Blogs

loaf #8

by jaywoo
3
comments

The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, ... read more →

commented on 1 year ago

Loaf #7

by jaywoo
2
comments

I spotted the below recipe on another site, thought I'd give it a go.Bread Flour - 470gRye Flour... read more →

commented on 1 year ago

Storage of Starter

by Bayview
6
comments

I have maintained a starter for a number of years. For most of that time, when I refresh, I would add the new flour and water, let sit out overnight to wor... read more →

commented on 1 year ago

Homemade sourdoughs

by beanocartoonist
0
comments

http://thegeordieloafer.blogspot.co.uk/2013/03/homemade-sourdough-bread-co2-level.htmlMy homemade so... read more →

posted 1 year ago

loaf #5

by jaywoo
0
comments

I tried the ‘Pane Francese (1)’ recipe for a second time, though changing the sequence i... read more →

updated 1 year ago

Long retard

by jaywoo
0
comments

I tried a 'Pane Francese' recipe, it felt too wet, so I added around 50g of wholemeal flour. After some kneading it went into an oil drizzled bowl ... read more →

updated 1 year ago

Part Wholemeal Loaf

by Cam the Baker Man
0
comments

I've been baking again after a while away.  Recently I've been trying a combination of ... read more →

posted 1 year ago
4
comments

Today i attempted the technique from Chads book. The results were great. Excellent cell structure in... read more →

commented on 1 year ago

3 bakes thus far

by jaywoo
0
comments

A little history prior to joining this site.Stumbled across Breadtopia and the camp baking video series - http://www.breadtopia.com/campfire-bread/ - Seeme... read more →

updated 1 year ago

Hot Cross Buns

by digitalorthodoxy
4
comments

Today I had a bit of fun...I made two batches of Hot Cross BunsBatch 1 was using dry yeast using the... read more →

commented on 1 year ago