Updates from September, 2010 Toggle Comment Threads | Keyboard Shortcuts

  • birdandbeard 8:29 pm on September 26, 2010 Permalink | Reply  

    Photos found in the Media Library today 

    Robin's brioche

    Loaves and fishes

    Who claims this loaf?

    Never thought to look in the “Media Library” but here are some pics that people have uploaded butĀ  not attached to posts, so we never got to see them, or else we did, and I have forgotten; my short term memory is getting worse and worse…

    If anyone does pop back here, it’s a peaceful place to practise being a blogger.

    All the best, Zeb

     
    • chocveg 10:50 am on September 27, 2010 Permalink | Reply

      I claim ownership of the loaves and fishes! Should have tagged it chocveg!

      • Chris Young 3:29 pm on September 27, 2010 Permalink | Reply

        That third one is Phil Joy’s – he sent me a copy when telling me about the weekend. Sounds like it was great.

        Cheers

        Chris
        The Real Bread Campaign

    • Joanna @ Zeb Bakes 12:25 pm on September 28, 2010 Permalink | Reply

      Lovely fishes Chocveg! I think I saw Phil’s loaf being made into sandwiches Chris!

      By the way, on the subject of photos. If anyone does want to use photos taken over this event, although they are publically viewable, they are still subject to copyright and I and the other people who have shared their images with the group would like to be asked first before they appear in another context from this blog or Flickr.

    • Robin 2:32 pm on October 18, 2010 Permalink | Reply

      Just seen this post. I think you can claim a chuck of brioche, Joanna, for getting me to start it (sorry you had to leave before you could try some.

  • birdandbeard 9:52 am on August 25, 2010 Permalink | Reply  

    Farmhouse tin from Minehead Run 

    New bread in old tin – popped out of tin as sweet as anything.

    A gift from Joe on his bakery kit foraging trip to Minehead in the summer. He’s been getting ready for this weekend for a long time šŸ™‚

     
    • frandough 2:36 pm on August 25, 2010 Permalink | Reply

      Joanna,
      The loaf looks absolutely fanatastic! Love the tin.

      Fran

  • bakingben 9:22 am on August 24, 2010 Permalink | Reply
    Tags: seigle d'Auvergne   

    Seigle D’Auvergne 

    Inspired by Mick and Zeb’s efforts with making this rye bread I had a go myself. It’s the one where you pour over 46 c water over the sourdough and rye flour. This brings the mixture down to 37 c. The crumb was still sticky though after resting for 24 hours but tasted very good. I usedĀ  two thirds wholemeal rye and a third white flour.

    http://i190.photobucket.com/albums/z119/rbenj_photos/P8230002.jpg

    Ben

    have edited to show image directly in post (only a link not embedded) hope that’s ok, and I’ve just added a link to Mick’s post on this bread too – Zeb

     
    • bakingben 10:17 am on August 24, 2010 Permalink | Reply

      Thanks Zeb. Was about to do that.

      • Joanna @ Zeb Bakes 10:24 am on August 24, 2010 Permalink | Reply

        Hope not interfering, I don’t know how familiar everyone is with the wordpress dashboard. Anyway that is a beautiful loaf Ben! Did you like the taste?

        • bethesdabakers 2:31 pm on August 24, 2010 Permalink | Reply

          Hiya Ben

          Wait ’til it’s five days old…

          Mick

          • bakingben 4:35 pm on August 24, 2010 Permalink | Reply

            It should then be ideal for sandwiches on the train up to the DDD! It was a good flavour though perhaps not as “fruity” as some other rye breads I’ve made. The process reminds me of the detmolder method with two different temperature ranges.
            Ben

  • birdandbeard 7:34 pm on August 21, 2010 Permalink | Reply
    Tags: chelsea buns, concrete,   

    Concrete capers 


    I got a bit carried away today and my bread hit the roof of the oven leaving an H impressed on the top of the loaf.

    The other day I knocked up some chelsea buns.

    Today we cast the sides of the oven, this has turned into quite a project, lets hope we can dry it out in time.

    J

     
    • phil 8:54 pm on August 21, 2010 Permalink | Reply

      Your chelsea buns look very nice,

      Is there a list of things that have been planned to be made?
      Such as sweet dough etc?

      Phil

  • birdandbeard 11:02 am on August 18, 2010 Permalink | Reply
    Tags: pain de campagne   

    For Terry.. 

    I made the sourdough pain de campagne yesterday and it came out flat as a pancake…

    Keeping a low profile

    …so I made it again and overnighted it in the fridge and this one looks a bit more respectable, you want lessons from MickĀ  not me I reckon!Ā  I remember Ben said he slashed the dough cold to get those high profile edges, so here’s my attempt at it.

    Baked from the fridge

     
    • Frandough 7:10 pm on August 18, 2010 Permalink | Reply

      Looks absolutely scrummy.

      Fran

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