Updates from August, 2010 Toggle Comment Threads | Keyboard Shortcuts

  • 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 used  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

  • philjoy 12:54 pm on August 22, 2010 Permalink | Reply
    Tags: doh nuts, doughuts   

    Doh..nuts 

    Mmmmmm DOH…NUTS

    Made these today, very nice

    Phil

     
  • 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

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