dimple it and turn it upside down into the oven. The crust went a bit soft but the texture and taste were good. I used 2/3 home milled and sifted flour (I think I have too much time on my hands sometimes!). I’ll have another go over the baking weekend. I also made a version of Pane di Como from the same book ( Carol Field – Italian Baker) which has milk and Barley malt syrup in the leaven.
          Ben

  • bethesdabakers 2:28 pm on June 18, 2012 Permalink | Reply  

    arfa pizza 


    I would have been more careful if I had intended to post this. “This” is a couple of mini baguettes – about 175g dough weight – what remained after I used half the dough for pizza. The dough is quite wet (78%) and had been in the fridge for a couple of days. Whacked them in the oven having scoffed the pizza and then thought, people always want to try out pizza recipes at baking weekends so I got the camera out.

    Anyone fancies a baguette session at Trefriw I don’t mind contributing (but, please, no attempts at authenticity, T55 flour and all that).

    Mick

     
    • Terry Lyons 6:32 pm on June 18, 2012 Permalink | Reply

      Hey Mick……they look good enough to eat !!!. Big G helped me to make some Baguettes at the Dales Dough Do……..they didn’t look as good as that…….still, I’m having great fun playing “catch up”…….

      I’m looking forward to rubbing shoulders with all YOU “Artisans” of true baking…..

      Terry

      • bethesdabakers 7:08 pm on June 18, 2012 Permalink | Reply

        Well, Terry, what does someone like Big Gareth know about baguettes ….? Marmite bread, now that’s another story.

  • firebeard 12:24 pm on June 17, 2012 Permalink | Reply
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    Malthouse 

    I made these yesteryday with Dove Farms Malthouse flour.

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

  • firebeard 8:11 pm on June 10, 2012 Permalink | Reply
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    June Baking 

    Hi Folks,

    Time flies, May has been and gone and I am afraid I have not had as much time as I would have liked to make our Fougasse Bake-off into a lively event. Thank you to everyone who got involved and took up the challenge. I know from your emails that some more of you had a go as well as the folks who posted on the blog.

    I had been meaning to suggest picnic breads as a topic for our June bake-off. But as the month is already slipping by and it is less than a month till the event I think we should widen it out and include any baking. If you have time please post a photo and a little something on the blog about any baking you do in the lead up to the event. It would be fun to see what folks are up to and a good introduction for the new folks who are joining us this year.

    All the best,

    Joe

     
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