Seeded rye loaf

Used a tablespoon of "Boris" (who's been relegated to the fridge while we had a long weekend away!) and made up my new rye starter. It was v quick to activate, so I was able to use it after 3 days.

Recipe from "Bread Matters" - if the last loaf was "low maintenance", this loaf is "NO maintenance"! Litererally chuck the ingredients together and leave it to prove. No kneading at all. Rye is a very low gluten flour so doesn't need any kneading :-)

It didn't rise much (unsurprisingly) BUT it is a lovely loaf! Not as heavy as I'd have thought, and defineitly nicer than any 100% rye I've bought before. I loved the addition of seeds through the bread. I'd like this sliced v thinly with some smoked salmon or maybe toasted with a poached egg on top.

Wheatgerm loaf (with fresh yeast)

Another fresh yeast loaf, this one needed quite a bit of preparation. Wheatgerm toasted and wheatgrains simmered, while I prepped the water, orange juice, honey and flour. The advantage of this loaf, though, is that it needs virtually no kneading! Just 10 seconds, rest for 5 minutes, knead for 10 seconds, rest for 5 minutes, knead for 10 seconds and rest for a final 10 minutes. Then shape and leave in the tin to rise (final prove). The reason for this is that kneading and rising for extended periods will lead to the bran tearing the gluten (apparently!) - wholemeal flour plus wheatgerm doesn't give enough stretch to cope with the 'normal' breadmaking process. So I learned that wholewheat flours should be treated as if they contain less gluten, which means handling the dough less and giving it a shorter initial rise.

The photo below shows my loaf ready for it's final prove - which only took an hour (including the time to cook the wholewheat grains)...

ready for final prove

Final prove was meant to take 1.5hrs but after that time the loaf seemed to have risen v little... Hmmm... Well, again, oven-spring did the trick!!!

wheatgerm loaf

A lovely loaf! Couldn't taste the orange juice, but it was slightly sweet thanks to the honey, and had a nice dense crumb.. but definitely NOT a "brick" :-)

River Cottage rye & wholemeal sourdough

Learnt my lesson from the last time I made a RC sourdough and added a little more water. Maybe not quite enough, as it happens, but it was definitely a more open crumb than last time! More rye than Dan Lepard's mill loaf, this had 22.5% rye, 22.5% wholemeal, and 55% white. A darker mix, but still enough white to let it rise.

Here's a shot of it after kneading... nice and stretchy!

gluten stretched after kneading

Puzzled by the lack of rise on the final prove, but it made up for that with its successful oven spring. I also used the smaller of my two ovens this time - the thermostat on the big oven is well and truly broken... So it has a fan function which I can't turn off. Regardless, this loaf didn't seem to suffer for it. Maybe the crust isn't quite as thick as previous batches, but still a nice loaf.

Tasty rye & wholemeal sourdough!

No loaves but still busy!

New books in my life this last fornight include Andrew Whitley's " Bread Matters" (more of a bread "bible", it's evangelical about the homemade loaf!) and an earlier Dan Lepard book called "Baking with Passion". Watch this space....

So no loaves in the last week or so BUT that doesn't mean I've been idle... continuing to experiment with all things bread-related!

Naan - I have never made a decent naan bread. I did try once but it ended up being more like a thick bread-like pancake.. hmm... however, a couple of weekends ago I found a great recipe on BBC Good Food's website (a favourite of mine for all sorts of recipes) and gave it a go. Yum! Just made the plain ones and, although I forgot to add salt, I think with the addition of salt and maybe some crushed garlic in with the butter, they would be prefect! A definite success!

Pizza - I have made my own pizza base for years.. sometimes "authentic" white, mostly spelt, more recently spelt and chickpea flour (lovely and crispy!), but always with "quick" yeast. But the more I read about conventional yeasts (fresh, or otherwise), the more I'm convinced that sourdough is the way forward. Allowing thime for the natural yeasts to do their "thing" has got to be more natural and healthier. So, from this stand point I really want to master a sourdough pizza base - can it be done?? Can it really be as good as manufactured yeast??? So, half wholemeal spelt, half white flour, sourdough starter... and..... it worked really well! A bit "doughy" for our tastes, but I think rolled a bit thinner, minimum time for rising, and lined with baking paper and prebaked with some baking beans, this would be a great base!! Kids ate it without a grumble too, so it must have been OK!!!

Rolls - Took the R.C. malted grain and seed recipe I'd used a while back but formed into 13 rolls instead. Gorgeous!!!

Really, I may never buy another mass produced bread product ever again..........

Spelt and seed loaf

Another River Cottage loaf - this time with dried active yeast and also a couple of spoonfuls of sourdough starter, in an attempt to give it a bit of a 'lift'! The only spelt loaf I've made in the past was a bread maker 'offering' that was more use for building something than actually eating... Hmmm...

This loaf started off really well and looked great. R.C.'s Dan recommends a longer kneading time, and the use of proving baskets to support to loaf on its final rise. In the absence of such a basket I decided to use my silicon loaf tin. All going well... Then I tried to slash the loaf and, for whatever reason, this is when it all went wrong!!! The loaf was like a balloon that I stuck a pin into and just 'deflated'. Never did rise again:-( Tasty though! And definitely not as 'brick-like' as previous spelt efforts. I would make this again, but probably just stick with a conventional round loaf, and ditch the silicon tin!

White leaven loaf - 2nd time lucky!!

So this time I followed the "River Cottage" sponge method - the leaven, plus water, plus half the total flour (standing at room temperature overnight). In the morning I mixed the sponge with the other half of the flour and the salt. Needed for 15 minutes, and left to rest for an hour - repeated that 3 times. Then I shaped the dough and left it for the final prove on a floured tea towel....



final prove



So it's supposed to go in the oven after 4 hours, but I was a bit late with the school run, etc... anyway, it was more like 5 hours. Worked out fine though, and although I did forget to slash the top of the loaf, it rose well!! 10 minutes at 250degrees and 40 minutes at 200degrees....

tasty sourdough!



Ultimately, a really tasty, chewy, open crumb, sourdough. Really happy with this loaf. 

The sourdough mill loaf

So buoyed by the success of my wholemeal sourdough loaf, I thought I'd give Dan Lepard's recipes another go. Went for the "mill loaf", which uses a mix of 60% white, 30% wholemeal, and 10% rye flours. A nice mix.... Instead of Dan's method - which mixes all the ingredients together and then either gives you the choice of leaving it in the fridge overnight for a long slow initial rise, or out on the worktop for the first 10minutes - I decided to go for the River Cottage method. Daniel Stevens (R.C.'s "bread man") recommends a "sponge method", where you make a batter using the leaven, water and half the flour, and then leave it at room temperature overnight. This worked well for the wholemeal loaf.... but on reflection I think maybe the dough was a little "vigorous" for this... and then following Dan's method of short kneads and long rises meant that it was over-proved.. hmmm... not a bad loaf, in fact really tasty with a lovely flavour BUT I think I need to get it in the oven a little quicker next time. Follow one method, and stick to it - that's what todays loaf has taught me.... :-)

Mill loaf - tasty, but a bit shape-less!