Re: Give Us This Day Our Daily Bread
Posted: 19 Mar 2025, 03:04
That looks good Ian but streng verboten for me!
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Give Us This Day Our Daily Bread
Page 12 of 12
Re: Give Us This Day Our Daily Bread
Posted: 25 Mar 2025, 11:01
Latest bake but this one has had a 24hour rise in the fridge as part of the prep. I took my starter out of the fridge on Friday and let it warm to room temp, fed it on Saturday, Mixed my dough on Sunday and it had its first rise overnight, set it up in the Banneton on Monday morning and shoved it in the fridge, turned out and baked this morning.
Re: Give Us This Day Our Daily Bread
Posted: 25 Mar 2025, 12:37
That looks good Ian 
Re: Give Us This Day Our Daily Bread
Posted: 25 Mar 2025, 15:49
Thanks Kev. 
Re: Give Us This Day Our Daily Bread
Posted: 17 Apr 2025, 15:58
I will be making rosemary and sea salt focaccia tomorrow, pictures will be available
Re: Give Us This Day Our Daily Bread
Posted: 17 Apr 2025, 16:57
You cant do right for doing wrong. We are having family round on Monday for tea. I have a nice pork joint in the freezer that will turn into slow cooked pulled pork. I have a Korean marinade that I can put together before it goes in the slow cooker. To compliment, I bought part baked wholemeal baguettes at Aldi today which are best for loading up, and will hold the pork and the side salad to go with it.
I have just been reminded that my Princess daughter Carla had requested sour dough! Oh well I will do the baguettes and present the daughter with a sour dough loaf to take home, that should cover all bases. Best get 10 out of the fridge and wake it up! it can come to temp overnight and I will feed it up tomorrow. Will probably mix it up late tomorrow and do a double rise job, 24 hours in the fridge and then on the counter overnight then bake it on Monday.
I have just been reminded that my Princess daughter Carla had requested sour dough! Oh well I will do the baguettes and present the daughter with a sour dough loaf to take home, that should cover all bases. Best get 10 out of the fridge and wake it up! it can come to temp overnight and I will feed it up tomorrow. Will probably mix it up late tomorrow and do a double rise job, 24 hours in the fridge and then on the counter overnight then bake it on Monday.
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 09:44
I am now informed that Sally has planned her Monday tea around sour dough. So the two women in my life, no possible get out! I have given my starter a wake up feed and will judge if it needs a top up later today.
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 12:11
I made some rosemary and sea salt focaccia today
Dough hook kneading
The finished article ready for cutting (and eating)
Dough hook kneading
The finished article ready for cutting (and eating)
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 12:28
Excellent Kev, looks good, bet it tastes good too.
10 has had it's breakfast and I may give it an early evening meal before using it tonight. I didn't do any discard today before I fed as I used quite a bit of the starter for the scones last week and it left it a bit short when I put it to bed. The wake up feed made sure it was active, it doubled in fairly short term and has just dropped back slightly and is arguing with itself so it should be OK to feed it again today to get the amount I need for my bread and still leave surplus. 10 is roughly five months old now, which is probably the longest I have manage to keep a sour dough starter alive, the fridge is definitely the key.
10 has had it's breakfast and I may give it an early evening meal before using it tonight. I didn't do any discard today before I fed as I used quite a bit of the starter for the scones last week and it left it a bit short when I put it to bed. The wake up feed made sure it was active, it doubled in fairly short term and has just dropped back slightly and is arguing with itself so it should be OK to feed it again today to get the amount I need for my bread and still leave surplus. 10 is roughly five months old now, which is probably the longest I have manage to keep a sour dough starter alive, the fridge is definitely the key.
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 12:39
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 12:48
Aye, I can never resit the first go, usually a crust end, just to make sure it's not poisonous. 
Re: Give Us This Day Our Daily Bread
Posted: 18 Apr 2025, 13:55
Re: Give Us This Day Our Daily Bread
Posted: 19 Apr 2025, 08:59
I mixed my sour dough loaf last night and it's now in the fridge on probably a 36 hour slow rise before I set it up in the Banneton. Should be ready to bake on Monday morning.
Re: Give Us This Day Our Daily Bread
Posted: 19 Apr 2025, 11:04
The focaccia went down well, it was supposed to serve 12 but 5 of us demolished it
Re: Give Us This Day Our Daily Bread
Posted: 19 Apr 2025, 16:11
It's not hard to get through when it's fresh bread Kev
Re: Give Us This Day Our Daily Bread
Posted: 19 Apr 2025, 17:45
Re: Give Us This Day Our Daily Bread
Posted: 20 Apr 2025, 01:25
My favourite once of a day was fresh bread, butter and good jam. I could eat a small loaf by myself.....
Re: Give Us This Day Our Daily Bread
Posted: 24 Apr 2025, 10:30
Best laid plans and all that. The last sour dough that I baked for the family do on Monday was finished off yesterday lunch. Not time yet to wake and feed my starter so I mixed up a basic seeded bloomer, Sunflower, Chia and Sesame. It was ready for the oven over tea time. I decided to do it in the Dutch oven so I shaped it up and shoved it in a hot (450) oven with the lid on for the first 20 minutes, second 20 would be with the lid off and a reduced temperature. I set the timer on the oven for the first stint while I was having my tea. Didn't hear the alarm and completely forgot until after six o'clock when the penny dropped, about an hour after I had put it in the oven. No smell of burning but you could say it has a good crust! I tested one end last night after it had cooled and it is still perfectly edible although well done to say the least. 
I should know better by now regarding time management when baking. 
I should know better by now regarding time management when baking. Re: Give Us This Day Our Daily Bread
Posted: 25 Apr 2025, 01:46
My mother used to say "It's not burnt! It's just well done!"
Re: Give Us This Day Our Daily Bread
Posted: 25 Apr 2025, 20:07
I prefer the timers that actually kill the power ( cannot do it with oven as its not plugged in to a socket with timer - yet -PanBiker wrote: ↑24 Apr 2025, 10:30 Best laid plans and all that. The last sour dough that I baked for the family do on Monday was finished off yesterday lunch. Not time yet to wake and feed my starter so I mixed up a basic seeded bloomer, Sunflower, Chia and Sesame. It was ready for the oven over tea time. I decided to do it in the Dutch oven so I shaped it up and shoved it in a hot (450) oven with the lid on for the first 20 minutes, second 20 would be with the lid off and a reduced temperature. I set the timer on the oven for the first stint while I was having my tea. Didn't hear the alarm and completely forgot until after six o'clock when the penny dropped, about an hour after I had put it in the oven. No smell of burning but you could say it has a good crust! I tested one end last night after it had cooled and it is still perfectly edible although well done to say the least.
Re: Give Us This Day Our Daily Bread
Posted: 05 May 2025, 10:42
My latest Sourdough, last weeks didn't turn out of the Banneton correctly and ended up collapsed so edible but a bit dense. I mixed this one up last night and set it up in the Banneton then shoved it into the fridge overnight for a slow rise. Turned out better.
Re: Give Us This Day Our Daily Bread
Posted: 05 May 2025, 13:26
A bowl of olive oil and balsamic vinegar and I'd probably work my way through a fair lump of that
I can almost smell it from here.
Re: Give Us This Day Our Daily Bread
Posted: 06 May 2025, 02:10
Tempting isn't it!
(Get thee behind me Ian!)
(Get thee behind me Ian!)
Re: Give Us This Day Our Daily Bread
Posted: 06 May 2025, 09:54
It's very nice.... sorry